Chicken Gyros

Authentic Greek gyros with the classic add-ons and a shortcut tzatziki are easy to recreate in your kitchen. A light but satisfying meal that may also be served over rice or greens or made with beef, shrimp, salmon, or pork.

I love when special guests join me in the kitchen, and I was recently honored to welcome a very special someone from the neighborhood.

Not only does Christina live down the street, but her sister is my next-door neighbor. We also share a place in our hearts for one of my oldest childhood friends, whose life ended too early after a courageous battle with cancer: My friend Kathy was Christina’s cousin, and Kathy’s daughter is Christina’s daughter’s godmother. (That’s a lot to follow, but trust that the shared connections have been a source of much joy!)

Christina is deeply connected to her Greek heritage, which includes cooking traditional Greek fare, much of which she learned from her yiayia (or grandmother in Greek). So, I was delighted when Christina shared her family recipe for chicken gyros a few months back. Since then, I’ve made them for my family several times, and Emily has too, and they have garnered rave reviews.

Along with the scrumptious recipe (this is truly classic Greek flavor at it’s best!), Christina also shared her story and the history behind gyros. I could not have said it better, so I’m passing the torch to our special guest…

From Christina…
Gyros are perhaps the most popular Greek street food. Served piping hot from a food stand in the middle of a bustling agora (town square), as an entrée at a taverna, or off the back of a truck on the beach, the gyro is ubiquitous and consistently delicious. But precisely because of its pervasiveness, most Greek people don’t eat gyros at home. 

However, it’s one of the foods I crave the most when we aren’t in Greece, and, lacking a seaside gyro stand and full-time access to Souvlaki Boys Grill in Lancaster (hands-down the best gyros I’ve had outside of Greece), I’ve come up with a way to enjoy gyros at home, year-round. 

This recipe substitutes chicken for the traditional pork or lamb which is cooked on a vertical rotisserie and shaved off onto the pita – hence the origin of the name “gyro,” which literally means “round” or “to go around.”

This all-in-one meal is a big hit with both the adults and the children in my family. Everyone likes to add their own perfect amount of filling, some with more tzatziki, some heavy on the vegetables, etc.  Additional bonus toppings in our house can include hummus for extra creaminess, hot sauce for a kick, or a fried egg for added protein (and deliciousness!).

Spreading the tzatziki in a thin layer at the base of the pita helps the filling stick so it won’t fall out when it’s rolled up. The Kontos brand pitas (Christina’s favorite) are available at Wegman’s and are are soft and fluffy but hearty enough to hold the fillings.

Lastly, this version of tzatziki is simpler than the traditional version that you find in Greek restaurants, which is made with grated and then strained cucumber. To make a truly excellent, traditional tzatziki, the grated cucumber should be left to drain overnight in the refrigerator to get rid of excess moisture. 

This shortcut tzatziki combines Greek yogurt, lemon juice, garlic, salt and pepper for a shortcut (but equally tasty) gyro condiment. Whole milk yogurt is recommended for best flavor. For a tasty twist, goat’s milk Greek yogurt, which is a touch tangier, offers a lovely alternative.  

As a mother of three little kids who usually decides what to make for dinner on the fly, I rarely have the forethought to painstakingly grate and strain cucumber the night before, so in this version I’ve made the accompanying sauce simpler without compromising on flavor. 

Gyros in Greece are stuffed with salty french fries in addition to the tzatziki and vegetables. Instead of breaking out the deep fryer, I will make Greek-Style Lemon Potatoes to go along with the gyros if we want a heartier meal.  

Notes from Ann…
This recipe makes my family very happy on any given night, and it also offers a fun entertaining option. Many of the components can be prepared in advance, so cooking the chicken can be the only active thing to do before serving.

There are also options for service. We have stuffed the fillings into pitas, which were delicious. Alternatively, the recipe can be served as a bowl meal, spooning the toppings over rice (or another grain like quinoa or couscous) or greens (like arugula or chopped hearts of romaine) – or a combination. In this case, toasted pita wedges or pita chips make a welcome accompaniment. 

Kali Orexi! (Good Appetite!)

Chicken Gyros

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 5-6 filled pitas

Authentic Greek gyros with all the classic add-ons and a shortcut tzatziki are easy to recreate in your kitchen. A light but satisfying meal that can also be made with beef, shrimp, salmon, or pork.

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For the chicken:

• 1½ – 1¾ pounds boneless skinless chicken breasts* (about 4 pieces; you can also make this recipe with boneless pork chops, steak tips, shrimp, salmon, shaved steak, etc.)
• ½ a medium or large red onion
• 2 tablespoons (28ml) olive oil
• 1¼ teaspoons ground cumin
• ¾ each dried oregano, kosher salt, and freshly ground pepper
• ⅛ teaspoon allspice (optional for warm, almost garam masala-like flavor undertone)

For the speedy tzatziki:

• ½ cup (120g) full-fat Greek yogurt (could sub sour cream)
• 1 clove garlic, finely grated or pressed (I have substituted ¼ teaspoon garlic powder when in a hurry)
• 1 teaspoon lemon juice
• ¼ teaspoon kosher salt and ⅛ freshly ground pepper
• 1 tablespoon water

For the salad:

• 1 lightly rounded cup (6oz) cherry tomatoes, quartered (or 1 large/2 smaller vine ripened tomatoes, cored, seeded, and diced)
• ½ a large or 3 mini cucumbers (If English, quarter lengthwise and then cut into ½-inch pieces; if regular, peel, and then cut. Halve minis lengthwise and then slice)
• 2 tablespoons (30ml) red wine vinegar
• 2 tablespoons (28ml) olive oil
• ⅛ teaspoon each kosher salt and freshly ground pepper
• ½ cup (2oz/56g) crumbled feta cheese
• ½ cup (3oz/90g) pitted Kalamata olives, sliced or quartered

For assembling:

• 4-6 Greek pocketless pitas (I use the Kontos brand which is available in Wegman’s)
• Tin foil/wax paper for folding like a cone
• Optional: the chicken, salad, and tzatziki may be served over rice or greens (arugula or chopped hearts of romaine are nice) instead of wrapped in the pita

Instructions with make-ahead tips:

1. Marinate the chicken: Cut the chicken into bite-sized pieces (approximately 1 inch cubes) and thinly slice the onion (about ¼-inch thick). In a large bowl, toss the chicken and onions with the olive oil, cumin, oregano, salt, pepper, and allspice to evenly coat with the oil and spices. Set aside to marinate while you prepare the salad, tzatziki, and pitas. Make ahead tip: This step may be done a few hours or up to a day in advance.
2. Make the tzatziki: Finely grate or press the garlic clove and place in a small bowl. Add the Greek yogurt, lemon juice, salt, and pepper. Whisk together and add the 1 tablespoon of water to thin the sauce slightly. Set aside. (Make ahead tip: The tzatziki can be made several hours/up to a day in advance. Cover and store in the refrigerator.)
3. Make the salad: In a medium bowl, combine the tomatoes and cucumber with the red wine vinegar, olive oil, salt, and pepper. Add the feta and olives and give it one last good mix. Set aside until ready to assemble gyros. (Make-ahead tip: The salad may be prepared up to an hour ahead and left at room temperature.)
4. Toast the pitas: Using a pastry brush or the back of a spoon, brush pitas on both sides with olive oil – a little less than ½ teaspoon per side (I have also toasted them dry). Heat a large skillet over medium heat, add one pita to the skillet, and toast until warmed through and you see it turn golden in spots. Repeat with the remaining pitas. Wrap the pitas in foil to keep warm until ready to assemble the gyros, or place them on a sheet pan in a warm oven. An alternative is to place the pita on a baking sheet and lay under the broiler for 1-2 minutes, watching closely to prevent burning.
5. Cook the chicken and onions: Heat a 12- to 14-inch skillet (you can use the same pan you used to heat the pitas). There’s no need to oil the pan as the oil in the marinade is sufficient. When hot, add the chicken and onion mixture. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6-8 minutes. Using a slotted spoon, transfer the chicken and onions to a plate and immediately sprinkle with a couple of pinches of extra salt and oregano.  
6. Assemble the gyros: Lay a square piece of wax or parchment paper over a square of tin foil and lay a toasted pita flat on top. Each person can top the pita with the chicken/onion mixture and add as much salad and tzatziki as they please. For reference, about ⅓ cup of salad and chicken mixture fits nicely. Use the foil and paper to fold the pita into a cone shape tighter at one end and push the fillings up towards the other end. Enjoy as a hand-held meal. Tip: Spreading about 1 tablespoon tzatziki over the pita before topping it helps keep the filling in place.

Notes:

Want to save time? Some local meat markets (Shenk’s at Central Market, for example) will cut the chicken into bite sized pieces so you don’t have to do it at home.

No red wine vinegar? While this variety delivers classic flavor, you could use white wine vinegar or white balsamic vinegar instead.

Serving for a crowd? The recipe can easily be doubled. The chicken and onion mixture will simply need to be cooked in batches so as not to overcrowd the pan.

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