gaxownYou HAVE to Try These Easy Chicken Gyros!
Okay, so let me tell you about these easy chicken gyros. I first had *proper* gyros on holiday in Greece years ago – wandering around Plaka in Athens, stuffed pita in hand, utterly blissful. I came home obsessed! It took a fair few tries (some drier than the Sahara desert, others just… weird) but eventually, I landed on this recipe. It’s pretty much foolproof, dead easy, and tastes ridiculously good for the minimal effort involved. Honestly, it’s become one of those go to meals in our house when I want something yummy without spending hours in the kitchen.
Why These Gyros Rock My World (And Will Rock Yours Too!)
- Seriously Quick: Once the chicken’s marinated (which you can do ahead!), the actual cooking is super speedy. Perfect for weeknights when you’re knackered.
- Flavour Bomb: That marinade? Oh my goodness. It gets right into the chicken and makes it so juicy and tangy.
- Family Favourite: My lot goes absolutely bonkers for this. Even the picky eater (you know the one!) cleans their plate. They love assembling their own, which is half the fun really.
- Adaptable: Don’t have exactly the right bits? No worries! It’s pretty forgiving. (I once forgot the oregano… still tasted great, shhh!).
What You’ll Need (Give or Take)
Here’s the usual suspects list:
- Chicken: About 500g boneless, skinless chicken thighs are best I reckon – they stay juicier. Breasts work too, just be careful not to overcook them. Slice ’em thin!
- For the Marinade:
- Good glug of Olive Oil (use the decent stuff if you can!)
- Plain Yogurt: About 1/2 cup. Full fat Greek style is lush, but low fat works too.
- Lemon Juice: From one whole lemon, zest it first if you’re feeling fancy.
- Garlic: 2-3 cloves, minced or crushed. I sometimes use garlic powder if I’m lazy, maybe a teaspoon?
- Dried Oregano: A generous tablespoon. My Nan swore by the stuff straight from Greece, but any dried oregano is fine.
- Smoked Paprika: Maybe a teaspoon? Adds a nice warmth.
- Salt & Black Pepper: To taste, be reasonably generous with the salt.
- For Serving:
- Pita Bread: Fluffy Greek style ones are ideal. Warm them up!
- Tzatziki Sauce: Homemade is amazing (Cookie + Kate have a great recipe) but store bought is totally okay when time is tight.
- Toppings: Sliced tomatoes, red onion (thinly sliced!), cucumber, maybe some feta cheese crumbled over, a few Kalamata olives if you like ’em. Sometimes I chuck a few chips (fries!) inside, proper street food style!
Oh, and I sometimes add a pinch of cumin to the marinade as well, just depends on my mood.
Let’s Get Cooking!
- Get Marinating: Slice your chicken into thin strips. Like, properly thin – it cooks faster and gets more flavour coverage. Pop it in a bowl.
- Add all the marinade ingredients: olive oil, yogurt, lemon juice, garlic, oregano, paprika, salt, pepper. Get your hands in there (or use a spoon, whatever!) and give it a really good mix until every bit of chicken is coated.
- Cover the bowl and stick it in the fridge. Let it marinate for at least 30 minutes. Honestly, an hour or two is better if you have time. You can even leave it overnight form the fridge if you’re prepping ahead.
- Cook the Chicken: Heat a large frying pan or skillet over medium high heat. Add a little drizzle more olive oil if you like. Once it’s hot (a drop of water should sizzle), add the chicken. Don’t overcrowd the pan! Cook in batches if needed. Let it cook for about 3-5 minutes per side, until it’s nicely browned and cooked through. It should get slightly charred in places – that’s where the flavour lives! This is where I usually sneak a taste… you know, for quality control.
- Warm the Pitas: While the last batch of chicken is cooking, warm your pitas. You can pop them in the toaster, under the grill (broiler), or even give them a quick flash in the hot frying pan once the chicken is out. Just get them soft and pliable.
- Assemble!: Lay out a warm pita. Slather on some tzatziki. Pile on that gorgeous chicken. Add your chosen toppings – tomatoes, onions, cucumber, feta… Go wild!
- Fold it up (or roll it, depending on your pita situation) and devour immediately. So good.
A Few Little Notes From My Kitchen
- Seriously, slice that chicken thin. It makes a HUGE difference to the texture and how quickly it cooks.
- Don’t skip the marinating time if you can help it. Even 30 minutes makes a difference. Actually, on second thought, at least 30 mins is essential!
- Use tongs to turn the chicken in the pan, helps get that nice browning without steaming it.
- Warming the pitas seems like a small step but it stops them cracking when you fold them.
Fancy Trying Something Different? (Variations!)
I’ve played around with this a bit! Lamb mince works surprisingly well using the same marinade, just cook it until browned. Halloumi cheese, sliced and marinated then fried? Delicious vegetarian option. I did try a tofu version once… let’s just say it wasn’t my finest hour. The texture just wasn’t quite right for me, but maybe you’ll have better luck!
What Gadgets Do You Need?
Nothing fancy needed here. A bowl for marinating, a good frying pan or skillet. Tongs are helpful for turning the chicken. If you don’t have a meat mallet to thin the chicken breast (if using), honestly, cover it with cling film and bash it gently with a rolling pin or even a sturdy bottle! Works a treat.
Storing Leftovers (If You Have Any!)
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. It’s great cold in salads or wraps the next day. Though honestly, in my house it never lasts more than a day! I wouldn’t recommend freezing the cooked chicken, it can go a bit funny texture wise when reheated.
How We Like to Serve ‘Em
My absolute favourite way is loaded with tons of tzatziki, crispy lettuce (instead of cucumber sometimes!), juicy tomatoes, sharp red onion, and a sprinkle of salty feta. And maybe a side of oven chips seasoned with oregano. My husband always insists on adding a few pickled chillies too. It’s all about making it your own!
You know, finding good quality spices makes a difference too. I often get mine from local markets, but online places like Penzey’s Spices (if you’re in the US) or just looking for specialist suppliers online can be great. Makes you realise how much better fresh spices are than those dusty jars at the back of the cupboard!
Things I’ve Learned The Hard Way (Pro Tips!)
- Don’t rush the marinade: I once tried making this with only 10 minutes marinating time because I was starving… big mistake. The flavour just wasn’t there. Give it at least 30 minutes, please!
- Get your pan hot: If the pan isn’t hot enough, the chicken kind of boils in its own juices rather than getting that lovely brown crust. Wait for the sizzle!
- Don’t overcrowd the pan: Seriously, cooking in batches is worth the extra minute or two. Overcrowding lowers the pan temperature = boiled chicken = sad gyros.
Got Questions? Maybe I Can Help! (FAQ)
Can I prep this ahead?
Totally! The best way is to marinate the chicken overnight. Then all you need to do is cook it and assemble when you’re ready to eat. You can also chop your toppings ahead of time.
Help! I don’t have yogurt!
Hmm, you could try sour cream or even mayonnaise in a pinch for the marinade, though it will change the flavour quite a bit. Yogurt really gives it that classic tang. Maybe just a bit more lemon juice and olive oil if you’re really stuck?
Is it spicy?
Nope, not as written. The paprika adds warmth but not heat. If you like a kick, add a pinch of chilli flakes or a dash of hot sauce to the marinade or your finished gyro!
Can I use a grill or BBQ?
Absolutely! Grilled chicken gyros are amazing. Just thread the chicken onto skewers (if you soaked wooden ones) and grill until cooked through, turning occasionally. You’ll get lovely char marks too.
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