Greek Chicken Gyros

Easy, make-ahead chicken gyros! You can marinate the chicken ahead of time and whip up your homemade tzatziki too! So fast, so good!

Make-ahead gyros! Is there anything better?

The tzatziki sauce can be made well ahead of time, just marinating in the fridge and getting better and better as it sits. And the chicken can marinate in all these spices – olive oil, lemon juice, garlic, oregano, thyme and paprika. If tenderloins are not readily available, you can purchase chicken breasts and cut them lengthwise into 1/2-inch-thick strips. 

Now I prefer to throw these on the grill, letting them get beautifully charred and smoky but if you reside in a very cold climate with no Spring/Summer in sight (like me in Chicago), these can be thrown on a cast iron grill pan instead. You should still be able to get that charred goodness!

From there, pack your toasted pita flatbreads (this can be toasted on a gas burner very carefully or a cast iron grill pan if you do not have access to a grill at this time) with the chicken, lettuce, tomatoes, onion and tzatziki sauce that’s been marinating in the fridge. It’s a speedy meal that will please everyone!

Greek Chicken Gyros

Yield: 6-8 servings

prep time: 2 hours 20 minutes

cook time: 10 minutes

total time: 2 hours 30 minutes

Easy, make-ahead chicken gyros! You can marinate the chicken ahead of time and whip up your homemade tzatziki too! So fast, so good!

4.91 stars (32 ratings)

Print Recipe

entree

Greek Chicken Gyros

2 hours 20 minutes10 minutes

Chungah Rhee

Ingredients:

• 2 pounds chicken tenderloins
• 1 1/2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 6-8 pita flatbreads
• 2 cups shredded romaine
• 2 cups cherry tomatoes, quartered
• 1 red onion, thinly sliced

For the tzatziki sauce

• 3/4 cup Greek yogurt
• 1/2 cup grated English cucumber, squeezed dry
• 2 tablespoons chopped fresh dill
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. To make the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
4. To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion and tzatziki sauce.
5. Serve immediately.

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