Homemade Chicken Gyros
Homemade Chicken Gyros
Ingredients
For the Chicken Marinade
- 500 g boneless, skinless chicken thighs, cut into thin strips
- 60 ml olive oil
- 30 ml lemon juice
- 2 garlic, cloves, minced
- 5 g dried oregano
- 3 g sweet paprika
- 2 g ground cumin
- 5 g salt
- 2 g black pepper
For the Tzatziki Sauce
- 200 g Greek yogurt, full-fat recommended
- 1/2 cucumber, large, grated
- 2 garlic, cloves, minced
- 15 ml olive oil
- 5 ml white wine vinegar, or lemon juice
- 3 g fresh dill, finely chopped
- 2 g salt
- 1 g black pepper
For the Homemade Pita Bread
- 300 g plain flour, plus extra for dusting
- 5 g instant dry yeast
- 5 g granulated sugar
- 5 g salt
- 180 ml warm water, approximately 40°C
- 15 ml olive oil, plus extra for brushing
For Assembly
- 15 ml olive oil, for cooking chicken
- 1 tomato, large, thinly sliced
- 1/2 red onion, thinly sliced
- as needed crisp lettuce leaves, shredded
- as needed French fries, optional, for serving
Instructions
- 1
Place the chicken strips in a large bowl.
⏱️ 2 min
- 2
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sweet paprika, ground cumin, salt, and black pepper for the chicken marinade.
⏱️ 3 min
- 3
Pour the marinade over the chicken strips, ensuring all pieces are well coated. Mix thoroughly.
⏱️ 2 min
- 4
Cover the bowl with cling film and refrigerate for at least 30 minutes, or ideally for 2-4 hours for best flavour. (This is passive time)
⏱️ 5 min
- 5
Grate the half cucumber using a box grater for the tzatziki sauce.
⏱️ 3 min
- 6
Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent watery tzatziki.
⏱️ 5 min
- 7
In a medium bowl, combine the strained grated cucumber, Greek yogurt, minced garlic, olive oil, white wine vinegar, fresh dill, salt, and black pepper.
⏱️ 3 min
- 8
Stir well to combine all tzatziki ingredients. Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the sauce to thicken. (This is passive time)
⏱️ 2 min
- 9
In a large mixing bowl, combine the warm water, instant dry yeast, and granulated sugar for the pita bread. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 10
Add the flour and salt to the yeast mixture.
⏱️ 1 min
- 11
Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 12
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic.
⏱️ 10 min
- 13
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with cling film or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size. (This is passive time)
⏱️ 5 min
- 14
Once risen, gently punch down the dough to release air. Divide the dough into 6 equal pieces (approximately 80-90g each).
⏱️ 5 min
- 15
Roll each piece into a smooth ball, then flatten it into a disc using a rolling pin, aiming for about 15-20cm in diameter and 3-4mm thick.
⏱️ 10 min
- 16
Place the shaped pitas on a lightly floured surface, cover loosely, and let them rest for another 15-20 minutes while you prepare to cook. (This is passive time)
⏱️ 2 min
- 17
Heat a large non-stick frying pan or cast-iron skillet over medium-high heat. Lightly brush one side of a pita with olive oil.
⏱️ 2 min
- 18
Place the oiled side down in the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes until the other side is also golden and the pita is puffed up. Repeat for all pitas.
⏱️ 12 min
- 19
Transfer the cooked pita to a plate and cover with a clean kitchen towel to keep them warm and soft while you cook the remaining pitas.
⏱️ 1 min
- 20
Heat a large frying pan or skillet over medium-high heat. Add the 15ml olive oil.
⏱️ 2 min
- 21
Once the oil is hot, add the marinated chicken strips in a single layer. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 22
Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The chicken should have slightly crispy edges.
⏱️ 7 min
- 23
Once cooked, remove the chicken from the pan and let it rest for a few minutes.
⏱️ 1 min
- 24
Briefly warm the pita bread in a dry pan or microwave if they have cooled down.
⏱️ 1 min
- 25
Lay a pita flat and spread a generous amount of tzatziki sauce over the entire surface.
⏱️ 1 min
- 26
Layer shredded lettuce, sliced tomato, and thinly sliced red onion over the tzatziki.
⏱️ 2 min
- 27
Pile a portion of the cooked chicken strips on top of the vegetables.
⏱️ 1 min
- 28
Fold the bottom of the pita up slightly, then fold in the sides to create a wrap.
⏱️ 1 min
- 29
Serve immediately, optionally with a side of French fries.
⏱️ 1 min
Kitchen Tools
Homemade Chicken Gyros
For the Chicken Marinade
- 500 g boneless, skinless chicken thighs, cut into thin strips
- 60 ml olive oil
- 30 ml lemon juice
- 2 garlic, cloves, minced
- 5 g dried oregano
- 3 g sweet paprika
- 2 g ground cumin
- 5 g salt
- 2 g black pepper
For the Tzatziki Sauce
- 200 g Greek yogurt, full-fat recommended
- 1/2 cucumber, large, grated
- 2 garlic, cloves, minced
- 15 ml olive oil
- 5 ml white wine vinegar, or lemon juice
- 3 g fresh dill, finely chopped
- 2 g salt
- 1 g black pepper
For the Homemade Pita Bread
- 300 g plain flour, plus extra for dusting
- 5 g instant dry yeast
- 5 g granulated sugar
- 5 g salt
- 180 ml warm water, approximately 40°C
- 15 ml olive oil, plus extra for brushing
For Assembly
- 15 ml olive oil, for cooking chicken
- 1 tomato, large, thinly sliced
- 1/2 red onion, thinly sliced
- as needed crisp lettuce leaves, shredded
- as needed French fries, optional, for serving
Instructions
- 1
Place the chicken strips in a large bowl.
⏱️ 2 min - 2
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sweet paprika, ground cumin, salt, and black pepper for the chicken marinade.
⏱️ 3 min - 3
Pour the marinade over the chicken strips, ensuring all pieces are well coated. Mix thoroughly.
⏱️ 2 min - 4
Cover the bowl with cling film and refrigerate for at least 30 minutes, or ideally for 2-4 hours for best flavour. (This is passive time)
⏱️ 5 min - 5
Grate the half cucumber using a box grater for the tzatziki sauce.
⏱️ 3 min - 6
Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent watery tzatziki.
⏱️ 5 min - 7
In a medium bowl, combine the strained grated cucumber, Greek yogurt, minced garlic, olive oil, white wine vinegar, fresh dill, salt, and black pepper.
⏱️ 3 min - 8
Stir well to combine all tzatziki ingredients. Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the sauce to thicken. (This is passive time)
⏱️ 2 min - 9
In a large mixing bowl, combine the warm water, instant dry yeast, and granulated sugar for the pita bread. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 10
Add the flour and salt to the yeast mixture.
⏱️ 1 min - 11
Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 12
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic.
⏱️ 10 min - 13
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with cling film or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size. (This is passive time)
⏱️ 5 min - 14
Once risen, gently punch down the dough to release air. Divide the dough into 6 equal pieces (approximately 80-90g each).
⏱️ 5 min - 15
Roll each piece into a smooth ball, then flatten it into a disc using a rolling pin, aiming for about 15-20cm in diameter and 3-4mm thick.
⏱️ 10 min - 16
Place the shaped pitas on a lightly floured surface, cover loosely, and let them rest for another 15-20 minutes while you prepare to cook. (This is passive time)
⏱️ 2 min - 17
Heat a large non-stick frying pan or cast-iron skillet over medium-high heat. Lightly brush one side of a pita with olive oil.
⏱️ 2 min - 18
Place the oiled side down in the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes until the other side is also golden and the pita is puffed up. Repeat for all pitas.
⏱️ 12 min - 19
Transfer the cooked pita to a plate and cover with a clean kitchen towel to keep them warm and soft while you cook the remaining pitas.
⏱️ 1 min - 20
Heat a large frying pan or skillet over medium-high heat. Add the 15ml olive oil.
⏱️ 2 min - 21
Once the oil is hot, add the marinated chicken strips in a single layer. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 22
Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The chicken should have slightly crispy edges.
⏱️ 7 min - 23
Once cooked, remove the chicken from the pan and let it rest for a few minutes.
⏱️ 1 min - 24
Briefly warm the pita bread in a dry pan or microwave if they have cooled down.
⏱️ 1 min - 25
Lay a pita flat and spread a generous amount of tzatziki sauce over the entire surface.
⏱️ 1 min - 26
Layer shredded lettuce, sliced tomato, and thinly sliced red onion over the tzatziki.
⏱️ 2 min - 27
Pile a portion of the cooked chicken strips on top of the vegetables.
⏱️ 1 min - 28
Fold the bottom of the pita up slightly, then fold in the sides to create a wrap.
⏱️ 1 min - 29
Serve immediately, optionally with a side of French fries.
⏱️ 1 min