Greek · Lunch
Greek Chicken Gyros
Marinated chicken thighs roasted until caramelised and carved into strips, served in warm pita with tzatziki and fresh vegetables.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
4gSugar
2gFiber
680mgSodium
130mgChol
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Instructions
1
Prep
Mince 4 garlic cloves. Combine 1/4 cup olive oil, 1/4 cup lemon juice, garlic, 2 tsp oregano, 2 tsp paprika, 1 tsp cumin, 1.5 tsp salt, and 0.5 tsp pepper in a bowl. Add 4 boneless chicken thighs, turn to coat evenly. Marinate 10 minutes. Slice 1 medium tomato and 0.5 red onion. Chop 10g parsley.
2
Roast
Preheat oven to 220°C (425°F). Place marinated chicken skin-side up on a medium baking tray. Roast 20–22 minutes until skin is deeply caramelised and juices run clear when pierced. While chicken cooks, warm 2 large pitas in the oven for the final 2 minutes.
3
Rest and plate
Rest chicken 3 minutes. Slice thinly against the grain. Spread 3 tbsp tzatziki over each warm pita. Divide chicken slices between the two pitas and finish with tomato, red onion, and parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 boneless chicken thighs
- 4 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 8 garlic cloves
- 2 tsp dried oregano
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 large pita bread
- 6 tbsp tzatziki
- 1 medium tomato
- 0.5 small red onion
- 10g (small handful) flat-leaf parsley