Mediterranean Chicken Gyros
These Mediterranean Chicken Gyros feature lemony grilled chicken paired with creamy feta-infused tzatziki, making for a quick and delicious meal that feels like a vacation on your plate.
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs Can use chicken thighs for juicier meat.
- 3 tablespoons olive oil
- 1 juice of lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- Salt and black pepper, to taste
For the Creamy Feta Tzatziki
- 1 cup Greek yogurt (full-fat for best texture)
- 0.5 cup crumbled feta cheese
- 0.5 medium cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill or mint, chopped
- Salt and pepper, to taste
For the Gyros
- 4 pita or flatbreads, warmed
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup shredded lettuce or baby spinach
- 0.5 cup sliced cucumber
- Extra crumbled feta (optional)
Instructions
Marinate the chicken
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
- Add chicken, toss to coat thoroughly, and cover. Marinate at room temperature for 20 minutes or refrigerate up to 4 hours.
Cook the chicken
- Heat a skillet or grill pan over medium-high heat until hot.
- Add the chicken and cook 5-6 minutes per side until the internal temperature reaches 165°F (74°C) for breasts or 170°F (77°C) for thighs and the outside is golden.
- Remove chicken and let rest for 5 minutes to redistribute juices.
- Slice into thin strips against the grain.
Prepare the feta tzatziki
- Grate the cucumber and squeeze out excess moisture with a clean kitchen towel or paper towels.
- In a bowl, combine Greek yogurt, crumbled feta, grated cucumber, lemon juice, minced garlic, olive oil, and chopped dill or mint.
- Stir until smooth and taste for salt and pepper. Adjust acidity with a touch more lemon if needed.
Assemble the gyros
- Warm the pita breads in a dry skillet or wrapped in foil in a low oven.
- Spread a generous spoonful of feta tzatziki down the center of each pita.
- Layer with sliced chicken, halved cherry tomatoes, cucumber slices, red onion, and shredded lettuce.
- Top with additional tzatziki and extra crumbled feta if you like.
Serve
- Fold and wrap in parchment or foil for easier eating.
- Serve immediately with lemon wedges on the side.
Notes
Refrigerate sliced cooked chicken and tzatziki separately in airtight containers for up to 3-4 days. Assembled gyros are best eaten the same day. Chicken can be frozen for up to 3 months; tzatziki does not freeze well.