Need something to pair with that classic hummus? I know I do. Well, try a whole meal. These Greek Chicken Gyros are absolutely out of this world. And the best part? It looks way fancier and tastes way better than the effort that put in to make it.
I’ve said it before, but Greek food is my favorite cuisine. I could eat it everyday for the rest of my life. There is so much you can do with a Greek meal – so many variations to be had. Some of my favorites include these feta meatballs with lemon orzo, as well as pairing this classic hummus with literally anything. It is so versatile, and you can use the exact same ingredients in so many different ways. Greek food is a great cuisine to use to practice honing your skills in the kitchen. The flavors are delicious yet so very simple, with only a handful of foods and seasonings most frequently used (at least how we enjoy them here :)). These include basil, garlic, dill, and oregano. With the addition of feta, your choice of produce and a grain + protein, you’ve got yourself a full Greek meal. So, I challenge you to do just that. Pick your protein (lamb, chicken, chickpeas), grain (orzo, cous cous, rice), and add some produce (peppers, onion etc) and add some seasoning on top of it all – practice this and you will be a mediterranean chef in no time!
Around 5 ingredients and some staple spices are all you need for this culinary masterpiece. My favorite part about this recipe is the tzatziki sauce. The one I used in this recipe is from The Wanderlust Kitchen. This is the most authentic one I have found, and boy is it incredible. You can find it here. Other than that, grab some naan bread, chicken, and some produce and you’ve got yourself a grade A mediterranean masterpiece.
The (Greek Chicken Gyros) Process
The main thing to note about the process is that the tatziki dip has to be made the night before. Now if you are really crunched for time, you can make it the day of, but save some for the next day and see for yourself how much better it is after the flavors have melded.
After the tatziki is made, I like to prep the veggies the day before too. This is definitely not a must, but helps reduce prep time. So I prep the veggies, season and cook the chicken, then add the veggies to the pan with the leftover chicken seasoning and juices. After that, warm up the naan and assemble. Easy as 1-2-3. Enjoy!
Greek Chicken Gyros
- 1 lb chicken strips
- 1 tbsp olive oil
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp zatar seasoning
- 2 tsp dried dill
- 1 package fresh dill
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 red onion
- tzatziki sauce (recipe linked above)
- naan bread
- Prep the tzatziki sauce the night before (recipe linked above)
- Preheat the oven to 250 degrees. Once preheated, wrap the naan bread in aluminum foil and place in the oven to warm
- Put the chicken strips in a bowl and season with the olive oil, 1/2 of the dried basil, 1/2 of the oregano, zatar seasoning, and dried dill. Set aside
- Slice both the bell peppers and the onion into long thin strips (pictured above) and set aside
- Heat a skillet on medium high and add a drizzle of oil. Once your pan is hot, add the seasoned chicken and cook for around 3-5 minutes on each side or until done all the way through
- Once all the chicken is done, remove and place on a clean plate.
- Immediately add the peppers and onion to the hot skillet the chicken was just cooked in. Season with the remaining basil and oregano and salt and pepper to taste. Cook until desired tenderness, I like mine more crisp, so I don't cook them for longer than around 4-5 minutes. During the last 1 minute of cooking, add in a dash of fresh dill.
- Remove the naan from the oven. Assemble the gyros by adding the tzatziki sauce, chicken, peppers and onion. Top with more fresh dill, tomatoes, and whatever else you desire- enjoy!