Ingredients
- Boneless, skinless chicken thighs: 1.5 pounds
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 2 teaspoons
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Pita bread: 4 pieces
- Tzatziki sauce: 1 cup
- Tomato, sliced: 1 medium
- Red onion, thinly sliced: 1/2 medium
Instructions
- Step 1: Cut the chicken thighs into thin strips. In a bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper. Add the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 2: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, about 8-10 minutes.
- Step 3: Warm the pita bread in a dry skillet or microwave.
- Step 4: To assemble the gyros, spread tzatziki sauce on each pita bread. Top with the cooked chicken, sliced tomatoes, and red onion.
- Step 5: Fold the pita bread in half or roll it up and serve immediately.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet with a little olive oil to maintain its moisture and flavor.
- Serve your gyros with a side of crispy Greek fries or a refreshing horiatiki salad for a complete meal.
- Don't overcrowd the pan when cooking the chicken; cook in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American