Ingredients
- Boneless, skinless chicken thighs: 2 lbs
- Lemon juice: 1/4 cup
- Olive oil: 2 tablespoons
- Dried oregano: 2 teaspoons
- Garlic, minced: 4 cloves
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Pita bread: 6 pieces
Instructions
- Step 1: Cut the chicken thighs into thin, even strips. In a large bowl, combine the chicken with lemon juice, olive oil, oregano, minced garlic, salt, and pepper. Mix well to ensure the chicken is evenly coated.
- Step 2: Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Step 3: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until the chicken is cooked through and lightly browned, stirring occasionally.
- Step 4: Warm the pita bread in a dry skillet or microwave until soft and pliable.
- Step 5: To assemble the gyros, spoon the cooked chicken onto a warm pita bread. Top with your favorite gyro toppings such as tzatziki sauce, sliced tomatoes, red onion, and lettuce.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken in a skillet with a drizzle of olive oil to keep it moist and restore its deliciousness.
- For an authentic touch, try grilling the chicken on skewers for a delightful smoky flavor and presentation.
- Serve your gyros with a dollop of homemade tzatziki and a sprinkle of fresh dill for a truly Greek experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American