Chicken Gyro Sandwich Recipe
Make Chicken Gyro Sandwich Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Tzatziki Sauce
Sandwich Build & Garnish
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl whisk together 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic (3 cloves), 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until smooth.
- 2
Marinate chicken
Trim excess fat from 1 lb chicken thighs and add to the bowl with the marinade. Turn to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (up to 24 hours) to develop flavor.
- 3
Cook chicken
Preheat oven to 425°F (220°C) or heat a heavy skillet/grill pan over medium-high heat with a drizzle of oil. Remove chicken from marinade, shaking off excess. If using oven: place thighs on a rimmed baking sheet and roast 18–22 minutes until internal temperature reaches 165°F (74°C), flipping once halfway. If using skillet: cook 5–7 minutes per side until well browned and cooked through. Let rest 5 minutes, then thinly slice or chop into bite-size strips.
Tzatziki Sauce
- 4
Prep cucumber
Peel and halve the cucumber lengthwise. Remove seeds with a spoon if very watery. Grate the cucumber on a box grater, then place grated cucumber in a fine mesh sieve or clean towel and squeeze out as much liquid as possible (this keeps tzatziki from becoming runny).
- 5
Make sauce
In a small bowl combine 1 cup plain Greek yogurt, the drained grated cucumber, 2 tsp finely chopped fresh dill, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld.
Sandwich Build & Garnish
- 6
Prepare vegetables and bread
Thinly slice 1/2 red onion and 1 tomato. Warm 4 pita breads or flatbreads in a dry skillet for 30–60 seconds per side or wrap in foil and heat in the oven at 350°F for 5–8 minutes. Toss 2 cups shredded romaine with a teaspoon of extra-virgin olive oil and a pinch of salt if desired.
- 7
Assemble sandwiches
Spread 2–3 tablespoons of tzatziki onto each warm pita. Divide the sliced chicken evenly among the pitas (about 4 oz chicken per pita). Top with shredded romaine, sliced tomato, red onion, and a sprinkle of 2 tablespoons crumbled feta per pita (divide 1/2 cup total). Add a squeeze of lemon if desired.
- 8
Serve
Fold or roll each pita and serve immediately. Leftover chicken and tzatziki keep refrigerated for up to 3 days.