Description
Greek street fare comes alive with these mouthwatering chicken gyros, blending zesty Mediterranean spices and tender marinated meat. Wrapped in warm pita and topped with cool tzatziki, you’ll savor an authentic culinary journey that transports taste buds straight to Athens.
Ingredients
Scale
Protein:
- 4 skinless, boneless chicken thighs
Bread Ingredients:
- 200 grams (7 ounces) strong white bread flour
- 1 large pinch of sea salt
- 100 milliliters (5 1/2 tablespoons) warm water
- 2 tablespoons extra virgin olive oil
Marinade and Seasoning:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon red wine vinegar
- Juice of 1 lemon
- 1 large garlic clove (crushed)
- Freshly ground sea salt
- Freshly ground black pepper
Tzatziki Sauce:
- 1/4 English cucumber (grated)
- 125 grams (4 1/2 ounces) natural yogurt
- 1/4 teaspoon garlic granules
- 1 teaspoon finely chopped fresh dill
- Sea salt to taste
- Squeeze of fresh lemon juice
Toppings:
- Large handful of shredded lettuce
- 1/2 small red onion (thinly sliced)
- Large handful of cherry tomatoes (roughly chopped)
Instructions
- Craft the marinade by whisking together olive oil, oregano, red wine vinegar, lemon juice, minced garlic, salt, and pepper in a large mixing vessel.
- Submerge chicken thighs completely in the marinade, ensuring each piece is thoroughly coated. Refrigerate for 30-120 minutes to intensify flavor profiles.
- Create flatbread dough by blending flour and sea salt in a mixing bowl. Gradually incorporate warm water and olive oil, kneading for approximately 5 minutes until texture becomes smooth and elastic.
- Allow dough to rest at room temperature for 10 minutes, enabling gluten relaxation and improved texture.
- Preheat grill pan or skillet to medium-high heat around 375°F, preparing for chicken cooking.
- Remove chicken from marinade, gently patting dry with paper towels to encourage proper caramelization.
- Grill chicken thighs for 6-8 minutes per side, rotating once to achieve golden-brown exterior and internal temperature of 165°F.
- While chicken rests, prepare tzatziki by combining grated cucumber, yogurt, garlic granules, fresh dill, salt, and a splash of lemon juice.
- Slice cooked chicken into thin, uniform strips for optimal gyro assembly.
- Warm flatbreads briefly to enhance pliability and flavor.
- Layer gyros with sliced chicken, crisp lettuce, thinly sliced red onion, and halved cherry tomatoes.
- Crown each gyro with a generous dollop of freshly prepared tzatziki sauce.
- Serve immediately to maintain optimal temperature and texture.
Notes
- Swap chicken thighs with chicken breast for a leaner protein option, ensuring you reduce cooking time to prevent drying out.
- Marinate chicken overnight in the refrigerator to enhance deeper, more intense Mediterranean flavors and tenderize the meat completely.
- Create gluten-free flatbreads by substituting regular flour with almond or chickpea flour, maintaining authentic taste while accommodating dietary restrictions.
- Elevate tzatziki’s freshness by straining cucumber through cheesecloth, removing excess water and preventing sauce from becoming watery during serving.
- Prep Time: 45 minutes
- Cook Time: 12-16 minutes (6-8 minutes per side for chicken)
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 344 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg