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Weeknight Chicken Gyros Magic
There are a few meals I always have top of mind that I know every single person I’m serving will LOVE, and Chicken Gyros is one of them (followed closely by Hawaiian Bowls, and Spaghetti). They are so easy and quick to make, and even the pickiest eater at the table can enjoy a “deconstructed” gyro, with some pita triangles, grilled chicken, cucumber and tomato and a scoop of humus and tzatziki on the side.
If you really want a 10/10 meal though, I strongly recommend making your own pitas. The dough is so quick to make, they only rise for 30 minutes and they are absolutely worth the extra time!
How to Make Chicken Gyros
Make Tzatziki Sauce: Combine all tzatziki ingredients in a small bowl then refrigerate (can be made 1-2 days ahead).
Mix chicken marinade ingredients and pour over chicken. Marinate for at least 1-4 hours.
Grill Chicken: Heat grill to medium heat, then lift chicken from marinade, letting it drip for a few seconds before placing on hot grill. Cook on both sides for a few minutes, flipping once, until cooked through. Rest on a plate then chop into bite-size pieces.
Assemble: Toast or warm your pitas then add chicken, lettuce, tomato, red onion, cucumber, and drizzle with homemade tzatziki sauce.
Make Ahead and Freezing Instructions
To Make Ahead: The tzatziki sauce and marinade can be mixed and stored in separate airtight containers for up to 2-3 days in advance. Chop the onion, cucumber, tomato and romaine a few hours in advance to make dinner go even quicker.
To Freeze: Place raw chicken (preferred method) in marinade in an airtight freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, then cook according to recipe. Leftover cooked chicken can also be frozen for up to 3 months.
More 30-Minute Meals
- Salmon Tacos
- Cold Noodle Salad
- Mediterranean Meatball Bowls
- Pupusas
- Pasta Primavera
- Teriyaki Chicken
- Pimento Cheese BLT
- Mongolian Beef
Chicken Gyros
Servings 6
Prep 20 minutes mins
Cook 10 minutes mins
Total 30 minutes mins
Chicken Marinade:
- 2 pounds boneless skinless chicken breasts*
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 2 teaspoons smoked paprika (or use regular)
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper flakes, or more, to taste
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1/2 teaspoon dried dill weed
- 2 teaspoon lemon juice
- salt and freshly ground black pepper, to taste
- 1 inch piece of an English cucumber, peeled and finely diced
For Serving:
- 6 pitas, or flatbreads
- 1 small romaine heart, chopped
- 1 cup cherry tomatoes, halved
- 1/2 of a red onion, thinly sliced
- 1/2 of a English cucumber, thinly sliced
- crumbled feta cheese, optional
Tzatziki sauce: combine yogurt, garlic, dill, and lemon juice in a bowl. Stir in diced cucumber and season to taste with salt and pepper. Refrigerate.
Chicken Marinade: Add chicken to a large bowl or ziplock bag. Combine marinade ingredients and pour over chicken. Stir well to coat and marinate for 1-4 hours.
Grill: Heat grill to medium and oil the grates. Remove chicken from marinade, letting any excess sauce drip off. Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.
Assemble Gyros: Toast or warm your pitas. Layer with a big scoop of chopped chicken, lettuce, tomato, red onion, cucumber and tzatziki.
Notes
Chicken: I like to buy chicken breast filets, or if the chicken breasts are really thick you can slice them in half, lengthwise (called “butterfly”) to make two thinner pieces.
Make Ahead Instructions: The tzatziki sauce and marinade can be mixed and stored in separate airtight containers for up to 2-3 days in advance. Chop the onion, cucumber, tomato and romaine a few hours in advance to make dinner go even quicker.
Freezing Instructions: Place raw chicken (preferred method) in marinade in an airtight freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, then cook according to recipe. Leftover cooked chicken can also be frozen for up to 3 months.
Nutrition
Calories: 420kcal, Carbohydrates: 40g, Protein: 42g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 883mg, Potassium: 924mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1009IU, Vitamin C: 14mg, Calcium: 129mg, Iron: 3mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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