These Grilled Chicken Gyros are thin, crispy, dusted with a blend of curry spices served with a curry mayonnaise. They are the BEST chicken gyros I’ve ever had!
Back when we were in graduate school in Omaha, Marc (who, at the time, was my very new cute boyfriend) and I loved to hit up a hole-in-the-wall restaurant called Amsterdam. Obviously he was trying to sweep me off my feet.
Not only was the place a hole in the wall but there was no place to sit inside. The main(but very important) reason we kept going back was the food. Oh it was so good! The other reason was that it was literally around the corner from Marc’s apartment. Convenience is key when you’re in grad school y’know.
Regardless, they had the BEST chicken gyro I’ve ever had and don’t even get my started on their curry fries. Okay, I’m already started on the curry fries so let me tell you about them. They were thin, crispy, greasy fries dusted with a blend of curry spices served with a curry mayonnaise. There aren’t many reasons I would go back to Omaha but this chicken gyro and curry fries are one of them.
Grilled Chicken Gyros
These Grilled Chicken Gyros are my attempt to recreate Amsterdam’s epic chicken gyro. The ingredients are quite simple, really, but there are a few different (and very crucial) components.
First, the bread that you use for the wrap is crucial. I’ve had some bad pita in my day and unless I’m making my own pita, I actually prefer to use naan bread when making my gyros. Naan is a perfect size to act as a gyro wrap and is super chewy and fluffy. Next, the tzatziki. I make mine with just plain Greek yogurt, shredded cucumber, lemon juice, fresh dill, and garlic. So simple yet so delicious!
The tomato cucumber “salsa” gives the gyro a fresh taste and I love the pop of flavor that comes from the parsley. Lastly, the chicken. I like to marinate chunks of chicken overnight in a mixture of Greek yogurt, oregano, lemon zest, garlic, and red wine vinegar. This makes sure the chicken stays incredibly tender when you are cooking it.
And that’s it! A few components and one outstanding dish of Grilled Chicken Gyros. They’re so good that I wouldn’t have to even consider going back to Omaha if it weren’t for those curry fries.
For the chicken:
- 1 1/2 lbs boneless skinless chicken breasts cut into
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt
- 1 tablespoon red wine vinegar
- Zest from 1 lemon
- 1 teaspoon dried oregano
- 1 clove garlic minced
For the Tzatziki:
- 1 cup plain Greek yogurt
- 1 small cucumber skin peeled and shredded
- 1 tablespoon fresh dill
- 1 tablespoon lemon juice
- 2 cloves garlic minced
For the tomato cucumber salsa:
- 1 large tomato
- 1 small cucumber peeled and diced
- ½ red onion diced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley chopped
- 4 pita pockets or naan breads
- In a large bowl, combine chicken pieces with olive oil, yogurt, red wine vinegar, lemon zest, oregano, and garlic. Season with salt and pepper. Let marinate for 1-2 hours, or up to overnight.
- Make the tzatziki. Strain the shredded cucumber by placing it in a paper towel and squeezing the excess liquid. Combine all tzatziki ingredients in a bowl and stir to combine. Season with salt and pepper.
- Make the tomato cucumber salsa by combining diced tomato, diced cucumber, red onion, olive oil, red wine vinegar, and parsley. Season with salt and pepper.
- When you are ready to cook, preheat the grill to medium-high heat.
- Place the chicken cubes on a skewer or in a grill pan.
- Cook over medium-high heat for 3-4 minutes on each side, rotating so each side is cooked, until cooked through. Place the pita or naan on the grill for the last 1-2 minutes to warm it up and give it some grill marks.
- Assemble your pitas by placing chicken cubes, tomato cucumber salsa, and tzatziki in each pita/naan. Enjoy!
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