Gyros (pronounced yee-roh) are traditional Greek street food that gained popularity in New York and Chicago in the 1970s due to the large number of Greek immigrants. What typically defines gyros is spit-roasted meat, served on or in pita bread and topped with onions and tzatziki sauce. In Athens, pork or chicken gyros are the most common, with lamb or beef making only occasional appearances. Traditional gyros differ from the cone-shaped lamb and beef mixture we typically identify as gyros in the United States.
This version of chicken gyros doesn’t require a vertical rotisserie spit but they still taste authentic. The marinade provides the chicken with the bright flavors of the Mediterranean. However, it’s the tzatziki sauce that really lets you know you’re eating a gyro. The creamy yogurt sauce made with cucumbers, dill, and garlic provides a fresh, tangy, and cool counterpart to the lemony chicken. Not only that—it’s good for you. Chicken gyros are definitely a dish you can feel great about, even after you clean your plate.
Chicken Gyros Ingredients
- Lemon juice: Lemons and lemon juice are vital ingredients in a lot of Greek dishes. It brings an acidic tartness to balance the use of garlic and herbs.
- Olive oil: Another staple in Mediterranean cooking. Choose an extra virgin olive oil for optimal fruity flavor and health benefits.
- Garlic: Fresh and finely minced garlic lends flavor and aroma to both the chicken and the sauce.
- Ground mustard: Imparts a tangy, sharp flavor that adds depth and complexity to the marinade.
- Oregano: An aromatic, warm, and spicy herb that is so common in Greek cooking it’s been said that oregano was a gift from Aphrodite.
- Chicken breast: Boneless and skinless chicken cut into strips to take on as much of the marinade as possible. Boneless, skinless thighs can be substituted for a more traditional chicken gyro or a mix of both.
- Cucumber: Finely diced or shredded cucumber lends texture and flavor to the tzatziki sauce.
- Plain yogurt: The base ingredient of tzatziki sauce. For maximum flavor and consistency, opt for a whole milk Greek-style yogurt. The creamy taste and additional health benefits of Greek yogurt might have you adding this tzatziki sauce on everything from scrambled eggs and veggies to lamb chops.
- Dill: You can use fresh or dried dill weed in this recipe. If you go with fresh, you’ll need to triple the amount as dried dill has a more concentrated flavor.
- Pita bread: A centuries-old leavened flatbread used throughout the western Mediterranean and Middle East. It’s soft and slightly chewy, sometimes containing a hollow center or “pocket” that can be stuffed.
- Onion: This recipe calls for thinly sliced red onion as the color and bold spicy flavor perfectly contrast with the creamy and cool tzatziki sauce.
Directions
Step 1: Marinate the chicken
Combine the lemon juice, olive oil, 1/2-teaspoon minced garlic, mustard, and oregano in a large resealable plastic bag and mix it together. Slice chicken into 1/2-inch strips and place them into the bag. Seal the bag closed and shake to incorporate the chicken and marinade. Place in the refrigerator for at least one hour or overnight.
Step 2: Make the tzatziki
In a small bowl, combine the grated cucumber, yogurt, dill, and remaining garlic. Mix well to combine all the ingredients thoroughly. Cover and place the sauce in the refrigerator until ready to serve.
Step 3: Cook and assemble the gyros
Place a large skillet over medium heat until hot. Remove the chicken from the marinade and place it in the hot skillet, taking care to position each slice onto the pan’s surface. Cook the chicken, stirring occasionally, for seven to eight minutes until lightly browned on all sides and cooked all the way through. Place several slices onto each pita, add sliced onions, and a healthy dollop of the tzatziki yogurt sauce. Enjoy!
Chicken Gyros Variations
- Add tomatoes: Include sliced tomatoes on the gyros for additional freshness and flavor.
- Flavor-fill the tzatziki: Follow the recipe but with the extra addition of sea salt, olive oil, and lemon juice to make it taste like you’re dining along the Aegean coast.
- Make it spicy: Add a tablespoon of harissa chili paste to the marinade to bring a little fire to the chicken. It’s a great contrast to the cool tzatziki sauce.
- Add olives and feta: The salty brininess of both the olives and feta play well with the flavors of the chicken gyro and yogurt sauce. Try using pitted kalamatas and Greek sheep’s milk feta to make it authentic.
How to Store Chicken Gyros
Let the meat cool completely before tightly wrapping each assembled sandwich in aluminum foil or plastic wrap to store leftover chicken gyros. Place the wrapped sandwiches in an airtight container or a zip-close plastic bag and refrigerate them for up to three days. When ready to enjoy, reheat in the oven or microwave until warmed through.
Can you make chicken gyros ahead of time?
Yes, these chicken gyros can be made ahead of time by letting the chicken marinate in the refrigerator for a couple of days before cooking. You can also store cooked chicken in an airtight container for up to three days. When ready to serve, simply reheat the chicken and assemble the gyro.
Chicken Gyro Recipe Tips
How can I make chicken gyros on the grill?
Follow the recipe and place the chicken on a preheated grill over medium heat after marinating. Cook on the grill and be careful of flare-ups from the olive oil.
What can I serve with chicken gyros?
A fresh Greek salad pairs wonderfully with these chicken gyros and ensures a healthy dinner packed with fresh vegetables. Roasted vegetables or spinach orzo salad are also fantastic options.
