Pressure Cooker Gyros You Gonna Love
These easy Pressure Cooker Chicken Gyros are bursting with Mediterranean flavor, paired with creamy feta tzatziki, all served in warm pitas for a satisfying, quick dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Chicken Marinade
- 1 ½ lbs chicken tenders or breasts cut into strips
- ¼ cup Greek yogurt for marinade
- ¼ cup olive oil
- 2 tablespoon red wine vinegar for zingy flavor
- 1 tablespoon dried Mediterranean oregano
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 1 ½ teaspoon kosher salt plus more for seasoning
- ½ teaspoon freshly ground black pepper
Tzatziki Sauce
- 1 cup Greek yogurt
- 2 baby cucumbers grated
- 1 tablespoon chopped fresh dill
- ½ teaspoon ground cumin
- ½ teaspoon lemon zest
- 1 tablespoon olive oil
- kosher salt to taste
- freshly ground black pepper to taste
Assembly Ingredients
- 4 pitas warmed
- 2 cups shredded lettuce
- ¼ cup pickled onions
- 2 baby cucumbers diced
- 1 beefsteak tomato diced
- 2 oz feta crumbled
Instructions
Instructions
- Whisk together all the marinade ingredients in a large bowl.
- Add chicken strips to the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat and lightly oil it if necessary.
- Grill marinated chicken for 4–5 minutes on each side, until cooked through and juices run clear.
- Meanwhile, prepare tzatziki by mixing all tzatziki ingredients until smooth. Season to taste and refrigerate.
- Warm pitas in a skillet, oven, or microwave until soft.
- Assemble gyros by spreading tzatziki on pita, topping with grilled chicken, lettuce, diced cucumbers, tomato, pickled onions, and feta. Fold and serve.
Notes
Marinate chicken ahead for stronger flavor. Store leftovers separately to prevent soggy pitas. Tzatziki also makes a tasty veggie dip the next day.