Stephanie Kay Nutrition

Stephanie Kay Nutrition

Real Food for Real Life

  • recipes
    • all recipes
    • Breakfast
    • Lunch
    • Dinner
    • Soups & Stews
    • Salads
    • Sides
    • Snacks
  • nutrition
    • All Articles
    • Tips
    • FAQs
    • This vs. That
    • How To/Guides
    • Weight Loss
  • resources
    • 10 Days of Nutrition
    • 7-Day Meal Plan
    • Balanced Meal Guide
    • 5-Ingredient Cookbook
    • Lunch Box Cookbook
  • About
    • About Steph
    • Contact
  • recipes
    • all recipes
    • Breakfast
    • Lunch
    • Dinner
    • Soups & Stews
    • Salads
    • Sides
    • Snacks
  • nutrition
    • All Articles
    • Tips
    • FAQs
    • This vs. That
    • How To/Guides
    • Weight Loss
  • resources
    • 10 Days of Nutrition
    • 7-Day Meal Plan
    • Balanced Meal Guide
    • 5-Ingredient Cookbook
    • Lunch Box Cookbook
  • About
    • About Steph
    • Contact
  • Dinner
  • Breakfast
  • Meal Prep
  • Nutrition Tips
  • facebook
  • instagram
  • pinterest
  • youtube
Home | Recipes | Greek Chicken Gyros

Greek Chicken Gyros

Published on July 14, 2024 by Stephanie Kay

Jump to Recipe

Wrapped in warm pita bread and covered in tzatziki sauce, these homemade Greek chicken gyros are as delicious as they are nutritious. And the best part is, they are super quick and easy to make!

Plate of Greek chicken gyros wrapped in parchment paper with tzatziki sauce.

I don’t know about you, but I love Greek food and I love a good gyro. Whether you’re getting them at a street vendor, food truck, or restaurant, these handheld wraps are always a hit. The combination of a warm pita, succulent lemony chicken, crunchy vegetables, and creamy tzatziki always hits the spot. While authentic chicken gyro is cooked low and slow on a vertical rotisserie, you can make a quicker version at home with this simplified Greek chicken gyro recipe.

By cooking your chicken on a grill or in a grill pan, you can create the tender, juicy, and ever so slightly crispy chicken pieces we know and love in a fraction of the time without forgoing flavor. Trust me, this gyro recipe is so good your family will be wondering if it’s take-out.

Two Greek chicken gyros on a plate with a side of tzatziki sauce with a bowl of fries and sparkling water in the background.

Why You’ll Love Them

  • High in Protein – With over 35 grams of protein per serving, these Greek chicken gyros are perfect for a high-protein meal.
  • Full of Flavor – The combination of garlic, herbs, spices, and homemade tzatziki sauce ensures the gyros are full of flavor.
  • Great for a Crowd – This recipe can be done on the stovetop or the grill and can easily be doubled or tripled without much effort.
Ingredients for Greek chicken gyros; chicken thighs, Greek yogurt, lemon juice, olive oil, garlic, dill, parsley, salt, pepper, cucumber, lettuce, tomatoes, red onion, and pita bread.

Ingredients + Substitutions

  • Chicken Thighs – I used chicken thighs because I think they provide better flavor but you can use chicken breasts if you like.
  • Greek Yogurt – To make the Greek chicken marinade, it helps to flavor and tenderize the chicken, and make the tzatziki sauce. The recipe calls for Greek yogurt, but regular yogurt will work well too.
  • Olive Oil – To make the marinade and cook the chicken.
  • Lemon Juice – To balance the flavors in the marinade and tzatziki. I used fresh lemon juice but you can use lemon concentrate or red wine vinegar if needed.
  • Herbs and Spices – A mixture of garlic cloves, dried dill, parsley, paprika, and cumin to marinate the chicken.
  • Pita Bread – To wrap the chicken gyros.
  • Veggies – A bit of cucumber to make the tzatziki and a combination of fresh tomatoes, lettuce, and red onion to make the gyros. You can also add a bit of feta cheese if you like.
  • Salt and Pepper – To season.

I made homemade tzatziki sauce for my recipes but you can certainly buy store-bought tzatziki sauce if preferred. Just be sure to read the label and look at the ingredients so you can choose the best option possible.

Bowl of Greek marinade with a whisk.
Bowl of raw chicken thighs in Greek marinade.

Dietary Adaptions

To Make them Gluten-Free: Use gluten-free pita bread.

To Make them Dairy-Free: Swap the Greek yogurt for coconut yogurt or almond milk yogurt.

Homemade tzatziki sauce in a small white bowl with a serving spoon.

How to Make Greek Chicken Gyros

  1. Marinate the chicken. In a large bowl, add the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, paprika, cumin, and salt, and whisk to combine. Add the chicken thighs to the bowl, toss to coat in the marinade, then cover with plastic wrap, and transfer to the fridge for at least 2-3 hours or overnight.
  2. Make the tzatziki. In a small bowl, add the Greek yogurt, shredded cucumber, lemon juice, minced garlic, dried dill, dried parsley, and salt, and whisk to combine, then set aside.
  3. Cook chicken. Warm a grill, grill pan, or cast-iron skillet to medium-high heat, warm some olive oil, then add the chicken thighs and cook for 4-5 minutes per side until cooked through to an internal temperature of 165°F. Once cooked, transfer the chicken to a plate to cool for 5 minutes, then slice it into thin strips.
  4. Assemble gyros. Warm pita bread in the microwave for 10-20 seconds, then fill with slices of chicken, lettuce, tomatoes, red onion, and dollop with tzatziki sauce.
  5. Serve and enjoy! The Greek chicken gyros can be enjoyed immediately, and any leftover chicken can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

You can find the detailed instructions in the recipe card below.

Cooked Greek chicken thighs in a cast-iron grill pan.

Red’s Nutrition Tip

You can decrease the calorie content and increase the protein content of these gyros by making them with chicken breasts instead of thighs. While the nutritional differences between chicken breast and chicken thighs are minimal, in fact, they are far more similar than people think, breasts are a slightly leaner source of protein.

Platter with sliced grilled Greek chicken gyros meat with a side of pita bread, tzatziki, tomato slices, sliced red onion, and shredded lettuce.

Serving Suggestions

These Greek chicken gyros can be enjoyed on their own as a balanced meal as they contain protein, carbohydrates, fiber, and healthy fats. If you wanted to serve them as part of a larger meal, I would suggest serving them with:

  • Greek salad
  • Lemon roasted potatoes
  • Oven fries
  • Rice pilaf
  • Dolmades
  • Olives
  • Hummus
Two Greek chicken gyros on a plate with tzatziki with a side of fries and sparkling water.

Storage + Reheating

To Refrigerate: Allow the chicken to cool completely and then store it in an airtight container for 4 days. The tzatziki sauce can be stored in a separate airtight container for up to 1 week.

To Freeze: Once cooled, the chicken can be stored in an airtight container in the freezer for up to 3 months.

To Reheat: Once thawed, the chicken can be reheated on the stove in a pan on medium heat for 3-5 minutes – this will help to create the best texture. It can also be reheated in the oven at 350°F for 5-10 minutes or in the microwave for 2-3 minutes.

Close of a Greek chicken gyros in a warm pita bread.

More Greek Chicken Recipes:

  • Greek Chicken Tray Bake
  • Greek Chicken Casserole
  • Greek Chicken Kebabs
  • Greek Chicken Pasta
  • Mediterranean Grain Bowls
  • Greek Potato Chicken Tzatziki Bowls
Print
Plate of Greek chicken gyros wrapped in parchment paper with tzatziki sauce.

Greek Chicken Gyros

Author: Stephanie Kay

This Greek chicken gyro recipe is easy to make, full of flavor, and perfect for a family dinner. Plus, the chicken keeps well in the fridge and freezer so you can enjoy chicken gyros for days to come.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Greek
Print Recipe
Pin Recipe

Ingredients

Chicken:

  • 1 pound chicken thighs, boneless and skinless
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1 cucumber
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt

To Serve:

  • 4 pita breads
  • 1 tomato, sliced
  • 2 cups romaine lettuce, thinly sliced
  • 1/4 cup red onion, thinly sliced

Instructions

  1. In a large bowl, add the marinade ingredients; Greek yogurt, olive oil, lemon juice, oregano, paprika, cumin, and salt, and whisk until well combined. Add the chicken thighs, tossing to coat them in the yogurt mixture, and cover with plastic wrap. If time permits, allow the beef to marinate in the fridge for 2-3 hours or overnight, otherwise, let it marinate for 10-15 minutes on the counter.
  2. While the chicken is marinating, make the tzatziki sauce. Cut the cucumber lengthwise, use a small spoon to remove the seeds, then use a box grater to shred the cucumber into fine pieces. Place the shredded cucumber into a paper towel and, using your hands while holding it over the sink, squeeze the paper towel to remove as much excess water from the cucumber as possible. Then transfer the cucumber to a small bowl with the Greek yogurt, garlic, lemon juice, dried dill, dried parsley, and salt, and stir to combine. Taste and adjust seasoning with salt and pepper as needed, then set aside.
  3. Once the chicken has marinated, warm a grill, grill pan, or cast-iron skillet to medium-high heat with some olive oil, then add the marinated chicken thighs and cook for 4-5 minutes per side until cooked through and the chicken has reached an internal temperate of 165°F. Once cooked, transfer the chicken thighs to a plate and allow them to rest for 5 minutes. Once the chicken thighs have rested, place it on a cutting board and slice it into thin strips.
  4. While the chicken is resting, slice the tomato, chop the lettuce, and thinly slice the red onion. Then warm the pita bread in the microwave for 10-20 seconds.
  5. Assemble the gyros by filling a warm pita bread with strips of cooked chicken, lettuce, tomatoes, red onion, and a dollop of tzatziki sauce.
  6. The chicken gyros can be enjoyed immediately, any leftover chicken can be cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts.

To Use Fresh Herbs: Swap the dried dill for 1 tablespoon of fresh dill and the dried parsley for 1 tablespoon of freshly minced parsley.

To Use Garlic Powder: Swap every 2 cloves of garlic for 1 teaspoon of garlic powder.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Two California roll bowls with a side of spicy mayo sauce, sesame seeds, and pickled ginger.
California Roll Bowls PREVIOUS
Curried Couscous Chickpea Salad NEXT
Large white bowl of couscous chickpea salad with chopped cilantro, and almonds on top on the side.
Jump to Recipe

Learn How To Make A Balanced Meal!

Grab a copy of my balanced meal formula guide and learn to make well-balanced meals for breakfast, lunch, and dinner.

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Comments

    1. Joanne Quinn says

      July 19, 2024 at 3:15 pm

      Delicious

      Reply
    2. Anna V Cotton says

      July 20, 2024 at 7:42 am

      Great recipe. Made on Sunday for food prep for the week. Served over greens as a salad and added red peppers. The Tzatziki sauce/dressing was great. I grilled thighs but would probably bake next time because skin got to black.

      Reply
      • Stephanie Kay says

        July 22, 2024 at 7:41 am

        I’m so happy you liked them, Anna, really appreciate you sharing!

        Reply
    3. Julie says

      July 20, 2024 at 8:50 am

      Absolutely delicious, quick and easy to make! Loved it. Definitely a keeper!

      Reply
    4. Helene says

      July 22, 2024 at 12:03 pm

      No info on sodium content. Please advise. Thanks.

      Reply
      • Stephanie Kay says

        July 22, 2024 at 1:17 pm

        The sodium content will vary based on the brand of products (chicken and yogurt) you use, as well as how much salt you use to season to taste as per the instructions.

        Reply
        • Caroline D says

          July 23, 2024 at 3:25 pm

          You can always add the recipe in my fitness pal to get the sodium content.

          Reply
    5. Anna says

      July 25, 2024 at 11:52 am

      This recipe is a keeper. Everyone loved it. Flavors were perfect. Leftover chicken was amazing on a hot summer night with corn on the cob and a simple green salad.

      Reply
      • Stephanie Kay says

        July 26, 2024 at 7:41 am

        Thank you so much for sharing, Anna!

        Reply
    6. LaKeshia Whitehurst says

      July 28, 2024 at 8:27 pm

      The Greek Chicken Gyro was simple to make and it was delicious. I will definitely add it to the meal rotation.

      Reply
      • Stephanie Kay says

        July 29, 2024 at 7:08 am

        Thank you for sharing, LaKeshia!

        Reply
    7. Julie says

      August 1, 2024 at 5:49 am

      I made this recipe for my family, it was delicious and easy to make!

      Reply
    8. Kim says

      November 5, 2024 at 5:17 pm

      Ah-mazing. We sometimes get bored of checked but this is super tasty. Easy to make and fresh healthy ingredients. Love all of Stephanie’s recipes! Total 5+

      Reply
      • Stephanie Kay says

        November 6, 2024 at 8:00 am

        Yay! So happy you liked this one, it’s personal favorite. 🙂

        Reply
    9. Sylvie Brule says

      November 5, 2024 at 8:21 pm

      Delicious as are most of her recipes

      Reply
      • Stephanie Kay says

        November 7, 2024 at 7:01 am

        Thanks, Sylvie!

        Reply
    10. Adele Cowan says

      November 6, 2024 at 2:25 am

      Delicious, and easy to make

      Reply
    Stephanie Kay Nutrition

    Hey, I’m Stephanie

    – AKA RED –

    I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

    Get to Know Me

    Want A 7-Day Meal Plan?

    Download my free 7-day meal plan, complete with a grocery list, for a week’s worth of easy healthy recipes that make real food work for real life.

      • facebook
      • instagram
      • pinterest

      Shop My Cookbooks

      My eCookbooks are filled with quick and easy real food recipes to help make eating well a breeze so you can crush your goals.

      Learn More

      Recipes

      • Dinner
      • Breakfast
      • Meal Prep
      • Snacks

      Nutrition

      • FAQs
      • Tips
      • This vs. That
      • Weight Loss

      Connect

      • Instagram
      • Youtube
      • About
      • Cookbooks

      About Stephanie

      I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

      Learn More

      Site Credits
      2023 © Stephanie Kay Nutrition | Privacy Policy
      To Top