Name: Marinated Chicken Gyros
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 500 g natural yogurt; 2 cloves garlic (peel/mince); 1 large cucumber; 1 tbsp red wine vinegar; ½ tsp paprika (optional); salt (to taste); 60 ml olive oil; 850 g chicken thighs (skinless/boneless); 1 large onion (cut to skewer); 1 large red bell pepper (cut to skewer); 1 tsp honey; ½ tsp cumin; 2 tsp dried oregano; 2 tsp paprika; ½ large lemon (juice only); 1 clove garlic (peel/mince); salt (to taste); ground pepper (to taste); 80 ml olive oil; 8 large flatbread (pittas); Olive oil (for brushing); 1 large red onion (peel/slice); ½ medium lettuce (chopped); 2 large tomatoes (sliced); 2 large scallion (spring onions/slice); 2 portion fries (fried potatoes2)

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Marinated Chicken Gyros or gyro is a mouthful of flavour with so many gorgeous ingredients. Using homemade tzatziki sauce and a simple marinade mean this can be prepared a day in advance. This Greek recipe is popular the world over and understandably so. The cooking takes 90 minutes (in the oven) but everything else is self service.

If you enjoy cooking as I do then a Marinated Chicken Gyros recipe is one you must try. You make the tzatziki sauce, the marinade and even the pittas can be homemade. I like to add 1/2 teaspoon of paprika for a little heat as it work really well with the marinated chicken.

When it comes to the filling then this is where you can let your imagination run free. If it’s a light lunch then I make it with a salad based chicken filling. However for a main dish I normally go the full monty. I love adding fried potatoes or homemade chips with onion and tomatoes and is a dish that fills the hungriest of people.

Greek Chicken Gyros Recipe - TheRecipe.Website

Marinated Chicken Gyros

A delicious combination of dairy, marinated chicken, flatbreads, salad and an amazing homemade tzatziki sauce.

4.56 from 95 votes

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Course: Main Dish

Cuisine: Greek

Keyword: Bake, Chicken, Dairy, Marinade, Pitta, Salad, Sauce, Tortillas/Wraps, Vegetables

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: Portions

Calories: 570kcal

Ingredients

Tzatziki Sauce Ingredients

500 g natural yogurt
2 cloves garlic peel/mince
1 large cucumber
1 tbsp red wine vinegar
½ tsp paprika optional
salt to taste
60 ml olive oil

Chicken Gyros Ingredients

850 g chicken thighs skinless/boneless
1 large onion cut to skewer
1 large red bell pepper cut to skewer

Marinade Ingredients

1 tsp honey
½ tsp cumin
2 tsp dried oregano
2 tsp paprika
½ large lemon juice only
1 clove garlic peel/mince
salt to taste
ground pepper to taste
80 ml olive oil

Serving Ingredients

8 large flatbread pittas
Olive oil for brushing
1 large red onion peel/slice
½ medium lettuce chopped
2 large tomatoes sliced
2 large scallion spring onions/slice
2 portion fries fried potatoes2

Instructions

Making the Tzatziki Sauce

Add the garlic and olive oil to a blender and pulse until fully combined.
2 cloves garlic, 60 ml olive oil
Peel a cucumber and slice in half lengthways. Use a teaspoon to scoop the seeds out. Place an old clean kitchen towel in a dish and grate the cucumber into the dish. Season with salt and pepper.
1 large cucumber, salt
Leave to one side for about 10 minutes and then fold the corners of the towel up and squeeze the excess water from the cucumber.
In a mixing bowl, add the squeezed cucumber, the blended olive oil/garlic mix, yogurt and 1 tablespoon of red wine vinegar. Add a pinch of salt and paprika mix well until fully combined.
500 g natural yogurt, 1 tbsp red wine vinegar, ½ tsp paprika
Cover the tzatziki with cling film/plastic wrap and keep in the fridge until need. Tzatziki should always be served chilled.

Making the Gyros

Using a large mixing bowl, add all of the marinade ingredients and stir well. You can use an airtight zip lock freezer bag instead.
1 tsp honey, ½ tsp cumin, 2 tsp dried oregano, 2 tsp paprika, ½ large lemon, 1 clove garlic, salt, ground pepper, 80 ml olive oil
Place a piece of clingfilm on a chopping board and then add the chicken thighs. Place another piece of clingfilm over the chicken and then using a meat mallet, rolling pin or base of a pan, flatten until 2/3rds inch/15 mm in thickness.
In a large freezer bag add the chicken thighs and the marinade and seal tightly. This can be done in a mixing bowl. Make sure all of the chicken is coated in the marinade and then place in the fridge for 3 – 24 hours.
850 g chicken thighs
When its time to cook, preheat your oven to 200C/390F/Gas Mark 6.
Using metal skewers preferably skewer the chicken and prepared onions and bell peppers.
1 large onion, 1 large red bell pepper
Place on a baking tray on the middle shelf and bake for 60 – 90 minutes turning frequently. Cook until they are cooked through and the internal temperature is at least 75C.
Remove from the oven and put to one side to relax for 8 – 10. Using a very sharp knife, slice the chicken, onions and peppers off.

Serving

Warm the pittas or wraps in the oven or microwave. I like to lightly oil the wraps and place them in the oven for about 2 minutes at 250C. Its enough to warm without cooking.
8 large flatbread, Olive oil
Add some tzatziki sauce to the wraps and the chicken gyros. What you add next is up to you. Some add lettuce, onion, tomatoes and even small fried potatoes.
1 large red onion, ½ medium lettuce, 2 large tomatoes, 2 large scallion, 2 portion fries
Finally wrap tightly and wrap in a napkin and foil to keep warm or if being eaten straight away then a napkin holds everything together.
Enjoy.