Ingredients
Marinade and Chicken
- 2 lb / 1 kg boneless skinless chicken thigh fillets
- 3 large garlic cloves, minced (about 3 tsp)
- 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 3 tbsp Greek yogurt, preferably full fat
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
Tzatziki
- 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups Greek yogurt, preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more for a richer taste)
- 1 garlic clove, minced
- 1/4 tsp salt
- Black pepper, to taste
Salad
- 3 tomatoes, deseeded and diced
- 3 cucumbers, diced
- 1/2 red Spanish onion, peeled and finely chopped
- 1/4 cup fresh parsley leaves (optional)
- Salt and pepper, to taste
To Serve
- 4 to 6 pita breads or flatbreads
Instructions
- Marinate the Chicken: Place the garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and black pepper into a ziplock bag and massage to mix. Add the chicken thigh fillets into the bag and rub the marinade all over the chicken. Seal and marinate in the refrigerator for at least 2 hours, preferably 3 hours, ideally up to 12 hours but no longer than 24 hours.
- Prepare the Tzatziki: Cut the cucumbers in half lengthwise and use a teaspoon to scoop out the watery seeds. Coarsely grate the cucumbers with a box grater, then wrap the grated cucumber in paper towels or a clean tea towel and squeeze firmly to remove excess liquid. Place the squeezed cucumber in a bowl and add Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Mix well and set aside for at least 20 minutes to allow the flavors to meld.
- Make the Salad: In a separate bowl, combine the diced tomatoes, diced cucumbers, finely chopped red onion, and parsley if using. Season with salt and pepper to your taste and mix gently.
- Cook the Chicken: Heat an outdoor grill to medium-high heat and brush the grill with a little oil. Alternatively, heat 1 tablespoon of olive oil in a fry pan over medium-high heat. Remove chicken from the marinade and cook the thighs for 2 to 3 minutes on each side until golden brown and cooked through. Cooking time may vary depending on the thickness of the chicken. Once cooked, transfer the chicken to a plate, cover loosely with foil, and let rest for 5 minutes.
- Assemble the Gyros: If the chicken thighs are large, cut them into smaller pieces. Warm the pita breads or flatbreads and place on parchment or foil. Layer some salad down the middle of each bread, add the cooked chicken pieces, and top with a generous dollop of tzatziki. Roll up the wraps, securing with the parchment paper by twisting the ends. Cut if desired. Serve immediately and enjoy!
Notes
- For best flavor, marinate the chicken at least 3 hours or overnight.
- Removing the watery seeds from the cucumber prevents the tzatziki from becoming too watery.
- You can use either an outdoor grill or stovetop frying pan depending on your equipment.
- Warm the pita breads before assembling for easier rolling and better texture.
- Feel free to add hot sauce or sliced onions inside the gyros for extra heat and crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
