Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread

09.10.2013

Gryos with Greek Chicken & Tzatziki Sauce (also recipe for flatbread pita) | Cooking Classy

Isn’t Greek food amazing? I’ve never been a huge fan until pretty much the last year. I live in the midwest and have temporarily moved to the East coast and there is SO much more Mediterranean food here than where I’m from. We had some delicious gyros last week at a restaurant so it inspired me to create some at home. Yes, these have a lot of steps and they can seem to have a lengthy prep but if you do it all from scratch you’ll be glad you did. Although, if you are looking to make it a little bit healthier you could simply omit the pita altogether and just make it into a salad (which is what I did the second day). Another option would be to serve it over lemon mint rice instead of pita. Don’t get me wrong, the homemade pita is delicious, especially right when it comes off the hot skillet, but lets be honest – we don’t often have a lot of time to make the entire meal from scratch.

These are loaded with fresh and exciting flavors. Bland doesn’t exist in this wrap, which is one of my favorite things about it. This wrap has the works and it will leave you craving them time and time again. Just be sure to add plenty of Tzatziki and Feta, everything is better with lots of cheese and a generous helping of sauce. Enjoy!

Gyros with Greek Chicken & Tzatziki Sauce | Cooking Classy

Gyros with Greek Chicken

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours

Yield: About 6 servings

Gyros with Greek Chicken

Ingredients

    Chicken Soulvaki
  • 2 lbs boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil, plus more for brushing
  • 1/4 cup lemon juice
  • 3 Tbsp plain Greek yogurt
  • 1 Tbsp red wine vinegar
  • 1/3 cup chopped red onion
  • 2 cloves garlic
  • 1 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp coriander
  • Salt and freshly ground black pepper, to taste
  • For serving
  • 6 - 8 Greek Pita Flatbread, homemade or store-bought (recipe follows)
  • Tzatziki sauce, homemade or store-bought (recipe follows)
  • Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)

Directions

  • In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
  • Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.
  • To assemble gyros:
  • Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.
http://www.cookingclassy.com/2013/09/gyros-chicken-souvlaki-tzatkiki-homemade-greek-flatbread/

Tzatziki Sauce

Prep Time: 10 minutes

Total Time: 40 minutes

Ingredients

  • 1 medium cucumber, peeled, seeded and chopped into chunks*
  • 1 tsp salt, plus more to taste
  • 1 cup plain Greek yogurt (I used fat free)
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill (or 1 tsp dried)
  • Freshly ground black pepper

Directions

  • Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
  • Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parlsey, and dill and season with salt and pepper to taste. Plus to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.
  • *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.
http://www.cookingclassy.com/2013/09/gyros-chicken-souvlaki-tzatkiki-homemade-greek-flatbread/

Greek Pita Flatbread

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 5 minutes

Ingredients

  • 2 tsp active dry yeast
  • 2 1/2 tsp granulated sugar
  • 2/3 cup warm water, 110 degrees
  • 1/2 cup + 2 Tbsp milk, heated to 110 degrees
  • 1 1/2 Tbsp extra virgin olive oil, plus more for bowl
  • 1 1/4 tsp salt
  • 3 cups bread flour (can add up to 1/4 cup more flour as needed)

Directions

  • In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined. Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary). Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
  • Press dough down and divide dough into 6 - 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat. Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape. Repeat process with remaining flatbread. Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).
http://www.cookingclassy.com/2013/09/gyros-chicken-souvlaki-tzatkiki-homemade-greek-flatbread/

 

 

47 comments

  • Mimi @ Culinary Couture: I looove Greek Food! It’s my second favorite after Middle-Eastern…they’re both very similar! Any even though there’s a lot of steps to this recipe, I can’t wait to try it because it looks AMAZING! September 10, 2013 at 8:17pm Reply

  • Elisa @ Insalata di Sillabe: I have a huge passion for Greek food, which I’ve developed since my first trip to Crete 4 years ago! Gyros are probably my favorite Greek food, they’re so good pretty much with everything! I’ll be making them from scratch for sure, because as you said, it’s totally worth it :)

    xo, Elisa September 11, 2013 at 2:03am Reply

  • Jessica: Yum!!! I’ll definitely be making this soon! Anything I can use instead of the red wine vinegar? It’s not an ingredient I have or use. September 11, 2013 at 10:37am Reply

    • Jaclyn: I would probably try rice vinegar. September 12, 2013 at 3:01pm Reply

      • Jessica: Thanks! I have that. September 12, 2013 at 3:03pm Reply

  • Mary-Clay @ Cooking with the King: Greek food is my absolute favorite! Those gyros look fabulous. September 11, 2013 at 11:15am Reply

  • Nikole: sorry, but for tzatziki we dont use lemon juice, mint or pepper!
    just had to mention it since im greek & eat a lot of it! ^_^ September 11, 2013 at 1:22pm Reply

    • Dawn: Nikole: So, what is your recipe for tzatziki? We just got back from Greece and I’ve been trying to recreate it with no luck. Didn’t like the recipe with lemon juice! September 12, 2013 at 10:03am Reply

      • Nikole: it slightly varies from home to home. for example in my family we dont put dill in it, but others do. it’s up to your personal taste. but the basic ingredients are yogurt, salt, cucumber, garlic, olive oil & vinegar. as for the ratio, it’s up to the taste too. for example if you don’t like spicy foods, you don’t put so much garlic etc. :)
        i hope you had a lovely stay in greece! September 26, 2013 at 11:49pm Reply

  • Jocelyn: I am so excited to try this flatbread! I have made traditional pita bread a couple times and had trouble getting it to puff properly. Your pita flatbread looks like something I can be successful making, plus I know it will taste delicious. Thank you! September 11, 2013 at 1:33pm Reply

  • Rachel @ Bakerita: Mm I LOVE Greek food, and I go through serious withdrawals from it when I’m at school because we don’t have any good Greek food around. Soo…totally need to try making this here to satisfy my tzatkiki cravings! September 11, 2013 at 4:25pm Reply

  • Bree (Skinny Mommy): This is pretty much my dream dinner-we love greek food at this house! September 11, 2013 at 6:35pm Reply

  • Chung-Ah | Damn Delicious: I LOVE Greek food! It’s been a while since I had a gyro though. Can’t wait to try your recipe – I love that you included homemade flatbread too! September 11, 2013 at 11:55pm Reply

  • Marianna: Hello!
    i am Greek and live in Greece but i recently visited some relatives in the U.S.A and i did eat at a “Greek” restaurant.. it was dissapointing…
    Your recipe seems so much better than what i ate.. Just some notes on your version though…
    The original Greek gyros is made of pork, and in the pork version the pita assembling requires only the meat , tomato, onion , tzatziki and and some parsley..and some smoked paprika.. Now as for the tzatziki recipe… The cucumber we use is grated in the big hole side of the grater.. and then we squize it very tight to remove the water and put it in a bowl with the full fat Greek yoghurt.. the2% yoghurt will not make a thick tzatziki.. Also for about a pound of youghurt we use 3-4 cloves or garlic.. the rest ingredients are salt, red wine vinegar and e.v.olive oil to taste, and fresh dill.. I know my version is much more garlicky and fatty, but i thought i’d share… :) September 13, 2013 at 9:17am Reply

  • Julie: I made this and it’s pretty good. I’ll have to say it didn’t like the mint in the sauce and I also omitted the lemon juice. I think if you leave those 2 things out, the sauce is pretty good. Thanks for sharing this recipe! October 1, 2013 at 3:37pm Reply

    • Jaclyn: I made this again and decided to swap out the mint for parsley and I think I liked that better so I’ve updated it above, thanks for your input :). October 1, 2013 at 4:56pm Reply

  • Lindsey: I made this tonight — it tastes like a restaurant meal! My boyfriend was blown away by the pita bread … I didn’t know it was so easy to make. I didn’t have any bread flour on hand so used all purpose flour and that didn’t seem to make a difference; it still puffed up nicely and tasted divine. Great flavor, wonderful recipe; this will definitely be something I make over and over. Thanks for this!! October 10, 2013 at 6:55pm Reply

    • Jaclyn: You’re very welcome Lindsey! I’m so happy to hear you and your boyfriend enjoyed these! Thanks for returning to leave a comment! October 11, 2013 at 5:17am Reply

  • Michelle: We had these for dinner last night and they were SO good! I love Greek food- and this was much better than a popular Greek restaurant we tried this last summer. October 18, 2013 at 6:21am Reply

    • Jaclyn: That’s awesome to hear Michelle! I’m so glad you liked these! Thanks for leaving a comment! October 19, 2013 at 7:48pm Reply

  • Griekse kip souvlaki met pitabrood – My Food Blog: […] basis voor dit recept gebruikt ik een recept van het Amerikaanse blog Cooking Classy. Het resultaat is een kruidige, lichtzure souvlaki. Lekker met een tzatziki-achtige yoghurtdip, […] January 3, 2014 at 1:02am Reply

  • Marcelo: thank you very much for you recipe, I did it and it´s delicious. :0 February 5, 2014 at 9:00am Reply

    • Jaclyn: I’m so glad you liked these Marcelo. I haven’t made them for a while, I need to soon because I love them! Thanks for your comment :). February 11, 2014 at 10:27am Reply

  • Jackie Hill: I need some clarification. The recipe for the Tzatziki Sauce lists fresh parsley and dill in the ingredients. However, down in the directions, it reads Mint and dill. Is it supposed to be mint or parsley? February 17, 2014 at 5:26pm Reply

    • Jaclyn: Sorry I forgot to change that in the directions – I tried both versions and like the parsley more than the mint so it is supposed to be the parsley. February 17, 2014 at 6:26pm Reply

  • Lisa: This recipe is awesome. My family has never tried gyros and these were a hit. Thank you, I plan on using the marinade for grilled chicken this summer. Great recipe, thanks! March 21, 2014 at 2:04pm Reply

    • Jaclyn: I’m so glad your family tried gyros, and more importantly liked them :)! Thanks for leaving a comment Lisa! March 23, 2014 at 6:11pm Reply

  • Chantal: I just made this last night and it was FANTASTIC. Thank you so much for the great recipe! I’ll be sharing this with all my friends! April 10, 2014 at 3:00pm Reply

    • Jaclyn: I’m so happy to hear you liked this recipe Chantal! April 21, 2014 at 10:38pm Reply

  • Sommer Kleve: Hi! i’m thinking of making this for my next book club! Any suggestions for side dishes to go along with? as well as drinks and desserts! :) Looks yummy! April 12, 2014 at 4:57pm Reply

    • Jaclyn: It is sooo filling so I don’t think you’ll need any side dishes. I mean hummus and veggies or pita chips is always good with Greek if you really wanted to make one. As far as drinks I think some kind of lemonade would be good (I don’t drink alcohol :). May 6, 2014 at 6:24pm Reply

  • Julia: Amazing! Came out perfect. Thank you. April 13, 2014 at 4:33pm Reply

    • Jaclyn: I’m happy to hear that Julia! Thanks for leaving a comment! April 21, 2014 at 11:08pm Reply

  • amanda: For the coriander…. what kind is needed? Whole seeds, ground seeds, powder? I wasn’t able to find it in the store I went to this morning…. if I can’t find it will the recipe still be ok without it? April 28, 2014 at 10:37am Reply

    • Jaclyn: It’s ground coriander. And yes it would be okay without it but I’d definitely add it next time when you are able to find it :). April 28, 2014 at 11:24am Reply

  • Nicole: Can you make the dough and refrigerate for a few hours and the continue on with the second half of the recipe? May 6, 2014 at 5:22pm Reply

    • Jaclyn: I think that should be just fine. May 6, 2014 at 6:14pm Reply

  • Miss Food Fairy: I had to try this dish and it was absolutely perfect. I thought I’d try some red meat (scotch fillet) instead of the chicken (which I’m still going to try) and it was almost like eating a kebab from an authentic kebab house! Thanks for sharing and some inspiration – perfect Friday night meal in front of the footy June 21, 2014 at 12:22am Reply

    • Jaclyn: Thanks for your review! I’m so glad you liked this recipe! June 22, 2014 at 9:56pm Reply

  • Greek Chicken Gyros | Bee's Cooking: […] lunch, so last week I spent all week trying to find the perfect meal to make for us.  I chose a recipe I found on Pinterest for Gyros with Greek Chicken. It seemed like a good option, considering I already had tzatziki […] June 28, 2014 at 4:05pm Reply

  • Melissa @ Bless this Mess: Making this for dinner tonight! So excited. Perfect use for garden tomatoes and cucumbers! August 13, 2014 at 7:39am Reply

    • Jaclyn: I hope you love it Melissa! August 13, 2014 at 11:43am Reply

  • Chantel: These look so good Jaclyn! Do you think the leftover homemade pita bread would freeze well? September 18, 2014 at 9:46am Reply

    • Jaclyn: I prefer it fresh but I think it should be just fine to freeze it. I’d just thaw and re-warm them in the microwave before serving. September 18, 2014 at 9:48am Reply

  • Nick: So predictable to see the greek people saying recipes should not have this and that, well that’s why England is so full of fab Greek restaurants ha ha, think outside of the box and show some innovation to them old outdated recipes as we’re falling so far behind all those European and Middle eastern restaurants that are so successfully in the Uk, because they change with the times, keep up the good work Jacyln and if you want to use a little of this or little of that instead of my ancestors exact same old ingredients then go ahead and well done. September 27, 2014 at 2:26pm Reply

    • Jaclyn: Thanks Nick :)! September 28, 2014 at 12:42am Reply

  • Going Greek! Part 2 | Cindy Roy: […] found this recipe on Cooking Classy and it both looked and sounded delicous. I generally follow a recipe closely the first time around […] September 29, 2014 at 5:01am Reply

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