Chicken Gyros
These Chicken Gyros are loaded with juicy yogurt-marinated chicken, fresh vegetables, creamy tzatziki, and feta, all wrapped in warm pita bread. They're easy enough for weeknights and even better than takeout!
Servings: 6
Ingredients
For the Marinade
- 2 Pounds Chicken Thighs boneless, skinless or chicken breasts are fine
- ⅓ Cup Plain Greek Yogurt
- 5 Cloves Garlic minced
- ¼ Cup Olive Oil
- 1 Tablespoon White Wine Vinegar
- 2 Lemons zested and juiced
- 1 Tablespoon Oregano fresh, chopped
- 1 Tablespoon Parsley minced
- 2 teaspoons Herbs de Provence or Italian seasoning, dried
- 1 teaspoon Salt
- 1 ½ teaspoons Smoked Paprika
- ½ teaspoon Black Pepper
- ½ teaspoon Crushed Red Pepper Flakes
For Serving
- Small Campari Tomatoes chopped
- 1 Red Onion small, sliced thin
- Fresh Parsley for garnish
- 6 Pita Flatbreads or naan, warmed
- 1 ½ Cups Tzatziki or more if desired
- ½ Cup Feta
- 1 Cucumber small, sliced and chopped
- Lettuce green leaf or romaine
Instructions
For the Chicken
- Cade saw a trick for cooking chicken and keeping it moist, so you're going to need a bread pan.
- In a large ziplock, add all of the marinade ingredients then add the chicken. Toss around to coat everything well and place in your fridge for a minimum of 2 hours, Or we did overnight, flipping the bag occasionally.⅓ Cup Plain Greek Yogurt , 5 Cloves Garlic, ¼ Cup Olive Oil , 1 Tablespoon White Wine Vinegar , 2 Lemons, 1 Tablespoon Oregano, 1 Tablespoon Parsley, 2 teaspoons Herbs de Provence, 1 teaspoon Salt , 1 ½ teaspoons Smoked Paprika, ½ teaspoon Black Pepper, ½ teaspoon Crushed Red Pepper Flakes, 2 Pounds Chicken Thighs
- Preheat oven to 350℉. Line a 9×5” bread pan with parchment paper to keep the bottom of the chicken from sticking.
- Layer the chicken pieces in the pan and then press them firmly down. Bake for 1 hour or until the internal temperature reads 160°F.
- Remove the pan from the oven and let it rest for ten minutes to redistribute juices.
- Carefully lift out the chicken to a cutting board and discard the juices. Slice thin and proceed.
- To fill a gyro, spread a little tzatziki on the pita or naan, then add the meat followed by the rest of the toppings. Fold like a taco to eat!Small Campari Tomatoes, 1 Red Onion, Fresh Parsley, 6 Pita Flatbreads, 1 ½ Cups Tzatziki, ½ Cup Feta, 1 Cucumber, Lettuce
Video
Nutrition
Serving: 1gyro | Calories: 683kcal | Carbohydrates: 36g | Protein: 34g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 1167mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 24mg | Calcium: 248mg | Iron: 3mg