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This homemade Greek Chicken Gyros takes me right back to wandering through Greek streets, watching local vendors whip up these tasty handheld treats. The tangy marinade mixes bright lemon with earthy herbs that soak into the chicken with true Mediterranean taste while the smooth tzatziki brings everything together perfectly.
I started making these at home when I got back from Athens because I missed the street food so much. Now my family asks for them every week and even the fussiest kids gobble them up without a word.
Ingredients
- Chicken breast works as a terrific lean meat base that soaks up all the marinade flavors
- Olive oil makes the meat tender while adding real Mediterranean taste
- Fresh lemon juice adds zing to the whole dish and helps soften the chicken
- Garlic cloves bring needed flavor depth - go for ones that feel heavy and have tight skin
- Dried oregano gives that real Greek touch - try to get the Mediterranean kind if you can
- Salt brings out all the tastes - kosher salt does the job best
- Black pepper adds mild warmth - grind it fresh for strongest flavor
- Pita breads pick thick Greek ones that won't fall apart with fillings
- Tzatziki sauce gives cooling creaminess - make your own or buy good quality ready-made
- Crisp lettuce adds fresh crunch - romaine has the best bite
- Juicy tomatoes bring sweet tanginess - grab ripe ones still on the vine
- Red onion gives sharp flavor - cut it super thin for best texture
How To Make Greek Chicken Gyros with Lemon-Herb Marinade
- Prepare the marinade
- Mix olive oil lemon juice minced garlic dried oregano salt and pepper in a glass bowl and stir well until combined. The lemon's tartness will soften the chicken while the herbs pack it with flavor.
- Marinate the chicken
- Cut chicken breast into thin strips about half inch thick and drop them in the marinade making sure to coat each piece completely. Cover and stick in the fridge for at least 30 minutes but better overnight. The more time it sits the tastier your gyros will turn out.
- Cook the chicken
- Get a heavy pan or grill pan really hot over medium high heat. Take chicken from marinade letting extra drip away and cook in small batches so the pan isn't crowded. Cook for 5 to 7 minutes flipping now and then until golden with some char marks and the inside hits 165°F.
- Warm the pita
- While your chicken sits for a bit warm your pita breads on the same pan or in a dry skillet for about 30 seconds each side until they're soft and bendy but not crunchy. Cover them with a clean dish towel to stay warm.
- Assemble the gyros
- Lay each warm pita flat and spread a big spoonful of tzatziki on it. Put some cooked chicken strips down the middle then add lettuce tomatoes and thin red onion slices on top. Fold the bottom up a bit then roll from one side to make a neat wrap.
The tzatziki sauce is hands down my favorite part of this dish. I can still picture my Greek buddy's grandma making it from scratch straining yogurt all night and shredding cucumber at her kitchen table. Though I've simplified things I always throw in her trick of adding a tiny bit of dried mint as my special touch.
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Make-Ahead Tips
You can fix all the gyro parts ahead for quick putting together later. Get the chicken marinated and cooked up to two days early and keep it in the fridge. Tzatziki actually gets better after sitting for a day as all the flavors mix together. When you're ready to eat just warm up the chicken quickly in a pan heat the pitas and build your gyros for a super fast meal.
Perfect Tzatziki
For real authentic tzatziki you've got to drain that cucumber properly. After you grate it wrap it in a clean kitchen towel and squeeze out all the water. This stops your sauce from getting runny which would make soggy gyros. Go with full fat Greek yogurt for the smoothest texture and use a tiny garlic clove grated instead of chopped so the flavor spreads evenly.
Serving Suggestions
Turn your gyros into a full Greek feast by adding a traditional Greek salad with big chunks of feta lemon roasted potatoes or just some warm pita triangles with hummus. Drink-wise a light white wine like Assyrtiko or a cold beer goes great with these flavors. For casual get-togethers try setting up a make-your-own gyro station where friends can pile on whatever toppings they want.
Cultural Context
Gyros got big in Greece around the 1970s though similar spinning meat dishes had been around the Middle East and Mediterranean for hundreds of years. The name "gyro" comes from a Greek word that means "turn" because of how they cook the meat on vertical spinning spits. While true Greek gyros typically use pork chicken has gotten more popular as a lighter choice especially in Greek-American restaurants.
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Frequently Asked Questions
- → Can chicken thighs replace chicken breast?
Definitely! Thighs can be even juicier. Just cook them 7-9 minutes on each side since they're thicker. They also pack in more flavor because of their natural fat.
- → How long should I marinate the chicken?
Marinate a minimum of 30 minutes for some flavor, but aim for 4-24 hours in the fridge for the best results. Just don't let it sit longer than 24 hours, or the lemon juice might make it mushy.
- → Can I whip up tzatziki from scratch?
Yes, and it's simple! Mix 1 cup of plain Greek yogurt with 1/2 grated cucumber (squeezed dry), 2 minced garlic cloves, 1 tablespoon of olive oil, 1 tablespoon lemon juice, and some chopped dill. Sprinkle in some salt, then chill it in the fridge for about 30 minutes so the flavors come together.
- → What sides go well with Greek gyros?
Try pairing with Greek salad, roasted potatoes with herbs, cucumber-tomato salad, or lemon rice. You could also do hummus with warm pita slices for a great starter.
- → How can I store and reheat the chicken?
Put leftover cooked chicken in a container with a lid and refrigerate for up to three days. Reheat in a skillet over medium with a small splash of water to keep things juicy. Assemble the gyro fresh with veggies and sauce when you're ready to eat.
- → Can this dish be prepped ahead for a gathering?
Totally! Cook the chicken beforehand and warm it up when ready. Set up a gyro station with heated pita, toppings, and tzatziki, so guests can build their own plates. It's fun, casual, and perfect for sharing!