These homemade greek Chicken Gyros are the perfect combination of Greek-marinated chicken, cucumbers, tomatoes, red onion, butter lettuce, on fluffy pita bread, and smothered in homemade tzatziki sauce! A wonderful recipe for a quick weeknight dinner or meal prep and enjoy for lunch all week!
The Best Greek Chicken Gyros
Here at The Wooden Skillet we love nothing more than a good Greek-inspired meal like our Greek Chicken Meatballs and our Gyro Bowls. They are blog favorites for a reason! And these quick chicken gyros do not disappoint. This is the best chicken gyro recipe we have ever tasted! And we know that you are going to love them too. Add any of your favorite toppings and serve them up for an easy weeknight dinner, even the kids can’t get enough of them.
Looking for More Easy Dinner Recipes?
If you love them as much as we do, you definitely need to try our Weeknight Greek Chicken Bake!
What You Will Need
- boneless skinless chicken breast – this is what we used, but you could also use skinless chicken thighs or pre-cut chicken tenders if they have them at your local grocery stores.
- Greek vinaigrette – we absolutely love! Or, if you have the time, you could make our homemade Greek vinaigrette.
- cherry tomatoes, english cucumbers, red onion, & butter lettuce – fresh ingredient that bring color and crunch to your chicken gyro recipe!
- pita bread – the traditional way to wrap up any classic gyro.
- tzatziki sauce – option to keep it easy and buy a store-bought option or mix up your own tzatziki sauce at home.
How To Make Chicken Gyros
To begin this simple gyro recipe, you will prep the chicken. If using boneless, skinless chicken breasts you can cut them into strips, otherwise feel free to buy chicken already cut into tenders.
Place the chicken tenders in a medium bowl and pour the Greek marinade on top. Toss to coat, cover with a piece of plastic wrap, and let them sit in the refrigerator for at least 30 minutes.
While the chicken marinates, you have time to make the creamy tzatziki sauce! To begin this process you need to squeeze the excess water out of the cucumber and then place all of the sauce ingredients in a food processor and blend until smooth.
Next, grab your favorite cutting board and kitchen knife to prep all of your fresh ingredients.
After the chicken is done marinating, it’s time to bring a large cast iron skillet to medium heat and add a little olive oil. Once it is a hot skillet, you can add the chicken tenders to cook for 2-3 minutes on each side (or until their internal temp is 165 degrees F – use a meat thermometer). This step might need to be done in batches.
Now it’s time to assemble! On top of the warm pita bread you can pile on the lettuce, tender chicken, fresh veggie toppings, and a large dollop of fresh tzatziki sauce.
Pro Tip
Use parchment paper to wrap up your gyros to help hold them together!
Can I Make Chicken Gyros Ahead of Time?
Absolutely! Our recommendation would be to prep the vegetables & yogurt sauce, cook the chicken ahead of time, and then store them in separate containers in the refrigerator. Then when you are ready to serve them you can reheat the chicken and assemble them in minutes! You can store them with everything already assembled, but we have found that they can get a bit soggy.
Best Ways To Serve With Chicken Gyros
There are so many great options to serve along with these easy chicken gyros to make it a complete meal. We love enjoying them with a Greek cucumber salad, a whipped feta dip with a variety of items for dipping, or a Greek orzo salad! Some garlic hummus and pita chips or veggies would also be amazing!
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Other Chicken Recipes You Might Like
Chicken Gyro Recipe
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: Greek-Inspired
Description
A delicious, easy recipe for homemade Chicken Gyros! The perfect weeknight dinner the whole family will love!
Ingredients
Chicken Gyros:
- 1 pound boneless, skinless chicken breast*
- 1/4 cup + 1 tablespoon Greek Vinaigrette (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup English cucumbers, sliced and quartered
- 1/4 cup red onion, diced or thinly sliced
- 1 tablespoon extra virgin olive oil
- butter lettuce
- 4 pieces pita bread (naan works well too)
Homemade Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 cup English cucumber, peeled and diced
- 2–3 teaspoons lemon juice
- 1 tablespoon garlic, minced
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried dill
- 2 teaspoon fresh mint leaves
Instructions
- Marinate Chicken: Cut chicken into strips (about the size of a chicken tender). Place in a medium-sized bowl and season with a little salt and pepper. Pour 1/4 cup of the Greek Vinaigrette over the chicken, toss to coat. Place in the refrigerator, covered, for 30 minutes.
- Make Tzatziki Sauce: Meanwhile, make the easy tzatziki sauce. Squeeze out as much water from the cucumber as possible. Add all ingredients to a food processor. Blend until consistency is smooth. Taste and adjust any seasoning, as-desired. Place in refrigerator, so that sauce can thicken.
- Prep Veggies: add cherry tomatoes, cucumbers and red onion to a small mixing bowl. Toss with the remaining tablespoon of Greek Vinaigrette.
- Cook Chicken: bring a large cast iron skillet to medium-high heat. Add a tablespoon of olive oil; swirl to coat the pan. In batches, cook chicken 2-3 minutes per side or until fully cooked (it is fully cooked when it reaches an internal temperature of 165 degrees F). Remove from pan and place on a plate.
- Make Gyros: take a piece of pita bread and place a couple pieces of butter lettuce on top. Add cooked chicken, tzatziki sauce, and the cucumber mixture. Enjoy!
Notes
- Dairy-Free: to make this recipe dairy-free use our Dairy-Free Tzatziki Sauce, instead of the one written above.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 gyro
- Calories: 415
- Sugar: 7.9 g
- Sodium: 424.1 mg
- Fat: 8.7 g
- Carbohydrates: 44.9 g
- Protein: 40.9 g
- Cholesterol: 94.3 mg
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