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Chicken Gyros

A bright, refreshing lunch or dinner with a delightful tzatziki sauce and cucumber salad.
Course Dinner, Lunch
Cuisine American, Greek
Keyword Chicken Gyros, Greek food, Pita, tzatziki

Ingredients

Chicken Marinade

  • 1/2 Cup Olive Oil
  • Juice of 1 lemon
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 1 tbs Garlic Cloves, minced
  • 1 tbs Herbs de Provence

Tzatziki Sauce

  • 1/2 English Cucumber, finely shredded and excess moisture squeezed out
  • 1 Cup Plain Greek Yogurt
  • 1 tbs Garlic Cloves, minced
  • 1 tbs Fresh Baby Dill, finely chopped
  • Juice of 1/2 Fresh Lemon
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 tbs Olive Oil

Cucumber Salad

  • 1/2 English Cucumber, chopped
  • 1/2 Cup Cherry Tomatoes, halved
  • 1/2 Cup Red Onion, thinly sliced
  • Juice of 1/2 Fresh Lemon
  • 1 tbs Fresh Baby Dill, finely chopped
  • Salt and Pepper to taste

4-6 Greek Pitas

1.5 lbs Boneless Skinless Chicken Breasts or Thighs

Instructions

  • Mix together the ingredients for the chicken marinade. Put your chicken in a large container and pour the marinade over it, being sure to coat all of it. Marinate in the fridge for AT LEAST one hour.
  • Prepare the tzatziki sauce by combining all of the ingredients in a large bowl. Be sure to drain the excess moisture from the cucumber. This can be done with a cheese cloth or paper towel.
  • Prepare the salad by combining all of the ingredients aside from the salt and pepper and add those at the end until you get it to the taste you want.

Cooking the Chicken

  • Place about 1-2 tbs of Avocado oil in a large skillet and cook the chicken until it reaches an internal temp of 165 and has a nice char to it.
  • Let it rest for five minutes, then roughly chop it.
  • If desired, warm up your pitas by simply toasting them in a skillet over medium heat for about 1 minute per side.
  • Assemble the gyros by adding the chicken, the salad and the sauce.
  • You can also top with crumbled feta cheese if desired.