Can I marinate the chicken gyros ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead of time, and just store it in the fridge until you're ready to cook. Try not to let it go longer than 24 hours as the acid in the marinade will start to impact the texture of the chicken and it won't be as nice to eat.

Can I meal-prep the chicken gyros?

You can! Once cooked, the chicken will be fine for about 4 days, stored in the fridge. The fries will keep well too, but they'll never be QUITE as good as they were when they were fresh. You can reheat them in the microwave (though they'll lose their crispiness this way), or pop them into the oven or air fryer for 10 minutes at 400F/180C. The tzatziki will keep for 1 week in the fridge and the salad will be fine for 4 days.

What kind of flatbreads do you use for chicken gyros?

I like to use these super soft, 2-ingredient dough flatbreads , but you can use any large store-bought flatbreads or tortilla wraps.

Juicy Greek Chicken Gyros

Name: Juicy Greek Chicken Gyros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: greek
Ingredients: 2 tablespoons plain or Greek yogurt; 2 tablespoons dried oregano; 1 lemon, juiced; 1 tablespoon white wine vinegar; 1 tablespoon olive oil; 4 garlic cloves, crushed; 1 teaspoon salt; Black pepper; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 lb (500g) boneless, skinless chicken thighs, diced; 1 lb (500g) potatoes (Yukon gold, russet, Agria, or Maris piper are great); 2 tablespoons olive oil; 1/2 large cucumber; 1 teaspoon salt; 1 cup thick Greek or Greek-style yogurt; 2 tablespoons lemon juice; 2 garlic cloves, crushed; Black pepper; 7oz/200g cherry tomatoes; 1/2 large cucumber; 1 teaspoon salt; 1 teaspoon sumac; Black pepper; A handful of flat-leaf parsley; 4 large flatbreads

Description

Transport yourself to Greece with these super juicy chicken gyros flatbreads. Charred Greek-style chicken, piled onto soft fluffy two-ingredient dough flatbreads with creamy tzatziki sauce, sweet tomatoes, cucumber AND crispy oven fries? It’s so hard to go wrong with this twist on a classic.

For a shortcut version, use a good store-bought tzatziki and frozen fries.

Ingredients

Units Scale

For the chicken -

2 tablespoons plain or Greek yogurt
2 tablespoons dried oregano
1 lemon, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 garlic cloves, crushed
1 teaspoon salt
Black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 lb (500g) boneless, skinless chicken thighs, diced

For the fries -

1 lb (500g) potatoes (Yukon gold, russet, Agria, or Maris piper are great)
2 tablespoons olive oil

For the tzatziki (or use a good-quality store-bought tzatziki) -

1/2 large cucumber
1 teaspoon salt
1 cup thick Greek or Greek-style yogurt
2 tablespoons lemon juice
2 garlic cloves, crushed
Black pepper

For the toppings -

7oz/200g cherry tomatoes
1/2 large cucumber
1 teaspoon salt
1 teaspoon sumac
Black pepper
A handful of flat-leaf parsley
4 large flatbreads

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Instructions

Preheat your oil. Heat your oven to 475°F (250°C). Drizzle 2 tablespoons of olive oil into a lined lipped oven tray or roasting dish. Pop into the oven to heat while you prep the fries and chicken. PRO TIP: Pre-heating the oil helps you get super crispy fries, so I recommend this step if you have time.
Marinate the chicken. Add 2 tablespoons of yogurt, 2 tablespoons of dried oregano, the juice of 1 small lemon, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, crushed garlic, 1 teaspoon of salt, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin and a good grind of black pepper to a mixing bowl. Mix to combine well, then add the diced chicken thighs and toss them through the marinade. Set aside for now.
Chop your fries. Slice your potatoes into chunky fries, then place them into a large pot, along with about 1 tablespoon of salt. Fill the pot with cold water (enough so that it covers the fries).
Par-boil the fries. Set the pot over high heat and bring the water to a boil. Reduce the heat slightly then simmer the fries for about 5 minutes, until you can easily pierce them with a knife. Drain the fries in a colander, then place them back into the now-empty pot. Give the pot a shake to fluff up the edges of the fries (this helps to create lovely crispy edges in the oven).
Cook the fries. By this time, your oil should be nice and hot in the oven. CAREFULLY transfer the par-boiled fries to the tray or dish with the hot oil (it should sizzle as you add the fries). Scatter with 1 teaspoon of salt and toss through the oil, then pop into the oven for 25 – 30 minutes, until golden and crispy.
Cook the chicken. When the fries have been in the oven for about 10 minutes, transfer the marinated chicken to a separate lined oven tray. Try to keep the chicken on one layer so that it cooks evenly. Pop into the oven and cook for 20 minutes, until lovely and charred.
Make your tzatziki (optional). If you’re making your own tzatziki, use the coarse side of a box grater to grate your cucumber. Use your hands to squeeze as much liquid out of it as you can, then add to a small bowl. Add 1 cup of Greek yogurt, 1/2 teaspoon of salt, 2 tablespoons of lemon juice, crushed garlic and a good grind of black pepper. Mix to combine into a thick sauce, then taste and add a little more salt if needed.
Prep the salad. As the chicken and fries cook, chop your cherry tomatoes into quarters, and dice your cucumber. Add to a bowl, then scatter with 1 teaspoon of salt, 1 teaspoon of sumac and a good grind of black pepper. Set aside.
Assemble. Once the chicken and fries are lovely and golden, remove them from the oven. Spread a layer of tzatziki onto the base of each flatbread, then top with a couple of spoonfuls of the salad. Arrange the chicken on top, then add a few fries to each. Spoon over some of the lovely chicken cooking juices for extra flavor, then scatter with the flat-leaf parsley. Serve the extra fries and tzatziki on the side.

Notes

INGREDIENT NOTES: I prefer using chicken thighs as they’re a juicier cut than breasts, so won’t dry out in the oven. But you can use breasts if you prefer.

PREP AHEAD: The chicken can be marinated up to 24 hours ahead of time, then just cooked when you’re ready. The tzatziki will keep well for 4 -5 days in the fridge.

STORAGE INSTRUCTIONS: You can enjoy any leftovers hot or cold. The cooked chicken will keep for 4 days in the fridge, as will the tzatziki. The fries will never be as delicious as when they’re freshly cooked, but you can absolutely reheat them if needed. Pop them in the microwave (though this way they’ll lose any crispiness), or pop them into the oven or air fryer at 400F/180C for 10 minutes.

Prep Time: 15
Cook Time: 30
Category: fakeaways
Method: oven
Cuisine: greek

Nutrition

Serving Size: 1 flatbread
Calories: 694
Sugar: 10.1g
Sodium: 1771.4mg
Fat: 25.4g
Saturated Fat: 6.2g
Unsaturated Fat: 17.6g
Trans Fat: 0g
Carbohydrates: 74.1g
Fiber: 6.8g
Protein: 43.8g
Cholesterol: 127.9mg