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A Chicken Gyro Bowl with sliced grilled chicken, cucumber, tomatoes, red onion, feta, and rice in a white bowl with tzatziki on the side.
Reda

Chicken Gyro Bowls

All the garlicky, herby goodness of a Greek gyro packed into a fresh, customizable bowl with tender marinated chicken and cool tzatziki.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs or chicken breast, sliced into strips
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1.5 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Tzatziki
  • 1 cup Greek yogurt full-fat, plain
  • 0.5 cup cucumber finely diced, seeded
  • 1 clove garlic minced or grated
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh dill chopped
  • 0.5 tsp kosher salt
For the Bowls
  • 3 cups cooked rice warm, white or brown
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion thinly sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large Skillet or Grill Pan
  • Microplane or fine grater
  • Mixing Bowls

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together olive oil, minced garlic, oregano, cumin, lemon juice, salt, and pepper. Add chicken strips and toss to coat evenly. Let marinate at room temperature for 15 minutes while you prep everything else, or refrigerate up to 4 hours.
Make the Tzatziki
  1. In a medium bowl, stir together Greek yogurt, diced cucumber, minced garlic, lemon juice, chopped dill, and salt. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld.
Cook and Assemble
  1. Heat a large skillet over medium-high heat until very hot. Add chicken in a single layer (work in batches if needed) and cook undisturbed for 4-5 minutes until deeply golden and charred in spots. Flip and cook 3-4 minutes more until cooked through with no pink remaining. Transfer to a plate and let rest 2 minutes.
  2. If using leftover rice, reheat in the microwave with a damp paper towel over the bowl, or quickly warm in the same skillet after removing chicken.
  3. Divide warm rice among 4 bowls. Top with sliced chicken, cherry tomatoes, red onion, and crumbled feta. Spoon generous dollops of tzatziki over each bowl and finish with fresh parsley.
  4. Serve with warm pita on the side if desired, and let everyone add extra tzatziki, hot sauce, or lemon wedges to taste.

Notes

Chicken thighs stay juicier than breast, but either works well. For extra flavor, grate the cucumber for the tzatziki and squeeze out excess moisture through a clean kitchen towel. The tzatziki actually improves after a few hours in the fridge, so make it ahead if you can.