Yogurt-Marinated Chicken Gyro Recipe
Contrary to popular belief, you don't need a spit to make a world-class gyro. While some recipes call for shaved gyro meat fresh off of the spit, this one features chicken thighs that you cut into cubes instead. The tender chicken thigh meat serves as the perfect filling for the gyro, and the yogurt-based marinade gives it the perfect flavor. Trust us — you won't be able to stop eating it! At the end, just add your favorite gyro toppings like salad and tzatziki and there's no doubt that you will feel like you're eating at a Greek restaurant.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this quick and easy recipe that totally hits the spot, especially when you're craving Greek food. "My favorite thing about this recipe is the incredible flavors in the chicken marinade. It's garlicky, herby, zingy and the yogurt helps to keep the chicken so juicy and tender too," Brookes raves, adding that "this is a fun one to serve for guests or for a big family dinner."
Gather the ingredients for this yogurt-marinated chicken gyro
You will need a few things for this recipe to make the marinated chicken and a few other items for serving. Head to the store and get boneless, skinless chicken thighs, olive oil, Greek yogurt, garlic cloves, lemon juice, apple cider vinegar, oregano, salt, black pepper, ground coriander, onion powder, flatbreads, cherry tomatoes, cucumber, and red onion, and tzatziki.
Marinate the chicken
Take out a large plastic bag and toss in the chicken thighs. Next, add all the items for the marinade, including olive oil, Greek yogurt, garlic cloves, lemon juice, apple cider vinegar, oregano, salt, black pepper, ground coriander, and onion powder.
Seal the bag well, and then use your hands to massage the marinade into the chicken. Pop the chicken in the fridge for 3 hours minimum and 24 hours maximum. This will help lock in the flavors. "Marinating the chicken helps to tenderize the meat and allow all the flavors to combine together," Brookes notes. "Don't be tempted to skip on the marinating time. You'll want to leave everything for at least 3 hours to ensure you get plenty of flavor in the chicken!"
Fry the chicken
Once you are ready to start cooking, take out a large frying pan and drizzle in the olive oil. Place the pan on your stove and crank up the heat to medium-high. Add the marinated chicken thighs and cook 5 minutes on the first side. Then, flip them over and cook for another 5 minutes on the opposite side. When finished, the chicken should be well-browned and fully cooked through in the middle.
Cut the chicken
Remove the chicken from the heat and place it on a cutting board. Use a sharp knife to slice the chicken into chunks, which will be perfect for the gyros.
Assemble the gyro
Now that the chicken is ready, you can assemble the gyros. Add the chicken first, followed by the tzatziki and vegetable toppings. Fold the sides up and use parchment paper or foil to keep them intact (though this is optional).
Serve and enjoy
Now, you can serve the gyros to your guests. These make a great solo entree, but Brookes also provides a few additional serving suggestions you may like. "It's great served alongside rice or in a tortilla wrap. Any leftover cold chicken can also be added to salads," she shares.
You may not have anything left, but if you do, be sure to keep it! "Leftover chicken should keep well in the fridge up to 2 days," Brookes shares. We hope you love this taste of Greek at home.
- 22 ounces skinless, boneless chicken thighs (about 5 thighs)
- 4 tablespoons olive oil, divided
- ½ cup Greek yogurt
- 3 cloves garlic, minced
- juice of 1 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- flatbreads, for serving
- cherry tomatoes, for serving
- sliced cucumber, for serving
- sliced red onion, for serving
- tzatziki, for serving
- Place the chicken in a large food bag with 3 tablespoons of oil, the yogurt, garlic, lemon juice, apple cider vinegar, oregano, salt, pepper, coriander, and onion powder. Seal the bag and use your hands to mix and massage the marinade into the chicken thoroughly. Leave in the fridge for at least 3 hours and up to 24 hours.
- Heat a tablespoon of olive oil in a large frying pan on a medium-high setting. Fry the chicken thighs for about 5 minutes on each side, until well browned and cooked through in the middle.
- Slice the chicken up into chunks.
- Fill the flatbreads with the chicken, tzatziki, and vegetables, and fold the sides up. You can secure them with some parchment paper or foil if desired.
| Calories per Serving | 697 |
| Total Fat | 55.7 g |
| Saturated Fat | 14.0 g |
| Trans Fat | 0.2 g |
| Cholesterol | 241.2 mg |
| Total Carbohydrates | 5.2 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 1.6 g |
| Sodium | 728.1 mg |
| Protein | 43.0 g |
