Ingredients
Scale
- 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)
- 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
- In a large bowl, whisk together olive oil, Greek yogurt, lemon juice, minced garlic, and the seasonings.
- Add the chicken to the mixture and toss to ensure it's well coated. Cover and let it marinate for at least 1 hour or up to 12 hours.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and sear for 3-4 minutes on both sides until browned but not fully cooked. Remove from the pan and slice into strips.
- Add the remaining 2 tablespoons of olive oil to the pan, return the sliced chicken to the skillet, and cook until thoroughly done and crispy with charred edges.
- Assemble the gyros by placing the chicken in pita bread and adding sliced tomatoes, cucumbers, red onion, shredded lettuce, tzatziki sauce, and crumbled feta cheese.
Notes
Marinating the chicken for a longer period enhances the flavor.
Feel free to add any preferred vegetables to customize your gyro.
Nutrition
- Serving Size: 1 gyro
- Calories: 573
- Sugar: 3g
- Sodium: 775mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.