Greek Chicken Gyros with Creamy Yogurt Sauce

Name: Greek Chicken Gyros with Creamy Yogurt Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: 1.25 kg chicken thighs, skinless and boneless; 5 pita breads; 400 g thick-cut chips; 2 tomatoes; 3 cup cos lettuce; 1/2 red onion; 1 cup plain yogurt; 3 tbsp mayonnaise; 2 tbsp yellow mustard; 1/3 cup extra-virgin olive oil; 1 tbsp sweet paprika; 1 tbsp dried oregano; 1 tbsp mustard powder; 1/2 tbsp curry powder; 2 tsp garlic powder; 1 1/2 tsp salt; 1 pinch salt; 1/2 tsp black pepper

These Greek chicken gyros are packed with juicy marinated chicken, crisp salad, golden chips, and a tangy yogurt sauce wrapped in warm pita. The overnight marinade builds deep flavor, while the quick cook time makes assembly easy when you're ready to eat.

Servings5 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken thighs, skinless and boneless
1.3 kg
pita breads
5
thick-cut chips
400 g
tomatoes
2
cos lettuce
3 cup
red onion
0.5
plain yogurt
1 cup
mayonnaise
3 tbsp
yellow mustard
2 tbsp
extra-virgin olive oil
0.3 cup
sweet paprika
1 tbsp
dried oregano
1 tbsp
mustard powder
1 tbsp
curry powder
0.5 tbsp
garlic powder
2 tsp
salt
0.5 tsp
salt
1 pinch
black pepper
0.5 tsp

Step-by-Step Instructions

In a large bowl, combine the olive oil, paprika, mustard powder, oregano, curry powder, salt, and black pepper. Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 3 hours, or preferably overnight.

Make the sauce while the chicken marinates or before cooking. Stir together the yogurt, mayonnaise, yellow mustard, and garlic powder in a bowl. Refrigerate for at least 20 minutes so the flavors can blend.

Cook the chips according to the package directions by baking, frying, or air-frying until crisp and golden. Season with a pinch of salt and keep warm.

Preheat a grill or large nonstick skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side, working in batches if needed, until deeply golden and cooked through. The thickest part should reach 74C/165F.

Transfer the cooked chicken to a tray, cover loosely with foil, and let it rest for 3 minutes. Slice into thin strips.