Easy Homemade Chicken Gyros — Traditional, Healthy Weeknight Recipe

Chicken Gyros have been my go-to comfort food since I first tasted a warm, lemony pita on a summer trip to a tiny taverna. This easy, traditional, homemade Chicken Gyros recipe recreates that cozy, flavorful moment in your kitchen — perfect for a weeknight dinner, Sunday family meal, or a casual holiday spread.

🧂 Ingredients (Serves 4)

• 1.5 pounds (700 g) boneless skinless chicken breasts or thighs, thinly sliced
• 3 tablespoons extra-virgin olive oil (plus extra for drizzling)
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground cumin (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 large pita breads or flatbreads (use gluten-free if needed)
• 1 cup tzatziki sauce (see quick recipe below) or store-bought
• 1 cup shredded lettuce (romaine or iceberg)
• 1 large tomato, diced
• 1/2 small red onion, thinly sliced
• Optional: 1/2 cup crumbled feta, chopped cucumber, lemon wedges

Quick Tzatziki (makes ~1 cup)

• 1 cup plain Greek yogurt (use dairy-free yogurt for vegan)
• 1/2 cucumber, grated and squeezed dry
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill (or 1 tsp dried)
• Salt and pepper to taste
• 1 teaspoon olive oil

👩‍🍳 Directions

1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin (if using), salt, and pepper. Add chicken slices, toss to coat, and marinate at least 30 minutes — or up to overnight for best flavor.
2. Make tzatziki: Mix Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, olive oil, and salt/pepper. Chill until ready to serve (at least 15 minutes).
3. Preheat your cooking method: Heat a large skillet or grill over medium-high heat. For oven method, preheat to 425°F (220°C).
4. Cook the chicken (skillet): Add a drizzle of oil to the hot skillet and cook chicken strips for 4–6 minutes per side until browned and internal temperature reaches 165°F (74°C). Total cook time ~8–12 minutes depending on thickness.
   • Grill: Cook 4–6 minutes per side.
   • Oven: Spread on a tray, roast 15–20 minutes until cooked through.
5. Warm the pitas: Wrap pitas in foil and warm in the oven for 5–7 minutes, or heat briefly in a dry skillet or microwave for 20–30 seconds.
6. Assemble: Lay warm pita flat, spread 2–3 tablespoons tzatziki, add a handful of shredded lettuce, 3–4 oz cooked chicken, tomato, red onion, and optional feta or cucumber. Drizzle more tzatziki or a squeeze of lemon.
7. Serve: Fold or roll the pita and serve immediately. Enjoy with extra tzatziki and a side salad or roasted potatoes.

Total time: Active 25–35 minutes (plus marinating).
Hands-off marinate time: 30 minutes–overnight.

💡 Tips & Variations

• For juicier meat: Use boneless thighs (more forgiving) or properly rest breasts after cooking.
• Low-carb / Keto: Skip the pita and wrap everything in large romaine leaves or low-carb flatbreads.
• Gluten-free: Use certified gluten-free pitas or wraps.
• Vegan option: Swap chicken for marinated, pan-seared oyster mushrooms, seasoned tempeh, seitan, or shredded jackfruit. Use dairy-free yogurt for tzatziki.
• Healthier tzatziki: Use low-fat Greek yogurt or strained skyr; keep olive oil minimal.
• Make-ahead: Marinate chicken up to 24 hours. Cooked chicken stores in the fridge 3–4 days; tzatziki keeps 3–4 days. Freeze cooked chicken up to 2–3 months (thaw overnight).
• Reheating: Gently reheat chicken in a skillet with a splash of water or oil to keep it moist. Avoid microwaving pita for too long or it can get chewy.
• Serving ideas: Pair with Greek salad, lemon roasted potatoes, grilled vegetables, or a grain bowl (quinoa or farro). Great for meal prep — pack components separately and assemble when ready.

🩺 Health & Lifestyle Tie-in
Chicken Gyros can be a healthy, balanced meal: lean protein from chicken supports muscle recovery and satiety; olive oil provides heart-healthy monounsaturated fats; and Greek yogurt offers calcium and probiotics. Choosing whole-grain or gluten-free pitas, and adding lots of veggies, makes this dish even more nutrient-dense. Eating nutritious meals regularly can support long-term health and potentially reduce medical costs — a small investment in homemade cooking now can pay off later in wellness and savings.

❤️ Conclusion
If you make this Chicken Gyros recipe, I’d love to see your version — tag me or leave a comment with your tweaks (thighs vs breasts, favorite toppings, or vegan swaps!). Cozy, flavorful, and easy — this is the kind of meal that brings people to the table.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Chicken Gyros

A cozy and flavorful homemade Chicken Gyros recipe, perfect for weeknight dinners or casual gatherings, featuring marinated chicken served in warm pita with fresh veggies and tzatziki sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1.5 pounds 1.5 pounds (700 g) boneless skinless chicken breasts or thighs, thinly sliced
• 3 tablespoons 3 tablespoons extra-virgin olive oil (plus extra for drizzling)
• 3 tablespoons 3 tablespoons fresh lemon juice (about 1 lemon)
• 3 cloves 3 garlic cloves, minced
• 1 teaspoon 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon 1/2 teaspoon ground cumin (optional)
• 1 teaspoon 1 teaspoon salt, plus more to taste
• 1/2 teaspoon 1/2 teaspoon black pepper
• 4 large 4 large pita breads or flatbreads (use gluten-free if needed)
• 1 cup 1 cup tzatziki sauce (see quick recipe below) or store-bought
• 1 cup 1 cup shredded lettuce (romaine or iceberg)
• 1 large 1 large tomato, diced
• 1/2 small 1/2 small red onion, thinly sliced
• 1/2 cup Optional: 1/2 cup crumbled feta, chopped cucumber, lemon wedges

For the Tzatziki

• 1 cup 1 cup plain Greek yogurt (use dairy-free yogurt for vegan)
• 1/2 cucumber 1/2 cucumber, grated and squeezed dry
• 1 clove 1 garlic clove, minced
• 1 tablespoon 1 tablespoon lemon juice
• 1 tablespoon 1 tablespoon chopped fresh dill (or 1 tsp dried)
• to taste Salt and pepper to taste
• 1 teaspoon 1 teaspoon olive oil

Method

 

Marinate the Chicken

1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin (if using), salt, and pepper. Add chicken slices, toss to coat, and marinate at least 30 minutes — or up to overnight for best flavor.

Make Tzatziki

1. Mix Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, olive oil, and salt/pepper. Chill until ready to serve (at least 15 minutes).

Preheat Your Cooking Method

1. Heat a large skillet or grill over medium-high heat. For oven method, preheat to 425°F (220°C).

Cook the Chicken

1. Add a drizzle of oil to the hot skillet and cook chicken strips for 4–6 minutes per side until browned and internal temperature reaches 165°F (74°C). Total cook time ~8–12 minutes depending on thickness.
2. If grilling, cook 4–6 minutes per side.
3. If using the oven, spread chicken on a tray and roast for 15–20 minutes until cooked through.

Warm the Pitas

1. Wrap pitas in foil and warm in the oven for 5–7 minutes, or heat briefly in a dry skillet or microwave for 20–30 seconds.

Assemble

1. Lay warm pita flat, spread 2–3 tablespoons tzatziki, add a handful of shredded lettuce, 3–4 oz cooked chicken, tomato, red onion, and optional feta or cucumber. Drizzle more tzatziki or a squeeze of lemon.
2. Fold or roll the pita and serve immediately. Enjoy with extra tzatziki and a side salad or roasted potatoes.

Notes

For juicier meat: Use boneless thighs (more forgiving) or properly rest breasts after cooking. Low-carb / Keto: Skip the pita and wrap everything in large romaine leaves or low-carb flatbreads. Gluten-free: Use certified gluten-free pitas or wraps. Vegan option: Swap chicken for marinated, pan-seared oyster mushrooms, seasoned tempeh, seitan, or shredded jackfruit. Use dairy-free yogurt for tzatziki. Healthier tzatziki: Use low-fat Greek yogurt or strained skyr; keep olive oil minimal. Make-ahead: Marinate chicken up to 24 hours. Cooked chicken stores in the fridge 3–4 days; tzatziki keeps 3–4 days. Freeze cooked chicken up to 2–3 months (thaw overnight). Reheating: Gently reheat chicken in a skillet with a splash of water or oil to keep it moist. Avoid microwaving pita for too long or it can get chewy. Serving ideas: Pair with Greek salad, lemon roasted potatoes, grilled vegetables, or a grain bowl (quinoa or farro). Great for meal prep — pack components separately and assemble when ready.