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Chicken Gyros

chicken gyros on a plate topped with tzatziki, tomatoes, cucumbers, red onion, greek olives, feta, and romaine
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  20 min

Ingredients

  • 6 garlic cloves, minced
  • 1 tablespoon unfiltered apple cider vinegar
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¼ cup plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground thyme
  • ½ tablespoon ground marjoram (optional)
  • 1 teaspoon freshly cracked black pepper
  • 1½ teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs
  • 6 pitas or flat breads, warmed

For serving (optional)

  • 1 cup Tzatziki
  • 2 tomatoes, diced (we like Roma)
  • 3 Persian cucumbers, diced
  • ¼ red onion, thinly sliced
  • ½ cup mixed Greek olives, pitted and sliced
  • ½ cup crumbled feta cheese
  • 2 cups thinly sliced romaine lettuce

Method

  1. In a large plastic zip-top bag, combine the garlic, vinegar, lemon juice, yogurt, olive oil, oregano, cumin, granulated garlic, thyme, marjoram (if using), pepper, and salt. Add the chicken and massage until the chicken is thoroughly coated. Let marinate at room temperature for 10-15 minutes or refrigerated for up to 12 hours.
  2. Preheat the grill on medium-low. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook until the chicken begins to lightly char, about 4-6 minutes per side. Continue cooking, turning occasionally, until the internal temperature of the chicken reads 165°F on an instant-read thermometer, about 10 minutes more. Transfer to a cutting board and let rest for at least 5 minutes, then thinly slice.
  3. To serve, top the pitas with the chicken. Garnish your choice of the tzatziki, tomatoes, cucumbers, onion, olives, feta, and/or romaine.