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Greek Chicken Gyros with Tzatziki Recipe

Greek Chicken Gyros with Tzatziki

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

  • 2 lb / 1 kg chicken thigh fillets boneless skinless
  • FOR THE MARINADE
  • 3 large garlic cloves minced (~ 3 tsp)
  • 1 tbsp white wine vinegar or red wine or apple cider vinegar
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt preferably full fat
  • 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper
  • FOR THE TZATZIKI
  • 2 cucumbers to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice
  • 1 1/4 cups Greek yoghurt preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil or more if you want richer
  • 1 garlic clove minced
  • 1/4 tsp salt
  • Black pepper
  • FOR THE SALAD
  • 3 to matoes desseeded and diced
  • 3 cucumbers diced
  • 1/2 red spanish onion peeled and finely chopped
  • 1/4 cup fresh parsley leaves optional
  • Salt and pepper

Instructions

  1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  2. MAKE THE TZATZIKI
  3. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  4. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
  5. FOR THE SALAD
  6. Combine ingredients in a bowl.
  7. HOW TO COOK THE CHICKEN
  8. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  9. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  10. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Recipe Notes

slightly adapted from Recipe Tin Eats