Description
Discover the perfect blend of vibrant Mediterranean flavors in our Greek Chicken Gyro Bowls with Lemon Tahini Sauce.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- ½ tsp black pepper
- ½ cup tahini
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 3–5 tbsp cold water (to thin)
- ½ tsp salt
- 3 cups cooked basmati rice (or substitute with pita-style rice)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup thinly sliced red onion
- ½ cup sliced Kalamata olives
- ½ cup crumbled feta cheese
- Chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Start by preparing the marinade for your chicken. In a spacious bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, and all the spices: oregano, paprika, cumin, coriander, salt, and pepper. Whisk everything together until well combined. This marinade is key for infusing flavor into the chicken. Once mixed, add the chicken thighs or breasts, ensuring they are coated evenly with the marinade. For optimal flavor, let the chicken marinate in the refrigerator for at least 30 minutes up to 12 hours. This will enhance the flavor and tenderness of the meat.
- Once the chicken has marinated, heat a grill pan or skillet over medium-high heat. If you prefer, you can also use an outdoor grill for an added smoky flavor. Cook the chicken for about 5–7 minutes on each side, or until it achieves a beautiful golden-brown crust and is fully cooked through (the internal temperature should reach 165°F). Once done, remove from heat and let the chicken rest for 5 minutes. This resting period is important as it allows the juices to redistribute within the chicken, keeping it juicy and flavorful. After resting, slice the chicken into strips.
- While the chicken is cooking, it’s the perfect time to whip up your creamy lemon tahini sauce. In a mixing bowl, whisk together the tahini, fresh lemon juice, grated garlic, and salt until smooth. Then, gradually add in cold water one tablespoon at a time, whisking continuously, until you achieve your desired consistency — it should be smooth and pourable. This sauce is the perfect complement to the gyros, offering a rich creaminess balanced by a tangy lemon flavor.
- With all components ready, it’s time to assemble your Greek Chicken Gyro Bowls! Start with a base of cooked basmati rice (or your pita-style rice) in each bowl. Next, layer the sliced chicken on top, followed by fresh toppings such as cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Drizzle generously with the lemon tahini sauce and finish with a sprinkle of chopped fresh parsley and a side of lemon wedges. These bowls are not only a feast for the stomach but also a delight for the eyes!
Notes
Ensure your grill pan is well-preheated to avoid sticking and ensure an even cook. If you’re making the tahini sauce ahead of time, store it in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 calories per serving
- Sodium: 800mg per serving
- Protein: 40g per serving