Greek Chicken Gyros

Name: Greek Chicken Gyros
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb Chicken breasts; 4 pitas Pita bread; ½ cup Plain Greek yogurt; ¼ each Cucumber; ¼ each Lemon; 1 tsp Dried oregano; 1 clove Garlic clove; 1 tbsp Olive oil; ½ each Tomato

Greek street food on a weeknight. Chicken sits in lemon, oregano and garlic for a few minutes, then browns in a hot skillet while a quick tzatziki comes together from Greek yogurt and grated cucumber. Warm the pitas, add tomato, and wrap the bottom half of each in foil so it holds together, even for small hands.

25 minServes 4 as writtenStovetopGreekContains Milk, Wheat

Greek Chicken Gyros, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Chicken breasts1½ lb
Pita bread4 pitas
Plain Greek yogurt½ cup
Cucumber¼ each
Lemon¼ each
Dried oregano1 tsp
Garlic clove1 clove
Olive oil1 tbsp
Tomato½ each

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Chicken breasts	¾ lb	1½ lb	2¼ lb	3 lb
Pita bread	2 pitas	4 pitas	6 pitas	8 pitas
Plain Greek yogurt	¼ cup	½ cup	¾ cup	1 cup
Cucumber	¼ each	¼ each	½ each	½ each
Lemon	¼ each	¼ each	½ each	½ each
Dried oregano	½ tsp	1 tsp	1½ tsp	2 tsp
Garlic clove	1 clove	1 clove	2 cloves	2 cloves
Olive oil	1½ tsp	1 tbsp	1½ tbsp	2 tbsp
Tomato	¼ each	½ each	¾ each	1 each
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Less than the recipe assumes — a 10-inch skillet keeps it from spreading thin; watch it, small amounts cook faster.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe, brown in two batches — a crowded pan steams instead of browning — and keep the early batches warm in a low oven; it comes back to the skillet to warm in two rounds, then goes straight to the plates.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe, brown in two batches — a crowded pan steams instead of browning — and keep the early batches warm in a low oven; it comes back to the skillet to warm in two rounds, then goes straight to the plates.

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Steps

Cut the chicken into 1-inch cubes. Chop the garlic finely and toss the chicken with the juice of the lemon, the oregano, the garlic and the olive oil. Even 10 minutes of sitting in the marinade pays off.
Wash the board, knife and your hands with hot, soapy water before you cut anything that won't be cooked. Grate the cucumber, squeeze it dry in your fist over the sink, and stir it into the yogurt with a pinch of salt — that is tzatziki. Chop the tomato.
Heat a large skillet over medium-high heat for about a minute. Add the chicken with its marinade and cook, stirring every couple of minutes, for 6 to 8 minutes. Check that the pieces are browned at the edges and the biggest cube reads 165°F on a thermometer.
Warm the pitas in a dry skillet or the microwave, then build each one with chicken, tomato and tzatziki. Wrap the bottom half in foil and dinner holds itself together.

Good to know

Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.