Chicken Gyro Bowls
A flavorful homage to classic Mediterranean street food, featuring marinated chicken, fresh vegetables, tzatziki, and warm pita bread.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs, cut into strips
- 2 Tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt & pepper to taste
For the Toppings
- 1 cup cherry tomatoes, halved
- 1 cucumber diced
- 1 small red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 4 pieces pita breads, warmed
- Optional: fresh parsley, chopped, for garnish
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 cucumber shredded and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- Salt to taste
Instructions
Marinate the Chicken
- In a mixing bowl, combine olive oil, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. Toss the chicken strips in this mixture until well coated. Let the chicken marinate for 15 minutes.
Prepare the Tzatziki Sauce
- In a clean bowl, mix Greek yogurt, shredded cucumber, minced garlic, lemon juice, and salt together. Adjust seasoning to preference and refrigerate until serving.
Cook the Chicken
- Heat a grill pan or skillet over medium heat. Once hot, add the marinated chicken strips in a single layer. Cook for about 5-7 minutes, turning occasionally, until cooked through and charred.
Assemble the Bowls
- In a separate bowl, mix together halved cherry tomatoes, diced cucumber, and red onion. Add a light sprinkle of salt for seasoning.
- Place warm pita bread at the bottom of each bowl. Layer on the cooked chicken, then add the fresh vegetable mixture and a dollop of tzatziki sauce. Finish with crumbled feta cheese and chopped parsley if desired.
Serve
- Enjoy your Chicken Gyro Bowls while still warm.
Notes
For added flavor, marinate the chicken longer if possible. Customize your bowl with other toppings, such as olives or roasted red peppers. This dish holds well in the refrigerator for meal prep.