Greek Chicken Gyros

Greek Chicken Gyros

Marinated chicken thighs sear until charred and juicy, then wrap in warm pita with tangy tzatziki.

Total 3 hr Makes 4 servings Calories 480/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

Boneless chicken thighs soak in a lemon-garlic-oregano marinade before hitting a hot skillet for crisp, caramelized edges. Piled into warm pita with crisp vegetables and cool tzatziki, this handheld meal brings classic Greek street food flavors to a weeknight dinner.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pita breads
  • 1 cup tzatziki sauce
  • 1 cup tomato, diced
  • 1/2 cup red onion, thinly sliced
  • 1 cup romaine lettuce, shredded
  • 1/4 cup crumbled feta cheese

Method

  1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.

  2. Add the chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 2 hours, or up to overnight.

  3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and add to the skillet in a single layer.

  4. Cook the chicken thighs for 6 to 7 minutes per side, until deeply browned and the internal temperature reaches 165°F.

  5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

  6. Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a 300°F oven for 5 minutes.

  7. Spread tzatziki sauce over each warm pita, then layer with sliced chicken, tomato, red onion, lettuce, and feta cheese.

  8. Fold or roll the pitas around the filling and serve immediately.

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    Greek Chicken Gyros

    Boneless chicken thighs soak in a lemon-garlic-oregano marinade before hitting a hot skillet for crisp, caramelized edges. Piled into warm pita with crisp vegetables and cool tzatziki, this handheld meal brings classic Greek street food flavors to a weeknight dinner.

    3 hr 4 servings 480 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 3 cloves garlic, minced
    • 2 teaspoons dried oregano
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 pita breads
    • 1 cup tzatziki sauce
    • 1 cup tomato, diced
    • 1/2 cup red onion, thinly sliced
    • 1 cup romaine lettuce, shredded
    • 1/4 cup crumbled feta cheese

    Method

    1. 1

      In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.

    2. 2

      Add the chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 2 hours, or up to overnight.

    3. 3

      Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and add to the skillet in a single layer.

    4. 4

      Cook the chicken thighs for 6 to 7 minutes per side, until deeply browned and the internal temperature reaches 165°F.

    5. 5

      Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

    6. 6

      Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a 300°F oven for 5 minutes.

    7. 7

      Spread tzatziki sauce over each warm pita, then layer with sliced chicken, tomato, red onion, lettuce, and feta cheese.

    8. 8

      Fold or roll the pitas around the filling and serve immediately.