Greek Chicken Gyros Recipe

Chicken breast: Sliced into strips, this is the main protein for the gyros.

Olive oil: Used for marinating the chicken and adding a rich flavor.

Lemon juice: Adds a tangy brightness to the marinade.

Garlic: Minced, it provides a robust, aromatic flavor.

Dried oregano: A key herb in Greek cuisine, it enhances the marinade.

Ground cumin: Adds a warm, earthy flavor to the chicken.

Paprika: Gives a mild, sweet peppery taste and color.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and complexity.

Pita bread: The vessel for the gyros, warmed before serving.

Tzatziki sauce: A creamy, tangy sauce made from yogurt, cucumber, and garlic.

Tomatoes: Diced, they add freshness and juiciness.

Red onion: Sliced, it provides a sharp, crunchy contrast.

Lettuce: Shredded, it adds a crisp texture.

When marinating the chicken, ensure that each strip is evenly coated with the marinade. This will help the flavors penetrate the meat more effectively. For an even more intense flavor, consider marinating the chicken for a few hours or overnight in the refrigerator. Additionally, when cooking the chicken on the grill pan, avoid overcrowding the pan to ensure each piece gets a nice sear and cooks evenly.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast in Greek Chicken Gyros.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and healthy fat content, making it a good replacement for olive oil.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable alternative for lemon juice.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used, though the flavor will be slightly less intense.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in place of dried oregano.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different but complementary flavor profile, making it a good substitute for ground cumin.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, making it a suitable replacement for paprika.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor, making it a good alternative for salt.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in place of freshly ground black pepper.

• pita bread - Substitute with naan bread: Naan bread has a similar texture and can be used as a substitute for pita bread.

• tzatziki sauce - Substitute with hummus: Hummus provides a creamy texture and complementary flavors, making it a good alternative for tzatziki sauce.

• diced tomatoes - Substitute with roasted red peppers: Roasted red peppers offer a similar texture and a sweet, smoky flavor, making them a suitable replacement for diced tomatoes.

• sliced red onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of sliced red onion.

• shredded lettuce - Substitute with baby spinach: Baby spinach provides a similar texture and a slightly different but complementary flavor, making it a good alternative for shredded lettuce.

• To store leftover chicken gyros, allow the cooked chicken strips to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days.

• For longer storage, freeze the chicken strips by placing them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When ready to use, thaw the chicken strips in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in short bursts, stirring occasionally.

• Store tzatziki sauce separately in an airtight container in the refrigerator for up to 5 days. Do not freeze tzatziki sauce as it may separate and lose its creamy texture.

• Keep pita bread in its original packaging or a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze pita bread in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the oven before serving.

• Store diced tomatoes, sliced red onion, and shredded lettuce in separate airtight containers in the refrigerator for up to 3 days. Assemble the gyros just before serving to maintain freshness and texture.

• To reheat pita bread, wrap in aluminum foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until soft and pliable.

• For a quick meal prep, portion out the chicken strips, tzatziki sauce, diced tomatoes, sliced red onion, and shredded lettuce into individual containers. Store in the refrigerator and assemble the gyros as needed throughout the week.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken strips on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to keep it moist.
  4. Heat for about 10-15 minutes until the chicken is warmed through.
  5. Warm the pita bread separately in the oven for about 2-3 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the chicken strips in the skillet and cook for about 5-7 minutes, stirring occasionally until heated through.
  4. Warm the pita bread in the same skillet for about 1 minute on each side.

• Microwave Method:

  1. Place the chicken strips on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Warm the pita bread separately in the microwave for about 20-30 seconds.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken strips in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Warm the pita bread in the air fryer for about 1-2 minutes.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken strips on the grill and heat for about 3-5 minutes, turning occasionally until warmed through.
  3. Warm the pita bread on the grill for about 1 minute on each side.

• Mixing bowl: A large bowl used to combine the olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper with the chicken strips.

• Grill pan: A pan with ridges used to cook the marinated chicken strips and warm the pita bread, giving them a nice grilled texture.

• Tongs: A tool used to handle and turn the chicken strips on the grill pan without piercing the meat.

• Measuring spoons: Used to measure out the olive oil, lemon juice, oregano, cumin, paprika, salt, and pepper accurately.

• Knife: A sharp tool used to slice the chicken breast into strips and to dice the tomatoes and slice the red onion.

• Cutting board: A surface used to safely cut the chicken, tomatoes, and red onion.

• Garlic press: A tool used to mince the garlic cloves quickly and efficiently.

• Spatula: Used to help assemble the gyros by spreading the tzatziki sauce and arranging the toppings on the pita bread.

• Serving plate: A plate used to serve the assembled gyros immediately.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use pre-chopped veggies: Buy diced tomatoes, sliced red onion, and shredded lettuce from the store to cut down on prep time.

Pre-make tzatziki: Make the tzatziki sauce ahead of time and store it in the fridge.

Batch cook chicken: Cook extra chicken strips and store them for quick assembly later in the week.

Warm pita in bulk: Heat all pita bread at once and keep them warm in a towel.