Greek Chicken Gyros with Tzatziki
These Greek chicken gyros with tzatziki are made with juicy marinated chicken, creamy tzatziki sauce, and warm pita bread. A fresh and easy homemade gyro wrap that brings classic Greek flavors to your table.
Ingredients
For Chicken Gyros
- 600 g chicken thighs boneless skinless
- 1 tablespoon coriander seeds
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tbsp smoked paprika
- ½ teaspoon chili flakes
- 1 tablespoon dried thyme
- 1 clove garlic minced
- 1 tablespoon lemon zest
- ½ tablespoon lemon juice
- 60 ml extra virgin olive oil
- 4 flatbreads
- 4 lettuce leaves sliced
- ½ onion sliced
- 1 tomato sliced
Instructions
- Cut chicken thighs into strips and place in a mixing bowl.
- Crush the coriander seeds in a mortar and pestle until fragrant. Add the salt, black pepper, smoked paprika, chili flakes, dried thyme, minced garlic, lemon zest, lemon juice, and extra virgin olive oil, then mix everything together in the mortar to create the marinade.
- Add the paste to the chicken strips and toss well to coat them evenly in the marinade. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for a deeper flavor.
- Heat a skillet over medium-high heat. Add the marinated chicken strips and cook until they are fully cooked, lightly golden, and slightly charred around the edges.
- Warm the flatbreads in a skillet over medium-low heat until soft and lightly heated through. Place them on a sheet of aluminum foil to assemble the chicken gyros.
- Spread the tzatziki sauce over the flatbread, then layer on the lettuce leaves. Top with sliced onion and tomato, followed by the grilled chicken. Fold the flatbread around the filling, wrap the gyros in aluminum foil, and finish with a little extra tzatziki sauce on top.
- Serve with extra tzatziki sauce on the side for dipping.
Notes
Chicken Thighs: Chicken thighs are my favorite choice for gyros because they stay juicy and tender while cooking. I prefer cutting them into strips so they cook evenly and absorb more of the marinade.
Marinade: I would not skip marinating the chicken, even if you only have about 30 minutes. For a deeper flavor, letting the chicken sit overnight in the lemon, olive oil, garlic, and spices makes a noticeable difference.
Cooking Chicken: When cooking the chicken, I like to make sure the skillet is very hot so the pieces develop golden edges and a bit of char. Avoid overcrowding the pan so the chicken browns instead of steaming.
Flatbreads: Flatbreads turn out much better when warmed before assembling the gyros. I usually heat them briefly over medium-low heat so they stay soft and easy to fold without tearing.
Nutrition
Calories: 594kcal | Carbohydrates: 30g | Protein: 30g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 928mg | Potassium: 615mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3989IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 4mg
