Description
Fresh and flavorful Greek chicken gyros stuffed with marinated grilled chicken, crisp veggies, and creamy cucumber tzatziki sauce in warm pita bread.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup Greek yogurt
- 1 small cucumber, grated and excess water squeezed out
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh dill or 1 tsp dried dill
- Salt and pepper, to taste
- 4–6 pita breads or flatbreads
- Sliced tomatoes
- Sliced red onions
- Chopped lettuce or mixed greens
Instructions
- Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper; add chicken and toss to coat. Cover and marinate at least 30 minutes or up to 4 hours in fridge.
- Mix Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper for tzatziki; refrigerate until use.
- Heat grill pan or skillet over medium-high heat; cook chicken 4–5 minutes per side until cooked through. Rest a few minutes, then slice.
- Warm pita breads and fill with chicken, tomatoes, onions, and lettuce.
- Drizzle generously with tzatziki sauce and fold or roll pita to serve.
Notes
- Swap chicken for grilled lamb, beef, or pork.
- Add feta cheese crumbles or Kalamata olives for extra flavor.
- Use naan or lavash instead of pita for different texture.
- Add roasted red peppers for a sweet, smoky twist.
- Store leftover chicken in airtight container in fridge up to 3 days; reheat gently in skillet.
- Keep tzatziki refrigerated up to 3 days and stir before serving.
- Assemble gyros fresh for best taste and texture.
Nutrition
- Serving Size: 1 gyro
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
