Greek Chicken Gyros
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Easy, make-ahead Greek chicken gyros! Marinate the chicken overnight and serve with the best homemade tzatziki sauce!
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why i love this recipe
- Easy make-ahead recipe. With a simple ingredient list, most of which are pantry staples, the chicken can marinate for at least 2 hours in olive oil, lemon juice, garlic, oregano, thyme and paprika. So simple, yet so flavorful.
- Includes an easy homemade tzatziki sauce. The tzatziki sauce can also be made well ahead of time, marinating in the fridge and getting better and better as it sits.
- Speedy weeknight meal. Serve with toasted pita flatbreads, lettuce, tomatoes, onion and spooned-on-drizzled-dolloped tzatziki sauce. Or serve as a salad or bowl. It’s so customizable, there’s a little bit of something for everyone to enjoy.
- Great 365 days out of the year. Fire up the grill during the warmer months or use a cast iron grill pan for those favorited charred, smoky flavors.
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Use chicken breasts. If tenderloins are not readily available at your local supermarket, chicken breasts can be used instead, cut into large strips about 1/2 to 3/4-inch thick.
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken tenderloin.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
- Mix it up. Skip the pita bread and transform these wraps into a salad or gyro bowl.
how to make the best (and easiest) greek chicken gyros
- Combine all the tzatziki sauce ingredients and store in the fridge, letting the flavors meld and fully develop
- Marinate the chicken tenderloins (or cut up breasts/thighs) for at least 2 hours – the longer it marinates, the better!
- Preheat the grill (or cast iron grill pan)
- Sear, cook, char until cooked through
- Toast the pita bread right on the grill, keeping an eye on it
- Wrap, fold or sandwich chicken in toasted pita bread with desired toppings
what to serve with greek chicken gyros
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.
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!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to serving.
The tzatziki sauce can be set aside in the refrigerator, and the chicken can be marinated at least 2 hours in advance.
The leftover chicken can be stored in an airtight container in the fridge for 3-4 days.
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.
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So fast and easy to make. In fact I even had time to make some homemade hummus to go along with it . The only thing I will change for next time is to make some homemade pita, too. The flavor of the chicken was perfect and our vegetarian folk enjoyed it all with chickpeas subbed for the chicken.
Oh,I just visited your blog and didn’t expect to find a SO Greek Recipe! Well done! I can’t wait to try your dishes 🙂
A new Greek fun!
Made this last night, delicious. Used a grill pan since it is 10 degrees here. Will be eating for lunch again today.
Just as I was wondering what to do with the chicken thighs I’d got out to thaw, this recipe popped up! My family devoured the chicken and commented that it tasted better than the Greek restaurant in town! I pan fried the chicken thighs which worked really well! Can’t wait to try cooking this on my grill this summer!