Greek Chicken Gyros – The Country Cook

With super juicy marinated chicken and a fresh tzatziki sauce, these Chicken Gyros are the perfect light summertime meal to cool you down and fill you up!

A DELICIOUS HOMEMADE GYRO RECIPE

These Chicken Gyros are a copycat recipe of a small local restaurant where I live. I absolutely love their gyros. The depth of flavor of the chicken is out of this world and it really all comes down to this marinade. Don’t let the list of the ingredients steer you away. Most of it is for the marinade which really makes this recipe. Trust me it is worth it! The chicken gyros are such a great summertime recipe because it isn’t a heavy meal but still fills you up!

FREQUENTLY ASKED QUESTIONS:

What is a chicken gyro?

A chicken gyro is a pita wrap or bread that is stuffed with seasoned and cooked chicken along with various toppings including tzatziki sauce which is a creamy cucumber sauce.

What does “gyro” mean in Greek?

It means “round”.

Are Chicken Gyros healthy?

Yes! Pita bread and wraps are low in calories. Chicken breasts are low in fat but high in protein. Also, we’re using Greek yogurt in this rather than sour cream which also cuts down on the fat. Also, you could make this into a Greek salad just by removing the wrap!

What type of meat is in gyros?

Traditionally gyros are made with lamb meat that has been roasted and basted on a large skewer. The meat rotates on this skewer as it cooks and is shaved off as needed to create a gyro.

Can I grill the chicken?

If you would rather not pan fry the chicken you can also grill it. This should take about 10-15 minutes and will also add great additional flavor. Chicken should always reach an internal temperature of 165F degrees to be considered fully cooked.

Do I have to use an English cucumber?

No, both English and garden cucumbers will work. We like the English because they are longer, produce less liquid and you can eat the skin since it’s very tender. If you use a garden variety cucumber, you will need to remove the skin first and drain it very well to remove the excess water that these contain.

Can I use the Tzatziki Sauce for other things?

Yes, this works great as a dip for pita bread or chips, kebabs, fresh vegetables, or even a dressing.

How do I store leftovers?

For the gyros after assembly they should be eaten right away. If you haven’t assembled then the chicken will last in the refrigerator in an airtight container for up to 4 days. The Tzatziki Sauce can be stored in an airtight container in the refrigerator where it will keep for up to 1 week, we do not recommend freezing.

closeup photo of a Greek chicken gyro with pita bread wrap on a round white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chicken breasts
  • garlic
  • apple cider vinegar
  • lemon juice
  • olive oil
  • full-fat Greek yogurt
  • oregano
  • cumin
  • paprika
  • salt and pepper
  • seasoned salt
  • Greek seasoning
  • fresh dill
  • pita wraps
Ingredients needed: chicken breasts, garlic, apple cider vinegar, lemon juice, olive oil, greek yogurt, oregano, cumin, paprika, salt, pepper, seasoning salt, greek seasoning, pita wraps, optional garnishes, sour cream, english cucumber, fresh Dill, lemon juice and olive oil.

HOW TO MAKE GREEK CHICKEN GYROS:

Pound the chicken flat, to about ¼ inch thickness.

Chicken being pounded out on cutting board.

Place all of the marinade ingredients: garlic, apple cider vinegar, lemon juice, olive oil, Greek yogurt, oregano, cumin, paprika, salt, pepper, seasoned salt and Greek seasoning, into a bowl and combine.

Marinade ingredients mixed up in a bowl.

Pour the marinade into a large ziploc bag. Place the chicken into the bag with the marinade and squish everything around to cover every bit of the chicken. Place this into the refrigerator for at least 2 hours.

Chicken placed into plastic bag with marinade.

While this is marinating, make the tzatziki sauce. Grate the cucumber using the large holes of a box grater. There is no need to peel the cucumber.

Grated cucumber on cutting board.

Place the grated cucumber into a cheese cloth or paper towels and squeeze to thoroughly drain all of the excess water from the cucumber.

Cucumber being drained in paper towels over bowl.

Add all the ingredients in a medium bowl: Greek yogurt, grated and drained cucumber, fresh dill, fresh lemon juice, olive oil, and salt.

Tzatziki sauce ingredients added to bowl.

Mix everything until combined. (Or you could pulse all of this together in a food processor.) Let this sit for at least 5 minutes to allow the flavors to blend.

Tzatziki sauce stirred together in bowl.

When the chicken is finished marinating, remove it from the marinade (discard the marinade) and place it into a large skillet with a tablespoon of oil. Turn the heat to medium and cook the chicken for 3-4 minutes on one side (searing the chicken as it cooks), then flip and continue cooking until fully cooked through (internal temperature should be at least 165F degrees.)

Marinated chicken cooking in pan.

Place the cooked chicken on a cutting board and allow it to rest for at least 5 minutes before cutting it into strips.

Cut up cooked chicken on cutting board.

Prepare pita bread (or flatbread) by warming it. Then fill each pita with chicken, optional garnishes, and tzatziki sauce. Fold and serve!

Pita bread filled with filling ingredients.
Close up of one of the Chicken Gyros showing the filling ingredients.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image close up of Chicken Gyros showing filling ingredients.

Greek Chicken Gyros

With super juicy marinated chicken and a fresh tzatziki sauce, these Greek Chicken Gyros are the perfect light summertime meal to cool you down and fill you up!

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Course: Main Course

Cuisine: American, Greek

Keyword: Chicken Gyro Recipe, Chicken Gyros, Tzatziki Sauce

Prep time: 10 minutes

Cook Time: 10 minutes

Marinating:: 2 hours

Total Time: 2 hours 20 minutes

Servings: 4

Calories: 624kcal

Author: Brandie @ The Country Cook

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 3 cloves garlic minced
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • ½ cup full-fat plain Greek yogurt
  • 2 tests oregano
  • 2 tests cumin
  • 1 test paprika
  • 1 test salt
  • ½ test pepper
  • 1 test seasoning salt (I used Lawry’s)
  • 1 test Greek seasoning (I used Cavender’s)
  • 4 pita wraps
  • Optional garnishes: sliced ​​red onion, sliced ​​grape tomatoes, shredded lettuce sliced ​​grape tomatoes, shredded lettuce

Tzatziki Sauce:

  • 1 cup full fat plain Greek yogurt
  • 1 cup English cucumber, grated and drained
  • 2 Tablespoons fresh dill, chopped
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon olive oil
  • ½ test salt

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Instructions

  • Pound the chicken flat, to about ¼ inch thickness.

  • Place all of the marinade ingredients: garlic, apple cider vinegar, lemon juice, olive oil, Greek yogurt, oregano, cumin, paprika, salt, pepper, seasoned salt and Greek seasoning into a bowl and combine.

  • Pour the marinade into a large ziploc bag. Place the chicken into the bag with the marinade and squish everything around to cover every bit of the chicken. Place this into the refrigerator for at least 2 hours.

  • While this is marinating, make the tzatziki sauce. Grate the cucumber using the large holes of a box grater. There is no need to peel the cucumber.

  • Place the grated cucumber into a cheese cloth or paper towels and squeeze to thoroughly drain all of the excess water from the cucumber. (This is important because if there is too much liquid, it will water down the sauce over time.)

  • Add all the ingredients in a medium bowl: Greek yogurt, grated and drained cucumber, fresh dill, fresh lemon juice, olive oil, and salt.

  • Mix everything until combined.

  • Let this sit for at least 5 minutes to allow the flavors to blend.

  • When the chicken is finished marinating, remove it from the marinade (discard the marinade) and place it into a large skillet (or on the grill) with a tablespoon of oil. Turn the heat to medium and cook the chicken for 3-4 minutes on one side (searing the chicken as it cooks), then flip and continue cooking until fully cooked through (internal temperature should be at least 165F degrees.)

  • Place the cooked chicken on a cutting board and allow it to rest for at least 5 minutes before cutting it into strips.

  • Prepare pita bread (or flatbread) by warming it. Then fill each pita with chicken, shredded lettuce, sliced ​​onion, diced tomatoes and drizzle with some tzatziki sauce. Fold and serve!

Notes

  • Nutritional value does not include the optional toppings asides sauce.
  • You can grill the chicken if you’d like.
  • Make sure you flatten your chicken before marinating.
  • This should marinate for at least 2 hours but no longer than 48.
  • You can make this into a salad instead of a wrap.

Nutrition

Calories: 624kcal | Carbohydrates: 39g | Protein: 58g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monnounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 2047mg | Potassium: 1128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 3mg

Nutritional Disclaimer

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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