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Gyro Bowls Recipe
Ash Tyrrell

Gyro Bowls Recipe

I recently made this gyro bowl recipe and wow—it really changed how I think about “fast food” at home. After marinating the chicken, cooking it up, layering fresh vegetables, and spooning on tzatziki, each bite felt balanced, bright, and deeply satisfying. It’s one of those meals I can’t wait to share, because it looks (and tastes) like a restaurant plate, but comes together at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup Greek yogurt — makes the chicken tender and adds moisture; I prefer full-fat or at least 2 % for richness.
  • Juice of 1 large lemon — fresh citrus brightness; bottled lemon juice lacks that crisp punch.
  • 2 tablespoons red wine vinegar — adds depth and tang; you can sub apple cider vinegar or Champagne vinegar if needed.
  • 3 garlic cloves minced — fresh garlic gives more punch than powder; it’s key to the flavor.
  • 1 tablespoon dried oregano — classic Greek herb; don't replace it with Italian oregano totally the flavor is different.
  • 1 teaspoon sweet paprika — for a mild smoky sweetness without overpowering heat.
  • 1 teaspoon ground cumin — earthy undernotes that pair well with citrus and garlic.
  • 1 teaspoon ground coriander — delicate brightness; complements cumin without making it too heavy.
  • Pinch of cayenne pepper optional — only if you want a little heat; mild without it.
  • Kosher salt and freshly ground black pepper — to taste; salt helps all those flavors shine.
  • Extra-virgin olive oil — about 2 tablespoons in marinade plus oil to cook chicken; quality olive oil really boosts flavor.
  • 1½ lb chicken tenderloins sometimes labeled “chicken tenders” — lean yet tender; they cook quickly.

Method
 

  1. I whisk together Greek yogurt, lemon juice, red wine vinegar, minced garlic, oregano, paprika, cumin, coriander, salt, pepper, optional cayenne, and olive oil until smooth. Then I toss the chicken tenderloins in, making sure each piece is well-coated. I cover and refrigerate—at minimum 30 minutes, or overnight if I have time—for best flavor.
  2. While the chicken is soaking up the marinade, I chop the Greek salad vegetables: tomatoes, cucumber, bell peppers, red onion, olives, etc. I also make tzatziki: grate or finely chop cucumber (squeeze out water), mix with yogurt, garlic, a bit of white vinegar or lemon, fresh dill or mint, salt and pepper. If I prep them ahead, I keep components separate so textures stay fresh.
  3. I heat a non-stick skillet over medium-high heat with a tablespoon of olive oil. I shake off excess marinade from chicken (so it browns instead of steams), then cook in a single layer. About 4-5 minutes on one side until well browned, then flip and another 5 minutes until internal temperature reaches 165°F (75°C) and juices run clear. If the pan is small, I cook in batches so chicken doesn’t overcrowd.
  4. Once the chicken is cooked, I divide it into bowls (about 4-6), add a generous helping of Greek salad and tzatziki sauce, and include pita wedges if using. I serve immediately so the chicken is still warm and the salad and sauce are fresh. A final drizzle of olive oil or squeeze of lemon over the top enhances flavor.

Notes

  • I always try to marinate the chicken overnight when possible—it gives much deeper flavor.
  • I squeeze out as much moisture as I can from the cucumber in the tzatziki; watery sauce ruins texture for me.
  • I avoid overcrowding the pan when cooking chicken; browning properly means better texture and flavor.
  • I wait to dress the Greek salad until just before serving; keep the veggies crisp.
  • I taste and adjust salt/acid (lemon or vinegar) at the end—sometimes things need an extra splash of acid to brighten everything up.