While burgers and chicken sandwiches are tried and true dinner fare, I really love working pitas stuffed with everything from falafel to gyros into my dinner routine. And these quick and simple chicken gyros are a perfect weekday dinner, especially when paired with roasted sweet potato fries, which bake at the same temperature and in about the same amount of time. It's like it was planned!
I'd stick with the marinade for the chicken as is. If you'd like to use chicken thighs, you can. It might take up to 10 minutes longer to fully cook them, so watch for that. As for what to tuck into your pitas, that's up to you. If you aren't a fan of cilantro, try flat leaf parsley or lettuce. You could slice black olives and add them. Fresh sliced red onions will work if you don't have pickled ones. I even added a couple cheese-stuffed pepperoncini peppers on my plates and sprinkled the fries with feta and chopped cilantro, plus a drizzle of harissa mayo.
I think the gyros work beautifully with roasted sweet potato fries, but you could make regular fries or even a bit of Greek-inspired rice pilaf or risotto. Heck, air fried potatoes will also do the trick, as would a good Greek salad or fruit salad. Pick what brings you joy and then eat it!
Chicken Gyros
- ⅓ cup full-fat plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 ½ pounds boneless skinless chicken breasts, cubed
- ¼ cup fresh lemon juice
- 6 garlic cloves, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper
- 6 fresh pitas or naan warmed
- Pickled red onion, crumbled feta, cilantro, cucumber, and tomato for serving
In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, smoked paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake for 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges, watching carefully.
To assemble, stuff each pita with chicken. Add red onions, feta, cilantro, cucumber, and tomato. Serve with roasted sweet potato fries, if desired.
- Yields: 6 servings
- Preparation Time: 45 minutes