Pressure Cooker Greek Chicken Gyros You Gotta Try
These Greek chicken gyros made in a pressure cooker are juicy and flavorful, paired with creamy feta tzatziki and fresh toppings, all wrapped in warm pita for the perfect weeknight meal.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker or skillet
- 1 Grater Box grater for cucumbers
Ingredients
Main ingredients
- 1 ½ lbs chicken tenders or breasts cut into strips
- ¼ cup Greek yogurt plus extra for tzatziki
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Mediterranean oregano
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground cumin split between marinade and tzatziki
- 1 ½ teaspoon kosher salt
- freshly ground pepper
- 2 baby cucumbers for tzatziki and topping
- 1 tablespoon fresh dill
- lemon zest
- 6 pitas warmed
- 2 cups shredded lettuce
- ¼ cup pickled onions
- 1 beefsteak tomato diced
- 2 oz feta crumbled
Instructions
Instructions
- Whisk together Greek yogurt, olive oil, red wine vinegar, oregano, garlic, onion powder, cumin, salt, and pepper until smooth.
- Add chicken strips and mix to coat evenly. Cover and refrigerate for at least 30 minutes.
- Preheat pressure cooker grill setting or skillet on medium-high. Cook chicken 4–5 minutes per side until cooked through.
- Warm pitas for 1–2 minutes per side on grill or skillet until soft and foldable.
- Make tzatziki by grating cucumber, squeezing out juice, and mixing with yogurt, dill, lemon zest, olive oil, cumin, salt, and pepper.
- Assemble gyros by layering chicken, tzatziki, cucumbers, tomatoes, pickled onions, lettuce, and feta on warm pitas.
Notes
Wrap leftovers in foil or parchment and refrigerate for up to 2 days. Store tzatziki separately for freshness. Freeze cooked chicken up to 2 months.