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Chicken Gyros

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Chicken Gyros is a Greek-inspired dish featuring juicy marinated chicken, fresh veggies, and a creamy tzatziki sauce wrapped in warm pita for a delightful Mediterranean meal.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Gluten Free

Ingredients

2 pounds boneless skinless chicken breasts

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons smoked paprika (or regular paprika)

2 teaspoons ground cumin

2 cloves garlic, minced

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cinnamon

1/8 teaspoon crushed red pepper flakes (optional, adjust to taste)

1 cup plain Greek yogurt

2 cloves garlic, minced

1/2 teaspoon dried dill weed

2 teaspoons lemon juice

Salt and freshly ground black pepper to taste

1-inch piece of English cucumber, peeled and finely diced

6 pitas or flatbreads

1 small romaine heart, chopped

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 English cucumber, thinly sliced

Crumbled feta cheese (optional)

Instructions

  1. Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, minced garlic, dried dill, and lemon juice. Stir in the diced cucumber, then season with salt and pepper to taste. Refrigerate while you prepare the chicken.
  2. Marinate the Chicken: Add the chicken breasts to a large bowl or ziplock bag. Combine the olive oil, lemon juice, paprika, cumin, minced garlic, turmeric, coriander, salt, pepper, onion powder, cinnamon, and crushed red pepper flakes. Pour the marinade over the chicken and stir to coat evenly. Refrigerate for 1-4 hours.
  3. Grill the Chicken: Preheat your grill to medium heat and oil the grates. Remove the chicken from the marinade, letting any excess sauce drip off. Grill the chicken for 3-4 minutes per side, flipping once, until cooked through (internal temperature of 165°F). Remove from the grill and allow to rest for a few minutes before chopping into bite-sized pieces.
  4. Assemble the Gyros: Toast or warm your pitas. Layer each pita with a generous scoop of chopped chicken, then add lettuce, cherry tomatoes, red onion, cucumber, and a drizzle of tzatziki sauce. Sprinkle with crumbled feta cheese, if desired.

Notes

  • You can swap chicken breasts for chicken thighs for a richer, juicier option.
  • For a vegetarian version, substitute the chicken with falafel or grilled vegetables like zucchini, eggplant, and bell peppers.
  • Make the tzatziki spicy by adding extra crushed red pepper flakes or a drizzle of hot sauce.
  • Store leftover chicken, tzatziki sauce, and veggies separately in airtight containers for up to 2-3 days.
  • To reheat, warm the chicken in a skillet or microwave and briefly warm the pita bread in a hot skillet.

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