Description
Juicy oregano-seasoned chicken breast chunks seared until deeply golden, served in warm toasted pita with homemade garlic dill tzatziki, fresh tomato wedges, cucumber half-moons, and thin red onion strips. A complete, fresh, and deeply satisfying Mediterranean meal ready in under 30 minutes.
Ingredients
For the Seared Chicken:
- 1.5 lbs (680g) chicken breast, cut into chunks
- 2 tablespoons (30ml) extra virgin olive oil
- 1 tablespoon dried oregano, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Homemade Tzatziki:
- 1 cup (245g) full-fat Greek yogurt
- ½ cup (120g) cucumber, minced and squeezed dry
- 1 tablespoon (4g) fresh dill, chopped
- 2 cloves garlic, minced
For the Wrap:
- 4 large pita breads, thick pocketless style
- 2 large red tomatoes, sliced into wedges
- 1 large English cucumber, sliced into half-moons
- ½ large red onion, sliced into thin strips
- 2 tablespoons (8g) fresh parsley, chopped
Instructions
- Make the tzatziki first. Grate or finely mince the cucumber and wrap in a clean kitchen towel, squeezing out as much moisture as possible. Combine with the Greek yogurt, chopped dill, and minced garlic in a bowl. Stir well, season with salt, and refrigerate until ready to serve.
- Toss the chicken chunks with olive oil, oregano, kosher salt, and black pepper until evenly coated.
- Heat a large skillet or grill pan over medium-high heat until very hot. Add the chicken in a single layer and sear for 4–5 minutes without moving until deeply golden. Flip and cook for another 3–4 minutes until cooked through to 165°F (74°C). Remove from heat.
- Toast the pita breads directly over a gas flame, in a dry skillet, or under the broiler for 1–2 minutes until warm, slightly charred at the edges, and pliable.
- Build the gyros — spread a generous layer of tzatziki across each warm pita. Add a portion of seared chicken, tomato wedges, cucumber half-moons, and red onion strips.
- Scatter fresh parsley over the top, fold the pita around the filling, and serve immediately.
Notes
- Squeezing the cucumber completely dry before adding it to the tzatziki is essential — excess moisture will make the sauce watery and thin within minutes of making it.
- Make the tzatziki at least 30 minutes before serving if possible — the flavors develop and deepen significantly with a little resting time.
- Do not skip toasting the pita — warm, slightly charred pita is one of the most important flavor and texture elements of a great gyro.
- Prep Time: 15 minutes
- Cook Time: 12 minutes