Greek Chicken Gyros Recipe

Greek Chicken Gyros Recipe

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.

Preparation: 30 minutes
Cooking: 10 minutes
Marinate and Rest Time: 1 hour 10 minutes
Total: 1 hour 50 minutes



For Greek Chicken:

  • 2lbschicken breasts,boneless, skinless
  • ¼cupextra-virgin olive oil,plus more for brushing
  • ¼cuplemon juice
  • 3tbspGreek yogurt,plain
  • 1tbspred wine vinegar
  • cupred onion,chopped
  • 2clovesgarlic
  • tsporegano,dried
  • 1tspthyme,dried
  • ½tspcoriander
  • salt and freshly ground black pepper,to taste

For Tzatziki:

  • 1medium cucumber,peeled, seeded, chopped into chunks
  • 1tspsalt,plus more to taste
  • 1cupGreek yogurt,plain, fat-free
  • 1clovegarlic,finely minced
  • 1tbspfresh lemon juice
  • 1tbspextra-virgin olive oil
  • 1tspred wine vinegar
  • 1tbspfresh parsley,chopped
  • 1tbspfresh dill,chopped, or 1 tsp dried
  • freshly ground black pepper

For Serving:

  • 8Greek pita flat bread,homemade, or store bought
  • roma tomatoes,diced


Greek Chicken:

  1. 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.

  2. 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.

  3. Remove the chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in the marinade).

  4. Brush the grill grates lightly with oil and preheat the grill over moderately high heat.

  5. 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.

  6. 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.

  7. Dice into strips.


  1. Place the diced cucumber in a mesh strainer or colander, and sprinkle with salt.

  2. Toss to evenly coat then allow to rest 30 minutes at room temperature.

  3. 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).

  4. Place cucumbers in a food processor and pulse to chop to desired size.

  5. Add in the Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill, and season with salt and pepper to taste.

  6. Pulse to blend.

  7. Store in the refrigerator in an airtight container for up to 3 days.

To Assemble:

  1. 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.

  2. Wrap and serve.

Recipe Notes

  • 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
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