Print

Greek Chicken Gyros Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Greek Chicken Gyros recipe features tender marinated chicken grilled to perfection and served with fresh vegetables, tangy pickled onions, crumbled feta, and creamy homemade tzatziki sauce all wrapped in warm pita bread. It’s a delicious, vibrant meal perfect for a satisfying lunch or dinner that brings authentic Mediterranean flavors to your table.

Ingredients

Chicken Marinade

  • 1 1/2 lbs chicken tenders or chicken breasts, cut into strips
  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried Mediterranean oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

  • 1 cup Greek yogurt
  • 2 baby cucumbers, grated on a box grater
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon lemon zest
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Gyro Assembly

  • 6 pitas, warmed
  • 2 cups shredded lettuce
  • 1/4 cup pickled onions
  • 2 baby cucumbers, diced
  • 1 beefsteak tomato, diced
  • 2 oz feta cheese, crumbled

Instructions

  1. Prepare the Chicken Marinade: In a bowl, whisk together Greek yogurt, olive oil, red wine vinegar, dried oregano, granulated garlic, onion powder, ground cumin, kosher salt, and freshly ground black pepper until smooth and well combined. Add the chicken strips and toss thoroughly to coat them in the marinade. Cover the bowl and refrigerate for at least 30 minutes, up to 24 hours, to allow the flavors to penetrate the meat.
  2. Preheat the Grill: Heat a grill or grill pan over medium-high heat. If using an outdoor grill, clean and lightly oil the grates to prevent sticking. For a grill pan, drizzle a small amount of olive oil to grease the surface.
  3. Grill the Chicken: Place the marinated chicken strips onto the hot grill. Cook for about 5 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Remove the chicken from the grill and set aside.
  4. Prepare the Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated cucumbers, chopped fresh dill, ground cumin, lemon zest, and olive oil. Stir until smooth. Season with kosher salt and freshly ground pepper to taste. Refrigerate until ready to use to let the flavors meld.
  5. Assemble the Gyros: Warm the pita breads slightly to make them pliable. Divide the grilled chicken evenly among the pitas. Top each with shredded lettuce, pickled onions, diced tomatoes, diced cucumbers, crumbled feta cheese, and a generous spoonful of the prepared tzatziki sauce.

Notes

  • Marinating the chicken longer (up to 24 hours) intensifies the flavor and tenderizes the meat.
  • Grilling can be done on an outdoor grill or indoor grill pan, depending on your kitchen setup.
  • For extra smoky flavor, consider adding a squeeze of lemon juice over the finished gyros before serving.
  • Pickled onions add a nice tangy crunch but can be omitted if unavailable.
  • Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can substitute chicken tenders with boneless, skinless chicken breasts cut into strips if preferred.

Find it online: https://lauracooks.com/greek-chicken-gyros-recipe/