Name: Greek Chicken Gyros Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Ingredients: 2 pounds chicken tenderloins; 1 ½ tablespoons olive oil; 1 tablespoon freshly squeezed lemon juice; 3 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; ½ teaspoon paprika; Kosher salt and freshly ground black pepper, to taste; 6 pita flatbreads; 2 cups shredded romaine; 2 cups cherry tomatoes, quartered; 1 red onion, thinly sliced; ¾ cup Greek yogurt; ½ cup grated English cucumber, squeezed dry; 2 tablespoons chopped fresh dill; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons lemon zest; 1 clove garlic, minced; Kosher salt and freshly ground black pepper, to taste

Ingredients

Scale

2 pounds chicken tenderloins
1 ½ tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
6 pita flatbreads
2 cups shredded romaine
2 cups cherry tomatoes, quartered
1 red onion, thinly sliced

For the tzatziki sauce

¾ cup Greek yogurt
½ cup grated English cucumber, squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Marinate the chicken: In a large Ziploc bag, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken tenderloins, seal the bag, and give it a good shake to coat the chicken. Pop it in the fridge for at least 2 hours—overnight if you have the time. Trust me, the longer the better. I’ve skipped the marinade time before, and it just wasn’t as flavorful.
Prepare the tzatziki sauce: While the chicken is marinating, make your tzatziki. Grate the cucumber (squeeze out the excess moisture—I’ve learned this the hard way when my sauce ended up too watery!) and mix it with Greek yogurt, lemon juice, zest, dill, and garlic. Season with salt and pepper to taste. Let it chill in the fridge until you’re ready to serve.
Grill the chicken: Preheat your grill to medium heat. Once it’s hot, lay the marinated chicken on the grill and cook for about 8 minutes, flipping occasionally. You want to make sure the chicken reaches an internal temperature of 165°F. If you’re using a grill pan, cook it over medium-high heat with a little extra oil.
Warm the pitas: As the chicken finishes, toss the pita bread onto the grill for about a minute per side—just enough to warm them through and get a nice char.
Assemble the gyros: Slice the grilled chicken and load up each pita with chicken, romaine lettuce, cherry tomatoes, red onion, and a generous dollop of tzatziki. Fold them up and dig in!

Notes

Serving ideas that’ll wow your guests

Presentation is half the fun! If you’re hosting, I recommend serving the gyros on a large platter with extra tzatziki, lemon wedges, and maybe even some feta cheese on the side. You could also throw in a side of homemade Greek-style fries or a simple Greek salad with olives, cucumbers, and red onions for a full Mediterranean feast

Author: Jessica
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner