Inspired by the flavors and fresh ingredients of the Mediterranean, these chicken gyros are a win for anyone looking to grill outside the box this summer. Made with boneless, skinless chicken breasts from ALDI, the juicy, flavor-packed dish is super-simple to prep ahead and throw on a hot grill when guests arrive. For even more fun, set up a station where your friends can build their own gyros, stocked with plenty of toppings and sauce options.
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IngredientsSee All Nutritional Information
PrintFor the Marinade2 cups
Greek yogurt
6
cloves garlic, grated
Zest and juice of 1 lemon
5 Tbsp.
olive oil
2 Tbsp.
fresh rosemary, minced
2 Tbsp.
dried oregano
1 1/2 Tbsp.
ground cumin
2 Tbsp.
onion powder
1 Tbsp.
paprika
1 Tbsp.
turmeric
1 tsp.
crushed red-pepper flakes
3 Tbsp.
sea salt, plus more to taste
2 Tbsp.
freshly ground black pepper, plus more to taste
4
boneless, skinless chicken breasts
Avocado or grapeseed oil, for greasing the grill grates
For the Cucumber Salad1
cucumber, diced
2 cups
grape tomatoes, halved
1 cup
Kalamata olives, halved
1 Tbsp.
dried oregano
3 Tbsp.
red wine vinegar
2 Tbsp.
olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
For Serving2
pitas, halved
Shredded lettuce (optional)
Tzatziki dip or Greek yogurt (optional)
1
red onion, sliced (optional)
Feta (optional)
Step 1In a large bowl, combine all marinade ingredients except chicken and whisk until fully incorporated. Pat chicken breasts dry and add to the bowl of marinade, mixing to evenly coat each piece. Cover and refrigerate to marinate for at least 30 minutes or overnight.Step 2Preheat a grill to 450º F and grease the grates with a paper towel soaked with a neutral oil, like avocado or grapeseed. (Or place a grill pan over medium-high heat and drizzle with a light layer of neutral oil.)Step 3Meanwhile, make the cucumber salad: Combine all salad ingredients in a medium bowl and toss to mix. Season with salt and pepper.Step 4Once the grill is hot and ready, remove chicken from the refrigerator and shake off excess marinade. Transfer to greased grates and cook, undisturbed, for 7 to 8 minutes on each side, or until internal temperature reads 165º F. (If using grill pan, cook chicken breasts in batches; do not overcrowd the pan.) Transfer fully cooked chicken to a platter and cover with foil until ready to slice.Step 5Slice the chicken and serve inside warmed pitas. Dress with optional fixings and top with cucumber salad.
Isa Zapata
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