Greek Chicken Gyros with Homemade Tzatziki
By Helen Park
Prep
20 min
Cook
10 min
Total
30 min
Servings
4
Level
Easy
A heated pan can help keep chicken strips for Greek chicken gyros from becoming too dry․ This cooking method results in golden-edged and juicy chicken strips․ I eat Greek chicken gyros for dinner at home with warm pita and cold tzatziki sauce․ I like eating hot and cold foods together (I would eat this meal every day‚ if I could)․
Cut the thighs into bite-size pieces and marinate for at least 30 minutes and up to 2 to 4 hours‚ depending on preference․ Saute in a large skillet or griddle over medium-high heat․ Don't overcrowd the pan to avoid steaming the meat instead of sautéing it․
To make tzatziki sauce‚ remove excess liquid from grated cucumber by squeezing it in your hands or a clean dish towel before mixing it with the other tzatziki sauce ingredients․ Too much cucumber liquid can make tzatziki sauce watery․ Refrigerate tzatziki sauce for at least 15 minutes after preparing the chicken․ This will infuse the yogurt with dill and garlic flavors․
Top pitas with sauce and cooked chicken and other toppings․ Serve immediately․ Side dishes to serve with gyros for a heartier meal include Greek salad‚ lemon-and-herb-roasted potatoes‚ rice pilaf‚ and French fries․
Why you'll love this recipe
- You need one large skillet and two bowls to cook the entire recipe․
- Thin chicken strips cook on both sides in 3 to 4 minutes․
- Cold tzatziki is served on pita bread with hot chicken inside․
- Warmed pita is softer and more pliable and holds filling better when eaten․
- Greek salad‚ roasted potatoes‚ rice pilaf‚ and French fries are good side dishes․
Ingredients
- •1 ½ lb boneless, skinless chicken thighs (cut into thin strips)
- •¼ cup olive oil
- •1 ¼ cups plain Greek yogurt (divided)
- •1 lemon (juiced)
- •5 cloves garlic (minced)
- •2 tsp dried oregano
- •1 tsp salt (plus a pinch for the tzatziki)
- •½ tsp black pepper
- •½ cucumber (grated and squeezed dry)
- •2 tbsp fresh dill (chopped)
- •1 tbsp lemon juice
- •4 pita breads (4-6, warmed)
- •tomatoes (sliced, for topping)
- •red onion (sliced, for topping)
- •lettuce (for topping)
- •feta cheese (for topping)
Instructions
- 1
Whisk the olive oil, 1/4 cup Greek yogurt, juice from the lemon, 4 minced garlic cloves, dried oregano, salt, and black pepper in a large bowl.
- 2
Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- 3
Combine 1 cup Greek yogurt, the grated squeezed cucumber, fresh dill, 1 tablespoon lemon juice, and 1 minced garlic clove in a medium bowl. Season with a pinch of salt, stir, and refrigerate until ready to use.
- 4
Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 3-4 minutes per side, until golden brown and cooked through, working in batches if needed.
- 5
Warm the pita bread. Spread tzatziki on each pita, then add the cooked chicken, sliced tomatoes, red onion, lettuce, and feta cheese. Serve immediately.
FAQ
Nutrition (per serving)
Calories
520
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