Dairy-Free Gyros Pita
Elevate your dinner game with these irresistible Dairy-Free Gyros Pitas, a fresh and flavorful twist on a Mediterranean classic. Succulent grilled chicken thighs are marinated in a vibrant blend of olive oil, lemon juice, garlic, and aromatic spices like oregano and cumin, delivering tender, juicy bites with every mouthful. Crisp cucumbers, ripe tomatoes, and zesty red onions bring a refreshing crunch, while a creamy tahini sauce adds a luscious, dairy-free finishing touch. Perfectly nestled in soft, warm pita bread with a crisp lettuce base, these gyros are as satisfying as they are easy to assemble. Ready in just 35 minutes with a quick marinade, this wholesome recipe is a must-try for healthy weeknight dinners, meal prep, or casual entertaining. Bursting with Mediterranean-inspired flavors, it's a crowd-pleaser that keeps it light and allergy-friendly!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cucumber
- 2 tomatoes
- 1 red onion
- 0.5 cup fresh parsley
- 0.5 teaspoon ground paprika
- 4 tablespoons tahini
- 4 tablespoons water
- 4 pita breads
- 4 lettuce leaves
Instructions
In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and black pepper. Stir to mix the marinade.
Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, but preferably 2 hours.
Preheat your grill or a grill pan over medium-high heat.
Grill the marinated chicken thighs for about 6-7 minutes per side until fully cooked, and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes.
While the chicken rests, prepare the vegetables: dice the cucumber and tomatoes, thinly slice the red onion, and chop the parsley.
In a small bowl, mix tahini with water to create a smooth sauce. Adjust thickness by adding more water if necessary.
Slice the grilled chicken into bite-sized pieces.
Warm the pitas on the grill for a minute until soft and pliable.
To assemble the gyros, place a lettuce leaf on each pita, add a generous portion of sliced chicken, topped with diced cucumber, tomato, onion, and parsley.
Drizzle with tahini sauce and a sprinkle of paprika for color.
Fold the pita into a wrap and serve immediately.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 21.2 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 4950 mg | 381% | |
| Iron | 21444.7 mg | 119137% | |
| Potassium | 3157 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
