greek chicken gyros wrap

with tzaziki

The marinade for the chicken for this Greek Chicken Gyros recipe is SO GOOD that I use it even when I’m not making Gyros. Try it once, and I think you’ll be as obsessed with it as I am! Gyros marinade is made with yoghurt, lemon, garlic and oregano – classic Greek ingredients that infuses the chicken with flavour AND tenderises it. The smell when this is cooking is outrageous!

Yogurt is the secret ingredient in this recipe. The acid in the yoghurt breaks down the fibres so it not only softens the chicken but also helps the marinade really infuse into the flesh. Plus, the yoghurt makes this marinade “paste like” so it stays slathered on the chicken when you cook it (unlike many marinades that are thin). So you have extra flavour oomph!

What goes in gyros?

Here are the components that make up a Greek Chicken Gyros wrap:

  1. Marinated Greek Chicken

  2. Tzatziki

  3. Tomato Cucumber Salad

  4. Flatbread to roll up the gyros – or use smaller pita breads and just fold them over

GREAT meal for groups – prepare ahead, make loads!

This Greek Chicken Gyros is a really fab recipe for entertaining. Because it is really fast to prepare and the men can BBQ while the girls sip wine and chatter. (Joke joke JOKE!!!) Then you can just lay everything out on the table. Why should you slave away, rolling up a gyros for everyone? Make ’em do it themselves!

Looking for a side? Nagi's Greek lemon potatoes are also fantastic.

ingredients

Chicken marinade

  • 2 lb / 1 kg chicken thigh fillets, boneless skinless

  • 3 large garlic cloves, minced (~ 3 tsp)

  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)

  • 3 tbsp lemon juice

  • 1 tbsp extra virgin olive oil

  • 3 tbsp Greek yogurt, preferably full fat

  • 1 ½ tbsp dried oregano

  • 1 tsp salt Black pepper

Tzatziki

  • 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)

  • 1 ¼  cups Greek yoghurt, preferably full fat

  • 1 tbsp lemon juice

  • 1 tbsp extra virgin olive oil (or more if you want richer)

  • 1 garlic clove, minced

  • ¼  tsp salt Black pepper

Salad

  • 3 tomatoes, deseeded and diced

  • 3 cucumbers, diced

  • ½ red spanish onion, peeled and finely chopped

  • ¼ cup fresh parsley leaves (optional)

  • Salt and pepper

To Serve

  • 4 to 6 pita breads or flat breads

steps

Instructions

  • Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Make the Tzatziki

  • Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

  • Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Salad

  • Combine ingredients in a bowl.

Cook Chicken

  • Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

  • Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

  • Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Assemble Gyros

  • If your chicken thighs are large, you may need to cut them. Mine were small.

  • Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.

  • Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.

  • I prefer to lay everything out on a table and let everyone help themselves.

Notes

  • Tzatziki - makes a generous amount. But better to have too much than not enough!

  • Freezing - chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe!

  • Cooked chicken will keep for 4 days in the fridge.

Recipe from/inspired by: Recipe Tin Eats by Nagi
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