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Gyro Recipe

Name: The Loudoun Kitchen & Bars Gyro Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken thighs (trimmed); 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp lemon juice; 3 count garlic cloves (minced); 1 tsp dried oregano; 0.5 tsp ground cumin; 1 tsp paprika; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 cup plain Greek yogurt (full-fat); 0.5 count cucumber (seeded and grated); 2 tbsp fresh dill (finely chopped); 1 tbsp fresh lemon juice; 1 count garlic clove (minced); 1 tsp extra-virgin olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 2 count pita breads (6-inch or 8-inch); 1 cup romaine lettuce (thinly sliced); 1 count tomato (sliced or diced); 0.5 count cucumber (thinly sliced); 0.25 count red onion (thinly sliced); 0.25 cup crumbled feta cheese; 1 tsp extra-virgin olive oil (for grilling); 2 count lemon wedges (optional); 0 to taste salt and pepper (to taste)

Inspired by The Loudoun Kitchen & Bar

Time55m

Serves2

Grilled, marinated chicken with lettuce, tomato, cucumber, and onion topped with feta cheese and tzatziki sauce. Served in a warm pita bread.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs (trimmed)

2 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tbsp ReaLemon lemon juice

3 count garlic cloves (minced)

1 tsp Dried oregano

1/2 tsp Ground cumin

1 tsp Watkins paprika

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Tzatziki Sauce

1 cup plain Greek yogurt (full-fat)

1/2 count cucumber (seeded and grated)

2 tbsp fresh dill (finely chopped)

1 tbsp fresh lemon juice

1 count garlic clove (minced)

1 tsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Vegetables & Assembly

2 count pita breads (6-inch or 8-inch)

1 cup romaine lettuce (thinly sliced)

1 count tomato (sliced or diced)

1/2 count cucumber (thinly sliced)

1/4 count red onion (thinly sliced)

1/4 cup crumbled feta cheese

1 tsp extra-virgin olive oil (for grilling)

2 count lemon wedges (optional)

0 to taste salt and pepper (to taste)

Method

Marinated Chicken

Make marinade and marinate chicken

In a medium bowl whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp lemon juice, minced garlic (3 cloves), 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add the trimmed chicken thighs, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Bring to room temperature

About 20 minutes before cooking, remove the chicken from the refrigerator to take the chill off so it cooks evenly.

Grill or pan-sear the chicken

Preheat a grill or a cast-iron skillet over medium-high heat. Lightly oil the grill grates or skillet with 1 tsp olive oil. Remove excess marinade from the chicken (shake off) and place thighs on the hot surface. Cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and rest 5 minutes, then slice into 1/4-inch strips.

Tzatziki Sauce

Prepare cucumber

Grate the halved cucumber (use only 1/2 cucumber). Place grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture — this prevents a watery tzatziki.

Mix tzatziki

In a bowl combine 1 cup plain Greek yogurt, the drained grated cucumber, 2 tbsp finely chopped fresh dill, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt, lemon, or dill. Refrigerate for at least 10 minutes for flavors to meld (can be made up to 24 hours ahead).

Vegetables & Assembly

Prep vegetables

Thinly slice the romaine lettuce, tomato, remaining 1/2 cucumber, and 1/4 red onion. Season tomato slices lightly with a pinch of salt and pepper if desired.

Warm pita

Warm the pita breads for 30–60 seconds on the grill or in a dry skillet over medium heat until pliable and lightly browned spots appear. Keep them wrapped in a clean towel to stay warm and soft.

Assemble gyros

Open each warm pita slightly and spread about 2–3 tbsp tzatziki inside. Layer with about 1/2 cup sliced marinated chicken, a handful (~1/2 cup) of sliced romaine, sliced tomato and cucumber, and a few rings of red onion. Sprinkle about 2 tbsp crumbled feta over the top. Optionally squeeze a lemon wedge over the filling and add extra black pepper to taste.

Serve

Fold or wrap the pita around the filling and serve immediately while warm. Serve extra tzatziki on the side for dipping.