Easy Greek Chicken Gyros Recipe
Greek marinated chicken, stuffed in homemade naan, topped with fresh tzatziki sauce! So good!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dinner, Entree, Main Course
Cuisine: Greek
Keyword: chicken, Greek, grilled, gyros, tzatziki
Servings: 4
Calories: 866kcal
Author: Leigh Harris
CHICKEN
- 2 medium lemons cut into wedges
- 1/3 cup olive oil
- 8 cloves garlic crushed
- 2 tsp oregano
- 2 tsp. salt
- 1/2 tsp. pepper
- 3 lbs. chicken breasts or tenders boneless, skinless
TZATZIKI SAUCE
- 1 cup plain yogurt
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 whole hothouse cucumber finely grated, squeeze off juice
- 2 tsp. garlic 2 cloves
- 1/4 tsp. salt
- 1 tsp. dried dill or fresh
- 1/4 cup fresh parsley
- 1 tsp. fresh lemon juice
- 1/2 tsp. white wine vinegar
Chicken
Gently squeeze lemons into a large resealable plastic bag, leaving lemon wedges in the bag. Add the remaining marinade ingredients and shake. Add the chicken and turn to coat. Seal the bag and refrigerate for 2- 4 hours turning occasionally.
2 medium lemons, 1/3 cup olive oil, 8 cloves garlic, 2 tsp oregano, 2 tsp. salt, 1/2 tsp. pepper, 3 lbs. chicken breasts
Remove chicken and grill at 400 degrees F for about 5 minutes on each side, until juices run clear and the internal temperature reaches 165 degrees F.
Tzatziki Sauce
In a food processor grate cucumber (or hand grate). Place grated cucumber in a clean kitchen towel and squeeze excess moisture out. Mix all sauce ingredients together and refrigerate for at least 30 minutes to allow the flavors to combine.
1 cup plain yogurt, 1/2 cup sour cream, 1/2 cup mayo, 1 whole hothouse cucumber, 2 tsp. garlic, 1/4 tsp. salt, 1 tsp. dried dill, 1/4 cup fresh parsley, 1 tsp. fresh lemon juice, 1/2 tsp. white wine vinegar
Assemble Gyros
Place a couple of chicken tenders on top of the flatbread, drizzle with the tzatziki sauce, and top with desired amounts of diced tomatoes, shredded lettuce, and sliced red onions.
The longer you marinate the chicken the juicier and tastier it will be.
You can use chicken thighs or chicken breasts that have been cut down into thinner pieces.
Make Ahead - Marinate the chicken for up to 24 hours before grilling. You can also prepare the toppings and store each of them separately in the fridge.
Storing and Freezing - Let the grilled chicken cool completely, place it in an airtight container, and refrigerate for up to 3 days. You can freeze the cooked chicken or raw chicken in the marinade. Thaw in the fridge overnight.
Serving: 4g | Calories: 866kcal | Carbohydrates: 13g | Protein: 77g | Fat: 56g | Saturated Fat: 12g | Cholesterol: 252mg | Sodium: 1706mg | Potassium: 1564mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 42.2mg | Calcium: 190mg | Iron: 3mg