Easy Chicken Gyros

No ratings yet

Simple skillet Chicken Gyros, juicy, bold, infused with fragrant herbs and spices. Serve over warm pita bread or tuck it inside to make Greek wraps!

Prep Time45

Cook Time15

Course: Main Course

Cuisine: Greek

Keyword: Chicken

Servings: wraps or 4 servings

Calories: 227kcal

Ingredients

1 kg (2.2 pounds) boneless, skinless chicken thighs
½ teaspoon tomato paste
1 tablespoon olive oil +extra for sauteing

For The Marinade:

½ teaspoon ground allspice
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon sweet paprika
⅓ teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
2 tablespoons olive oil

To Sprinkle On Top:

1 teaspoon dried oregano
½ teaspoon dried marjoram
2-3 tablespoons fresh lemon juice

To Serve With/ Make Wraps:

6 Pita flatbreads See here how to make Pita Bread at home
Tzatziki See here how to make Tzatziki
tomato and onion slices
fresh chopped parsley

Instructions

Cut the chicken meat into strips (about 1½-cm thick / ⅔-inch thick). The pieces will be uneven, but that's okay. Add to a large mixing bowl.
Marinate the meat. Add all of the ingredients for the marinade, season with salt and pepper, and a drizzle of olive oil. Mix well to spread the marinade everywhere. Marinate for 30 minutes at room temperature.
Heat a skillet (preferably a cast iron one) over high heat with a splash of olive oil inside.
Add the chicken and spread it as evenly as you can. Drop the heat to medium.
Cook the chicken for 3-4 minutes without turning it, until it browns at the bottom. Then turn and cover the skillet. Cook for 3-4 minutes (this will create steam and help the chicken to release its juices).
Mix a tablespoon of olive oil with the tomato paste, stir this into the chicken, and remove the lid.
Cook uncovered until all juices drain and there's only oil left in the skillet. It will start to saute again. This time, give it a few stirs with a wooden spoon, scraping the browned bits off the bottom of the skillet as you go, so they get mixed in and stick to the meat. You can even break the meat into smaller pieces at this point if you want.
Transfer the meat to a baking dish.
Sprinkle with dried oregano, marjoram, and drizzle with lemon juice.
Cover and rest. Cover the baking dish with aluminum foil or with its lid if it has one. Rest the meat for 20 minutes. You can even place it in a warm oven to keep warm until you prepare the pita bread or other sides for serving.
Serve warm, over pita bread, with tomatoes, onions, and Tzatziki, or even fried potatoes as well. It yields 6 wraps or 4 individual portions. To make Gyro wraps, please see the recipe video or picture instructions above!

Video

Nutrition