Cuisine: Greek / Mediterranean Fusion
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4
🍗 Ingredients
For the Chicken Gyro Marinade:
-
1 ½ pounds boneless, skinless chicken thighs (or breasts)
-
3 tablespoons olive oil
-
3 tablespoons Greek yogurt
-
3 cloves garlic, minced
-
1 tablespoon lemon juice
-
1 teaspoon lemon zest
-
1 teaspoon dried oregano
-
½ teaspoon ground cumin
-
½ teaspoon paprika
-
½ teaspoon black pepper
-
Salt to taste
For the Lemon Rice:
-
1 cup long-grain basmati rice
-
2 tablespoons olive oil or butter
-
2 cups chicken broth or water
-
Juice of ½ lemon
-
1 teaspoon lemon zest
-
¼ teaspoon turmeric (optional, for color)
-
Salt to taste
For the Tzatziki Sauce:
-
1 cup Greek yogurt (whole milk preferred)
-
1 small cucumber, grated and drained
-
1 tablespoon lemon juice
-
1 tablespoon olive oil
-
1 clove garlic, finely minced
-
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
-
Salt and pepper to taste
For Assembly:
-
1 cup chopped tomatoes
-
1 cup diced cucumber
-
½ cup thinly sliced red onion
-
½ cup Kalamata olives, pitted and halved
-
½ cup crumbled feta cheese
-
Fresh parsley or mint, for garnish
-
Warm pita or flatbread (optional)
🔥 Instructions
-
Marinate the Chicken
In a large bowl, whisk together olive oil, yogurt, garlic, lemon juice, lemon zest, oregano, cumin, paprika, salt, and pepper.
Add chicken and coat thoroughly. Cover and marinate for at least 30 minutes, ideally 2–4 hours in the refrigerator. -
Cook the Lemon Rice
In a medium saucepan, heat olive oil over medium heat.
Add rice and toast for 1–2 minutes, stirring until slightly golden.
Add broth, lemon juice, zest, turmeric, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is fluffy.
Fluff with a fork before serving. -
Grill or Pan-Sear the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side until golden and cooked through (internal temperature 165°F / 74°C).
Let rest for a few minutes, then slice thinly. -
Prepare the Tzatziki Sauce
In a small bowl, combine yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper.
Mix well and chill until serving. -
Assemble the Gyro Bowls
Start with a generous scoop of lemon rice as the base.
Add sliced chicken, cucumbers, tomatoes, red onion, and olives.
Drizzle with tzatziki sauce and sprinkle with feta cheese.
Garnish with parsley or mint.
-
Serve
Serve the bowls warm, with pita bread or flatbread wedges on the side for scooping.
🍋 Serving Suggestions
-
Add roasted chickpeas for crunch and extra protein.
-
Pair with Greek salad or roasted potatoes.
-
Make it a wrap! Fill pita with rice, chicken, and toppings for a handheld gyro.
💡 Tips & Variations
-
Use chicken thighs for juicier results, but chicken breasts work well if you prefer lean meat.
-
For a vegetarian version, replace chicken with grilled halloumi or falafel.
-
To meal prep, store each component separately in airtight containers for up to 4 days.
-
Add a pinch of cinnamon or allspice to the marinade for Middle Eastern warmth.
🌍 Mediterranean Story
The Chicken Gyro Bowl is a modern adaptation of the beloved Greek street food — the gyro wrap — known for its bold, zesty flavors and creamy sauces. In the U.S., this dish has evolved into a colorful, nutrient-packed bowl that combines everything people love about Mediterranean cuisine: grilled meats, fresh vegetables, tangy yogurt sauces, and fragrant rice.
The balance of textures and flavors — the smoky chicken, cool tzatziki, citrusy rice, and briny olives — creates an experience that’s both comforting and refreshing. It’s a dish that’s as nourishing as it is satisfying, reminding you of sunny afternoons in Santorini or a seaside taverna in Crete.
Americans have embraced the Mediterranean Chicken Gyro Bowl for its wholesome simplicity and vibrant taste. It’s perfect for healthy lunches, hearty dinners, or meal-prep lovers seeking fresh, energizing food that doesn’t compromise on flavor.
