Sensational Chicken Gyros Recipe: A Recipe For Every Occasion
The word "gyro" comes from the Greek word "γύρος" (gyros), meaning "turn" or "revolution," which refers to the way the meat is cooked on a vertical rotisserie. Chicken Gyros are believed to have originated in Greece in the early 20th century, inspired by the Middle Eastern shawarma and Turkish döner kebab. They became popular in the United States in the 1970s, particularly in cities with large Greek communities like Chicago and New York.
The marinade for this chicken gyros recipe is so sensational that I use it even when I'm not making chicken gyros! It's perfect for entertaining because you can lay it all out for guests to help themselves. The aroma when the chicken is cooking is incredible—you can really smell the oregano and garlic!
- 1 kg chicken thigh fillets, boneless and skinless
- 3 large garlic cloves, minced (~ 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
- 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 if you want richer)
- 1 garlic clove, minced
- 1/4 tsp salt
- Black pepper
- 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
- 4 to 4 6 pita breads or flatbreads
- Place the marinade ingredients in a ziplock bag and massage to mix.
- Add the chicken into the ziplock bag and massage to cover all the chicken in the marinade.
- Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours, and no longer than 24 hours.
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out.
- Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Place cucumber in a bowl. Add remaining ingredients, then mix to combine. Set aside for at least 20 minutes for the flavors to meld.
- Combine ingredients in a bowl. Season with salt and pepper to taste.
- Brush the outdoor grill or a grilling pan with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
- Remove chicken from marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
- Remove the chicken from the grill/fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
- If your chicken thighs are large, you may need to cut them. Mine were small.
- Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil).
- Place some salad down the middle of the bread, then top with chicken and tzatziki.
- Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
Ingredient Alternatives for chicken gyros
Greek Yogurt Substitutes:
- Regular Yogurt: Strain regular yogurt to remove excess whey for a thicker consistency similar to Greek yogurt.
- Sour Cream: Offers a similar tangy flavor and creamy texture.
- Labneh: A Middle Eastern strained yogurt with a texture similar to cream cheese, providing a rich and tangy taste.
Recipe Notes:
- Tzatziki: This recipe makes a generous amount. But better to have too much than not enough!
- Freezing: The chicken can be frozen in the marinade uncooked. Once thawed, massage well to remove curdling, then cook as per the recipe. Cooked chicken will keep for 4 days in the fridge.
- Nutrition: Per serving, assuming this serves 4 using pita bread.
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