Ingredients:

For the Chicken Marinade:

  • 4 boneless, skinless chicken breasts (or thighs for a juicier option)
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice (freshly squeezed)
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground cinnamon (optional, for a warm depth of flavor)
  • Salt and pepper to taste

For the Tzatziki Sauce:

  • 1 cup Greek yogurt (full-fat or 2% preferred for creaminess)
  • 1/2 cucumber, finely grated and excess water squeezed out
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh parsley, chopped (optional)
  • Salt and pepper, to taste

For the Gyros:

  • 4 pita bread rounds (or flatbreads, or tzatziki-stuffed wraps)
  • 1 small red onion, thinly sliced
  • 1 tomato, sliced
  • Fresh lettuce or mixed greens (optional, but adds freshness)
  • Feta cheese, crumbled (optional, for extra flavor)

Instructions:

1. Marinate the Chicken:

  • In a bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, thyme, cumin, paprika, cinnamon (if using), salt, and pepper.
  • Add the chicken breasts (or thighs) to the marinade and toss to coat. Let marinate in the fridge for at least 30 minutes, or up to 4 hours for more flavor.

2. Make the Tzatziki Sauce:

  • In a separate bowl, combine Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, olive oil, minced garlic, fresh dill, and parsley (if using).
  • Mix well, then season with salt and pepper to taste. Refrigerate the sauce until ready to serve (it can be made ahead of time and stored in the fridge for up to 3 days).

3. Cook the Chicken:

  • Preheat a grill or grill pan over medium-high heat. If you’re using a skillet, heat a little olive oil in the pan.
  • Remove the chicken from the marinade and grill it for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
  • Once cooked, let the chicken rest for a few minutes, then slice it thinly against the grain.

4. Assemble the Gyros:

  • Warm the pita bread on the grill or in a skillet for about 1-2 minutes on each side.
  • Spread a generous amount of tzatziki sauce in the center of each pita.
  • Top with the sliced chicken, red onion, tomato slices, and any optional toppings like lettuce and feta.
  • Fold or wrap the pita around the fillings to form your gyro.

5. Serve and Enjoy:

  • Serve immediately with extra tzatziki on the side and enjoy your delicious, homemade Greek chicken gyros!

Tips & Variations:

  • Make it a bowl: If you’re watching carbs or prefer a lighter version, you can skip the pita and serve the chicken, tzatziki, and toppings over a bed of greens or quinoa for a Greek salad-style bowl.
  • Grill marks: For extra smoky flavor, grill the chicken on a charcoal grill or over an open flame.
  • Pickled onions: Add a tangy touch by using pickled red onions instead of fresh ones.
  • Extra flavor: Toss the grilled chicken with a little extra tzatziki sauce before serving for even more flavor.

This recipe is perfect for a healthy weeknight dinner or a special Mediterranean-inspired meal. Enjoy!