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To make Quick Mediterranean Chicken Gyros, you will need: - 1 lb boneless, skinless chicken thighs - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - 4 whole wheat pita breads - 1 cup tzatziki sauce (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ red onion, thinly sliced - Fresh parsley leaves for garnish For the best flavor, choose high-quality ingredients. Look for fresh chicken thighs from a trusted source. Extra virgin olive oil should be cold-pressed for more taste. Use dried oregano that smells strong and fresh. For spices, go for brands that you trust and enjoy. Tzatziki sauce can be homemade for better flavor, but many store-bought options work well too. Fresh vegetables should be firm and brightly colored, as they add crunch and taste. You can easily swap ingredients based on your taste. If you prefer chicken breasts, they will work, but thighs stay juicier. For oil, you can use avocado oil if that’s what you have. If you want a spice kick, add cayenne pepper to the mix. Whole wheat pita can be replaced with any flatbread or even lettuce wraps for a low-carb option. You can also try Greek yogurt mixed with herbs as a tzatziki alternative. Don't hesitate to mix and match! {{ingredient_image_2}} To start, get a medium bowl. Add 1 lb of boneless, skinless chicken thighs. Then, pour in 2 tablespoons of extra virgin olive oil. Next, sprinkle in 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Add 1 teaspoon of sea salt and ½ teaspoon of freshly ground black pepper. Mix everything well, so the chicken is fully coated. Let it marinate for at least 15 minutes. If you have more time, let it sit in the fridge for up to 2 hours. This wait helps the chicken soak up all those tasty flavors. Now, heat a large skillet or grill pan over medium-high heat. When it’s hot, add the marinated chicken thighs. Cook them for about 6-7 minutes on each side. You want the chicken to be golden brown and reach an internal temperature of 165°F. Once it’s done, take the chicken off the heat and let it rest for a few minutes. This resting time keeps the juices inside, making the chicken tender. After resting, slice the chicken thighs into thin, bite-sized strips. This makes it easy to assemble your gyros. Now, let's warm the pita. Use the same skillet or grill pan you cooked the chicken in. Lightly warm 4 whole wheat pita breads for about 1 minute on each side. Keep an eye on them to make sure they don’t burn. With the chicken sliced and the pita warm, you’re ready to build those delicious gyros! To get juicy chicken, use boneless, skinless thighs. They stay moist as they cook. Marinate the chicken for at least 15 minutes. This helps the flavors soak in. If you have time, marinate for two hours in the fridge. This makes a big difference in taste and texture. Cook the chicken until it's golden brown and reaches 165°F. Let it rest before slicing. Resting helps keep the juices in. A great marinade makes a big impact. Mix olive oil, oregano, garlic powder, smoked paprika, sea salt, and black pepper. This simple mix adds depth to the chicken. The olive oil helps the spices stick. Oregano gives that classic Mediterranean taste. You can adjust the spices to your liking. Try adding lemon juice for a bright kick. The longer you marinate, the better the flavor. How you serve your gyros matters! Warm the pita bread in the same pan after the chicken. This keeps it soft and adds flavor. Spread tzatziki sauce on the warm pita first. Then layer on the sliced chicken, cherry tomatoes, cucumber, and onion. Finish with fresh parsley for color. Serve on a wooden board with lemon wedges and extra tzatziki. This makes it fun and inviting! Pro Tips Marination Magic: The longer you marinate the chicken, the more flavorful it becomes. Aim for at least 2 hours in the refrigerator for the best results. Perfect Chicken Sear: Ensure your skillet is hot before adding the chicken to achieve a beautiful golden-brown sear, which adds depth of flavor. Pita Perfection: Warm the pitas just enough to make them pliable, but avoid overcooking as they can become too crispy and difficult to roll. Fresh Toppings: Use fresh vegetables for toppings to add a delightful crunch and vibrant color, enhancing both the taste and presentation of your gyros. {{image_4}} You can switch chicken for other meats. Try lamb for a richer taste. Pork is great, too, adding a nice flavor. If you like beef, use ground beef for a different texture. Just season it well, like chicken, for the best taste. Want a meat-free meal? Use grilled eggplant or zucchini. They add a nice smoky flavor. You can also use chickpeas. Roast them with spices for a crunchy bite. Another option is falafel, which is tasty and filling. Toppings can change your gyros game. Try adding pickled vegetables for tang. Feta cheese adds creaminess. You can also use olives or roasted red peppers for extra flavor. For sauces, swap tzatziki for hummus or a spicy harissa. Each option brings a new twist to your meal! Store leftover chicken gyros in an airtight container. They stay fresh for up to three days. Keep the chicken and toppings separate if you can. This helps maintain texture and flavor. You can freeze the marinated chicken for up to three months. Use a freezer-safe bag or container. Thaw it overnight in the fridge before cooking. However, I do not recommend freezing the assembled gyros. They lose their crispness after thawing. To reheat the chicken, use a skillet over medium heat. Cook for about 5 minutes until hot. You can warm the pita bread in the same skillet. This makes it soft again. For toppings, add fresh ingredients like tomatoes and cucumbers after reheating. Enjoy your gyros just like fresh! Chicken gyros can last for up to three days in the fridge. To keep them fresh, store the gyro components separately. This way, the pita stays soft, and the chicken remains juicy. Yes, you can use chicken breasts. Breasts are leaner than thighs. They may cook faster, so watch them closely. You might want to adjust the cooking time to avoid dry chicken. Tzatziki sauce is made from yogurt, cucumber, garlic, and herbs. You can find it in stores or make it at home. Combining these fresh ingredients gives the sauce a cool and creamy taste. This post covered the key elements to make delicious chicken gyros. We talked about ingredients, cooking steps, tips for texture, and flavor enhancements. You can explore variations like different proteins and toppings. Remember to follow the storage tips to keep your gyros fresh. Try out the ideas and enjoy making chicken gyros your way. The right techniques will lead to tasty results every time. Happy cooking!

Quick Mediterranean Chicken Gyros

A delicious and easy recipe for Mediterranean chicken gyros with fresh toppings and tzatziki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 whole whole wheat pita breads
  • 1 cup tzatziki sauce (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ red onion red onion, thinly sliced
  • to taste fresh parsley leaves for garnish

Instructions
 

  • In a medium bowl, combine the chicken thighs with olive oil, dried oregano, garlic powder, smoked paprika, sea salt, and freshly ground black pepper. Toss the ingredients thoroughly to ensure each piece of chicken is evenly coated in the marinade. Allow the chicken to marinate for at least 15 minutes at room temperature, or for up to 2 hours in the refrigerator to enhance the flavors.
  • Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs. Cook them for approximately 6-7 minutes on each side, or until the chicken is thoroughly cooked (reaching an internal temperature of 165°F) and has a nice golden-brown sear. Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing.
  • After allowing the chicken to cool slightly, slice the chicken thighs into thin, bite-sized strips to make assembling the gyros easier.
  • In the same skillet or grill pan used for the chicken, lightly warm the pita breads to make them soft and pliable, cooking for about 1 minute on each side. Keep an eye on them to prevent burning.
  • On each warm pita, spread a generous layer of tzatziki sauce. Top with sliced chicken, then add halved cherry tomatoes, diced cucumber, and thinly sliced red onion for a fresh crunch.
  • Finish off your gyros by sprinkling fresh parsley leaves on top for an added pop of freshness and color.
  • To serve, roll up each pita around the delicious fillings, securing everything inside. Provide additional tzatziki on the side for dipping or drizzling as desired.

Notes

Consider serving the gyros on a wooden board lined with parchment paper, accompanied by slices of lemon for squeezing over, and a small bowl of extra tzatziki for dipping.
Keyword chicken, easy, gyros, Mediterranean, quick