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Chicken Gyros


  • 1 1/2 to 2 lbs boneless chicken breasts
  • Pitas or flatbread

For The Marinade:

  • 2 teaspoons minced garlic
  • 2 tablespoons lemon juice
  • 2 teaspoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Greek plain yogurt
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Tzatziki Sauce:

  • 1 cup Greek plain yogurt
  • 1 cucumber, (peeled and seeded)
  • 1 teaspoon minced garlic
  • 1 teaspoon white wine vinegar
  • 1/2 tablespoon olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


  • 2 to tomatoes, seeded and diced
  • 1 large cucumber, diced
  • 1/4 cup red onion, finely chopped
  • Salt and pepper to taste


  1. Place the marinade ingredients in a ziplock bag and shake to mix. Add the chicken into the ziplock bag, seal and shake to cover all the chicken in the Marinade. Marinate for at least 2 hours or up to 24 hours.

To make the Tzatziki:

  1. Cut the cucumber in half lengthwise and use a teaspoon to scrape the seeds out. Coarsely grate the cucumber using a box grater.  Wrap shredded cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
  2. Place the shredded cucumber in a bowl and add remaining ingredients. Mix well and then set in refrigerator at least 20 minutes for the flavors to meld.

For the Salad:

  1. Combine all ingredients in a bowl and mix.

Cooking the chicken:

  1. Brush your outdoor grill with oil. Remove chicken from Marinade and cook over medium heat until cooked through 5 to 6 minutes per side, cooking time depends on the size of your chicken breasts.  (You can also cook the chicken on your stovetop in a skillet of frying pan.
  2. Remove the chicken from the grill and place on a plate. Cover loosely with foil and allow to rest for 5 minutes before serving. Cut into bite-sized pieces.

Assembling Gyros:

  1. Warm up pitas or flatbread. Place some salad down the center then top with chicken pieces and Tzatziki. Enjoy!
  • Category: Sandwiches/Burgers/Wraps