Greek chicken gyros without having to book a flight to Greece, sign me up! One of the easiest and simple recipes that you can make ahead and meal prep for those busy week nights! I personally love marinating the chicken the night before because the flavors just soak up and chicken is just tender + juicy and finger licking good!
for a vegetarian version of this recipe, replace the chicken with extra firm tofu, make sure to blot and drain extra water from the tofu and keep the tofu pieces bite sized. Cook them on high heat and a cast iron skillet if you have one and turn every 30 seconds – 1 min to get them crispy golden brown.
Pair this with my creamy pistachio tzatziki or halal guys white sauce, either way its BOMB!!
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Greek Chicken Gyro’s
Ingredients
- 2lbs chicken breast or thighs
- ½ cup greek yogurt
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp garlic minced or grated
- ½ tbsp coriander powder
- ½ tbsp paprika
- ½ tbsp ground cumin
- 3 tsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp salt
- ½ tsp cinnamon
Instructions
- Place chicken breast or thighs in between parchment paper or plastic wrap and thin out the meat with a meat tenderizer or a wooden spoon.
- In a large bowl, combine all the marinate ingredients. Mix well and add chicken, cover bowl with plastic wrap and set aside in room tempt for 1hr.
- Heat a cast iron skillet or dutch oven. Place chicken without over crowding the pan and cook for 3-4 mins on each side.
- Place the cooked chicken on a plate and cover with foil, allow the chicken to rest for 5-7 mins. Proceed to cut the chicken and assmebly into a gyro.
Assembly
- Heat the pita on a hot skillet, place chicken, add onions, tomatoes and dollop on the tzatziki or white sauce! Enjoy!
Notes
- Marinating the chicken at room tempt really allows the flavors to absorb and also helps with cooking the chicken evenly.
- Make the tzatziki or white sauce the day ahead or while the chicken is marinating to save time!
