Ingredients
- Chicken thighs, boneless and skinless: 1.5 pounds
- Greek Yogurt: 1 cup
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic, minced: 3 cloves
- Dried oregano: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Prepare the chicken marinade. In a bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Mix well until all ingredients are fully combined.
- Step 2: Cut the chicken thighs into thin, even strips. Place the chicken strips into the bowl with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 3: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 4: Spread the marinated chicken strips in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned. Alternatively, cook in a skillet over medium-high heat until cooked through and browned.
- Step 5: While the chicken is baking, prepare your desired gyro fillings such as pita bread, tzatziki sauce, sliced tomatoes, red onions, and lettuce.
- Step 6: Once the chicken is cooked, assemble your gyros. Warm the pita bread, then fill it with the cooked chicken, tzatziki sauce, sliced tomatoes, red onions, and lettuce. Serve immediately and enjoy!
Notes
- Store leftover chicken gyro meat in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken in a skillet with a touch of olive oil to maintain moisture and crispiness.
- Serve your chicken gyros with a side of lemon wedges for an extra burst of fresh, tangy flavor.
- For the most flavorful gyros, marinate the chicken overnight to allow the Greek yogurt to tenderize the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American