Greek Chicken Gyros
Yogurt-marinated chicken , packed with flavor from warm spices, and loaded into a pita wrap with homemade and all the fixings you love! You can make this Greek chicken in a pan, outdoor grill, or oven (see note).
Servings: 4
Ingredients
For the Chicken Gyro Marinade
- 1 cup plain Greek yogurt (whole milk preferred)
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper (optional)
- Kosher salt
- Black pepper
- 1 1/2 pounds chicken tenderloin (often labeled "tenders")
For Serving
- Pita Bread
- Tzatziki Sauce
- 1 large tomato, sliced
- 1 cucumber, sliced
- 1 green bell pepper, cored and sliced
- 1 small red onion, halved and sliced
- Pitted Kalamata olives
Instructions
- Marinate the chicken. In a large mixing bowl, mix together the Chicken Gyro Marinade ingredients (besides the chicken) until well combined. Season with salt and pepper to taste. Add the chicken and mix, ensuring each piece is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.)
- Cook the chicken. Heat about 1 tablespoon of olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Use tongs to flip the chicken and cook until cooked through, about 5 minutes more.
- Assemble the chicken gyros. Warm pita over a medium gas burner or a hot, dry skillet. Transfer to your serving plate and spread Tzatziki sauce on top, then add the chicken (about 2 to 3 tenders per bread). Top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Other cooking options:
- To Grill Outdoors: Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.
- To Oven-Bake: Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.
- Storage: Store the chicken and fixings in separate airtight containers in the fridge for up to 4 days. Store leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving.
- Nutritional information does not include the Pita Bread or Tzatziki Sauce.
Nutrition
Calories: 369.5kcal | Carbohydrates: 13.5g | Protein: 43.3g | Fat: 15.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.2g | Trans Fat: 0.02g | Cholesterol: 111.4mg | Sodium: 223.8mg | Potassium: 1059.2mg | Fiber: 3.6g | Sugar: 6.2g | Vitamin A: 764.2IU | Vitamin C: 49.9mg | Calcium: 127.9mg | Iron: 2.3mg
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