Greek Chicken Gyros Tzatziki (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
2 lb / 1 kg chicken thigh fillets, boneless skinless
02 -
3 large garlic cloves, minced (~3 tsp)
03 -
1 tbsp white wine vinegar (or red wine vinegar or apple cider vinegar)
04 -
3 tbsp lemon juice
05 -
1 tbsp extra virgin olive oil
06 -
3 tbsp full-fat Greek yogurt
07 -
1 1/2 tbsp dried oregano
08 -
1 tsp salt
09 -
Black pepper, to taste
→ Tzatziki
10 -
2 cucumbers (yields about 1/2 - 3/4 cup grated cucumber after squeezing juice)
11 -
1 1/4 cups full-fat Greek yogurt
12 -
1 tbsp lemon juice
13 -
1 tbsp extra virgin olive oil (or more for a richer consistency)
14 -
1 garlic clove, minced
15 -
1/4 tsp salt
16 -
Black pepper, to taste
→ Salad
17 -
3 tomatoes, deseeded and diced
18 -
3 cucumbers, diced
19 -
1/2 red Spanish onion, finely chopped
20 -
1/4 cup fresh parsley leaves (optional)
21 -
Salt and pepper, to taste
→ To Serve
22 -
4 to 6 pita breads or flatbreads, warmed if desired
# Instructions:
01 -
Place all marinade ingredients in a ziplock bag and mix. Add chicken and massage to coat evenly. Marinate for at least 2 hours, preferably 3 hours, or ideally 12 hours (maximum 24 hours).
02 -
Cut cucumbers in half lengthwise and remove seeds with a spoon. Coarsely grate cucumber, then wrap in paper towels or a tea towel and squeeze out excess liquid. Combine cucumber with remaining tzatziki ingredients in a bowl and mix well. Set aside for at least 20 minutes to let the flavors develop.
03 -
Mix all salad ingredients in a bowl. Season with salt and pepper to taste.
04 -
Brush grill with oil and preheat to medium-high, or heat 1 tbsp oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 2-3 minutes on each side, until golden and fully cooked. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
05 -
If chicken thighs are large, cut them into smaller pieces. Lay a pita or flatbread on parchment paper. Add salad in the center, top with chicken and a dollop of tzatziki, then roll into a wrap. Secure with parchment paper or foil. Repeat for remaining servings, or serve components individually for guests to assemble.
# Notes:
01 -
Tzatziki yields a generous amount; better to have extra than not enough.
02 -
Chicken can be frozen in marinade. Once thawed, mix again to remove curdling and cook as directed.
03 -
Cooked chicken keeps for up to 4 days in the fridge.