Smoked Chicken Gyros in the Pressure Cooker
Juicy, smoky marinated chicken thighs cooked to tender perfection in a pressure cooker then layered in warm pitas with fresh veggies and tzatziki sauce for the ultimate Greek-inspired gyro.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 pounds Boneless, skinless chicken thighs Juicy and perfect for smoking
- ⅓ cup Olive oil Keeps the chicken moist and adds richness
- ¼ cup White wine Brightens up the marinade with acidity
- 2 Tablespoons Fresh lemon juice A fresh zing that cuts the fat
- 6 cloves Garlic Minced
- 2 Tablespoons Greek seasoning Herbs and spices that scream gyro
- 2 teaspoons Sweet paprika Smoked works too
- Pitas Warmed
- Tzatziki sauce
- Red onion Thinly sliced
- Romaine lettuce Shredded
- Tomatoes Diced
- Cucumbers Sliced
Instructions
Instructions
- Mix olive oil, white wine, lemon juice, garlic, Greek seasoning, and paprika together in a large bowl to make the marinade.
- Add chicken thighs to the bowl and coat well. Cover and refrigerate for at least 1 hour or overnight.
- Preheat smoker to 225°F for low and slow heat with flavor.
- Remove chicken from marinade and smoke for 90 to 120 minutes until internal temperature reaches 165°F.
- Let chicken rest 5 to 10 minutes for juices to settle. Then slice thin.
- Warm pita breads and assemble gyros with chicken, onion, lettuce, tomatoes, cucumbers, and tzatziki sauce.
- Serve immediately while warm and fresh.
Notes
Store leftover chicken in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat with a splash of water to keep it moist. Store toppings separately for best freshness.