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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.