Chicken Gyros

Greek-style marinated chicken with tzatziki sauce and tangy vinaigrette, perfect for wraps or bowls.

Ingredients

Chicken Marinade

• 1.8kg chicken thighs, pounded thin
• 6 garlic cloves, microplaned
• 2 tbsp red wine vinegar
• 5 tbsp lemon juice
• 80g Greek yogurt
• 60ml olive oil
• 1.5 tbsp dried oregano
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp sweet paprika
• 2 tsp chilli flakes
• 1 tbsp salt
• 2 tsp black pepper

Tzatziki Sauce

• 1/2 English cucumber, small dice
• 1 lemon, juiced
• 1 tbsp olive oil
• 350g Greek yogurt
• 2 tbsp chopped dill
• 2 cloves garlic, microplaned
• 1 tsp salt
• Fresh ground black pepper

Greek Vinaigrette

• 60ml red wine vinegar
• 2 tbsp lemon juice
• 180ml olive oil
• 1 tsp dried oregano
• 1 tsp Dijon mustard

Method

1. Make marinade: Combine all marinade ingredients in a large bowl. Add pounded chicken thighs and mix to coat thoroughly. Marinate for at least 2 hours or overnight in refrigerator.
2. Make tzatziki: Combine diced cucumber, lemon juice, olive oil, Greek yogurt, dill, garlic, salt, and pepper. Mix well and refrigerate until serving.
3. Make vinaigrette: Whisk together red wine vinegar, lemon juice, oregano, and Dijon mustard. Slowly whisk in olive oil until emulsified. Set aside.
4. Cook chicken: Heat a grill or large skillet over high heat. Remove chicken from marinade and cook for 5-7 minutes per side until charred and cooked through.
5. Rest chicken for 5 minutes, then slice into strips.
6. Serve chicken with tzatziki sauce and Greek vinaigrette alongside pita bread, fresh vegetables, and your choice of sides.

Nutrition (per serving, approximate)

Notes

For authentic flavour, marinate chicken overnight.

Serve in pita wraps with lettuce, tomato, red onion, and feta cheese.

Leftover chicken makes excellent meal prep - store separately from sauces.

Tags: #chicken #greek