Hey everyone, it’s Jacob Allen from Beyond the Bayou Blog. I want to share a dish with you today that brings back some great memories from my college years Chicken Gyros.
This recipe is more than just a tasty meal; it’s a trip down memory lane to those nights filled with laughter and late-night cram sessions.
Back in college, my friends and I were always on the lookout for new and exciting recipes to spice up our regular meal routines.
One day, while flipping through a friend’s cookbook collection, we found a simple yet intriguing recipe for chicken gyros. The idea of cooking up a Greek-inspired dish in our tiny dorm kitchen sounded like just the adventure we needed.
Now, whenever I make chicken gyros, it’s not just the taste that I enjoy it’s the memories of those nights with friends, working together, and creating something amazing out of a simple idea.
So, join me as I recreate those special moments with this easy and flavorful chicken gyros recipe. I hope it brings a smile to your face, just like it does to mine.
Chicken Gyros Recipe
Equipment
- Mixing Bowls
- Cutting Board and Knife
- Large skillet or grill pan
- Tongs
- Measuring Spoons
- Plate
Ingredients
- 1.5 lbs chicken breast or thigh
- 2 tbsp olive oil
- 3 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/2 tsp salt
For Serving
- Pita bread
- Tzatziki sauce
- Sliced cucumber
- Sliced tomato
- Sliced red onion
- Crumbled feta cheese
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, lemon juice, red wine vinegar, oregano, cumin, smoked paprika, ground coriander, black pepper, and salt. Add the chicken strips and mix well to coat evenly. Cover and refrigerate for at least 1 hour, but ideally 3-4 hours for maximum flavor.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the chicken strips in a single layer (you may need to do this in batches). Cook for about 4-6 minutes per side, or until fully cooked and browned. Transfer to a plate and cover to keep warm.
- Warm the Pita Bread: While the chicken is cooking, warm the pita bread on a separate skillet or directly on the grill for a minute or two on each side.
- Assemble the Gyros: Place a piece of pita bread on a plate. Add a portion of the cooked chicken. Top with tzatziki sauce, sliced cucumber, tomato, and red onion. If desired, add crumbled feta cheese.
- Serve and Enjoy: Serve immediately while warm. You can also wrap the gyros in foil for easier handling.
Notes
Nutrition
Here are My Tips for Making Greek Chicken Gyros:-
Use Fresh Ingredients: When you’re making gyros, fresh ingredients make a big difference. Fresh herbs, vegetables, and yogurt really elevate the dish. So, whenever I can, I choose the freshest options.
Grill for the Best Results: I prefer grilling the chicken because it gives it a great smoky flavor. But if you don’t have a grill, a hot skillet works too. Just make sure the chicken is cooked all the way through.
Whether you’re making these for a quick dinner or having friends over for a casual get-together, Greek chicken gyros are always a hit. The smell while they cook is amazing, and when you take your first bite, you’ll see why I love this dish. Enjoy!
What kind of chicken should I use for gyros?
I typically use chicken breast or thigh for gyros. Chicken breast is leaner and cooks quickly, while thigh meat has a bit more fat, keeping it juicy.
Both work well, so it’s really a matter of personal preference. If you like your chicken gyros to be extra tender and moist, go with thighs. For a lighter option, stick with breasts.
