Juicy Greek Chicken Gyros You Can Make in Your Pressure Cooker
This Greek chicken gyro recipe features tender marinated chicken thighs cooked in a pressure cooker for juicy, flavorful results. Served with fresh cucumber yogurt sauce, warm flatbreads, and vibrant herbs and veggies, its an easy and authentic meal perfect for a delicious homemade gyro feast.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl
- 1 Pan or grill for warming flatbreads
Ingredients
Main ingredients
- 2 tablespoons Greek yogurt for marinade
- 1 cup Greek yogurt for cucumber sauce
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil plus 1 tablespoon for cooking
- 4 cloves garlic crushed
- 1 teaspoon salt
- to taste black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 500 g chicken thighs diced
- 300 g Yukon gold potatoes diced
- ½ cup cucumber diced
- ½ cup cherry tomatoes halved
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 teaspoon sumac for topping, optional
- 1 flatbread for serving
Instructions
Instructions
- Mix Greek yogurt, dried oregano, lemon juice, white wine vinegar, olive oil, crushed garlic, salt, black pepper, smoked paprika, and ground cumin in a large bowl to create the marinade.
- Add diced chicken thighs to the marinade. Coat well, cover, and refrigerate for at least 1 hour or overnight for best flavor.
- Place marinated chicken and diced Yukon gold potatoes into the pressure cooker. Add 1 tablespoon olive oil.
- Seal the lid and cook on high pressure for 12 minutes.
- Let the pressure naturally release for 5 minutes, then perform a quick release to prevent overcooking.
- While the chicken rests, combine thick Greek yogurt, lemon juice, crushed garlic, diced cucumber, salt, and black pepper to make the yogurt cucumber sauce.
- Warm the flatbreads in a pan or grill. Serve the chicken and potatoes on flatbreads, drizzle with cucumber yogurt sauce, sprinkle fresh parsley, sumac, and cherry tomatoes, then fold and enjoy your gyro.
Notes
Marinate the chicken overnight for best flavor. Use quick release if short on time but avoid overcooking. Store leftovers in airtight containers in fridge up to 4 days or freeze up to 2 months. Reheat gently to preserve juiciness.