Greek Chicken Gyros
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Easy, make-ahead chicken gyros! You can marinate the chicken ahead of time and whip up your homemade tzatziki too! So fast, so good!
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Make-ahead Greek chicken 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.
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!
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Greek Chicken Gyros: Frequently Asked Questions
Chicken tenderloins (or chicken tenders) are long narrow strips of meat that can be found attached loosely underneath the breast against the rib bones. Chicken tenderloins are far more lean and tender than chicken breasts.
Not at all! If tenderloins are not readily available, you can purchase chicken breasts (or chicken thighs) and cut them lengthwise into 1/2-inch-thick strips.
The tzatziki sauce can be set aside in the refrigerator and the chicken can be marinated at least 2 hours in advance.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Greek Chicken Gyros
Ingredients
- 2 pounds chicken tenderloins
- 1 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 6 pita flatbreads
- 2 cups shredded romaine
- 2 cups cherry tomatoes, quartered
- 1 red onion, thinly sliced
For the tzatziki sauce
- ¾ cup Greek yogurt
- ½ 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
Instructions
- 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.
- 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.
- 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.
- Serve immediately.
For the tzatziki sauce
- In a medium bowl, 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.
Did you make this recipe?
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This recipe is fantastic!! I baked the chicken on my Pampered Chef bar pan at 375° for 13 minutes. It turned out absolutely perfect. I also only marinated for two hours but it had plenty of flavor. For the tzatziki, I added onion powder and extra garlic which was wonderful. Five star recipe for sure!
Could I bake the chicken in the oven. If yes then at what temperature and for how long?
I baked it at 375° for 13 minutes directly on a Pampered Chef bar pan. Turned out perfect.
What a wonderful recipe! I wanted to make a Greek-themed dinner for our monthly meal service for 60 or so homeless teens, and this recipe just read right – and it is! The marinade is delicious.
I didn’t have the time/capacity to grill mine, and I couldn’t afford chicken tenderloins for that many, so I used boneless skinless thighs, cut them into good sized ‘nuggets’ and cooked them in a big cast iron pan on medium high, about two minutes each side to brown them and then two more minutes with a lid on. Chicken was perfectly cooked and SO flavorful!
I made the meal two nights later for a dinner party for 10 – people are still raving about it and there were multiple requests for the recipe.
If you have to use lemon juice from a bottle in a pinch I suppose that would be OK, but I think the fresh lemon is so important! Also, feta and kalamata olives are a great addition to the gyros add in options.
Made this for dinner again, my friend smelled the marinade and invited herself and her dude for dinner, it was a huge hit! My only regret was not making more!!!
We made this tonight and followed the recipe exactly, it was amazing!!!! I would not tweak this recipe, it is perfect as written!
Do you have to brine the chicken before grilling/cooking?
Absolutely delicious! I made the tzatziki and marinated the chicken the night before. I forgot the red onion at dinner and added cucumbers. My husband said it was one of the best meals I’ve made. Thank you for a fantastic recipe.
No.. you’re marinating it. That’s all that’s required.
Omg these turned out so good in the air fryer. I marinated the meat per recipe and air fried them for about 15 minutes at 380 and they turned out juicy and delicious. Plus the air fryer gives it that charred effect you get on the grill. I had it with veggie rice pilaf and avocado salad but these tenders were the Star of the meal for sure. Thank you so much for a wonderful and easy recipe! The whole family enjoyed it very much.
Absolutely delicious, I added more paprika and even found a recipe for the flatbreads. The whole family enjoyed them they are very filling and will definitely make them again
Can’t wait to try
Loved this dish so much, everything was perfect. I followed everything exactly except I used naan bread. Thank you so much for all your recipes
Didn’t love the tzatziki. It was very dill heavy. Chicken was good. Needs more salt.
Marinating right now! But doubled the recipe cause we got a big family. There wasn’t a lot of marinade and I’m wondering if I should add water or more oil? There’s nothing to drain. But I followed it to the T. Can’t wait to try it! Ty!
Um… WOW. Again with the amazing dish. Super easy. Grilled the chicken. Bought all fresh vegetables from Trader Joes. We will be using this dish for camping in a couple of weeks. Thank you!!
SOOOOOO DELICIOUS!!!!
Great recipe for a light summer dinner.
Good overall but the chicken was kinda bland, even after 5 hours of marinating. Maybe that’s my fault because I added Greek yogurt to the marinade. The mixture smelled wonderful and promising. We put the chicken over that salad ingredients above and nixed the pita to save calories. I made a tzatziki from another Damn Delicious recipe (for turkey meatballs) that includes mint. I was surprised that leaving out olive oil really didn’t affect the flavor much! We used the leftovers on some salmon–yum. I also added kalamata olives, which brought the dish together and gave it a good flavor punch.
Hi again, used this recipe to make gyro skewers in combination with red bell pepper and onion. So good! Everyone loved it .
Thank you
Easy and absolutely delicious!
Thanks for a great recipe!
What a wonderful recipe. We have a lot of kebab places in Germany but, unfortunately, not here in the US. This recipe tastes like home to me. Thank you for sharing it.
I cooked the meat on the stove and it was a big hit at work.
I made a slight change to the tzatziki by adding thinly sliced onion and some oil to it
. Absolutely delicious and will be kept in the rotation !
Danke
Not only Damn Delicious, but super easy too.
These were fantastic and incredibly easy to toss together. I made the tzatziki in the morning as I was cooking eggs, marinaded the chicken all day, and tossed everything on the grill when I got home.
I’m strictly #TeamNoMeasure and typically up the spice quantities of recipes, but I kept the ratio fairly intact for both the marinade and the tzatziki, just adjust salt and acid until it tastes right.
Next time my girlfriend and I go camping we’re gonna bring stuff to make these, I’m sure they’ll be a hit.