This recipe for chicken gyros might be the favorite meal of everyone in the family. The pitas are so soft and fresh. The fresh tzatziki sauce, fresh cut vegetables, marinated chicken, topped with feta cheese is like seriously perfect.
The traditional way to make tzatziki sauce is with greek yogurt, but I use sour cream because of the rich, creaminess it adds to the sauce, and we always have some in our refrigerator.
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Chicken Gyros
Ingredients
Marinate Ingredients
- 1½ lbs Chicken breasts
- 3 tbsp Olive oil
- 1/4 cup White wine vinegar
- 1/3 cup Lemon juice
- 3 cloves Garlic
- 2 tsp Oregano
- 1 tsp Thyme
- 1 tbsp Dill (dried)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Pita Bread
- 1/4 cup Sugar
- 2 tbsp Instant yeast
- 2 cups Water
- 1 tbsp Sea salt
- 3 tbsp Olive oil
- 5 cups Bread flour
Tzatziki Sauce
- 1 cup Sour cream
- 3 cloves Garlic, minced
- 1 tsp Dried dill
- 1 tbsp Extra virgin olive oil
- 3 tbsp Lemon juice
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Shredded mini cucumber
Gyro fixin's
- 2 cup Shredded lettuce
- 1 Diced roma tomato
- 1/2 cup Sliced red onion
- 2 Diced mini cucumbers
- 1/2 cup Feta cheese
Instructions
Marinated chicken
- In a gallon sized bag, combine olive oil, white wine vinegar, lemon juice, garlic, oregano, thyme, dill, salt, and pepper.
- Place the chicken breasts in the bag, remove the air, seal the bag, and allow to marinate for 2 hours.
- When ready to cook the chicken, it can be grilled or baked in a 375℉ oven for 20 minutes or until internal temperature is 165℉.
- Cover with foil and allow the chicken to cool while preparing the other ingredients.
- Cut chicken into bite sized pieces to add to the gyros.
Tzaziki Sauce
- Begin by shredding the mini cucumbers.
- Squeeze the shredded cucumber to remove as much water as possible.
- Place the shredded cucumber in a medium sized mixing bowl.
- Add sour cream, minced garlic, dried dill, extra virgin olive oil, lemon juice, salt, and pepper to the bowl.
- Mix to combine all ingredients.
- Cover and refrigerate until ready to assemble the gyros.
Pita Bread
- In a stand mixer, combine sugar, instant yeast and water. Allow to rest for a few minutes, or until the yeast begins to foam.
- Add bread flour, sea salt and olive oil to the mixer.
- Using the dough hook, kneat the dough on low speed for 10 minutes.
- Cover the dough and allow to rise for about 1 hour.
- Once the dough has risen, remove and roll into 20 equal sized balls.
- Place the dough balls on a sheet pan, cover and let rest for 30 minutes.
- Heat a griddle to medium heat. When the griddle is hot, dust a work surface with flour and begin rolling the dough balls into 6 inch flat rounds.
- Place the pita dough rounds on the griddle and cook for about 2 minutes on each side. The pitas are cooked through when there are a few brown spots on the outside of the dough on both sides.
- Pitas can be kept warm in a warming basket or stored in a bag at room temperature for up to 4 days.
Assembling the chicken gyros
- Spread 1-2 tablespoons of tzatziki sauce onto a warm pita.
- Add chopped chicken, shredded lettuce, diced tomatoes, sliced red onion, diced mini cucumbers, and feta cheese.
- Serve 2 chicken gyros per person.
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