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Greek Chicken Gyros

Greek Chicken Gyros

Yield: 6 servings
Prep: 2 hours 20 minutes
Cook: 10 minutes
Total: 2 hours 30 minutes
Easy, make-ahead Greek chicken gyros! Marinate the chicken overnight and serve with the best homemade tzatziki sauce!
4.9 stars (55 ratings)

Ingredients

  • 2 pounds chicken tenderloins
  • 1 ½ tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 6 pita flatbreads
  • 2 cups shredded romaine
  • 2 cups cherry tomatoes, quartered
  • 1 red onion, thinly sliced

For the tzatziki sauce

  • ¾ cup Greek yogurt
  • ½ cup grated English cucumber, squeezed dry
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  • Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
  • To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion and tzatziki sauce.
  • Serve immediately.

For the tzatziki sauce

  • In a medium bowl, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.