Greek Chicken Gyros

I've included a recipe for Tzatziki Sauce: a delicious sauce with cucumber, dill, lemon, garlic.  The perfect addition. Barb L.

 Yield: Approximately 6 servings (1 gyro = ½ pita bread)


2 lbs boneless, skinless chicken thighs (about 6-8)

¼ cup Flying Olive Garlic, Lemon, Gremolata or a Combination of Choice Extra Virgin Olive Oil (We like ½ Garlic and ½ Lemon EVOO’s)

1/4 cup lemon juice

3 Tbsp plain Greek yogurt

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

1/3 cup chopped red onion

2 cloves garlic, minced

1 ½ tsp dried oregano

1 tsp thyme

½ tsp coriander

Salt and freshly ground black pepper, to taste

For serving: 6-8 Greek pita flatbread, tzatziki sauce, diced Roma tomatoes, peeled and diced cucumber, chopped lettuce, diced red onions, feta cheese, Kalamata olives


In a mixing bowl, whisk together the Flying Olive Extra Virgin Olive Oil of Choice, lemon juice, yogurt, Neapolitan Herb Balsamic Vinegar, onion, garlic, oregano, thyme, and coriander. Season with salt and pepper to taste. Place chicken in a large zip-lock bag and pour the marinade over the chicken. Seal the bag, flipping it over several times to be sure all the chicken is coated. Press out as much excess air as possible. Place in the refrigerator to marinate for at least 2-4 hours. About 30 minutes before grilling, remove the bag from the refrigerator to bring to room temperature.

Brush the grill grates with the Flying Olive Extra Virgin Olive Oil of Choice and preheat the grill over medium- high heat. Once the grill is hot, add the chicken and grill until it is cooked through, rotating halfway through (Internal temp should read 165 degrees on an instant read thermometer.)

Remove from the grill and let sit for about 10 minutes, loosely covered with foil. Cut into cubes or strips, your choice.

To assemble your gyro: add the chicken and other condiments of choice to the pita. Serve with tzatziki sauce, if desired.

Submitted by Barb L.