Chicken Gyros
This is real-deal, homemade gyros—no bottled marinades, no shortcuts. Everything is made from wholefood ingredients, from the spice-packed chicken to the crispy double-fried chips. If you can, marinate the chicken overnight for the best flavour. Serve it all wrapped in soft, warm sourdough flatbreads with fresh veggies.
I also use this chicken marinade for any other wraps, bowls, etc - it is insanely tasty.
Ingredients
Chicken Marinade
- 3 Tbsp3 Tbsp3 Tbsp Olive Oil
- 1 whole1 whole1 whole Lemon, juiced
- 3 cloves3 cloves3 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Plain Greek Yogurt
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste, homemade
- 1 tsp1 tsp1 tsp White Vinegar, Distilled
- 2.2 lb2.2 lb2.2 lb Chicken Thighs, Boneless Skinless, cubed
- 1 Tbsp1 Tbsp1 Tbsp Cumin, Ground
- 1 Tbsp1 Tbsp1 Tbsp Coriander, Ground
- 2 tsp2 tsp2 tsp Paprika
- 1 tsp1 tsp1 tsp Turmeric
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Cardamom, Ground
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Sumac
- 2 tsp2 tsp2 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Nutmeg
Hot Chips
- 5 whole5 whole5 whole Potatoes, Russet
- 200 ml200 ml200 ml Olive Oil, for frying
To serve
- 6 whole6 whole6 whole Flatbread, recipe in notes
- 6 Tbsp6 Tbsp6 Tbsp Tzatziki (click for recipe), recipe in notes
- 6 Tbsp6 Tbsp6 Tbsp Hummus, recipe in notes
- 1 whole1 whole1 whole Cucumber, sliced
- 0.25 whole0.25 whole0.25 whole Butter Lettuce, chopped
- 1 whole1 whole1 whole Tomato, sliced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Marinate the chicken in a large bowl, mix the olive oil, lemon juice, garlic, Greek yogurt, tomato paste, and vinegar. Add all the spices and stir until smooth. Cut the chicken thighs into cubes and cover evenly in the marinade, refrigerate for a few hours (overnight is best).
- Cook the chicken in a large pan over medium-high heat and add a little olive oil. About 4-5 minutes per side until cooked through.
- To make the Chips, cut the potatoes into thick fries and soak them in ice water for at least 30 minutes. Pat them completely dry. Heat oil in a deep pan on low/medium heat. Fry the potatoes for 5-6 minutes until pale yellow. Remove and drain. Increase the heat to medium/high and fry again until deep golden and crispy. Drain and season with salt immediately.
- Assemble the Gyros with warm the sourdough flatbreads. Layer on hummus, chicken, fresh veggies, and crispy chips. Wrap it up and heap a spoonful of tzatziki – authentic like they serve in Greece.
Notes
These recipes are not mine but I highly recommend! Tzatziki - Love and Lemons Hummus - Tzafi Hotz Sourdough Flatbreads - The Pantry Mama (they are small - double the size of the dough balls for each flatbread)
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Entrées Meat Nut Free Poultry Shellfish Free Snacks Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 1116 |
Fat: | 61 g |
Carbohydrates: | 93 g |
Protein: | 48 g |
Cholesterol: | 3 g |
Sodium: | 1775 mg |
Fiber: | 7 g |
Sugars: | 6 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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