Description
Authentic Greek Chicken Gyros featuring tender grilled chicken breasts marinated in a zesty lemon-herb blend, served with fresh vegetables and creamy homemade tzatziki sauce, all wrapped in warm pita bread. Perfect for a fresh, flavorful Mediterranean meal.
Ingredients
Scale
Chicken and Pita
- 4 boneless, skinless chicken breasts
- 4 Greek pita breads or flatbreads
- 1 small red onion, thinly sliced
- 2 cups chopped lettuce
- 2 tomatoes, diced
- 1 cucumber, sliced
Lemon-Herb Marinade
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Homemade Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, and freshly ground black pepper to create a bright and flavorful marinade.
- Marinate the Chicken: Place the chicken breasts into a large resealable bag and pour in the marinade. Seal the bag and refrigerate for at least 1 hour, or preferably overnight, turning occasionally to ensure even flavor penetration.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat, preparing it to cook the chicken evenly and develop those signature grill marks.
- Grill the Chicken: Remove the chicken from the marinade, shaking off any excess, and grill each breast for about 6 to 7 minutes per side until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
- Rest and Slice the Chicken: Let the grilled chicken rest for 5 minutes to retain its juices before slicing it thinly for assembling the gyros.
- Make the Tzatziki Sauce: In a separate bowl, mix together Greek yogurt, grated and drained cucumber, lemon juice, chopped fresh dill, minced garlic, salt, and pepper until well combined. Set aside to allow flavors to meld.
- Warm the Pitas: Place the pita breads on the grill and warm for 1 to 2 minutes per side until soft and heated through, making them pliable for wrapping.
- Assemble the Gyros: Lay sliced chicken onto each warmed pita, then add layers of sliced red onion, chopped lettuce, diced tomatoes, and cucumber slices for freshness and crunch.
- Add Tzatziki Sauce: Generously drizzle the homemade tzatziki over the fillings to add a creamy, tangy finish.
- Wrap and Serve: Fold the pita over the fillings and optionally wrap each gyro in foil or parchment paper for easier handling and neat presentation.
Notes
- For best flavor, marinate the chicken overnight.
- If grilling is not available, chicken can be cooked on a grill pan or broiled in the oven.
- Make sure to drain the grated cucumber well to prevent watery tzatziki sauce.
- Adjust garlic and dill in the tzatziki to taste for a milder or stronger flavor.
- Gyros can be customized with additional toppings like feta cheese or olives if desired.
