Chicken Gyros (Print Version)

Greek-style gyros with herb-marinated chicken, homemade tzatziki sauce, cucumber-tomato-onion salad, served in warm pita bread.

# Ingredients:

→ For the Chicken Marinade

01 - 1/2 cup olive oil
02 - Juice of 1 lemon
03 - 1 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon red pepper flakes
06 - 1 tablespoon garlic cloves, minced
07 - 1 tablespoon Herbs de Provence

→ For the Tzatziki Sauce

08 - 1/2 English cucumber, finely shredded and excess moisture squeezed out
09 - 1 cup plain Greek yogurt
10 - 1 tablespoon garlic cloves, minced
11 - 1 tablespoon fresh baby dill, finely chopped
12 - Juice of 1/2 fresh lemon
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 3 tablespoons olive oil

→ For the Cucumber Salad

16 - 1/2 English cucumber, chopped
17 - 1/2 cup cherry tomatoes, halved
18 - 1/2 cup red onion, thinly sliced
19 - Juice of 1/2 fresh lemon
20 - 1 tablespoon fresh baby dill, finely chopped
21 - Salt and pepper to taste

→ For Assembly

22 - 1.5 lbs boneless skinless chicken breasts or thighs
23 - 1 to 2 tablespoons avocado oil (for cooking)
24 - 4 to 6 Greek pitas
25 - Crumbled feta cheese (optional)

# Instructions:

01 - Mix together all the chicken marinade ingredients in a bowl. Place your chicken in a large container and pour the marinade over it, making sure to coat all pieces well. Cover and marinate in the fridge for at least 1 hour, or up to overnight for the best flavor.
02 - Finely shred the cucumber and squeeze out as much excess moisture as possible using a cheesecloth or paper towels - this is important so the sauce isn't watery. In a large bowl, combine the squeezed cucumber with the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, salt, pepper, and olive oil. Mix well and refrigerate until ready to use.
03 - In a bowl, combine the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, lemon juice, and fresh dill. Toss to combine, then season with salt and pepper to taste. Set aside.
04 - Heat 1 to 2 tablespoons of avocado oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until it reaches an internal temperature of 165 degrees and has a nice char on the outside, about 6 to 8 minutes per side depending on thickness.
05 - Let the chicken rest for 5 minutes, then roughly chop it into bite-sized pieces.
06 - If desired, warm your pitas by toasting them in a dry skillet over medium heat for about 1 minute per side until soft and warm.
07 - Assemble the gyros by filling each pita with the chopped chicken, cucumber salad, and a generous drizzle of tzatziki sauce. Top with crumbled feta cheese if you like. These are fresh, bright, and absolutely delicious!

# Notes:

01 - Marinate the chicken for at least 1 hour, but overnight is even better for maximum flavor.
02 - Squeezing out the moisture from the cucumber for the tzatziki is crucial - watery tzatziki isn't good!
03 - Chicken thighs stay juicier than breasts, but either works great.
04 - The tzatziki sauce and cucumber salad can be made a few hours ahead and refrigerated.
05 - Use fresh dill if possible - the flavor is so much better than dried.
06 - Store leftover components separately in the fridge for up to 2 days.

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