Chicken Souvlaki Gyro Recipe

Olive oil: A staple in Mediterranean cooking, used for marinating the chicken.

Lemon juice: Adds a tangy flavor to the marinade.

Garlic: Provides a robust, aromatic flavor to the dish.

Oregano: A key herb in Greek cuisine, adding earthy notes.

Salt: Enhances the flavors of the marinade.

Black pepper: Adds a bit of heat and depth to the marinade.

Chicken breast: The main protein, cut into cubes for easy grilling.

Pita bread: Soft, round flatbread used to wrap the gyro.

Tzatziki sauce: A creamy, tangy sauce made from Greek yogurt, cucumber, garlic, lemon juice, and dill.

Lettuce: Adds a fresh, crunchy texture to the gyro.

Tomatoes: Provides a juicy, sweet contrast to the savory chicken.

Red onions: Adds a sharp, slightly sweet flavor and crunch.

When marinating the chicken, ensure that each piece is evenly coated with the olive oil, lemon juice, and spices. This not only enhances the flavor but also helps in tenderizing the meat. For best results, let the chicken marinate for at least 30 minutes, but if you have more time, marinating for a few hours or overnight can make a significant difference. Additionally, when grilling, avoid overcrowding the skewers to ensure even cooking and a nice char on each piece.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it may slightly alter the taste profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it lacks the same intensity and freshness.

• oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used in equal amounts as oregano.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a suitable alternative.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and can be used in the same way as chicken breast.

• pita bread - Substitute with naan bread: Naan bread has a similar texture and can be used to wrap the gyro ingredients.

• tzatziki sauce - Substitute with hummus: Hummus provides a creamy texture and complementary flavors, though it lacks the tanginess of tzatziki.

• shredded lettuce - Substitute with baby spinach: Baby spinach offers a similar crunch and nutritional profile, though it has a slightly different flavor.

• diced tomatoes - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor, providing a different but delicious twist.

• sliced red onions - Substitute with shallots: Shallots have a milder flavor and can be used in place of red onions for a subtler taste.

• To keep your chicken souvlaki fresh, store the cooked chicken in an airtight container in the refrigerator for up to 3 days. Make sure to let the chicken cool completely before sealing the container to avoid condensation.

• For longer storage, freeze the marinated chicken cubes before grilling. Place the marinated chicken in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the chicken pieces from sticking together. Label with the date and use within 2 months for the best flavor.

• If you have leftover grilled chicken, let it cool completely before transferring it to a freezer-safe container or bag. Lay the pieces flat to avoid clumping. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

• To reheat the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. Alternatively, you can reheat the chicken in a skillet over medium heat until hot.

• Store tzatziki sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using, as it may separate over time.

• Keep pita bread in its original packaging or a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze the pita bread in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

• Fresh vegetables like lettuce, tomatoes, and red onions should be stored in the refrigerator. Keep lettuce in a produce drawer or a perforated plastic bag to maintain crispness. Store tomatoes at room temperature if they are not fully ripe, and move them to the refrigerator once ripe to extend their shelf life. Red onions can be stored in a cool, dry place away from direct sunlight.

• Preheat your oven to 350°F (175°C). Wrap the chicken souvlaki in aluminum foil to keep it moist and reheat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the chicken pieces on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking and stirring halfway through.
• To reheat the pita bread, wrap it in a damp paper towel and microwave for 20-30 seconds, or warm it in a dry skillet over medium heat for about 1 minute on each side.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the chicken pieces and cook for 3-5 minutes, stirring occasionally, until heated through.
• Reheat the tzatziki sauce by letting it sit at room temperature for about 15 minutes. Avoid microwaving as it can alter the texture.
• For the vegetables like shredded lettuce, diced tomatoes, and sliced red onions, it's best to use fresh ones if possible. If you must reheat, do so briefly in a skillet over low heat to avoid wilting.

• Mixing bowl: A large bowl used to combine the marinade ingredients and chicken cubes.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring spoons: Used to measure out the olive oil, lemon juice, oregano, salt, and black pepper accurately.

• Skewers: Used to thread the marinated chicken cubes for grilling.

• Grill: A cooking appliance used to cook the chicken skewers and warm the pita bread.

• Tongs: Used to turn the chicken skewers on the grill and handle the pita bread.

• Cutting board: A surface used for cutting the chicken breast into cubes and slicing the red onions.

• Chef's knife: A sharp knife used for cutting the chicken breast, dicing tomatoes, and slicing red onions.

• Serving platter: A large plate or tray used to assemble and serve the gyros.

• Spatula: Used to spread the tzatziki sauce on the pita bread.

Marinate in advance: Prepare the marinade and chicken the night before to save time on cooking day.

Pre-chop vegetables: Dice tomatoes, slice red onions, and shred lettuce ahead of time.

Use store-bought tzatziki: Opt for pre-made tzatziki sauce to cut down on preparation time.

Batch grill: Grill extra chicken skewers and store them for quick assembly later.

Warm pita in oven: Heat multiple pita breads at once in the oven instead of individually on the grill.