Greek-Style Chicken Gyros with Homemade Tzatziki

Chicken & Marinade

  • 2 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp smoked or regular paprika
  • 2 tsp ground cumin
  • 2 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp ground cinnamon
  • ⅛ tsp crushed red pepper flakes, or more to taste

Homemade Tzatziki

  • 1 cup plain Greek yogurt
  • 1 small piece English cucumber, peeled and finely diced
  • 2 cloves garlic, minced
  • 2 tsp lemon juice
  • ½ tsp dried dill
  • Salt and black pepper, to taste

For Serving

  • 6 pita or flatbreads
  • Chopped romaine or iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ English cucumber, thinly sliced
  • Feta cheese, optional

Instructions

  1. Marinate the chicken: Slice the chicken breasts lengthwise into thinner pieces. In a large bowl or zip-top bag, combine the olive oil, lemon juice, paprika, cumin, garlic, turmeric, coriander, salt, black pepper, onion powder, cinnamon and red pepper flakes. Add the chicken and toss well to coat. Refrigerate for at least 1–4 hours, or overnight.
  2. Make the tzatziki: Combine the Greek yogurt, cucumber, garlic, lemon juice and dill. Season with salt and black pepper to taste. Refrigerate until ready to serve.
  3. Cook the chicken: Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and allow the excess to drip off. Cook for several minutes per side until browned and the thickest portion reaches 165°F.
  4. Rest and slice: Transfer the chicken to a plate and let it rest for 5 minutes, then slice into bite-sized strips.
  5. Warm the pita: Warm the pita or flatbread just until soft and pliable.
  6. Assemble: Fill each pita with chicken, lettuce, tomatoes, red onion and cucumber. Spoon the homemade tzatziki over the top and add feta if desired.