Greek Gyro Grilled Chicken
This Greek Gyro Grilled Chicken is a flavorful and easy-to-make dish perfect for weeknight dinners. Served with a homemade tzatziki sauce and warm pita bread, it's a taste of the Mediterranean at home.
Equipment
- 1 grill
- 1 mixing bowl
- 1 whisk
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Chicken
- 2 lbs boneless skinless chicken thighs
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cucumber grated
- 2 cloves garlic minced
- 1 tbsp fresh dill chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Wraps
- 4 pita bread
- Sliced tomatoes for serving
- Sliced red onions for serving
- Lettuce leaves for serving
Instructions
Preparation
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
- Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken and ensure all pieces are well coated. Marinate in the refrigerator for at least 1 hour or overnight for best results.
Cooking
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
- Place the marinated chicken on the grill. Cook for about 6-8 minutes per side, or until the chicken is cooked through and has grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Assembly
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir until well mixed.
- Warm the pita bread on the grill for about 1 minute on each side. Spread the tzatziki sauce on each pita, add chicken strips, and top with tomato slices, red onions, and lettuce.
Serving and Storage
- Serve the wraps immediately while the chicken is warm and the pita is soft.
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh herbs for a brighter flavor. Marinate the chicken overnight for best results.
Ingredient Substitutions: Try using lamb or beef for a different take, or opt for grilled vegetables for a vegetarian version.
How to Serve: Pair with a Greek salad or roasted potatoes for a complete meal.
Storage & Freshness: Keep leftovers in airtight containers and consume within 3 days.
Make-Ahead Tips: Prepare the marinade and sauce a day in advance to save time.
Ingredient Substitutions: Try using lamb or beef for a different take, or opt for grilled vegetables for a vegetarian version.
How to Serve: Pair with a Greek salad or roasted potatoes for a complete meal.
Storage & Freshness: Keep leftovers in airtight containers and consume within 3 days.
Make-Ahead Tips: Prepare the marinade and sauce a day in advance to save time.