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Greek Chicken Gyros

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5 from 1 review

This Greek chicken gyro recipe is quick, easy, and delicious! A simple, yet flavorful marinade transforms the chicken breast into a juicy, delicious protein that pairs perfectly with fluffy pita bread and all your favorite toppings like tomato, cucumber, onion, and a dollop of lemon dill yogurt sauce. 

Ingredients

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Instructions

  1. Combine Greek yogurt, olive oil, lemon zest and juice, dried oregano, onion powder, cumin, paprika, balsamic vinegar, garlic, and a couple large pinches of salt and pepper in a large bowl.
  2. Slice chicken breast in half lengthwise, creating thinner pieces of chicken. Add the chicken to the marinade and toss to coat evenly. Cover with saran wrap and refrigerate for 4-8 hours.
  3. When you’re ready to cook the chicken, remove it from the fridge and let it sit at room temperature for 20-30 minutes. This will help the chicken to cook more evenly.
  4. Heat a drizzle of olive oil in a large round grill pan over medium-high heat. Remove chicken breasts from the marinade, allowing the excess marinade to drip off. Cook chicken breasts in batches depending on the size of your pan.
  5. Cook chicken for 3-5 minutes per side or until it’s cooked through to 165 degrees. Let rest for 5 minutes, then slice.
  6. Serve sliced chicken in pita bread along with lettuce, cucumber, tomato, and red onion. Drizzle with dill yogurt sauce and sprinkle crumbled feta over everything. Enjoy!
  7. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Marinating. Do you really need to marinate the chicken for 4-8 hours?! Well, no. But please marinate it for at least 30 minutes. The longer you marinate, the more flavor the chicken will have and the more tender it will be when it’s cooked. However, because of the acidity in the marinade, you don’t want to go past 8 hours or the acid will start to break down the chicken. So 4-8 hours is the sweet spot.

  • Room Temperature. Before you cook the chicken, it’s important to let it sit out on the counter for about 20-30 minutes. This will allow it to come to room temperature so it cooks more evenly and you don’t end up burning the outside while the inside still isn’t cooked through.

  • Resting. Let the chicken rest for about 5 minutes before slicing it into strips. This will allow the juices to redistribute so you’ve got super moist chicken.

Nutrition

Find it online: https://midwestfoodieblog.com/the-easiest-chicken-gyro-recipe/