Description
This Easy Greek Chicken Gyros recipe offers a quick and flavorful way to enjoy authentic Mediterranean street food at home. Tender chicken tenderloins marinated in a vibrant blend of Greek yogurt, lemon juice, garlic, and spices are pan-cooked to juicy perfection. Served in warm pita bread and topped with refreshing tzatziki sauce, fresh vegetables, and Kalamata olives, these gyros are perfect for a satisfying lunch or dinner.
Ingredients
Chicken Gyro Marinade
- 1 cup plain Greek yogurt (whole milk preferred)
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper (optional)
- Kosher salt, to taste
- Black pepper, to taste
- 1 1/2 pounds chicken tenderloin (often labeled “tenders”)
Assembly
- Pita bread
- Tzatziki sauce
- 1 large tomato, sliced
- 1 cucumber, sliced
- 1 green bell pepper, cored and sliced
- 1 small red onion, halved and sliced
- Pitted Kalamata olives
Instructions
- Marinate the chicken: In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, red wine vinegar, minced garlic, oregano, sweet paprika, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Mix thoroughly until well combined. Add the chicken tenderloins and toss to coat each piece evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor infusion.
- Cook the chicken: Heat about 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering but not smoking. Remove excess marinade from chicken pieces by shaking them off gently. Place the chicken in the skillet without overcrowding, and cook undisturbed on one side until well browned, about 5 minutes. Flip the chicken with tongs and continue cooking until the chicken is cooked through and juices run clear, about 5 more minutes.
- Warm the pita bread: Place pita bread over a medium flame on a gas burner or heat in a dry skillet over medium heat until warm and pliable, about 1-2 minutes per side. Handle carefully to avoid burning.
- Assemble the gyros: Lay the warmed pita on a plate and spread a generous layer of tzatziki sauce over it. Add 2 to 3 cooked chicken tenderloins per pita. Top with sliced tomato, cucumber, green bell pepper, red onion, and Kalamata olives according to your preference. Wrap the pita around the fillings and serve immediately.
Notes
- For best flavor, marinate the chicken overnight, but if short on time, 30 minutes will also work.
- Use whole milk Greek yogurt for a creamier marinade; low-fat versions can be used but may yield less tender chicken.
- You can substitute chicken breast cut into strips if tenderloins are unavailable.
- To make it spicier, increase the amount of cayenne pepper or add a dash of hot sauce.
- Tzatziki sauce can be homemade or store-bought for convenience.
- Store leftover cooked chicken separately from pita and vegetables to prevent sogginess.
