Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into thin strips)
- 1/4 cup extra virgin olive oil (divided)
- 1 cup plain Greek yogurt (full fat recommended)
- 1/2 English cucumber (grated and excess moisture squeezed out)
- 4 cloves garlic (minced, divided)
- 2 tablespoons dried oregano (divided)
- 1/4 cup crumbled feta cheese
- 6 pieces of thick pita bread
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Prepare the chicken marinade by combining 2 tablespoons of olive oil, the lemon juice, 2 minced garlic cloves, 1 tablespoon of oregano, salt, and pepper. Toss the chicken strips thoroughly in the marinade and refrigerate for at least 30 minutes (or up to 4 hours).
- Step 2: While the chicken marinates, prepare the Creamy Feta Tzatziki. In a bowl, combine the Greek yogurt, the grated and drained cucumber, the remaining 2 minced garlic cloves, 1 tablespoon of oregano, and the crumbled feta cheese. Season with salt and pepper, stir well, and refrigerate until serving.
- Step 3: Heat the remaining 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until they are browned and cooked completely through (internal temperature 165°F).
- Step 4: Warm the pita bread by placing it directly on the hot skillet for 30 seconds per side, or by wrapping them in foil and heating in a 350°F oven for 5 minutes until soft and pliable.
- Step 5: To assemble the gyros, spread a generous amount of the chilled Creamy Feta Tzatziki onto the warm pita bread. Top with a layer of the cooked chicken strips and any desired optional toppings (such as sliced red onion or tomato). Fold the pita and serve immediately.
Notes
- Store leftover cooked chicken and the Feta Tzatziki separately in airtight containers; the chicken lasts up to 3 days, while the yogurt-based sauce is best consumed within 2 days.
- For best results when reheating, quickly sauté the cooked chicken strips in a lightly oiled pan until just heated through (avoiding overcooking), and refresh the pita in a toaster oven or dry skillet.
- Elevate the experience by adding a vibrant texture contrast with thinly sliced red onion, fresh tomatoes, and a handful of crisp romaine lettuce directly into the gyro pocket before folding.
- Squeezing out the excess moisture from the grated cucumber for the tzatziki is crucial; this prevents the sauce from becoming watery and ensures that creamy, thick consistency when mixed with the full-fat Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American