Mediterranean Chicken Gyros

Juicy Mediterranean chicken gyros always bring everyone to the table in my house Thanks to fresh herbs and a punchy marinade this recipe turns basic ingredients into a weeknight dinner you will want to make again and again It captures all the warmth of a Mediterranean street meal with bright flavors in every bite and just the right amount of char on the chicken

My first attempt happened during an end of summer barbecue when I had to stretch an extra pack of chicken These gyros instantly became the highlight and now grill nights feel incomplete without them

Ingredients

• Boneless skinless chicken thighs or breast: More juicy than breast and stays tender Opt for free range for better flavor
• Greek yogurt for marinade: Makes chicken extra tender Use full fat if possible for a luxurious texture
• Fresh lemon juice: for tangy brightness Always pick plump lemons that feel heavy for their size
• Garlic minced: Brings classic Mediterranean depth Look for bulbs with tight dry skin
• Dried oregano: the classic herb for gyro flavor Use Greek oregano for authentic taste
• Ground cumin: adds earthy smoky undertone Choose freshly ground if you can for the boldest flavor
• Smoked paprika: brings a gentle heat and color Spanish smoked type gives a more robust profile
• Olive oil: for richness and high heat grilling Use extra virgin and check for a peppery finish
• Salt and freshly cracked black pepper: for seasoning Go for sea salt and coarse black pepper for the best texture
• Red onion thinly sliced: for topping Adds zip and sweetness Get firm onions with glossy skin
• Cucumber: for freshness Pick small Persian or English cucumbers that are crisp and seedless
• Tomato ripe: for bursts of flavor Look for tomatoes with vibrant color and fragrant aroma
• Pita or flatbread: warm and soft This is your gyros base Use fresh bakery bread if you can
• Optional tzatziki sauce: makes everything creamy and cool Try making homemade for extra points

Instructions

Prepare the Marinade:

In a large bowl whisk together Greek yogurt lemon juice olive oil garlic oregano cumin smoked paprika salt and pepper The marinade should look creamy and well blended If pressed for time let it rest for at least fifteen minutes but a full hour in the fridge brings out the best flavor

Marinate the Chicken:

Pat the chicken thighs or breasts dry with a paper towel Add chicken pieces to the bowl and turn them until every surface is coated Cover and refrigerate for at least thirty minutes If you have time leave them for up to four hours for maximum flavor

Grill the Chicken:

Heat a grill pan or outdoor grill over medium high heat Brush the grates with olive oil Place the marinated chicken pieces on the hot grill working in batches if needed Cook one side for about five minutes then flip and grill the other side for four to five minutes more The chicken should be slightly charred and the juices should run clear Rest chicken on a plate for five minutes before slicing

Prepare the Toppings:

While the chicken grills thinly slice red onion cucumber and tomato Arrange them on a platter or in small bowls so everyone can assemble their own gyros Experiencing each topping’s crunch adds so much character

Warm the Bread:

Wrap pita bread in foil and place on the grill for two minutes or microwave for twenty seconds Warm bread makes rolling up and eating gyros less messy

Assemble and Serve:

Lay warm pita flat and add slices of grilled chicken Top with red onion cucumber and tomato Add a generous spoonful of tzatziki for a cool finish Fold the bread over the filling and wrap it in parchment or foil for easy eating

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I always look forward to adding extra fresh dill when I make tzatziki The scent alone signals that it is time for something special My family jokes that more sauce than chicken is the secret to the best gyros

Storage Tips

Refrigerate leftover chicken and toppings separately for up to four days To keep bread fresh wrap it in a clean towel in an airtight container You can reheat chicken in a skillet over medium heat for a few minutes Add a splash of water to keep it juicy

Ingredient Substitutions

Use chicken breast if you want a leaner option The secret to making breast stay juicy is not to overcook it You can also swap out the vegetables for whatever you have on hand I have tried it with quick pickled onions or crispy lettuce and it always works

Serving Suggestions

These gyros shine with homemade fries or a classic Greek salad I also love a handful of olives on the side and an icy glass of lemon water For gatherings set up a build your own gyro bar and let everyone choose their toppings

Save

This recipe will become a staple for weeknights and gatherings The vibrant flavors and easy steps make delicious gyros achievable anytime

Recipe Guide

→ What kind of chicken works best?

Boneless, skinless chicken thighs are preferred for their juiciness, but chicken breasts also work well.

→ How do I make the chicken tender?

Marinate the chicken in olive oil, lemon juice, garlic, and spices for at least one hour to enhance tenderness and flavor.

→ Can I use store-bought pita?

Yes, fresh or packaged pita both work. Warm them briefly before assembling for best texture.

→ What vegetables pair well?

Classic options include tomatoes, cucumbers, red onion, and lettuce, but you can add bell peppers or shredded cabbage.

→ Is tzatziki necessary?

Tzatziki adds a creamy, tangy element. You can substitute with plain Greek yogurt or tahini sauce if preferred.