Juicy marinated chicken thighs grilled to perfection, served with a zesty creamy feta tzatziki sauce and fresh vegetables.
Author:penny
Prep Time:60 minutes
Cook Time:15 minutes
Total Time:75 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mediterranean
Diet:Gluten-Free, Dairy
Ingredients
Scale
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1/2 cucumber, grated and drained
1 tablespoon fresh dill, chopped
Salt and pepper to taste
4 pita bread rounds
1 cup shredded lettuce
1 small red onion, thinly sliced
1 tomato, sliced
Fresh parsley for garnish
Instructions
Combine the olive oil, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Add the chicken thighs and ensure they are well-coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat your grill or stovetop grill pan over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side until fully cooked and slightly charred. Remove from heat and let rest before slicing into strips.
Mix the Greek yogurt, crumbled feta cheese, grated cucumber, fresh dill, salt, and pepper in a bowl to make the tzatziki. Refrigerate until ready to use.
Warm the pita bread rounds on the grill or in a pan for about 1-2 minutes until soft.
Spread a generous spoonful of tzatziki on each warmed pita. Top with slices of grilled chicken, shredded lettuce, red onion, and tomato. Sprinkle with parsley.
Wrap each gyro in parchment paper or foil and serve.
Notes
Marinate the chicken overnight for better flavor. Drain the grated cucumber well to avoid a runny tzatziki.