---
title: Chicken Gyros
description: >-
  Tender marinated chicken thighs stuffed into warm pittas with tzatziki,
  tomato, and red onion.
servings: '4'
prepTime: PT20M
cookTime: PT15M
tags:
  - chicken
  - street-food
  - pitta
  - greek
---
## Ingredients

- 700g boneless, skinless chicken thighs
- 4 pitta breads
- 2 ripe tomatoes, sliced
- 1 red onion, thinly sliced
- Fresh parsley, roughly chopped

## Instructions

1. Whisk all marinade ingredients together in a large bowl.
2. Add the chicken thighs and coat thoroughly. Cover and marinate in the fridge for at least 2 hours, or overnight.
3. When ready to cook, bring the chicken to room temperature for 20 minutes.
4. Heat a large griddle or frying pan over high heat with a splash of oil.
5. Cook the chicken thighs for 6–7 minutes per side until charred and cooked through. Rest for 5 minutes.
6. Slice or chop the chicken into strips.
7. Warm the pittas in a dry pan or directly over a gas flame for 30 seconds each side.
8. Fill the pittas with chicken, tomato, red onion, and parsley. Serve with tzatziki.

## Notes

Overnight marinating gives noticeably better flavour. Chicken thighs are essential — breasts will dry out. A griddle pan gives the best char but a regular frying pan works fine.

Committed to this collection by the hand of Hunter.