Greek Chicken Thigh Gyros
Yogurt marinated chicken thighs, charred and sliced, wrapped in warm pita with tzatziki, tomato, onion, and lettuce.
Equipment
- Grill or large skillet
- Large bowl
- Sharp knife
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 1 cup Greek yogurt full fat
- 3 tbsp lemon juice fresh
- 4 cloves garlic minced
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 4 pita breads or thick flatbreads
- 1 cup sliced onion
- 1 cup sliced tomato
- 1 cup shredded lettuce
- 1 cup tzatziki homemade or store bought
Instructions
Cooking
- Make the marinade. Whisk the yogurt, lemon juice, garlic, olive oil, oregano, thyme, paprika, salt, and pepper in a large bowl.
- Marinate. Add the chicken, turn to coat, cover, and refrigerate for 1 hour or up to 8 hours. Always marinate in the refrigerator.
- Cook the chicken. Heat a grill or large skillet over medium high heat. Cook the thighs without crowding for 5 to 6 minutes per side until charred and 165 F in the thickest part.
- Rest and slice. Let the chicken rest 5 minutes, then slice it into thin strips.
- Warm the pitas. Warm the pitas over an open flame, in a dry skillet, or in the oven until soft.
- Assemble. Spread tzatziki on each pita, add the chicken, onion, tomato, and lettuce, then fold and serve right away.
Notes
Substitutions: Use boneless skinless chicken breasts if you prefer, but cook only to 165 F so they stay juicy. Dairy free yogurt works in the marinade.
Tips: Quick pickled onions are a good addition. Discard any marinade that touched raw chicken.
Storage: Refrigerate cooked chicken in a covered container up to 4 days and reheat to 165 F.
Nutrition does not include the optional oven fries.