Chicken Gyros
These Greek Chicken Gyros are what weeknight dreams are made of, juicy, yogurt-marinated chicken loaded into warm pita with creamy tzatziki, crisp onions, and tomatoes. It’s fresh, flavorful, and way easier than it looks. No plane ticket required.
Servings: 4
Calories: 555kcal
Ingredients
- 2 pounds chicken thighs boneless and skinless
Marinade
- ½ cup Greek yogurt plain
- 2 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 1 tablespoon smoked paprika
- ½ teaspoon cinnamon ground
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Toppings
- 4 pitas
- ¼ cup tzatziki sauce
- ½ red onion thinly sliced
- ½ cup cherry tomatoes halved
Instructions
- Add the chicken and marinade ingredients to a large freezer bag. Squeeze to mix all the ingredients around and transfer the bag to the fridge. Marinate for 1-4 hours.
- Preheat the oven to 425℉. Equip a baking sheet with a roasting rack. Line the chicken on the rack and bake for 15-18 minutes, or until the edges begin to crisp. You can turn on the broiler for 2-3 minutes if you'd like more crispiness without drying the chicken out.
- Roughly chop the chicken into bite-sized pieces. Warm the pitas for 15-20 seconds in the microwave or toast them individually in a dry skillet over medium-high heat. Spoon some of the chicken into the pita, then top with tzatziki, onion, and tomatoes.
Video
Notes
- Marinate Smart - Even one hour in the yogurt marinade makes a difference, but for best flavor, marinate for 4+ hours or overnight.
- Chicken Thighs vs. Breasts - Thighs stay juicier and are more forgiving, but breasts work too, just reduce cooking time slightly.
- Baking vs. Grilling vs. Stovetop - The oven method is easiest, but grilling adds authentic smoky flavor. A cast-iron pan works great for stovetop cooking!
- Pita Bread Tip - Warm your pitas briefly in a dry skillet or microwave for 15-20 seconds for the best texture.
- Make-Ahead Friendly - The chicken can be marinated up to 24 hours in advance, and leftovers store well for up to 4 days in the fridge.
- Reheating Tip - Warm chicken gently on the stove or in the oven. Avoid microwaving, as it can dry it out.
- Freezing Instructions - Freeze marinated raw chicken for up to 3 months. Thaw overnight in the fridge and cook as usual. Cooked chicken can also be frozen, but won’t be as juicy when reheated.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 40g | Protein: 53g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 1174mg | Potassium: 832mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1102IU | Vitamin C: 9mg | Calcium: 171mg | Iron: 5mg
