Greek Gyros Recipe – Greek Special
American Gyros take inspiration from the classic Greek dish, offering a delicious twist for those who love bold, savory flavors with a quick and easy approach. Traditionally made with lamb or beef, the American version often features more accessible ingredients like chicken or pork, marinated in a blend of spices, herbs, and olive oil, then grilled or roasted to perfection. Served in warm pita bread with toppings like fresh vegetables, tangy tzatziki sauce, and sometimes French fries, American gyros offer a satisfying combination of textures and flavors. Whether enjoyed for lunch, dinner, or as a casual street food, these gyros are a fusion of Mediterranean flavors and American convenience, perfect for a flavorful meal on the go!
- Prep Time15 min
- Cook Time45 min
- Perform Time2 hr 15 min
- Total Time3 hr 15 min
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken thighs (or chicken breast, if preferred)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander (optional)
- Salt and pepper, to taste
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated or diced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
For Assembling:
- 4 large pita breads or flatbreads
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- 1 cup lettuce or spinach, shredded
- Optional: French fries or fries (for extra crunch)
- Fresh parsley for garnish (optional)
Marinate the Chicken:
In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, cumin, paprika, coriander (if using), salt, and pepper.
Cut the chicken into strips or small chunks and add them to the marinade. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Make the Tzatziki Sauce:
In a separate bowl, combine the Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and olive oil. Season with salt and pepper to taste.
Stir well to combine and refrigerate until ready to serve.
Cook the Chicken:
Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the marinated chicken for 5-7 minutes per side (depending on thickness) until the chicken is cooked through and has a nice char.
Once done, remove the chicken from the heat and set it aside.
Assemble the Gyros:
Warm the pita or flatbread in a dry skillet for a few seconds on each side, or wrap it in foil and heat in the oven for 5-7 minutes at 350°F (175°C).
Place the warm pita on a plate and layer with the cooked chicken, sliced red onion, tomato slices, and shredded lettuce or spinach. Add a generous drizzle of tzatziki sauce on top.
For extra crunch, add some crispy French fries inside the pita, if desired.
Garnish with fresh parsley, and serve immediately.
Recipe Notes:
Chicken Choice:While boneless, skinless chicken thighs provide a juicy and flavorful base, you can use chicken breasts if you prefer a leaner option. Thighs, however, tend to stay more tender and moist after grilling.
Grilling Tips:If using a grill or grill pan, make sure it’s preheated to medium-high for the best char and sear on the chicken. Alternatively, you can cook the chicken in a skillet on the stovetop or broil it in the oven.
Serving Options:Gyros are traditionally served with pitas, but you can also use flatbreads, lavash, or even tortillas for a more Americanized twist.
Add-Ons:Feel free to add other classic gyro toppings like sliced cucumbers, olives, or feta cheese for extra Mediterranean flavor.
Make-Ahead:Marinate the chicken and make the tzatziki a day ahead to save time on busy days. The flavors of both improve after a few hours in the fridge.
