Greek Chicken Gyros with Homemade Tzatziki and Toasted Pita
By Emma Collins
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Level
Easy
Greek chicken gyros make four filled pitas. To save time on the day you serve them, I chop vegetables and warm the pita bread right before serving. Other ingredients are Greek chicken and garlic and dill tzatziki sauce.
Dice chicken breast into 1-inch (2.5cm) chunks and let the seasoned pieces sit at room temperature for at least 15 minutes. Place a heavy cast iron skillet over medium-high heat. Avoid adding too many chicken pieces at once to prevent steaming. Cook chicken for 4-5 minutes per side or until browned and cooked through to 165°F (74°C).
To make the sauce, squeeze out excess water from chopped cucumbers with a kitchen towel, then mix the cucumbers with yogurt. I like thick tzatziki that clings to a spoon but not to pita bread (thin tzatziki is messy). Refrigerate fresh vegetables until ready to serve. Spread the sauce down the center of pita bread, then layer the fillings on top.
Toast or heat pita in the empty pan for 30-45 seconds on both sides to soften, then serve on plain white plates. Sprinkle oregano and parsley over the pita as a garnish. Serve folded pita while still warm and soft. I enjoy cucumber-beet salad with this dish, but jalapeño coleslaw would also pair well with the garlic chicken.
Why this recipe works
- The batch makes four stuffed pitas, You can serve them with hot chicken.
- I make the tzatziki while the chicken rests, If I'm cooking on the stove, I spend my time on the cooking steps that will brown the chicken well.
- Leftover chicken will be eaten as part of a second meal, Greek chicken flatbread, and no further meal planning is needed for the chicken.
- The pita is warmed in the same pan as the chicken, Only one pan needs to be washed after eating.
- Cold vegetables are added last, A warm chicken filling is placed in the center.
Ingredients
- •1 ½ lb chicken breast (680g, cut into 1-inch (2.5cm) chunks)
- •2 tbsp extra virgin olive oil (30ml)
- •1 tbsp dried oregano (15g, divided)
- •1 tsp kosher salt (5g)
- •½ tsp black pepper (2g)
- •1 cup full-fat Greek yogurt (245g)
- •½ cup cucumber (120g, minced and squeezed dry)
- •1 tbsp fresh dill (4g, chopped)
- •2 cloves garlic (minced)
- •2 large red tomatoes (sliced into wedges)
- •1 English cucumber (sliced into half-moons)
- •½ red onion (sliced into thin strips)
- •4 thick pocketless pita breads
- •2 tbsp fresh parsley (8g, chopped for garnish)
Instructions
- 1
Cut the chicken breast into 1-inch (2.5cm) chunks.
- 2
Toss the chicken with olive oil, salt, pepper, and half of the dried oregano, then let it sit at room temperature for at least 15 minutes.
- 3
Squeeze the minced cucumber dry in a clean kitchen towel or cheesecloth.
- 4
Mix the squeezed cucumber with the Greek yogurt, garlic, and fresh dill.
- 5
Heat a heavy-bottomed cast iron or stainless steel skillet over medium-high heat.
- 6
Sear the chicken in a single uncrowded layer for 4-5 minutes per side, until deep golden-brown and the internal temperature reaches 165°F (74°C).
- 7
Let the chicken rest for 3 minutes.
- 8
Slice the remaining cucumber into half-moons.
- 9
Slice the tomatoes into wedges and the red onion into thin strips.
- 10
Wipe out the skillet and warm each pita in the dry pan for 30-45 seconds per side, until soft and pliable.
- 11
Lay each pita on a white plate and spread tzatziki down the center.
- 12
Layer on the chicken, tomato wedges, cucumber half-moons, and red onion strips.
- 13
Finish with the remaining dried oregano and chopped parsley.
FAQ
Nutrition (per serving)
Calories
485
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