Greek Chicken Gyros with Cucumber Tzatziki

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How to Make Greek Chicken Gyros with Cucumber Tzatziki

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Ingredients:

• 1 1/4 cups Greek yogurt (preferably full fat)
• 2 cucumbers (for around 1/2 – 3/4 cup grated cucumber)
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar (or apple cider vinegar)
• 1 garlic clove (minced)
• 2 lb chicken thigh fillets (boneless and skinless)
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• 3 tbsp lemon juice
• Black pepper
• 3 large garlic cloves (minced)
• 3 tbsp Greek yogurt (preferably full fat)
• 3 tomatoes (seeded and diced)
• 1/2 red Spanish onion (peeled and finely chopped)
• 4 to 6 pita breads or flatbreads
• 1/4 cup fresh parsley leaves (optional)
• 1 1/2 tbsp dried oregano

Directions:

1. Start your culinary adventure by mixing together 1 tbsp of olive oil, 3 tbsp of lemon juice, minced garlic, salt, and a dash of black pepper in a ziplock bag. Nestle the chicken thighs into this marinade, seal the bag, and give it a good massage to coat the chicken evenly. Let it marinate for a minimum of 2 hours, but if you can, let it sit up to 24 hours for a taste explosion.
2. While the chicken is soaking up those flavors, tackle the tzatziki. Halve the cucumbers and remove the seeds. Grate them and squeeze out any extra liquid using a towel. In a bowl, blend the grated cucumber with yogurt, minced garlic, lemon juice, and a pinch of salt. Allow it to rest so the flavors can mingle beautifully, about 20 minutes should do.
3. Dice your tomatoes, cucumbers, red onion, and parsley. Toss them into a bowl to create a vibrant salad.
4. To cook the chicken, heat your grill to medium-high and brush with oil. Alternatively, you can use a frying pan with a bit of oil. Cook the marinated chicken for about 2 to 3 minutes per side, or until it’s golden and cooked through. Once done, let it rest for about 5 minutes.
5. Now comes the fun part—assembly! Warm your pita breads, lay them out, and spoon the salad mix in the center. Add slices of the juicy chicken and dollop generous amounts of tzatziki over it. Wrap it up and dive in!

Don’t Have Greek Yogurt? Here’s What to Use Instead

If you’re out of Greek yogurt, you can use plain regular yogurt. It’s slightly thinner, so consider straining it to achieve a similar consistency. For a dairy-free option, try coconut or almond yogurt. They’ll add a unique twist without compromising the dish’s integrity.

How to Make Greek Chicken Gyros Last Longer

Store any leftover chicken and tzatziki in separate containers in the fridge. The chicken will stay good for up to three days, while the tzatziki is best used within two days. If you want to freeze the cooked chicken for later, do so before adding it to the gyros. Reheat by grilling or frying.

From Sides to Drinks: What Complements Greek Chicken Gyros

Enhance your Greek Chicken Gyros with a side of crispy sweet potato fries or a refreshing Greek salad. For a beverage, go for a chilled glass of white wine or a fizzy lemonade to complement the zesty flavors. A sprinkle of feta cheese on your gyros can also add a delightful richness.

Cooking Hacks to Elevate Greek Chicken Gyros

For the juiciest chicken, make sure not to overcook it. Resting the meat post-cooking helps lock in the juices. If grilling, keep an eye on the heat to avoid burning. Also, don’t skip squeezing excess water from the cucumbers for the tzatziki—it’s crucial for the best texture.

Seasonal Twists for Greek Chicken Gyros

In summer, add some grilled zucchini or summer squash to your gyros for extra freshness. During fall, roasted red peppers bring a warming note to the dish. In the winter, swap fresh tomatoes with sun-dried ones for a deeper flavor, and in spring, include fresh dill in your tzatziki for a seasonal kick.

FAQs:

How do I know when the chicken is cooked?

Ensure the chicken reaches an internal temperature of 165°F (75°C). The outside should be golden, and the inside white and juicy. Use a meat thermometer for accuracy, or cut into the thickest part to check it’s no longer pink.

Can I make Greek Chicken Gyros ahead of time?

Absolutely! You can marinate the chicken and prepare the tzatziki a day in advance. Cook the chicken just before serving for the best freshness. If assembling ahead, wrap the gyros tightly in foil and warm in the oven before serving.

Can I use chicken breasts instead of thighs?

Yes, you can swap chicken thighs for breasts. However, thighs tend to be juicier and more forgiving during cooking. If using breasts, marinate well and be cautious not to overcook, as they can dry out quicker.

Is there a vegetarian alternative to this dish?

For a vegetarian version, substitute the chicken with grilled halloumi or marinated portobello mushrooms. Both offer deliciously savory and satisfying alternatives, maintaining the dish’s hearty and flavorful essence.

What can I use if I’m out of pita bread?

If you don’t have pita bread, tortillas or flatbreads make great alternatives. You could also serve the components as a salad, using the bread as a side. For a low-carb option, wrap the filling in lettuce leaves.

How do I prevent the tzatziki from becoming watery?

To avoid watery tzatziki, be sure to thoroughly drain and squeeze the grated cucumber to remove excess moisture. You can also let the tzatziki chill in the fridge for a few hours, allowing it to thicken and develop more flavor.

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Greek Chicken Gyros with Cucumber Tzatziki

Enjoy these delicious Greek chicken gyros stuffed with marinated chicken, fresh vegetables, and a creamy cucumber tzatziki sauce. They're simple to customize and perfect for gatherings or a sunny weekend meal.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

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Equipment

• grill or frying pan

Ingredients

  

Tzatziki Sauce:

• 1 1/4 cups Greek yogurt (preferably full fat)
• 2 cucumbers (for around 1/2 - 3/4 cup grated cucumber)
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar (or apple cider vinegar)
• 1 clove garlic (minced)

Chicken Marinade:

• 2 lb chicken thigh fillets (boneless and skinless)
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• black pepper
• 3 tbsp lemon juice
• 3 cloves garlic (minced)
• 3 tomatoes (seeded and diced)
• 1/2 red Spanish onion (peeled and finely chopped)
• 4 to 6 pita breads or flatbreads
• 1/4 cup fresh parsley leaves (optional)
• 1 1/2 tbsp dried oregano

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Instructions

 

• Begin by preparing the marinade. In a ziplock bag, combine olive oil, lemon juice, minced garlic, salt, and pepper.
• Add the chicken thighs to the bag, seal it, and massage the chicken to ensure it is well-coated. Allow it to marinate for at least 2 hours, or overnight for enhanced flavor.
• While the chicken is marinating, prepare the tzatziki. Cut the cucumbers lengthwise and remove the watery seeds. Grate them and wrap in a towel to remove excess moisture.
• In a separate bowl, combine the grated cucumber with yogurt, minced garlic, lemon juice, olive oil, and salt. Let the mixture rest for about 20 minutes to allow the flavors to meld.
• Chop your salad ingredients by mixing diced tomatoes, cucumbers, red onion, and parsley, if desired, in a bowl.
• To cook the chicken, preheat your grill to medium-high and brush it with oil. Alternatively, heat oil in a frying pan. Cook the chicken for approximately 2 to 3 minutes on each side until they are golden and fully cooked.
• After cooking, allow the chicken to rest for about 5 minutes.
• To assemble your gyros, warm the pita bread and place some salad in the center. Top it with sliced chicken and tzatziki sauce. Wrap it up and enjoy!
• For a delightful side, consider pairing these gyros with sweet potato fries or a light Greek salad.

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Keyword Chicken

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