Chicken Gyros

Name: Chicken Gyros
Cook time: 55 min
Total time: 55 min
Ingredients: 0.4 lb Chicken Thigh, boneless skinless; 1/8 cups Greek Yogurt; 1/2 tbsp Olive Oil; 1/4 lemon of Lemon Juice; 1/2 clove of Garlic, minced; 1/4 tbsp Oregano, dried; 1/4 tsp Paprika; Some Salt; Some Pepper (Black); 1/4 cups Greek Yogurt; 1/8 Cucumber, grated and squeezed dry; 1/4 clove of Garlic, finely grated; 1/4 tbsp Fresh Herbs, dill or mint, chopped; 1/4 tsp Lemon Juice; 1 Flatbread, or pita breads; 1/4 cups Cherry Tomatoes, halved; 1/8 Red Onion, thinly sliced; 1/8 Cucumber, diced; 1/16 cups Kalamata Olives, optional

Juicy, spiced chicken thighs are marinated in Greek yogurt, lemon, garlic, and oregano, then grilled until charred and tender. Each warm flatbread is layered with cool, garlicky tzatziki and a fresh tomato-cucumber salad for a bright, satisfying take on classic chicken gyros.

Juicy, spiced chicken thighs are marinated in Greek yogurt, lemon, garlic, and oregano, then grilled until charred and tender. Eac... Show more

By Big Nibbles ·
Chicken Variation of Gyros Pita

Health Grade

B · Healthy

Time

55 min

Price

1,38 €

Calories

747 kcal

easy

meal prep

high protein

low sugar

Method

Mix the marinade

In a large bowl, whisk together the Greek Yogurt, Olive Oil, Lemon Juice, Garlic (minced), Dried Oregano, Paprika, Salt, and Black Pepper until the marinade is smooth and evenly blended, with no thick lumps of yogurt left around the sides of the bowl.

Coat the chicken

Add the Chicken Thighs (boneless skinless) to the bowl and turn them well so every piece is fully coated in the marinade. Cover and let the chicken marinate for at least 30 minutes, or refrigerate it for up to 4 hours if you want deeper flavor.

Make the tzatziki

Grate the Cucumber (grated and squeezed dry), then pile it into a clean kitchen towel or cheesecloth and squeeze firmly until it is very dry; this keeps the sauce thick instead of watery. In a small bowl, stir the squeezed cucumber with more Greek Yogurt, Garlic (finely grated), Fresh Herbs (dill or mint, chopped), and a little more lemon juice until creamy and flecked with herbs. Refrigerate until serving so the flavors can mingle.

Prep the toppings

Halve the Cherry Tomatoes (halved), thinly slice the Red Onion (thinly sliced), and dice the remaining cucumber for the salad topping. If you are using Kalamata Olives (optional), drain them and keep them ready for assembly.

Heat the grill

Preheat a grill or grill pan over medium-high heat until it is properly hot before the chicken goes on. A hot surface should give an immediate sizzle and helps the yogurt marinade char lightly instead of sticking and steaming.

Grill the chicken

Lift the chicken from the marinade, letting any excess drip back into the bowl, and lay the thighs onto the hot grill or grill pan. Cook for 5 to 7 minutes on the first side, flip, and cook for 5 to 7 minutes more, until the outside is nicely browned in spots and the thickest part reaches 165� F.

Rest and slice

Transfer the grilled chicken to a plate and let it rest for 5 minutes so the juices stay in the meat. Slice it into thin strips, cutting across the grain for the most tender bites.

Warm and assemble

Warm the Flatbreads (or pita breads) briefly on the grill or in a dry skillet until pliable and lightly toasted. Spread each one with a generous layer of tzatziki, add the sliced chicken, then top with the tomato, cucumber, and red onion mixture. Scatter over the olives if using, fold or roll the gyros tightly, and serve right away.