I’m a sucker for Greek food — all types of food really! Gyros are one of my favorites. What’s not to love about a warm pita filled with meat? I’d go broke if I headed out to lunch every time I was craving a gyro, so when I stumbled on a gyro recipe from The Kitchn I had to give it a try.
Even my sister, who’s a picky eater, has asked me to make them again. The best part is that it takes very little time to make them. I love quick recipes, don’t you? BB recently shared seventeen 15-minute dinners in case you need more inspiration.
Here’s what you’ll need to make this gyro recipe:
For the marinade
1 large chicken breast (about 1/2 pound)
1/2 cup plain yogurt
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
For the chicken
2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 tomato, diced
1/2 cucumber, diced
Pita bread for serving
Purple onion (optional)
For the marinade, whisk yogurt, olive oil, oregano, and salt and pepper in a medium-sized bowl. Set aside and cut the chicken breast into bite-sized cubes and add to marinade. Let the chicken sit in the marinade for at least two hours or overnight. I like to get this step done ahead of time so I’m ready to go once it’s time to cook. I usually get this done during the weekend and let it sit in the fridge.
In a large skillet, heat the olive oil over medium-high heat. Then add the garlic and oregano, and cook until golden. Add the chicken and cook thoroughly. The Kitchn recipe suggests you wipe the yogurt marinade off the chicken, but I don’t because I think it’s a waste. I just make sure to cook everything well. I do make sure to have a splatter screen on hand because things can get messy.
While the chicken cooks, I dice tomato and cucumber. I prefer to use the Persian cucumber as it doesn’t have seeds. In a bowl I combine the cuc and tomato, and add lemon. I also add pepper to taste. If you’re adding onions this is the time to include them. I’m not an onion fan.
Once the chicken is cooked and cooled a bit, I toss it with the tomato and cucs. The Kitchn recipe includes a recipe for a Greek sauce, but I prefer a more traditional tzatziki sauce on my gyros.
To assemble, warm pitas and pile on the chicken with tomato and cucs. Add the tzatziki sauce and enjoy!
Makes 1 to 2 pitas, but you can easily double or triple the recipe.