Chicken gyros in pita pockets

Name: Chicken gyros in pita pockets
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 kg chicken fillets, strips; 2 tbsp. garlic, chopped; 1 tbsp. paprika; 1/2 tsp. pepper powder; 1/2 tbsp. coriander powder; 1 tsp. chilli flakes; 1/2 tsp. salt; 1/4 tsp. lemon zest; 1 tbsp. dried thyme; 1/2 tsp. chicken powder; 1/2 tbsp. chilli powder; 2 tbsp. lemon juice; 4 tbsp. olive oil, divided; 4 pita breads; 1 cup tomato salsa; 1 cup lettuce, chopped; 1/4 cup spicy yogurt dip

Sarvat Hanif @sarvathanif

Canada

Chicken gyros in pita pockets are a delicious Mediterranean street food, bursting with flavour and freshness.
Tender strips of chicken are marinated in a blend of olive oil, lemon juice, garlic, herbs, and warm spices, then grilled or pan-seared to perfection. The juicy, seasoned chicken is tucked into soft, warm pita bread, creating the perfect handheld meal.
Inside, the pita is layered with crisp lettuce, tomato salsa consisting of deseeded tomatoes, cucumber, onion, and olive, with a squeeze of lemon juice and seasoned with salt and pepper. A generous dollop of yogurt dip or creamy tzatziki sauce, brings tangy richness and ties all the flavours together.
Often served with a sprinkle of feta cheese or olives for extra zest, chicken gyros are satisfying yet light. Perfect for lunch, dinner, or casual gatherings, these pita pockets offer a taste of Greece in every bite, combining savory, tangy, and fresh elements for a mouthwatering, portable feast.
#August2026

Sarvat Hanif @sarvathanif

Saved

Ingredients

45minutes

4 servings

1/2 kgchicken fillets, strips
2 tbsp.garlic, chopped
1 tbsp.paprika
1/2 tsp.pepper powder
1/2 tbsp.coriander powder
1 tsp.chilli flakes
1/2 tsp.salt
1/4 tsp.lemon zest
1 tbsp.dried thyme
1/2 tsp.chicken powder
1/2 tbsp.chilli powder
2 tbsp.lemon juice
4 tbsp.olive oil, divided
4pita breads
1 cuptomato salsa
1 cuplettuce, chopped
1/4 cupspicy yogurt dip

Saved

Steps

45minutes

1

In bowl, add garlic, paprika powder, black pepper, coriander powder, chilli flakes, salt, lemon zest, dried thyme, chicken powder, chilli powder, lemon juice and 2 tablespoons olive oil. Mix well.
2

Add chicken strips, mix well and marinate for 30 minutes or overnight.
3

In frying pan, heat remaining olive oil.
4

Add marinated chicken and cook till tender and liquid is dry. Remove and set aside.
5

Heat a grill pan and toast the pitas. Remove and keep warm.
6

Take one pita and cut in half to get two pockets. Complete with all the pitas.
7

Fill the pocket with chicken, lettuce, and salsa and drizzle yogurt dip.
8

Serve hot.