Chicken Gyro Tzatziki Sauce Recipe

I love this recipe because it brings together juicy, flavorful grilled chicken and the refreshing zest of homemade tzatziki, creating a perfect balance that feels like a mini Greek vacation. Plus, crafting these gyros at home makes for a fun and satisfying culinary adventure that’s sure to impress friends and family!

I adore the way nutritious and flavorful components come together in this Chicken Gyro with Tzatziki Sauce. The marinade features olive oil, red wine vinegar, and lemon juice, along with garlic and aromatic spices like cumin and smoked paprika.

These marry as they should in the creamy tzatziki sauce, made with Greek yogurt, cucumber, and fresh dill. ‘Delightful flavor and texture’ sums it up when the marinated chicken is served in a warm pita.

This easy-tofollow recipe was adapted by Cooking Light from one by Gabrielle Persaud.

Ingredients

Chicken Breasts:
Rich in proteins, poor in fats, strengthens the muscles.

Olive Oil:
Fats that are good for your health, strengthen heart health, and reduce inflammation.

Garlic:
Boosts immune system activity and adds a great taste.

Red Wine Vinegar:
Imparts a tart flavor and helps with the digestive process.

Lemon Juice:
Contains plenty of vitamin C; it brings out the taste; it is delightful and exhilarating.

Oregano:
Aromatic herbs, antioxidants, seasonal flavors.

Greek Yogurt:
Probiotics help digestion, and a creamy texture makes everything else go down easy.

Cucumber:
Filled with water and very low in calories, these melons are wonderfully cooling.

They have an incredibly high water content, which is partly why they are so good to eat when the weather is hot.

That high water content also makes them so good eaten after a work-out.

Have them on their own, or add some fresh mint for a light and breezy summer salad.

Dill:
Scented grass, enhances taste, stomach-soothing benefits.

Pita Bread:
Carbohydrate provider, yielding mouthfeel, easily coherent.

Ingredient Quantities

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1-2 cloves garlic, minced
• Salt and pepper to taste
• 6-8 pita breads
• Sliced tomatoes, for serving
• Chopped lettuce, for serving
• Sliced red onions, for serving

Instructions

1. In a big bowl, blend together 3 tablespoons of olive oil, 4 cloves of minced garlic, 1 tablespoon of red wine vinegar, 2 tablespoons of lemon juice, and: 1 tablespoon of dried oregano; 1 teaspoon of ground cumin; 1 teaspoon of smoked paprika; 1 teaspoon of salt; and 1/2 teaspoon of black pepper. This cube creation is a culinary marvel. Handle with care!

2. Cut the chicken breasts into strips and place them in the marinade. Ensure that each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

3. To make the tzatziki sauce, mix together in a bowl: 1 cup of Greek yogurt, 1 1/2 cups of cucumber that has been grated and drained (or 1 cup of finely diced cucumber), 1 tablespoon of fresh dill (or 1 teaspoon dried dill), 1 tablespoon of lemon juice (or vinegar), and 1 to 2 cloves minced garlic (or more to taste), salt, and pepper. Blend everything together nicely, and refrigerate.

4. Prepare a grill or grill pan by heating it to medium-high. When the grill is hot, take the marinated chicken strips and place them on the grill. Cook the chicken strips for approximately 4-5 minutes on each side. The chicken is done when it is fully cooked through and shows a nice char on the outside.

5. Heat the pita breads in a dry skillet or oven for a few minutes until they are soft and flexible.

6. Construct the gyros by lavishly applying tzatziki sauce to each warm pita.

7. Arrange the grilled chicken strips on the sauce.

8. Include as many as you like of these ingredients: sliced tomatoes, chopped lettuce, and sliced red onions.

9. Enclose the fillings by folding the pita over them.

10. Ensure the chicken gyros are served as soon as possible, and with them, extra tzatziki sauce on the side. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Knife
3. Cutting board
4. Garlic press or mincer
5. Measuring spoons
6. Grater
7. Strainer or colander
8. Small mixing bowl
9. Spoon or whisk
10. Grill or grill pan
11. Tongs
12. Skillet
13. Serving plate or platter

FAQ

• Q: How long should I marinate the chicken?A. For the best flavor, allow the chicken to marinate for at least 1 hour, but preferably overnight in the refrigerator.
• Q: Can I grill the chicken instead of cooking it on the stovetop?A: Absolutely, the smoke in a smoky flavor even comes from the spices. And then, you know, obviously, the charcoal adds a nice smoky flavor too. That’s very true.
• Q: How do I properly drain the grated cucumber for the tzatziki sauce?Following the grating of the cucumber, put it in a clean kitchen towel and wring out as much liquid as possible to ensure a thick tzatziki sauce.
• Q: Can I prepare the tzatziki sauce in advance?A: Yes, the tzatziki sauce can be prepared as much as 2 days prior to when it will be served. Like all of your ingredients in your Mediterranean food, be sure to keep it cool and store it in the refrigerator.
• Q: What is the best way to warm the pita breads?A: The pita breads can be warmed in a skillet over medium heat or can be wrapped in foil and warmed in a 350°F oven until soft.
• Q: Can I use chicken thighs instead of breasts?A: Yes, chicken thighs can be substituted for other parts of the chicken. They don’t only pack more flavor, but they’re also way more forgiving in terms of cooking.
• Q: Is it necessary to peel the cucumber for the tzatziki sauce?A: If you like, you can peel the cucumber; peeling it before grating gives a more uniformly textured result. But if you want to keep it extra crunchy, skip the peeling.

Substitutions and Variations

Instead of using chicken breasts, you can use boneless, skinless chicken thighs for a juicier option.
Red wine vinegar can be replaced with either apple cider vinegar or white wine vinegar.
If you cannot obtain fresh dill, you can use 1 teaspoon of dill that has been dried.
A dairy-free option for tzatziki sauce is to use coconut yogurt in place of Greek yogurt.
Whole wheat pita bread is a healthier option than regular pita bread.

Pro Tips

– Marinate the chicken overnight if possible. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful dish.

– Make sure to grate and drain the cucumber thoroughly for the tzatziki sauce. Excess liquid can make the sauce too watery, so squeezing the cucumber with a clean kitchen towel or cheesecloth is recommended.

– When grilling the chicken, don’t overcrowd the grill. This ensures even cooking and allows for better charring, adding to the flavor.

– Warm the pita breads just before serving to keep them soft and pliable, which makes them easier to fold around the fillings without cracking.

– Experiment with adding a touch of extra virgin olive oil to the tzatziki sauce for a richer flavor and smoother texture.