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Loaded Greek Chicken Gyros with Homemade Tzatziki
by Unknown
Prep: 20 minCook: 15 minTotal: 35 min4 servings0 forks
Juicy lemon-oregano marinated chicken grilled to a golden char, piled into warm pita with cool homemade tzatziki, crisp veggies, and a handful of fries for good measure — Greek street food you can make on a weeknight.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), trimmed
- 1/4 cup olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp red wine vinegar (optional but brightens it)
- 1 cup plain Greek yogurt (full-fat works best)
- 1/2 English cucumber, grated and squeezed dry
- 1 clove garlic, finely minced or grated
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- Pinch of black pepper
- 4 large pita breads (soft, pocket-style)
- 2 cups shredded romaine or iceberg lettuce
- 1 cup diced tomatoes (or halved cherry tomatoes)
- 1/2 small red onion, thinly sliced
- 1 cup fries, cooked crisp (optional but classic)
- Extra fresh dill, for garnish
Instructions
- 1Marinate the chicken: In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, pepper, and red wine vinegar (if using). Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes and up to 8 hours.
- 2Make the tzatziki: Stir the Greek yogurt, squeezed-dry grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Cover and refrigerate while the chicken marinates so the flavors meld.
- 3Cook the fries (if using): prepare according to package directions or bake/fry until crisp; keep warm.
- 4Grill the chicken: Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade, letting the excess drip off, and grill 5-6 minutes per side, until nicely charred and the internal temperature reaches 165°F. Rest 5 minutes, then slice into strips.
- 5Warm the pitas: While the chicken rests, warm the pitas directly on the grill or in a dry skillet for 30-60 seconds per side until soft and pliable with a few char spots.
- 6Assemble: Spread a generous spoonful of tzatziki down the center of each warm pita. Add the shredded lettuce, tomatoes, and red onion, then pile on the sliced chicken and a handful of crispy fries. Drizzle with more tzatziki, scatter fresh dill over the top, fold, and serve immediately.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.