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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I made these last week and they were so good! I made the chicken marinade exactly as written. It was perfect. I did not have any greek yogurt on hand so i used ranch dip and i did not have any fresh dill so i used dry. The ranch dip sub was surprisingly not that bad.
Fantastic! I didn’t take the time to make sauce from scratch but the marinade is perfect for chicken. Sliced very thin, marinade overnight and grilled on cast iron!
why to use kosher salt? normal jode salt or sea salt can be used
kosher has nothing with greek gyros
Kosher salt is recommended to use for many reasons – it is easier to measure, sprinkle, and gauge seasoning due to its coarse texture.
You can also use table salt if you prefer.
Love this recipe!! So easy to make! My kids love it too!
The chicken turned out great. The tzatziki sauce had a tiny bit too much lemon but that could’ve been my fault. Still a great recipe and easy to make. I will definitely be using this one again. Thank you.
This is one of my families favorite recipes. They love grated (not diced) cucumber on top too. Thank you!
I have made this multiple times for the family and they love it. Easy so So good. Thank you!
I am new to your site (subscribed) and so far you are hitting 100%! Your recipes are easy to follow, love the spices. Your breads are next on my “todo” list!!
I can’t believe how simple and quick this dish is to make – perfect for busy weeknights.
Going to cook tonight
These were fantastic! Made them today using chicken thighs and after marinating for 2 hours, put them in the air fryer for 16 minutes at 385, flipping halfway through. Paired it with a tomato, onion, cucumber salad. My husband gobbled it up! Will add to our rotation. Thanks for sharing!!!
Hi, I was wondering if I could get your old enchilada sauce recipe? The one with the flour and tomato sauce? It’s my family’s favorite, and when I click on my pin for it, it says the recipe is no longer on your sight. Thank you so much!
So Good! Definitely a keeper.
Sauce was definitely restaurant quality – so good. Added Kalamata olives and feta cheese to the gyros. A lot more prep time than I expected but worth it!
Wonderful as usual! Didn’t change a thing with the ingredients, but as it’s raining buckets I made it in the oven 🙂 Would probably been even better grilled, but damn delicious from the oven as well!
I have made so many of your recipes! They are always so delicious!
These make-ahead chicken gyros are a game-changer! With the option to marinate the chicken in advance and prepare your own homemade tzatziki sauce, you can enjoy a delicious and satisfying meal in no time. The flavors are incredible, and the convenience is unbeatable. Thank you for sharing this fantastic recipe that will surely become a go-to favorite!
Really good, really easy! We will definitely be making again. We don’t have a grill so I cooked the chicken in my cast iron skillet and it turned out amazing!
So very good. I made this just as the recipe is written. I did add Feta cheese and next time will add Kalamata olives. Thanks for another delicious easy recipe!
This recipe is so good! I make a deconstructed version for my young kids and they love it too. We add feta cheese. This meal reminds me of my favorite Greek restaurant in my hometown, which a rarely get to have anymore. This recipe is a winner!