Can I make this vegetarian?

Yes, the recipe notes it's vegetarian adaptable. Substitute chicken with thick slices of halloumi cheese, portobello mushrooms, or extra-firm tofu, marinating them the same way.

How long should I marinate the chicken?

The recipe doesn't specify, but yogurt-based marinades typically work best for 2–8 hours. Even 30 minutes will add flavor, but longer marination yields more tender, seasoned meat.

What's the difference between white pepper and black pepper here?

White pepper has a slightly milder, earthier heat and won't show dark specks in the light marinade. Black pepper adds a sharper bite. Either works; use half white pepper if you have it for a cleaner appearance.

Can I use fresh oregano instead of dried?

Yes, but triple the amount—use about 3 tablespoons fresh oregano, as it's milder and loses potency when cooked.

How do I know when the chicken is cooked through?

Cook until internal temperature reaches 165°F (74°C), or until no pink remains and juices run clear.

Greek Gyro with Yogurt Marinade

Name: Greek Gyro with Yogurt Marinade
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1/3 cup Greek yogurt; 2 tablespoons olive oil; 1 tablespoon lemon juice, more to taste; 6 garlic cloves, finely minced; 1 tablespoon dried oregano; 1 teaspoon cumin; 2 teaspoons paprika; 1 ½ teaspoons salt; 1 teaspoon pepper (use half white pepper if you have it); ½ teaspoon red pepper flakes or use Aleppo; 2 lbs chicken thighs ( boneless, skinless) see notes for vegetarian; 4-6 pita breads (or serve over rice); 1/4 cup thinly sliced red onion- or make these pickled red onions; 1 cup English cucumber, grated or halved and thinly sliced ( if using waxy cucumbers, peel first); 1 cup Greek yogurt (full-fat); ¼ cup fresh herbs- mint, parsley or dill.; 1 garlic clove; salt and pepper to taste; 2 cups cherry tomatoes, sliced in half ( or sub diced tomate); 2 cups diced cucumber; ¼ cup flat-leaf parsley, chopped; 1 tablespoon olive oil; 2 teaspoons red wine vinegar; salt and pepper to taste

CookOSBeta

Greek Gyro with Yogurt Marinade | CookOS

Ingredients

1/3 cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice, more to taste
6 garlic cloves, finely minced
1 tablespoon dried oregano
1 teaspoon cumin
2 teaspoons paprika
1 ½ teaspoons salt
1 teaspoon pepper (use half white pepper if you have it)
½ teaspoon red pepper flakes or use Aleppo
2 lbs chicken thighs ( boneless, skinless) see notes for vegetarian
4-6 pita breads (or serve over rice)
1/4 cup thinly sliced red onion- or make these pickled red onions
1 cup English cucumber, grated or halved and thinly sliced ( if using waxy cucumbers, peel first)
1 cup Greek yogurt (full-fat)
¼ cup fresh herbs- mint, parsley or dill.
1 garlic clove
salt and pepper to taste
2 cups cherry tomatoes, sliced in half ( or sub diced tomate)
2 cups diced cucumber
¼ cup flat-leaf parsley, chopped
1 tablespoon olive oil
2 teaspoons red wine vinegar
salt and pepper to taste

24 Ingredients

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Instructions

1
In a small bowl (or blend in a small blender) whisk yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, pepper and red pepper flakes. Pour this over the chicken thighs (either in a ziplock or medium bowl) and marinate for at least 30 minutes or up to 12 hours.
2
Sprinkle the cucumber with a bit of salt and toss in a medium bowl, let stand 5-10 minutes, strain, pressing out any liquid, and put it back in the bowl. To the same bowl, add the yogurt, garlic, herbs, and season with salt and pepper. Mix, taste, and add a squeeze of lemon if you like. Refrigerate until using.
3
. Mix all the ingredeints together in a medium bowl. Set aside, room temp is fine.
4
Using a grill pan or large cast-iron skillet, heat a tablespoon olive oil over medium-high heat. Let some of the marinade drip off first, then place the chicken on the grill pan. Working in batches, grill each side until deep grill marks appear, and put it in the oven to cook through (170°F). Once cooked, shred it apart with two forks into bite-sized pieces, taste, and add more salt, chili flakes, and lemon to taste. *You really want it to be punchy and flavorful to hold up to the pita bread.
5
Warm the pita bread (in the oven or a toaster oven) so it is nice and pliable. Smear a little Tzatziki on the pita, layer with chicken, top with tomato salad and onions. Wrap it up in paper, and you are good to go!