Greek Chicken Gyros Recipe

Ingredients:

Chicken:

• 2 lb (1 kg) boneless, skinless chicken thigh fillets

Marinade:

• 3 large garlic cloves, minced (approximately 3 teaspoons)
• 1 tablespoon white wine vinegar (alternatively, red wine or apple cider vinegar)
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 3 tablespoons Greek yogurt, preferably full-fat
• 1 ½ tablespoons dried oregano
• 1 teaspoon salt
• Freshly ground black pepper, to taste

Tzatziki:

• 2 cucumbers (to yield approximately ½ to ¾ cup grated cucumber after squeezing out the juice)
• 1 ¼ cups Greek yogurt, preferably full-fat
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil (use more for a richer taste, if desired)
• 1 garlic clove, minced
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Salad:

• Tomatoes, deseeded and diced
• 3 cucumbers, diced
• ½ red Spanish onion, peeled and finely chopped
• ¼ cup fresh parsley leaves (optional)
• Salt and pepper, to taste

To Serve:

• 4 to 6 pita breads or flatbreads

Preparation:

Marinating the Chicken:

Combine all the marinade ingredients in a ziplock bag, and mix well by massaging the bag. Add the chicken thigh fillets to the bag, ensuring they are fully coated in the marinade. Allow the chicken to marinate for a minimum of 2 hours; ideally, let it marinate for 3 hours, or up to 12 hours. Do not exceed 24 hours.

Making the Tzatziki:

Slice the cucumber lengthwise and remove the seeds with a teaspoon. Coarsely grate the cucumber using a box grater. Place the grated cucumber in a paper towel or tea towel and squeeze out the excess liquid.

In a bowl, combine the cucumber with the remaining tzatziki ingredients. Mix well and set aside for at least 20 minutes to allow the flavors to meld.

Preparing the Salad:

In a bowl, combine the diced tomatoes, cucumbers, red onion, and parsley (if using). Season with salt and pepper to taste. Set aside.

Cooking the Chicken:

Preheat an outdoor grill to medium-high heat and brush the grill with oil. Alternatively, heat 1 tablespoon of oil in a frying pan over medium-high heat.

Remove the chicken from the marinade and cook for 2 to 3 minutes on each side, until golden brown and thoroughly cooked (cooking time may vary based on the size of the chicken pieces).

Transfer the cooked chicken to a plate, cover it loosely with foil, and allow it to rest for 5 minutes before serving.

Recipe Notes:

• The tzatziki recipe yields a generous amount; it’s better to have more than not enough.
• The marinated chicken can be frozen uncooked. Once thawed, massage it well to smooth out any curdling before cooking according to the recipe.
• Cooked chicken can be stored in the refrigerator for up to 4 days.

Nutritional Information:

This recipe serves 4 when using pita bread.