Chicken Gyro Recipe
Yogurt-marinated chicken tenders, packed with flavor from warm spices, and loaded into a pita wrap with homemade and all the fixings you love! You can make this Greek chicken in a pan, outdoor grill, or oven (see note).
Servings: 4
Ingredients
For the Chicken Gyro Marinade
- 1 cup plain Greek yogurt (whole milk preferred)
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper (optional)
- Kosher salt
- Black pepper
For Serving
- 1 1/2 pounds chicken tenders
- 1 tablespoon extra virgin olive oil
- Pita Bread
- Tzatziki Sauce
- 1 large tomato, sliced
- 1 cucumber, sliced
- 1 green pepper, cored and sliced
- 1 small red onion, sliced into half moons
- Pitted Kalamata olives
Instructions
- Marinate the chicken. In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.
- Cook the chicken. Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.
- Assemble the chicken gyros. Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.
- To Grill Outdoors: Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.
- To Oven-Bake: Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.
- How to Store Chicken Gyros: As with all sandwiches, chicken gyros are best as soon as they’re assembled. If you have leftover cooked chicken and fixin’s, store them in separate airtight containers in the fridge for up to 4 days. Store leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving.
- Nutritional information does not include the Pita Bread or Tzatziki Sauce.
Nutrition
Calories: 369.5kcal | Carbohydrates: 13.5g | Protein: 43.3g | Fat: 15.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.2g | Trans Fat: 0.02g | Cholesterol: 111.4mg | Sodium: 223.8mg | Potassium: 1059.2mg | Fiber: 3.6g | Sugar: 6.2g | Vitamin A: 764.2IU | Vitamin C: 49.9mg | Calcium: 127.9mg | Iron: 2.3mg
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