Greek Chicken Gyros Recipe

Greek yogurt: A thick, creamy yogurt that helps make the marinade rich and tenderizes the chicken.

Olive oil: Adds moisture and a smooth flavor to the marinade.

Garlic: Fresh minced garlic gives the chicken a tasty, aromatic punch.

Lemon juice: Adds a bright, tangy flavor that balances the spices.

Dried oregano: A classic herb in Greek cooking that adds earthiness.

Ground cumin: A warm spice that gives the chicken a subtle smoky taste.

Paprika: Adds color and a mild peppery flavor.

Salt: Enhances all the flavors.

Black pepper: Adds a little heat and depth.

Chicken breast: The main protein, cut into strips for easy grilling and wrapping.

Pita bread: Soft, round flatbread that holds all the ingredients together.

Tzatziki sauce: A creamy cucumber and yogurt sauce that cools and complements the spices.

Tomatoes: Fresh and juicy, they add a nice crunch and sweetness.

Red onion: Sliced thin for a sharp, slightly sweet bite.

Lettuce: Shredded for a fresh, crisp texture.

One of the most important steps in this Greek Chicken Gyros recipe is marinating the chicken strips. Marinating means soaking the chicken in a mix of flavors before cooking it. Here’s how to do it right:

1. In a bowl, mix together the Greek yogurt, olive oil, minced garlic, lemon juice, dried oregano, ground cumin, paprika, salt, and black pepper.
2. Add the chicken strips to this mixture and stir well so every piece is covered.
3. Cover the bowl and let it sit in the fridge for at least 30 minutes. If you have more time, leaving it longer helps the flavors soak in even better.

Marinating does two big things: it makes the chicken super tasty and helps keep it juicy when you grill it. The yogurt in the marinade is especially good because it’s a little acidic, which softens the chicken and makes it tender. Plus, all those spices add layers of flavor that make each bite exciting.

When I first tried this, I didn’t marinate the chicken long enough, and it turned out a bit dry and bland. After I gave it more time to soak up the marinade, the chicken was so much better—juicy and full of flavor. A little patience here really pays off!

If you’re in a hurry, even 30 minutes will do the trick, but if you can, marinate for a few hours or overnight. It’s a simple step that makes your gyros taste like they came from a real Greek street food stand.

• greek yogurt - Substitute with plain yogurt: Plain yogurt can provide a similar creamy texture and tangy flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the dish.

• paprika - Substitute with chili powder: Chili powder adds a similar color and a bit of heat.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and can be used in the same way.

• pita bread - Substitute with naan bread: Naan bread has a similar texture and can be used to wrap the fillings.

• tzatziki sauce - Substitute with ranch dressing: Ranch dressing offers a creamy texture and herby flavor.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a similar crunch and sweetness.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used similarly.

• lettuce - Substitute with spinach: Spinach provides a similar fresh and leafy texture.

• Allow the chicken strips to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken strips in an airtight container or a resealable plastic bag. If using a container, ensure it's sealed tightly to maintain freshness.
• Store the chicken in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, lay the chicken strips in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag or airtight container. This prevents the chicken from sticking together.
• Label the container or bag with the date to keep track of freshness. Frozen chicken can be stored for up to 2-3 months.
• When ready to use, thaw the chicken in the refrigerator overnight. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• For the pita bread, store in a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze the pita bread in a resealable bag for up to 2 months. Thaw at room temperature or warm in the oven before serving.
• The tzatziki sauce should be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Stir well before serving.
• Chopped tomatoes, sliced red onion, and shredded lettuce should be stored separately in airtight containers in the refrigerator. Use within 2-3 days for the best quality.
• To assemble the gyros after storing, warm the pita bread and chicken, then follow the original assembly instructions.

• Preheat your oven to 350°F (175°C). Wrap the chicken strips in aluminum foil to keep them moist. Heat for about 10-15 minutes or until warmed through.
• For a quick reheat, place the chicken strips in a microwave-safe dish. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, stirring halfway through.
• To reheat the pita bread, wrap it in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm it in a dry skillet over medium heat for about 1 minute on each side.
• If you prefer a crispy texture, reheat the chicken strips in a skillet over medium heat. Add a splash of olive oil and cook for 3-4 minutes, stirring occasionally.
• To keep the tzatziki sauce fresh, serve it cold. If it has thickened, stir in a teaspoon of lemon juice or water to reach the desired consistency.
• Reassemble the gyros by layering the reheated chicken strips on the warmed pita bread, then top with fresh tzatziki sauce, chopped tomatoes, sliced red onion, and shredded lettuce.

• Mixing bowl: A large bowl used to combine the marinade ingredients and mix the chicken strips thoroughly.

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

• Measuring cups: Used to measure the greek yogurt and other liquid ingredients accurately.

• Measuring spoons: Essential for measuring smaller quantities of spices and seasonings.

• Grill: Used to cook the marinated chicken strips to perfection.

• Tongs: Handy for turning the chicken strips on the grill and handling the pita bread.

• Cutting board: A surface for chopping the tomatoes, slicing the red onion, and shredding the lettuce.

• Chef's knife: A sharp knife for cutting the chicken breast into strips and preparing the vegetables.

• Serving platter: To assemble and present the gyros before serving.

• Spatula: Useful for spreading the tzatziki sauce on the pita bread.

• Basting brush: Optional, but can be used to brush olive oil on the pita bread before warming it on the grill.

Prepare the marinade in advance: Mix the greek yogurt, olive oil, and spices the night before to save time on busy days.

Use pre-cut chicken: Buy chicken breast strips to skip the slicing step.

Pre-chop vegetables: Chop tomatoes, red onion, and shred lettuce ahead of time and store them in the fridge.

Batch cook chicken: Grill extra chicken strips and store them for quick assembly later.

Warm pita in the oven: Use the oven to warm multiple pita bread at once instead of the grill.