Ingredients
- Boneless, skinless chicken thighs: 1.5 pounds
- Greek Yogurt: 1 cup
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic, minced: 4 cloves
- Dried oregano: 2 teaspoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: In a large bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Whisk until well combined to create the marinade.
- Step 2: Cut the chicken thighs into thin strips, about 1/4 inch thick. Add the chicken strips to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 3: Heat a large skillet or griddle over medium-high heat. Add the marinated chicken to the hot skillet in a single layer, being careful not to overcrowd it. Cook for about 6-8 minutes, flipping occasionally, until the chicken is cooked through and slightly browned. Cook in batches if necessary.
- Step 4: While the chicken is cooking, warm your pita bread. You can warm them in a dry skillet, in the oven, or even in a toaster.
- Step 5: To assemble the gyros, spread tzatziki sauce on the warm pita bread. Top with the cooked chicken, diced tomatoes, sliced red onion, and crumbled feta cheese, if desired. Fold or roll the pita bread to enclose the filling and serve immediately.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
- For best flavor, gently reheat the chicken in a skillet with a little olive oil over medium heat, avoiding the microwave if possible.
- Serve your gyros with homemade tzatziki, crispy fries, and a Greek salad for the full experience.
- To prevent sticking and ensure even cooking, avoid overcrowding the pan when cooking the chicken, working in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American