Chicken Gyro Recipe

Prepare marinade and marinate chicken

In a bowl combine Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, oregano, cumin, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Mix until smooth. Add chicken thighs, coat thoroughly, cover and refrigerate at least 1 hour, preferably 3–6 hours (up to overnight) to tenderize and flavor the meat.

Cook the chicken

Remove chicken from fridge 20 minutes before cooking. Preheat a grill pan or skillet over medium-high heat and brush with a little oil. Shake off excess marinade and cook thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and outside is nicely browned. Alternatively, roast at 425°F (220°C) on a baking sheet for 18–22 minutes, then broil 1–2 minutes to char the edges. Let rest 5 minutes, then slice thinly across the grain.

Make tzatziki

Grate the seeded half cucumber into a fine grate and squeeze in a clean towel or paper towel to remove excess water until mostly dry (about 1–2 tablespoons liquid removed). In a bowl combine 1/2 cup Greek yogurt, the grated cucumber, 2 tbs chopped dill, 1 tbs lemon juice, 1 tsp olive oil, 1 tsp minced garlic and 1/2 tsp salt. Stir until combined and chill while other components finish (at least 15 minutes) to let flavors meld.

Warm pita and assemble gyros

Warm pitas: wrap in foil and heat in a 350°F (175°C) oven for 6–8 minutes or warm briefly in a skillet 30–60 seconds per side. To assemble each gyro: open a warm pita, spread 1–2 tbs tzatziki across the center, add a generous portion (about 4 oz sliced) of the cooked chicken, top with sliced tomato, thinly sliced red onion, shredded lettuce and a sprinkle (about 1 tbs) of crumbled feta if using. Drizzle a little extra virgin olive oil and fold pita around fillings. Serve immediately with lemon wedges for squeezing.

Bake tiropita and spanakopeta

Follow package directions for frozen tiropita and spanakopeta. As a general guideline: preheat oven to 375°F (190°C). Arrange frozen pastries on a baking sheet spaced apart, brush lightly with 1 tbs olive oil or melted butter, and bake 15–20 minutes until golden and flaky. Turn once halfway through if needed. Keep warm in low oven (200°F / 95°C) until ready to serve.

Prepare dolmades

If using jarred dolmades, drain and warm them gently in a small pot with a splash of water and a drizzle of olive oil over low heat for 5 minutes, covered. If using chilled fresh dolmades, bring to room temperature and serve. Garnish with a little lemon zest or a squeeze of lemon when plating.

Cook lemon-parsley orzo

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1 cup dry orzo and toast, stirring, 1–2 minutes until slightly fragrant. Add 2 cups hot chicken or vegetable stock, 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, reduce heat to low, cover and cook 8–10 minutes until orzo is tender and liquid is absorbed. Remove from heat, stir in 1 tsp lemon zest and 2 tbs chopped parsley. Adjust seasoning to taste. Keep warm until serving.

Plate each gyro with 1–2 tiropita, 1–2 spanakopeta, 2–3 dolmades and a scoop (about 1/2 cup) of orzo. Garnish with extra dill or parsley, lemon wedges and an extra drizzle of olive oil. Serve immediately.