Homemade chicken gyros

For the chicken gyros, in a bowl mix the olive oil, paprika, cumin, coriander, garlic powder, oregano, salt and pepper until you get an even marinade.

Cut each thigh in half so you get 2 thinner pieces. Add the chicken fillets to the marinade and mix well, then leave in the fridge for 30 minutes.

In a pan cook each piece of chicken for about 3 minutes on each side. Cut into thin strips and set aside for assembling the pita.

For the tzatziki, grate the cucumbers, transfer to a strainer, sprinkle with a little salt and leave for 5 minutes to release their liquids.

Squeeze very well with your hands or in a clean towel until all the moisture is gone.

In a bowl mix the yogurt with the crushed garlic, the cucumber, the vinegar, the olive oil, salt, pepper and a little finely chopped dill, and mix gently.

Leave the tzatziki in the fridge for at least 20 minutes before serving.

For serving, warm the pitas in a pan or oven until they soften and take on a light color.

Spread tzatziki, add the chicken gyros, tomato, onion and fries. Fold and serve immediately.

Homemade chicken gyros

Servings

Preperation

Cooking

Waiting

For the chicken gyros

For the tzatziki

For serving

See more recipes:

Chicken Gyro in the Air Fryer

Chicken and pea pouches with béchamel

Chicken meatballs with mozzarella & lemon-honey potatoes

Chicken skewers with parmesan

Homemade chicken gyros

Servings

Preperation

Cooking

Waiting

For the chicken gyros

For the tzatziki

For serving

See more recipes:

Chicken Gyro in the Air Fryer

Chicken and pea pouches with béchamel

Chicken meatballs with mozzarella & lemon-honey potatoes

Chicken skewers with parmesan

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