How To Make Homemade Greek Chicken Gyros
Gyros is a Greek dish made of meat wrapped in pita just like shawarma. These tasty Chicken Gyros are made with a tangy Tzatziki sauce, chicken, and veggies.
In a mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander, and season with salt and freshly ground black pepper to taste.
Place the chicken in a gallon Ziploc bag, pour marinade over the chicken, seal the bag while pressing out excess air, and transfer to the refrigerator to marinate for 2 to 4 hours.
Remove the chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in the marinade).
Brush the grill grates lightly with oil and preheat the grill over moderately high heat.
Once hot, add the chicken and grill until cooked through (internal temperature should register 165 degrees F on an instant-read thermometer), rotating once halfway through cooking.
Remove from the grill, transfer to a plate, and brush the chicken lightly with olive oil. Then cover with foil and allow to rest for 10 minutes.
Dice into strips.
Place the diced cucumber in a mesh strainer or colander, and sprinkle with salt.
Toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse the cucumbers and place over several layers of paper towels. Squeeze some of the liquid from the cucumbers (almost as if wringing moisture from a cloth).
Place cucumbers in a food processor and pulse to chop to desired size.
Add in the Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill, and season with salt and pepper to taste.
Pulse to blend.
Store in the refrigerator in an airtight container for up to 3 days.
Layer the chicken in a row along the center of a pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro, and tzatziki sauce.
Wrap and serve.
- To prepare the cucumber, peel it, slice in half lengthwise, use a spoon to scoop the seeds out, and dice into chunks.
- For a chunkier salad, skip the pulse to blend step and simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more after pulsing them.
- Calories: 1632.60kcal
- Fat: 66.42g
- Saturated Fat: 11.76g
- Trans Fat: 0.16g
- Monounsaturated Fat: 41.26g
- Polyunsaturated Fat: 8.99g
- Carbohydrates: 180.76g
- Fiber: 10.44g
- Sugar: 11.71g
- Protein: 78.83g
- Cholesterol: 104.35mg
- Sodium: 2818.14mg
- Calcium: 261.95mg
- Potassium: 1043.43mg
- Iron: 17.16mg
- Vitamin A: 43.09µg
- Vitamin C: 8.35mg
Have your own special recipe to share? Submit Your Recipe Today!
Dip, Sauce & Condiment
With this copycat Hidden Valley ranch seasoning recipe, you can finall ditch those storebought packets. You can put this together in 5 minutes!
BBQ & Grilled
With a three-ingredient crust, these pineapple empanadas are a real treat. They are filled with pineapple preserves, which give you a taste of the tropics.
Pan-Fry & Skillet
Serve a hearty meal with this sage chicken recipe! Enjoy chicken breasts added with butter, sage leaves, white wine, and lemon juice.