Description
Delicious Homemade Chicken Gyros featuring tender marinated chicken souvlaki, freshly made flatbreads, and a refreshing tzatziki sauce, assembled with crisp lettuce, red onion, and tomatoes for an authentic Greek-inspired meal perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Chicken Souvlaki:
- 3 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp red wine vinegar
- Juice of 1 lemon
- 1 large garlic clove (crushed)
- Freshly ground sea salt and black pepper, to taste
- 4 skinless, boneless chicken thighs
For the Flatbreads:
- 200g (7 oz) strong white bread flour
- Large pinch of sea salt
- 100ml (5 1/2 tbsp) warm water
- 2 tbsp extra virgin olive oil
For the Tzatziki Sauce:
- 1/4 English cucumber (grated)
- 125g (4 1/2 oz) natural yogurt
- 1/4 tsp garlic granules
- 1 tsp finely chopped fresh dill
- Sea salt to taste
- Squeeze of fresh lemon juice
For Assembly:
- Large handful of shredded lettuce
- 1/2 small red onion (thinly sliced)
- Large handful of cherry tomatoes (roughly chopped)
Instructions
- Marinate the Chicken: In a medium bowl, combine 3 tbsp extra virgin olive oil, 1 tbsp dried oregano, 1 tsp red wine vinegar, juice of 1 lemon, and 1 crushed garlic clove. Season generously with sea salt and black pepper. Cut 4 skinless, boneless chicken thighs into sizeable chunks and immerse them in the marinade, ensuring each piece is well coated. Cover and let marinate for at least 30 minutes, or up to overnight for enhanced flavor.
- Prepare the Flatbread Dough: In a large mixing bowl, mix 200g strong white bread flour with a large pinch of sea salt. Create a well in the flour and pour in 100ml warm water and 2 tbsp extra virgin olive oil. Stir with a fork until a dough forms, then knead on a clean surface for about 5 minutes until smooth. Cover and let rest while preparing the other components.
- Make the Tzatziki Sauce: Grate 1/4 English cucumber and squeeze out excess liquid. In a small bowl, combine 125g natural yogurt, 1/4 tsp garlic granules, 1 tsp finely chopped fresh dill, and a pinch of sea salt. Fold in the grated cucumber and add a squeeze of fresh lemon juice. Refrigerate to chill.
- Cook the Flatbreads: Divide the dough into two equal halves and roll each into thin circles. Heat a griddle pan over high heat and cook each flatbread for 2-3 minutes per side until golden brown and slightly puffed. Keep warm by covering with a towel.
- Grill the Chicken: Thread the marinated chicken chunks onto skewers. Grill on the hot griddle pan for about 5 minutes per side until cooked through with a charred golden exterior. Remove from skewers and let rest briefly.
- Assemble the Gyros: Place grilled chicken pieces on the warm flatbreads. Top with shredded lettuce, thinly sliced red onion, roughly chopped cherry tomatoes, and a generous spoonful of tzatziki sauce. Wrap and serve immediately for a delightful homemade chicken gyro experience.
Notes
- Marinating the chicken overnight intensifies the flavors.
- Use a high-quality natural yogurt for a creamier tzatziki.
- Grated cucumber should be squeezed well to avoid a watery sauce.
- You can substitute skinless chicken breasts if preferred, but thighs remain juicier.
- Keep flatbreads covered with a clean towel to stay warm and soft before serving.
