These Greek Chicken Gyros are bursting with flavor! The chicken is marinated in a zesty lemon herb mix, then grilled to perfection. And let’s not forget the cool and creamy tzatziki sauce that pairs perfectly!
Making gyros at home is a fun way to spice up dinner. I love piling mine high with fresh veggies. Plus, it’s so easy to enjoy these wrapped up like a delicious adventure. Who’s ready for a taste? 🌯
Key Ingredients & Substitutions
Olive Oil: This is a must for that rich flavor in the marinade. If you’re out, avocado oil or any neutral oil can work, but olive oil really shines in this recipe.
Chicken: I love using chicken thighs for their juiciness. If you prefer, chicken breasts are a leaner option. For a vegetarian choice, try marinating tofu or portobello mushrooms in the same marinade!
Greek Yogurt: Full-fat yogurt gives the best texture to tzatziki. If you want a lighter option, go for low-fat Greek yogurt. Even dairy-free yogurt can work if you have dietary restrictions. Just ensure it’s thick!
Dill: Fresh dill brings great flavor, but if it’s unavailable, substitute with dried dill or even mint for a unique twist!
How Do You Get the Chicken Juicy and Flavorful?
The key to juicy chicken is all in the marinating. Letting the chicken soak in the lemon herb marinade for at least an hour enhances the flavors significantly. For the best results, aim for 3-4 hours or even overnight!
- Whisk the marinade ingredients really well to combine flavors.
- Make sure every piece of chicken is coated by mixing them in the bag or dish thoroughly.
- When grilling, don’t rush it! Let the chicken cook through for an even, nice sear.
Finally, letting the chicken rest after grilling will keep it tender and juicy. Enjoy the perfect bite in every gyro!
Greek Chicken Gyros with Lemon Herb Marinade and Tzatziki
Ingredients You’ll Need:
For the Lemon Herb Marinade:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh oregano, chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts
- Olive oil, for grilling
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full fat recommended)
- 1/2 cucumber, peeled, seeded and finely grated
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving:
- 4-6 pita breads or flatbreads
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce or chopped romaine
- Optional: sliced cucumbers, feta cheese, fresh parsley or mint for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 1 hour of marinating (ideally 3-4 hours or overnight). You’ll also need about 15-20 minutes for grilling and assembling. So in total, you’re looking at around 1.5 to 2 hours, with the bulk of it being marinating time!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. This combination will bring a wonderful aroma and flavor to your chicken.
2. Marinate the Chicken:
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is coated well. Seal or cover and refrigerate for at least 1 hour, but for the best flavor, marinate for 3-4 hours or even overnight.
3. Prepare the Tzatziki Sauce:
While the chicken is marinating, let’s whip up the tzatziki! Squeeze out any excess moisture from the grated cucumber using a clean kitchen towel or cheesecloth. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well and pop it in the fridge until you’re ready to serve.
4. Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Brush the grates with a little olive oil to prevent the chicken from sticking. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). You want those lovely grill marks and juicy meat!
5. Slice the Chicken:
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps keep it nice and juicy! Then, slice the chicken into thin strips.
6. Warm the Pita:
If desired, warm the pita breads on the grill or in a skillet for 1-2 minutes until soft and pliable. This makes them easier to wrap and eat!
7. Assemble the Gyros:
Spread a generous spoonful of tzatziki sauce onto each pita. Layer with sliced chicken, red onion, cherry tomatoes, lettuce, and any optional toppings like cucumbers or feta.
8. Garnish and Serve:
Garnish with fresh parsley or mint if you like. Fold the pita over the filling and enjoy your homemade Greek Chicken Gyros!
Enjoy your delicious creation! These gyros are perfect for a family dinner or a fun gathering with friends. 🌯
FAQ for Greek Chicken Gyros with Lemon Herb Marinade and Tzatziki
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts are a great substitute for thighs if you prefer leaner meat. Just be sure to check for doneness with a meat thermometer, as breasts can cook faster than thighs.
How Long Can I Keep the Tzatziki Sauce in the Fridge?
Your tzatziki sauce will typically last about 3-4 days in an airtight container in the fridge. If you notice excess moisture, just give it a quick stir before serving!
Can I Make the Marinade Ahead of Time?
Yes, the marinade can be made a day in advance! Just store it in a sealed container in the refrigerator. This also allows the flavors to meld nicely, making it even tastier when you marinate the chicken.
What Can I Use if I Don’t Have Fresh Herbs?
If you’re out of fresh herbs, you can use dried herbs as a substitute, just use about one-third of the amount since dried herbs are more concentrated. For instance, use 1 teaspoon of dried oregano instead of 1 tablespoon of fresh.
