Mediterranean Chicken Gyros
A quick and flavorful take on Greek street food with tender grilled chicken, tangy tzatziki, and warm pita, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 500 g chicken breast (about 2 medium breasts) Use boneless, skinless chicken breasts.
- 4 pieces pita breads Warm before serving.
- 1 medium cucumber Grated and squeezed to remove excess moisture.
- 200 g Greek yogurt (full-fat for best creaminess) Strained yogurt can be used for a thicker tzatziki.
- 50 g feta cheese, crumbled Use sheep’s milk feta for authenticity.
- 2 cloves garlic, minced Add more or less based on preference.
- 1 tablespoon olive oil For cooking and tzatziki.
- 1 teaspoon lemon juice Fresh lemon juice preferred.
- to taste Salt and pepper Use as needed for seasoning.
- to taste Fresh herbs (dill or parsley), finely chopped for garnish Choose your favorite fresh herbs.
Instructions
Preparation
- Preheat your grill or skillet over medium-high heat.
- Pat chicken dry, then rub with olive oil and season generously with salt and pepper.
- Grill chicken for 6–7 minutes per side, until the internal temperature reaches 74°C (165°F).
- While chicken cooks, grate the cucumber and squeeze to remove excess moisture.
- In a bowl, combine Greek yogurt, drained grated cucumber, crumbled feta, minced garlic, olive oil, lemon juice, and a pinch of salt and pepper. Adjust lemon juice to taste.
- Let the chicken rest for 5 minutes, then slice it into thin strips.
- Warm pita breads on the grill or in a dry skillet for 20–30 seconds per side.
- Assemble the gyros by placing sliced chicken into each pita, adding a generous spoonful of tzatziki, and finishing with fresh herbs.
Notes
Store leftover chicken and tzatziki separately in airtight containers. Cooked chicken will keep for 3–4 days in the fridge, but consume tzatziki within 2–3 days. For reheating, warm chicken gently in a skillet or oven.