Greek Chicken Gyros

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1. A Bit of History

“Gyros” — literally meaning “turn” — refers to meat cooked on a vertical rotisserie. Originating in Turkey, this cooking technique arrived in Greece in the 1920s and evolved into the beloved street‑food wrap it is today. In Greece, pork is common, but chicken gyros have grown in popularity worldwide.

2. What’s In a Gyro?

A classic Greek chicken gyro consists of:

  • Marinated chicken, grilled or pan‑cooked until juicy and charred

  • Tzatziki sauce, a cooling yogurt‑cucumber‑garlic dip

  • Fresh salad, typically tomatoes, cucumber, red onion, parsley, and optionally feta

  • Soft warm pita/type of flatbread, to wrap it all together

3. Ingredients You’ll Need

Chicken Marinade

  • 2 lbs chicken breast or thighs, cut into strips or tenderloins

  • 1/4 cup Greek yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp red wine vinegar

  • 3 garlic cloves, minced

  • 2 tsp oregano, 1 tsp cumin or coriander, salt & pepper to taste

Tzatziki Sauce

  • 1½ cups plain Greek yogurt

  • 1 cucumber, grated and drained

  • 1–3 garlic cloves, minced

  • 1 tbsp lemon juice, 1 tbsp olive oil, a splash of red wine vinegar

  • Fresh dill (or mint), salt & pepper to taste

Greek Salad Topping

  • 3 tomatoes, diced

  • 2 cucumbers, diced

  • ¼ red onion, thinly sliced

  • Chopped parsley, olive oil, salt & pepper

  • Optional: feta cheese crumbles

Pita or Flatbread

  • Soft Greek-style pita or flatbread, warmed slightly for flexibility and aroma

4. Step‑by‑Step Preparation

Marinate the Chicken

Mix marinade ingredients and coat chicken pieces thoroughly. Marinate for at least 2–4 hours, ideally overnight for maximum tenderness and flavor. Yoghurt helps tenderize and binds the spices to the chicken.

Make the Tzatziki

Grate cucumber and squeeze out excess water. Combine with yogurt, garlic, lemon, olive oil, vinegar, herbs, salt, and pepper. Chill for at least 30 minutes to let flavors meld.

Cook the Chicken

Preheat grill, grill‑pan, or skillet over medium‑high. Cook chicken 5–7 min per side until golden brown and fully cooked. Let rest 5–10 min before slicing into strips.

Warm the Pita

Brush pita with olive oil and heat each side briefly—just until warm and pliable. Keep wrapped in a towel until ready to serve.

Assemble the Gyros

  1. Lay warmed pita flat

  2. Spread generous tzatziki down the center

  3. Layer sliced chicken

  4. Add tomato, cucumber, red onion, lettuce or parsley

  5. Top with crumbled feta and drizzle olive oil or fresh lemon, if desired

  6. Roll tightly and optionally wrap the bottom half in parchment or foil for easy handling

5. Serving Suggestions

  • Serve with Greek salad, roasted potatoes, or fries

  • Or offer build‑your‑own with pita, chicken, tzatziki, veggies, feta for customizable wraps

  • Consider Greek sides like hummus, olives, or spanakopita

  • Finish the meal with baklava or yogurt panna cotta for a sweet touch

6. Tips for Gyro Perfection

  • Marinate longer for deep flavor infusion

  • Strain the cucumber for thick, creamy tzatziki

  • Use thighs for extra juicy chicken, though breast works well

  • Heat pita to improve taste and pliability

  • Optional sauces: Some shops use a pink sauce (mayo + ketchup + mustard or yogurt) for chicken versions—homemade experimentation welcomed!

7. Nutritional Notes

Greek yogurt adds protein and healthy fats, while grilled chicken is lean and satisfying. With fresh vegetables, olive oil, and whole grains, gyros can fit a balanced Mediterranean diet—a delicious, nutritious meal. Plus, variations such as bowls give a lighter option with all the flavor.

Conclusion

Greek chicken gyros are a wonderful way to bring Mediterranean flavors to your table. From bold marinades and creamy tzatziki to crisp salad and warm pita—each element shines. Whether for a weeknight meal or lunch gathering, these gyros offer a satisfying, customizable, and healthful dish.

Let me know if you’d like tips for vegetarian versions, meal prep ideas, or pairing drinks with this!

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