One of our favorite meals to eat is a big ol’ plate of chicken gyros. It’s super simple to prep and cook, it’s healthy, and it tastes so darn good. Chicken gyros are versatile and always a delight, whether served on a pita, on a salad, or with potatoes or rice. The marinated chicken is both flavorful and tender, and indeed, craveworthy. If you want to up the ante with the veggies, serve these gyros with a traditional Greek salad or my yummy quinoa tabbouleh salad. If you’re feeling a bit more cheeky and want some dipping items for your tzatziki sauce, you could also serve these with some fresh french fries. You can’t go wrong either way.
1 lb. chicken breasts or thighs (your preference), sliced into bite-sized pieces
5 cloves garlic, minced
½ c. olive oil
Juice from 2 lemons
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1 tsp. red pepper flakes
Salt and pepper
1 c. plain Greek yogurt
1 clove garlic, minced
1 tsp. oregano
1 tsp. mint
Juice from ½ lemon
¼ c. cucumber, finely diced
Crumbled feta cheese
Lettuce, tomatoes, onions (if desired)
*Gyros are also delicious when served with quinoa tabbouleh salad – link here.
The night before serving, combine all ingredients for the chicken and marinate overnight in the refrigerator.
You can prepare the tzatziki sauce in advance too, or wait until right before serving. To make the tzatziki sauce, combine all ingredients and stir. Store in the refrigerator.
To cook the chicken, place a skillet on the stove over medium high heat. Dump the contents of the chicken (including all of the marinade) into the skillet and cook until the marinade cooks off and the chicken is browned.
To assemble the chicken gyros, place the chicken on top of warmed pitas, followed by lettuce, tomato, cucumbers, onions and tzatziki sauce. Enjoy!