Greek Chicken Gyros are a perfect blend of Mediterranean flavors, combining the savory, marinated chicken with fresh, vibrant vegetables and creamy tzatziki sauce. This dish not only offers a delicious meal but also a glimpse into the rich culinary traditions of Greece. The magic begins with marinating the chicken, allowing it to soak up all the incredible flavors before being grilled to perfection.

The journey to mouth-watering Greek Chicken Gyros starts with a simple yet flavorful marinade. The key ingredients include minced garlic, white wine vinegar, lemon juice, extra virgin olive oil, Greek yogurt, dried oregano, salt, and black pepper. The marinade works its magic as it infuses the boneless, skinless chicken thigh fillets with robust flavors. The longer the chicken marinates, ideally up to 12 hours, the more intense the taste becomes. This step is crucial for achieving that authentic Greek taste.

No Greek Chicken Gyro is complete without tzatziki sauce. This tangy and refreshing sauce is made by grating cucumbers and squeezing out the excess liquid to ensure the right consistency. The grated cucumber is then mixed with Greek yogurt, lemon juice, extra virgin olive oil, minced garlic, salt, and pepper. Allowing the sauce to sit for at least 20 minutes helps the flavors meld together, resulting in a creamy, zesty accompaniment that elevates the gyro experience.

To complement the marinated chicken and tzatziki, a fresh salad of diced tomatoes, cucumbers, finely chopped red onion, and parsley is prepared. This salad adds a burst of freshness and crunch to the dish. Seasoned with salt and pepper, it brings the whole gyro together in perfect harmony.

Greek Chicken Gyros

Ingredients

• 2 lb / 1 kg chicken thigh fillets , boneless skinless
  MARINADE
• 3 large garlic cloves , minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt , preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

TZATZIKI

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yoghurt , preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1 garlic clove , minced
• 1/4 tsp salt
• Black pepper

SALAD

•  tomatoes , desseeded and diced
• 3 cucumbers , diced
• 1/2 red spanish onion , peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper

TO SERVE

• 4 to 6 pita breads or flat breads

Instructions

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

1. Combine ingredients in a bowl.

COOK CHICKEN

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

RECIPE NOTES:

1. Tzatziki – makes a generous amount. But better to have too much than not enough!
2. Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe
3. Cooked chicken will keep for 4 days in the fridge.
4.  Nutrition per serving assuming this serves 4 using pita bread.