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These filling Greek-style Chicken Gyros with Tangy Feta Tzatziki bring all the bold Mediterranean tastes straight to your dinner table. Juicy seasoned chicken tucked into soft pita with cooling homemade tzatziki creates that perfect flavor combo that'll make you feel like you're eating at a seaside taverna.
I whipped up these gyros during a staycation when I was missing those Greek island flavors but couldn't hop on a plane. The mix of flavorful marinated chicken with cool, creamy sauce has turned into our end-of-week family tradition, with everyone hanging out to customize their own wraps.
Ingredients
- Chicken Breast: Go for boneless skinless cuts that soak up all those Mediterranean seasonings while staying moist and tender during cooking
- Olive Oil: Grab extra virgin for your marinade base since it adds that authentic Mediterranean richness you can't get any other way
- Fresh Garlic: Don't skimp here - only fresh cloves will give you that punchy flavor depth that makes this dish special
- Dried Oregano: This classic Greek herb is a must-have; try to find one with bright color and strong smell for best results
- Greek Yogurt: The thicker the better for your tzatziki base; whole milk varieties give you that luxurious creaminess you want
- Cucumber: Adds that refreshing crunch to the sauce; English cucumbers work best since they've got fewer seeds
- Feta Cheese: Brings a lovely salty kick; if you can find sheep milk feta, you'll get the most genuine Greek taste
- Lemon Juice: Wakes up all the other flavors; always squeeze right before using for the brightest taste
- Pita Bread: Look for thick, soft ones that won't fall apart when loaded with all your tasty fillings
Step-by-Step Instructions
- Marinate the Chicken:
- Mix together olive oil, garlic, oregano, salt, and black pepper in a bowl until everything's combined. Toss in your chicken breasts and make sure they're fully covered in the mixture. Let them sit in the fridge for at least half an hour, though 2 hours works even better. The longer soak gives time for all those flavors to really get into the meat.
- Prepare the Tzatziki:
- Grab your cucumber and grate it with the big holes on your grater. Wrap the shredded cucumber in a kitchen towel and give it a good squeeze to get the water out - this keeps your sauce from getting runny. Mix your dry cucumber with Greek yogurt, crumbled feta, and fresh lemon juice in a bowl. Add salt and pepper until it tastes just right. Pop it in the fridge while you cook the chicken so all those flavors can hang out together.
- Grill the Chicken:
- Get your grill or pan nice and hot over medium-high heat. Shake off any extra marinade from the chicken and put it on the hot surface. Cook about 6-7 minutes on each side until you see nice grill marks and the inside hits 165°F. Let it rest for 5 minutes before cutting into thin strips across the grain so it stays tender.
- Warm the Pita:
- While your chicken's resting, brush a little olive oil on your pita bread. Put them on the still-warm grill for about half a minute per side just until they're warm and have a few light char marks but stay soft and foldable. Warming them up makes them taste better and helps them fold without breaking.
- Assemble the Gyros:
- Put your warm pita on a plate and lay your sliced chicken right down the middle. Spoon plenty of tzatziki sauce over the top. Add whatever fresh stuff you like - tomato slices, thin-cut red onion, or crisp lettuce work great. You'll love how the hot chicken and cool sauce play off each other.
- Wrap and Serve:
- Fold the bottom edge up just a bit, then fold one side over your fillings. Keep rolling until you've got everything wrapped up nice and snug. Dig in while everything's still warm, and keep some extra tzatziki handy for dipping. The warm pita helps all those flavors come together in every bite.
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Adding feta to the tzatziki is my little trick that really makes this dish special. Regular tzatziki just uses yogurt and cucumber, but throwing in some feta gives it this amazing rich flavor that goes so well with the chicken. My grandma showed me this twist when I was just starting to learn cooking, and now it's become my own signature touch on the traditional version.
Make-Ahead Options
One thing I love about this meal is how you can prep it beforehand. You can let the chicken sit in its marinade for up to a full day, which actually makes it taste even better. The tzatziki sauce gets more flavorful overnight too, as all those ingredients have time to mingle. Just keep both parts in sealed containers in your fridge. When you're ready to eat, just cook the chicken, heat up your bread, and throw it all together for a quick dinner that tastes like you spent all day in the kitchen.
Perfect Pairings
Round out your Greek feast with sides that make your gyros shine even more. A basic Greek salad with juicy tomatoes, crunchy cucumber, red onion slices and Kalamata olives tossed in olive oil and red wine vinegar works great as a fresh side kick. If you want something more filling, try some lemon roasted potatoes or a light tabbouleh. When you've got friends over, start with some hummus and warmed pita triangles to snack on. For drinks, go with a crisp white wine like Greek Assyrtiko or a light beer that won't fight with all those Mediterranean flavors.
Storage and Reheating
If you've got stuff left over, keep everything apart to stay fresh longer. Your cooked chicken will be good in a sealed container in the fridge for about three days. The tzatziki stays nice for up to four days if kept cold. Any extra pita can sit in a closed bag on your counter for a couple days, or stick it in the fridge to last longer. When you want to warm up the chicken, put it in a pan with a tiny splash of water so it doesn't dry out, or microwave it at half power. Always build your gyros right before eating so you get that awesome contrast between hot chicken and cool sauce.
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Frequently Asked Questions
- → What's the best way to prep chicken for gyros?
Mix olive oil, minced garlic, oregano, salt, and black pepper. Coat the chicken and leave it to soak up the flavors for at least 30 minutes or up to 2 hours.
- → How do I make tzatziki creamier?
Grate the cucumber, add a pinch of salt, and press out all the water before combining it with crumbled feta, Greek yogurt, and fresh lemon juice. Adjust seasoning with salt and pepper.
- → Can I grill the chicken outdoors?
Sure! Outdoor grilling gives the chicken a smoky kick that works perfectly with the Mediterranean vibe.
- → What's the easiest way to soften pita bread?
Simply heat the pita in a pan or on a grill for about a minute on both sides until warm and flexible.
- → What extras can I throw into my gyros?
Add some chopped lettuce, juicy tomatoes, thinly sliced red onion, or crunchy bell peppers for texture and variety.
- → How can I keep chicken moist when cooking?
Cook marinated chicken to an internal temperature of 165°F (75°C), then let it rest briefly before slicing to retain those delicious juices!