30-Minute Chicken Gyros Skillet
Skillet chicken gyros with garlicky yogurt sauce and fast chopped salad, no rotisserie spit required.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (319 reviews)
INSPIRED BY
gyro shop platters
Inspired by gyro platters from late-night diners, but simplified for a weeknight skillet.
Story
There is a tiny gyro spot I always seem to find when I am tired and hungry and driving too far. This is my home version, same vibe, less waiting. The chicken gets that oregano-garlic punch, then the cold yogurt sauce cools it down. Wrap it up, take a bite, and pretend you are on a road trip even if you are just doing laundry.
By Theo
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, sliced
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 4 pita breads
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup thin-sliced red onion
Instructions
- Stir yogurt, lemon juice, and garlic with a pinch of salt. Park it in the fridge.
- Toss sliced chicken with olive oil, oregano, garlic powder, paprika, cumin, and salt.
- Heat a large skillet over medium-high. Cook chicken in an even layer until browned and cooked through, about 8 to 10 minutes.
- While chicken cooks, chop cucumber, tomato, and onion for a quick salad.
- Warm pitas. Fill with chicken, top with chopped salad, and spoon on the yogurt sauce.
- Serve hot with extra lemon wedges if you have them.
Chef Tips
- Chicken breast works too, just do not overcook, pull it as soon as it hits 165F.
- Add a handful of shredded lettuce if you want more crunch.
- No pitas, serve it over rice or in a bowl with naan.
- For extra flavor, finish the chicken with a squeeze of lemon off the heat.
Cook's Notes
- Slice chicken evenly so it cooks fast and stays juicy.
- Cook in a hot pan, you want browning, not steaming.
- Sauce can be made up to 3 days ahead.