Ingredients
Equipment
Method
- In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika (if using), salt, and pepper. Whisk well to combine.3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 0.5 teaspoon smoked paprika, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Add the bite-sized chicken pieces to the marinade. Toss thoroughly to ensure all pieces are well-coated.1.5 lbs boneless, skinless chicken thighs or breasts
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally for 1-2 hours, to allow the flavors to meld. The longer it marinates, the more tender and flavorful the chicken will be.
- While the chicken is marinating, prepare the tzatziki sauce. Grate the English cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent a watery sauce.0.5 English cucumber grated and squeezed dry
- In a separate medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, fresh lemon juice, chopped dill, salt, and pepper.1 cup plain Greek yogurt, 1 clove garlic, 1 tablespoon fresh lemon juice, 1 tablespoon fresh dill, to taste Salt and freshly ground black pepper
- Stir everything together until well combined and smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
- Heat 1-2 tablespoons of olive oil in a large skillet or on a grill pan over medium-high heat.3 tablespoons olive oil
- Once the pan is hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.1.5 lbs boneless, skinless chicken thighs or breasts
- Cook the chicken for about 5-7 minutes per side, or until it is cooked through and nicely browned with slightly crispy edges. Internal temperature should reach 165°F (74°C).
- Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing or serving in larger pieces.
- Warm the pita breads according to package directions. You can warm them in a dry skillet, in the oven, or in a toaster.6-8 warm pita breads or flatbreads
- Open each warm pita bread to create a pocket, or lay it flat as a wrap.
- Spread a generous spoonful of tzatziki sauce inside the pita pocket or over the flatbread.1 cup plain Greek yogurt
- Layer with shredded romaine lettuce, cooked chicken pieces, chopped tomatoes, sliced red onion, chopped cucumber, crumbled feta cheese, and Kalamata olives (if using).Fresh romaine lettuce, 1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup tomatoes, 0.5 red onion, 0.5 cup cucumber, 0.5 cup feta cheese, Kalamata olives
- Drizzle with a little extra tzatziki sauce or a squeeze of lemon juice, if desired.1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice
- Fold or roll up your Mediterranean Chicken Gyros and enjoy immediately!
Notes
Leftover components will stay fresh in the refrigerator for up to 3-4 days. The tzatziki sauce is best served cold and is not recommended for freezing.
