Chicken Gyros

Make your kitchen smell like the streets of Athens with my chicken gyro recipe! The secret? A rich Greek yogurt marinade infused with bold Mediterranean spices and plenty of garlic!

Three chicken gyros on a plate, each one wrapped in parchment paper. - 4

Photo Credits: Ali Redmond

If there is one thing I’ve learned from my many visits to Greece is there’s no friend quite like a really good marinade. For my chicken gyro recipe, the secret ingredient is yogurt, which tenderizes the chicken while infusing it with decidedly Greek flavors from spices, lemon, garlic, and olive oil. After just 30 minutes, the chicken is perfectly prepped and practically foolproof. Throw it on the stove, on the grill, or roast it in the oven, and it will be absolutely delicious! For this easy recipe, I keep things simple and pan-sear the chicken on the stove, but feel free to use the grill if you prefer. Tucked into a soft Pita Bread or this no-yeast Yogurt Flatbread with herby Tzatziki Sauce and crunchy fresh veggies, it’s a crowd-favorite weeknight dinner or packable lunch that’s even more delicious than takeout!

Tips

Greek yogurt: The acidity tenderizes the chicken while imparting a rich and tangy flavor.
Seasonings: Greek oregano , sweet paprika , ground cumin , ground coriander , and cayenne pepper bring bold Greek flavor and an aroma that will make your kitchen smell incredible. Head over to our spice shop if you need a refresh! Kosher salt and black pepper make everything more vibrant.
Chicken: Chicken tenderloin (sometimes labeled “chicken tenders”) are nicely lean and stays juicy. You can substitute with chicken breasts, cutlets, or thighs; just be sure to adjust the time to avoid over- or under-cooking. Chicken should be 165°F at the thickest part.

How to Make a Chicken Gyro

This easy Chicken Gyro recipe comes together quickly; you just need to plan ahead. Try to give yourself at least 30 minutes to marinate the chicken for the best flavor.

Make the Chicken Gyro Marinade

Marinate the chicken. In a large mixing bowl, add 1 cup Greek yogurt, juice of 1 lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, and 3 minced garlic cloves. Season with 1 tablespoon Greek oregano, 1 teaspoon each paprika, cumin, and coriander, a big pinch of salt and pepper, and a pinch of cayenne if you like things a little spicy. Give everything a good whisk to combine.
Marinate the chicken. Add 1 1/2 pounds chicken tenderloin and mix, ensuring each piece of chicken is coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) This step is totally optoinal. If you are short on time, forget the marinade time.

Cook, Assemble, and Serve

Cook the chicken . Heat about 1 tablespoon of olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Use tongs to flip the chicken and cook until cooked through, about 5 minutes more.
Assemble the chicken gyros. Warm pita over a medium gas burner or a hot, dry skillet. Transfer to your serving plate and spread Tzatziki sauce on top, then add the chicken (about 2 to 3 tenders per bread). Top with sliced tomato, cucumber, green pepper, red onion, and olives. Wrap the pita up and enjoy!

Make it a Meal

Chicken Gyros are a convenient meal all wrapped up, so you don’t need anything more, but if you’re throwing a party and want a Greek feast, I’ve got you covered! You can mix and match mains by serving Chicken Souvlak i along with the chicken gyros, then filling with all the fun extras.

Drinks : Ouzo for a boozy option is a must! If you abstain, something refreshing, like Iced Greek Mountain Tea is alwasy nice.
Snacks or Appetizers: Saganaki (Greek Fried Cheese) or Greek Tomato Fritters
Salads: Light, refreshing, and crisp Horiatiki (Traditional Greek Salad) or Maroulosalata
For Dessert: Rizogalo (Greek Rice Pudding) or Portokalopita (Greek Orange Cake)

Ingredients1x2x3x

For the Chicken Gyro Marinade

▢ 1 cup plain Greek yogurt (whole milk preferred)
▢ 1 lemon, juiced
▢ 2 tablespoons extra virgin olive oil
▢ 2 tablespoons red wine vinegar
▢ 3 garlic cloves, minced
▢ 1 tablespoon oregano
▢ 1 teaspoon sweet paprika
▢ 1 teaspoon ground cumin
▢ 1 teaspoon ground coriander
▢ 1 pinch cayenne pepper (optional)
▢ Kosher salt
▢ Black pepper
▢ 1 1/2 pounds chicken tenderloin (often labeled “tenders”)

For Serving

▢ Pita Bread
▢ Tzatziki Sauce
▢ 1 large tomato, sliced
▢ 1 cucumber, sliced
▢ 1 green bell pepper, cored and sliced
▢ 1 small red onion, halved and sliced
▢ Pitted Kalamata olives

Instructions

Marinate the chicken. In a large mixing bowl, mix together the Chicken Gyro Marinade ingredients (besides the chicken) until well combined. Season with salt and pepper to taste. Add the chicken and mix, ensuring each piece is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.)
Cook the chicken. Heat about 1 tablespoon of olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Use tongs to flip the chicken and cook until cooked through, about 5 minutes more.
Assemble the chicken gyros. Warm pita over a medium gas burner or a hot, dry skillet. Transfer to your serving plate and spread Tzatziki sauce on top, then add the chicken (about 2 to 3 tenders per bread). Top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

Video

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
Other cooking options: To Grill Outdoors: Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F. To Oven-Bake: Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.
Storage: Store the chicken and fixings in separate airtight containers in the fridge for up to 4 days. Store leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving.
Nutritional information does not include the Pita Bread or Tzatziki Sauce.

Nutrition

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*This post has recently been updated with new information for the readers’ benefit.

Easy Greek Chicken Gyros Recipe