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chicken gyros

Chicken Gyros

Elevate your meals with chicken gyros. Soft pitas filled with marinated chicken, fresh veggies, and a creamy tzatziki delight.

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Prep Time 3 hours
Cook Time 10 minutes
Course dinner, lunch
Cuisine greek
Servings 6 servings
Calories 530 kcal

Equipment

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.

Nutrition

Serving: 1gyroCalories: 530kcal
Keyword tzatziki
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