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Mediterranean Chicken Gyros with Creamy Feta Tzatziki is my go-to recipe for those evenings when I crave something light but still incredibly flavorful. Tender marinated chicken thigh strips get tucked into fluffy pita and topped with a tangy yogurt feta sauce. It never fails to impress at gatherings or make a weeknight dinner feel like a mini festival.
I first made this recipe for a family dinner after a trip to Greece and everyone went back for seconds. Now when I want a dish that feels both comforting and special this is the one I reach for.
Ingredients
- Boneless skinless chicken thighs: provide juicy tender texture and deeper flavor than chicken breasts. Choose thighs with even thickness for best results.
- Olive oil: gives richness and helps the marinade cling to the meat. Use extra-virgin for best taste.
- Dried oregano: brings earthy herbal notes. Look for organic or Mediterranean oregano for better aroma.
- Garlic powder and fresh garlic: both add warmth and depth. Fresh garlic in the sauce sharpens the freshness.
- Salt and pepper: are essential for seasoning each element.
- Pita bread: acts as the soft wrap. Go for thick fluffy pitas that hold the fillings without tearing.
- Cherry tomatoes: add juicy bursts of sweetness. Pick ripe and vibrant fruit.
- Cucumber: lends crunch and coolness. Go for firm unblemished cucumbers.
- Red onion: gives sharpness and color. Slice as thinly as possible so it mellows in the wrap.
- Greek yogurt: forms the base of tzatziki. Strained full fat gives the creamiest result.
- Feta cheese: brings salty tang and creaminess to the sauce. Choose block feta and crumble it yourself.
- Lemon juice: lifts the flavors with a hit of acidity. Fresh lemons always work best.
- Fresh parsley: adds a green herby finish.
Step-by-Step Instructions
- Marinate the Chicken
- Combine olive oil dried oregano garlic powder salt and pepper in a bowl. Add chicken thighs and coat them evenly. Let the chicken marinate for at least 30 minutes so the flavors infuse and tenderize the meat. If you have time marinate up to overnight in the fridge.
- Cook the Chicken
- Heat a skillet over medium-high until shimmering. Add the marinated chicken thighs and cook for 5 to 7 minutes on each side. Wait until the surface is deeply golden and the inside reads 165 degrees Fahrenheit on a thermometer. This ensures juicy chicken with a caramelized outer layer.
- Make the Feta Tzatziki
- While the chicken cooks mix Greek yogurt feta crumbles lemon juice minced garlic salt and pepper in a bowl. Stir or whisk until smooth and creamy. Taste and adjust salt or lemon juice for brightness. If making in advance cover and refrigerate for the flavors to meld.
- Prepare the Veggies
- Dice cucumber slice red onion thin and halve cherry tomatoes. Set out pita breads so assembly goes quickly. The veggies should be crisp and cold for the best contrast with the warm chicken.
- Assemble the Gyros
- Spread feta tzatziki sauce generously on each pita. Lay chicken strips down the center and pile on the cucumbers tomatoes and onion. Sprinkle with fresh parsley for color and extra freshness. Fold or roll the pita to enclose the fillings.
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My absolute favorite part of this dish is the feta tzatziki I sometimes make a double batch and use it as a veggie dip the next day. It reminds me of long summer evenings eating outside with my family laughing and making a mess with the sauce.
Storage tips
Store any leftover fillings chicken and sauce separately in airtight containers in the fridge for up to three days. If possible assemble the gyros right before eating to keep the pita from getting soggy. The marinated chicken freezes beautifully for up to three months and can be thawed in the refrigerator before cooking.
Ingredient substitutions
If you do not have chicken thighs swap in boneless chicken breasts or even turkey. For a vegetarian variation roasted portobello mushrooms or chickpea fritters make a savory stand in. Dairy free yogurt and a plant based feta style cheese work in the sauce if needed.
Serving suggestions
Serve these gyros with oven roasted potatoes a crisp Greek salad or even a handful of olives for a complete Mediterranean meal. They also play nicely with a chilled glass of white wine or a sparkling lemonade.
Cultural touch
Gyros are a classic Greek street food with endless variations throughout the Mediterranean region. The creamy tzatziki and bright vegetables are true to the tradition of using fresh seasonal ingredients and simple robust flavors.
Recipe FAQs
- → How do I keep chicken juicy and tender?
Marinate chicken with olive oil, oregano, and garlic for at least 30 minutes before cooking. Use medium-high heat and avoid overcooking for the juiciest result.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well. Ensure you don’t overcook, as breast meat can dry out more quickly than thighs.
- → What is the best way to assemble gyros?
Layer warm pita with creamy feta tzatziki, add sliced chicken, and top with fresh tomatoes, cucumber, and onion. Roll up and enjoy.
- → How can I store leftovers?
Store chicken and toppings separately in airtight containers in the refrigerator for up to three days for easy reheating and assembly.
- → Is it possible to make this gluten-free?
Yes, simply use certified gluten-free pita or flatbread to keep the dish gluten-free.
- → How do I enhance the tzatziki flavor?
Make the sauce ahead of time and chill to let flavors meld. A squeeze of extra lemon brightens the dip even more.