Chicken Gyro with Tzatziki Sauce

This Chicken Gryo with Tzatziki Sauce is just exploding with amazing flavor.  The Loon and I have a place in New York City that we love that serves the best gyros (lamb and/or chicken) that we have ever had.  Most of us don’t have a giant rotating spit at home that we can carve the meat from.  I think this recipe comes close to being just as good.   Marinated chicken that is grilled to perfection.  Then nestled into a warm seasoned pita (pocketless) and topped with classic ingredients such as lettuce, tomatoes, onion and of course…homemade tzatziki sauce!!

This is the real deal, and so good!!  140% Loon Approved!

This cucumber salsa is the perfect gyro topping

Chicken Gyro with Tzatziki Sauce

This Chicken Gyro with Tzatziki Sauce packs so much flavor into your lunch, you just won't believe it. You can make the cucumber topping a day ahead and letting the chicken marinate overnight produces amazing flavor. Be sure to make the homemade Tzatziki Sauce, it's easy, and the best!
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Course: lunch
Cuisine: Greek
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 296kcal

Ingredients

FOR THE MARINATED CHICKEN

  • 2 cloves garlic minced
  • Juice of one lemon about 2 tablespoons
  • 2 tsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Greek plain yogurt
  • 1 tbsp dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 1/4 lbs boneless skinless chicken thighs

FOR THE CUCUMBER TOPPING

  • 1 cucumber cut into 1/4-inch pieces
  • 1 pint grape or cherry tomatoes quartered, or halved
  • 1 small red onion chopped
  • 1/4 cup flat-leaf parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp Kosher salt and black pepper each

FOR THE PITA BREAD AND ASSEMBLY

  • 1/4 cup extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 cloves garlic minced
  • Kosher salt and black pepper
  • 1/2 head iceberg lettuce thinly sliced
  • 4 8-inch pocketless pita rounds or use nann bread
  • Homemade tzatziki sauce click for full recipe

Instructions

MARINATE THE CHICKEN

  • Combine the garlic, lemon juice, vinegar, EVOO, yogurt, oregano and healthy pinches of salt and pepper in a medium bowl.
  • Whisk together until well mixed.
  • Add the chicken pieces to the bowl and mix well to coat. Place in a large plastic freezer bag and refrigerate for at least 30 minutes, or up to overnight.

MAKE THE CUCUMBER TOPPING

  • Combine together the cucumber, tomatoes, onion, parsley, mint, lemon juice (1/2 teaspoon) and salt and pepper (1/4 teaspoon each). Mix well. Set aside.

PREPARE THE PITAS AND CHICKEN, AND THEN ASSEMBLE

  • Heat grill to medium-high heat. (Alternately, place chicken in hot skillet and cook for 7 - 10 minutes, until done).
  • Add chicken to grill and cook until fully cooked (about 15 minutes). Discard left-over marinade.
  • Meanwhile, gently simmer the EVOO, oregano, rosemary, garlic (2 minced cloves), 1/4 teaspoon each of salt and pepper in small saucepan over medium heat until garlic is aromatic, but not browned, about 2 minutes. Remove from the heat.
  • Brush the grilled chicken with some of the infused oil.
  • Turn broiler on high.
  • Brush remaining infused oil over one side of the pita rounds, and then broil, oiled side up, on a rimmed baking sheet covered with foil for 3 minutes.
  • Uncover and broil for 3 more minutes, rotating the baking sheet half-way through for even browning (Keep an eye on them, don't let them burn!).
  • Spread some of the tzatziki sauce on warm bread and top with chicken, lettuce and cucumber topping.
  • Serve with extra tzatziki on the side.

Nutrition

Calories: 296kcal
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