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Chicken Gyro Recipe
Ash Tyrrell

Chicken Gyro Recipe

I can't tell you how excited I was when I first tried this chicken gyro recipe! From the succulent marinated chicken to the refreshing tzatziki sauce, every bite felt like a mini Mediterranean getaway.
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Prep Time 25 minutes
Cook Time 10 minutes
3 hours
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken thighs boneless and skinless
  • 3 garlic cloves minced (about 3 tsp)
  • 1 tbsp white wine vinegar or red wine, apple cider vinegar
  • 3 tbsp lemon juice
  • 1 tbsp olive oil extra virgin preferred
  • 3 tbsp Greek yogurt
  • 1 ½ tbsp dried oregano
  • 1 tsp salt
  • Black pepper to taste
  • 2 cucumbers
  • 1 ¼ cups Greek yogurt preferably full-fat
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • ¼ tsp salt
  • A pinch of black pepper
  • For the salad:
  • 3 tomatoes deseeded and diced
  • 3 cucumbers diced
  • ½ red onion finely chopped
  • ¼ cup fresh parsley chopped (optional)
  • Pinch of salt and pepper
  • 4 to 6 pita breads or flatbreads

Method
 

  1. Whisk together the marinade ingredients in a mixing bowl or directly in a Ziploc bag. Add the chicken thighs, ensuring each piece is evenly coated. Seal the bag and refrigerate for at least 3 hours, but overnight is even better. The yogurt and aromatics will work magic while you wait.
  2. While the chicken marinates, make the tzatziki. Slice the cucumbers lengthwise and scoop out the seeds with a spoon. Grate the cucumber, then wrap it in a paper towel or clean kitchen cloth and squeeze out excess water. Combine the grated cucumber with yogurt, lemon juice, olive oil, garlic, salt, and pepper. Give it a good mix and pop it in the fridge to chill and meld those flavors.
  3. Dice the cucumbers, tomatoes, and onions. Toss them together in a bowl with a pinch of salt, pepper, and parsley if you're using it. Keep it simple yet vibrant!
  4. Heat your grill pan or outdoor grill over medium-high heat. Lightly oil the surface to prevent sticking. Cook the marinated chicken thighs for about 3–4 minutes on each side, until they’re beautifully charred and cooked through. Chicken should hit an internal temperature of 165°F (75°C). Allow it to rest for 5 minutes before slicing into bite-sized pieces.
  5. Take a warm pita and lay a generous strip of tzatziki down the center. Add a handful of salad, juicy chicken, and any extras like roasted peppers or crumbled feta. Fold the pita into a wrap, secure it parchment if needed, and get ready to dig in.

Notes

  • Allow the chicken to rest after cooking for juicier meat.
  • Fresh herbs like dill or mint in the tzatziki can take it to the next level.
  • Homemade flatbreads are worth the extra effort if you have time.
  • Always squeeze out the cucumber when making tzatziki; moisture is the enemy of a creamy sauce.
  • Double the recipe if you’re feeding a crowd; leftovers taste even better the next day.