Juicy, marinated chicken grilled to perfection, layered with a refreshing creamy tzatziki and topped with crunchy veggies, all wrapped in fluffy pita.
Author:info-nailzspagmail-com
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:90 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mediterranean
Diet:Paleo
Ingredients
Scale
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1/2 cucumber, grated and drained
1 tablespoon fresh dill, chopped
Salt and pepper to taste
4 pita bread rounds
1 cup shredded lettuce
1 small red onion, thinly sliced
1 tomato, sliced
Fresh parsley for garnish
Instructions
Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper.
Marinate the Chicken: Add the chicken thighs to the bowl and ensure they are well-coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Grill the Chicken: Preheat your grill or stovetop grill pan over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side until fully cooked and slightly charred. Remove from heat and let it rest before slicing.
Make the Creamy Feta Tzatziki: In a bowl, combine Greek yogurt, crumbled feta cheese, grated cucumber, fresh dill, salt, and pepper. Mix and refrigerate until ready to use.
Warm the Pita Bread: Warm the pita bread rounds on a grill or in a pan for 1-2 minutes until soft.
Assemble the Gyros: Spread feta tzatziki on each pita, layer with chicken, shredded lettuce, red onion, and tomato, and garnish with fresh parsley.
Wrap and Serve: Wrap each gyro in parchment paper or foil and serve.
Notes
Marinate overnight for enhanced flavor and consider using other veggies for customization.