Savory Grilled Chicken Gyros (Printable)
Tender grilled chicken in warm pita with crisp veggies and a creamy garlic sauce.
# What You'll Need:
→ Grilled Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 1 ½ tsp dried oregano
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ½ tsp black pepper
→ Creamy Garlic Sauce
10 - ¾ cup Greek yogurt
11 - 2 tbsp mayonnaise
12 - 2 cloves garlic, finely minced
13 - 1 tbsp lemon juice
14 - ½ tsp salt
15 - ¼ tsp ground black pepper
16 - 1 tbsp chopped fresh dill or parsley (optional)
→ Assembly
17 - 4 pita breads or flatbreads
18 - 1 small red onion, thinly sliced
19 - 1 large tomato, sliced
20 - ½ cucumber, thinly sliced
21 - ½ cup shredded lettuce
22 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper until well combined.
02 - Add the chicken to the marinade, tossing to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5 to 6 minutes per side, until fully cooked through with a nicely charred exterior. Let the chicken rest for 5 minutes, then slice thinly against the grain.
04 - In a bowl, combine Greek yogurt, mayonnaise, finely minced garlic, lemon juice, salt, black pepper, and fresh herbs. Stir until smooth and creamy. Adjust seasoning to taste.
05 - Place pita breads on the grill or in a dry skillet over medium heat for about 30 seconds per side, until warm and pliable.
06 - Layer sliced chicken, shredded lettuce, tomato slices, cucumber, and red onion onto each warmed pita. Drizzle generously with the creamy garlic sauce and sprinkle with fresh parsley if desired. Fold or roll the gyros and serve immediately.
# Expert Advice:
01 -
- The creamy garlic sauce is the kind of thing you will want to put on everything from roasted potatoes to a spoon.
- It comes together in under an hour and reheats beautifully for lunch the next day.
02 -
- Do not skip the resting time after grilling because slicing too early lets all those juices escape onto your cutting board instead of into your gyro.
- If you marinate the chicken overnight, the flavor deepens dramatically and you will wonder why you ever did it any other way.
03 -
- Slice the chicken on a slight diagonal for wider, thinner pieces that layer beautifully inside the pita.
- The garlic sauce tastes even better if you make it a few hours ahead and let the flavors meld in the refrigerator.