EFK Tested
EFK Greek Chicken Gyros
EFK Greek Chicken Gyros is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 20 min
- Cook
- 15 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika. Coat chicken and marinate 30 minutes to 4 hours. Grill or cook on the BlueStar griddle over medium-high heat until deeply browned and the thickest portion reaches 165°F. Rest 5 minutes, then slice across the grain. Warm pita breads and fill with chicken, tomato, red onion, tzatziki, optional lettuce, and parsley. Serve immediately while chicken and pita are warm.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar 24-inch griddle or outdoor grill; tongs; instant-read thermometer.
Food safety & storage
Cook chicken to 165°F. Refrigerate cooked chicken promptly and use within 3–4 days. Store chicken and fresh gyro components separately for best texture. Reheat chicken gently before assembling.
View this recipe on the original EFK website ↗