30-Minute Chicken Gyros
Juicy, spiced chicken served on warm pita with fresh vegetables and creamy tzatziki—a protein-packed, fiber-rich Mediterranean meal ready in 30 minutes.
Equipment
- 1 Grill pan
- 3 set Mixing bowls
- 1 Sharp Chef’s Knife
- 1 set Measuring spoons & cups
- 1 Cutting Board
Ingredients
Chicken Marinade:
- 2 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 cloves garlic minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp ground cinnamon
- 1/8 tsp crushed red pepper flakes
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic minced
- 1/2 tsp dried dill weed
- 2 tsp lemon juice
- 1 inch cucumber peeled and finely diced
- Salt and black pepper to taste
- For Serving:
- 6 pitas or flatbreads
- 1 small romaine heart chopped
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cucumber thinly sliced
- Crumbled feta cheese optional
Instructions
- Prepare the Tzatziki Sauce: In a medium mixing bowl, combine creamy Greek yogurt, minced garlic, dried dill, and fresh lemon juice, stirring thoroughly until smooth and fragrant; fold in finely diced cucumber, season generously with salt and black pepper to taste, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Marinate the Chicken: Place the chicken breasts in a large bowl or zip-top bag, then pour over the marinade made of olive oil, lemon juice, smoked paprika, cumin, turmeric, coriander, garlic, cinnamon, onion powder, salt, black pepper, and crushed red pepper flakes; mix thoroughly to coat every piece, seal, and refrigerate for 1–4 hours to let the spices penetrate deeply.
- Preheat the Grill: Lightly oil the grates of your grill or grill pan and preheat to medium heat, ensuring a hot surface to sear the chicken evenly, locking in juices while achieving a golden-brown crust without sticking.
- Cook the Chicken: Remove chicken from the marinade, letting excess drip off, then place each piece on the hot grill; cook for 5–7 minutes per side or until internal temperature reaches 165°F, turning once to create even grill marks and a succulent, fully cooked texture, before transferring to a plate to rest.
- Chop and Assemble Chicken: Once rested, slice the chicken into bite-sized strips or cubes, keeping them tender and juicy; this step ensures each gyro bite is perfectly proportioned with meat, vegetables, and sauce.
- Prepare the Pita and Veggies: While the chicken rests, toast or warm the pitas lightly until soft and pliable; chop romaine lettuce, halve cherry tomatoes, thinly slice cucumber and red onion, arranging everything for easy assembly.
- Build the Gyros: Spread a generous layer of tzatziki onto each pita, then top with a hearty scoop of chopped chicken, followed by lettuce, tomatoes, cucumber, red onion, and a sprinkle of crumbled feta if desired; fold or roll carefully for a balanced, flavorful bite.
- Serve and Enjoy: Serve immediately while warm for maximum flavor and texture, optionally with extra tzatziki on the side; these gyros are perfect for a quick weeknight dinner, meal prep, or sharing at casual
Notes
- Chicken Preparation: If your chicken breasts are very thick, slice them in half lengthwise (butterfly) for faster, more even cooking.
- Marinade Make-Ahead: Both the chicken marinade and tzatziki sauce can be prepared 2–3 days in advance to save time on busy evenings.
- Vegetable Prep: Chop lettuce, cucumber, tomato, and onion a few hours ahead for quick assembly.
- Freezing Tips: Raw chicken can be frozen in the marinade for up to 3 months; thaw overnight in the fridge before cooking. Cooked chicken can also be frozen for later use.
- Customization Options: Swap pita for whole wheat or gluten-free flatbreads, or add roasted peppers, olives, or avocado for extra flavor.