Gyros with Greek Chicken and Homemade Greek Pita Flatbread
This Greek chicken gyro recipe combines juicy pressure cooker chicken marinated in lemon, herbs, and yogurt, served on warm homemade pita bread with fresh toppings and creamy tzatziki sauce. It’s a perfect balance of bright, savory flavors and comforting textures that will transport you to a Greek street market right in your kitchen.
Ingredients
Ingredients
- 2 lbs boneless, skinless chicken breasts your star protein for juicy bites
- ¼ cup extra virgin olive oil plus extra for brushing the pita
- ¼ cup lemon juice brightens up every bite of the marinade
- 3 tablespoon plain Greek yogurt adds creaminess and tenderness to chicken
- 1 tablespoon red wine vinegar a little tang to balance the herbs
- ⅓ cup chopped red onion for that mild sharp flavor in the marinade
- 2 cloves garlic gotta have that garlic punch
- 1.5 teaspoon dried oregano classic Greek herb for earthy notes
- 1 teaspoon dried thyme
- 0.5 teaspoon coriander
- to taste salt
- to taste freshly ground black pepper
- 4 Greek pita flatbreads homemade or store-bought to serve your gyros in style
- ½ cup diced tomatoes for topping
- ½ cup diced cucumber for topping
- ¼ cup diced onions for topping
- ¼ cup fresh herbs
- ⅓ cup feta cheese crumbled, for topping
- ⅓ cup tzatziki sauce for topping
Instructions
Instructions
- Mix olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, minced garlic, oregano, thyme, and coriander in a big bowl. This marinade starts all the good flavors working together.
- Toss chicken breasts into the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Prepare the pressure cooker. Place chicken and some marinade inside, lock the lid with sealing ring in place, and set to cook.
- Cook on high pressure for 10 minutes. Watch for the float valve to pop up. When done, perform a quick release to keep chicken tender and juicy.
- Warm grill or pan. Brush pita flatbreads with olive oil and heat 1-2 minutes per side until soft and lightly toasted.
- Let chicken rest a few minutes after cooking, then slice thinly to keep juices locked in.
- Assemble gyros by layering sliced chicken on pita bread, then top with diced tomatoes, cucumber, onions, fresh herbs, feta cheese, and tzatziki sauce.
- Serve immediately and enjoy the delicious gyro.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days. Freeze cooked chicken up to 2 months. Keep tzatziki sauce separate to prevent sogginess. Use store-bought pita and pre-chopped ingredients for quicker prep.