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Mediterranean Chicken Gyros

Mediterranean Chicken Gyros That Will Brighten Your Table

Enjoy Mediterranean Chicken Gyros with vibrant veggies and tzatziki sauce, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 gyros
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Thighs Can substitute with chicken breast or lamb.
  • 3 tablespoons Olive Oil Use avocado oil if preferred.
  • 2 tablespoons Red Wine Vinegar Lemon juice can be used as a substitute.
  • 3 cloves Garlic (minced) Garlic powder can be a quick alternative.
  • 1 teaspoon Dried Oregano Fresh oregano enhances freshness.
  • 1 teaspoon Ground Cumin Try coriander for a twist.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute if needed.
  • to taste Salt and Pepper Adjust according to your taste.
For the Tzatziki Sauce
  • 1 cup Greek Yogurt Can use non-fat Greek yogurt.
  • 1/2 medium Cucumber (grated) Squeeze out excess water.
  • 2 cloves More Garlic (minced) Adjust based on your liking.
  • 2 tablespoons Fresh Dill (chopped) Mint can be used as an alternative.
  • 1 tablespoon Lemon Juice Vinegar works as a substitute.
  • to taste Salt Season to your taste.
For Assembling the Gyros
  • 4 Pita Breads or Flatbread Use whole wheat for a healthier option.
  • 1 cup Cherry Tomatoes (halved) Adds color and freshness.
  • 1/2 medium Red Onion (thinly sliced) Switch to green onions for a milder option.
  • 2 cups Shredded Lettuce Spinach can be an alternative.
  • 1/2 cup Feta Cheese (crumbled) Goat cheese is a delicious substitute.
  • to taste Olive Oil (for drizzling) Optional based on preference.
  • for garnish Fresh Parsley Skip if you don’t have it.

Equipment

  • mixing bowl
  • Grill or skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper until well combined. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight.
  2. While the chicken marinates, mix together Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and a pinch of salt in another bowl. Stir until smooth and refrigerate.
  3. Preheat your grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side or until internal temperature reaches 165°F. Remove from heat and let it rest before slicing into strips.
  4. Warm pita breads in a dry pan over low heat for about 1-2 minutes. Lay sliced chicken in the center, top with tomatoes, onion, lettuce, and feta. Drizzle olive oil and finish with tzatziki and parsley.

Nutrition

Serving: 1gyroCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Marinate chicken for at least 1 hour, preferably overnight. Avoid pressing down on the chicken while cooking to keep it tender. Warm pita before assembly for better texture.

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