Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pita breads, warmed
- 1 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 1/2 English cucumber, grated and drained
- 1 tablespoon olive oil (for tzatziki)
- 1 tablespoon lemon juice (for tzatziki)
- 1 clove garlic, minced (for tzatziki)
- 1 tablespoon chopped fresh dill
- Pickled red onions, for serving
- Fresh lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper.
- Add chicken pieces to the marinade and toss to coat well. Let sit for 10 minutes.
- Spread the chicken evenly on a sheet pan and roast for 20-25 minutes, until cooked through and slightly charred on edges.
- While chicken cooks, prepare the feta tzatziki: In a bowl, combine crumbled feta, Greek yogurt, grated cucumber (squeezed dry), olive oil, lemon juice, garlic, and dill. Mix until creamy.
- Warm pita breads in the oven or on a skillet.
- To assemble, spread feta tzatziki on pita, top with roasted chicken, pickled red onions, and a squeeze of fresh lemon.
- Serve immediately.
Notes
Marinating the chicken even briefly enhances the flavor significantly. The feta tzatziki adds a creamy, tangy twist to traditional tzatziki, making this gyro uniquely delicious. Serve with pickled red onions and fresh lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 480
- Sugar: 4
- Sodium: 850
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 38
- Cholesterol: 110