Chicken Gyro Recipe

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My stovetop chicken thigh gyro meat is marinated in richly-spiced yogurt and served on fluffy pitas. Full of street food flavor but made quick and easy in the comfort of your own kitchen!

Prep Time20

Cook Time15

Marinating Time1

Total Time1 35

Course: Dinner, lunch, Main Course, Sandwiches

Cuisine: Greek, Mediterranean

Servings: sandwiches

Calories: 559kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

For the Meat:

⅓ cup plain Greek yogurt
2 tablespoons lemon juice from 1 lemon*
3 cloves garlic minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1½ pounds boneless, skinless chicken thighs **
4 tablespoons olive oil divided

For the Sandwiches: 

4 slices pita bread
2 cups shredded romaine lettuce
½ cup tzatziki sauce
sliced tomatoes, cucumbers, and red onion optional
crumbled feta cheese optional

Instructions

Whisk together the olive oil, Greek yogurt, lemon juice, garlic, and seasonings in a large bowl. Add in the chicken and toss to coat. Cover and marinate the chicken for at least 1 hour or up to 12 hours.
⅓ cup plain Greek yogurt, 2 tablespoons lemon juice, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1½ pounds boneless, skinless chicken thighs
Heat 2 tablespoons of oil in a large skillet over medium high heat. Once heated, add in the marinated chicken thighs. Sear on both sides for 3-4 minutes until very browned, but not cooked through. Then, remove from the pan and slice into strips.
2 tablespoons olive oil
Add the remaining 2 tablespoons of oil to the pan. Add the chicken back to the pan and fry until cooked through and crispy and charred on the edges.
2 tablespoons olive oil
Serve the chicken in pita bread with tomato slices, cucumber slices, red onion, lettuce, tzatziki sauce, and feta cheese.
4 slices pita bread, sliced tomatoes, cucumbers, and red onion, 2 cups shredded romaine lettuce, ½ cup tzatziki sauce, crumbled feta cheese

Notes

*Red wine vinegar works great as an acidic alternative to lemon juice.

**Chicken breasts can be used, but they won't be quite as juicy. Reduce the cooking time slightly.

Tips:

If your thighs are uneven thicknesses, gently pound them out to an even thickness to help them cook through more evenly.
Sear the thighs in two batches to ensure you get that deep, dark crust.
Gently warm your pitas in the hot skillet for about 30 seconds to soften them up.
Nutritional information does not include optional ingredients.

Baking Instructions: Layer the marinated thighs into a parchment-lined loaf pan and press them down firmly. Bake at 400°F for 35-40 minutes, let it rest, then slice and pan-sear the strips. This keeps the interior incredibly moist.

Storage: Store chicken gyro meat in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition