Delicious Chicken Gyros with Greek Salad and Tzatziki Sauce
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I never really had a good Gyro till I moved to Finland. There’s a restaurant called Fafa’s here that basically only sells these and they’re really good. I decided to try and re-create them at home so I can make sure to be able to eat them even after we move back to America. After some trial and error, I feel like I legitimately nailed this recipe. I’ve been trying to get a no fail pita recipe for a while, but they’re so temperamental and I don’t want to put any recipe on my website unless it’s basically fool-proof. I’ve liked eating this on flat bread more than in a pita shell anyway.
You can make these using a naan bread (just don’t put the herb butter on them) from my website or any store bought pita or flat bread too. We went to Istanbul Turkey last month and their flat breads were amazing. I loved them so much that I’ve been trying to re-create those at home now too! Once I have a recipe perfected for Turkish flat bread, I’ll link it here too.
Delicious Chicken Gyros with Greek Salad and Tzatziki Sauce
Perfectly seasoned and marinaded chicken with fresh Greek salad, topped with homemade tzatziki sauce and feta cheese, wrapped in a flat bread.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes active, at least 1 hour inactive
- Yield: Serves about 6
Ingredients
Chicken-
2–2.5 pounds uncooked chicken breasts
1/3 cup plain Greek yogurt
1/4 cup lemon juice
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1/4 teaspoon paprika
Tzatziki Sauce-
1 1/2 cups Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon salt
1 1/2 tablespoon fresh dill, finely minced
1 clove garlic, minced fine
1 cup shredded cucumber, well squeezed to remove extra water
Greek Salad-
1/2 medium red onion, finely diced
3 cups small chopped cucumbers (about 2 large cucumbers)
1 1/2 cup small chopped tomatoes (about 2–3 medium tomatoes)
2 tablespoons flat leaf parsley, minced
1/2 cup small chopped red bell pepper
3/4 cup kalamata olives, cut in half
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
For serving-
Crumbled feta cheese
Hummus, if desired
Instructions
Chicken-
In a ziplock bag or a bowl combine all the ingredients except the chicken breasts. Whisk till combined. Add the chicken and then toss to coat evenly. Marinade in the fridge for at least 1 hour, but preferably overnight. Pre-heat oven to 400 F and line a baking sheet with foil and lightly spray it with cooking spray. Lay chicken out evenly on the sheet and bake for about 20-25 minutes or until chicken is cooked through. Remove from oven and let sit for 5-10 minutes before chopping into pieces.
Tzatziki Sauce-
Shred the cucumber and lay out on a paper towel and let sit. Mix the remaining ingredients together and then blot the cucumber with more paper towels till it looks relatively dry. Add the cucumber to the sauce and stir to combine. Let sit in fridge for at least an hour or up to 3 days before serving. It’s typically good in the fridge for about 5-7 days total.
Greek Salad-
Make sure all the veggies are in very small bite-sized pieces and add all ingredients to a large bowl. Toss to combine.
For serving-
In a pita or on a flat bread (like naan bread) add a spoonful of tzatziki sauce and humus, if desired. Add a large spoonful of cubed chicken followed by the Greek salad. Top with feta cheese and enjoy.
