Chicken Gyro
Can’t get enough of your favorite Greek restaurant’s gyros? Try this quick and easy chicken gyro recipe for something just as delicious, but far better for you! Marinated chicken tenders, packed with flavor from warm spices, and loaded into a pita wrap with homemade creamy cucumber sauce and all the fixings you love!
Super succulent chicken breast tenders, loaded with all the bright Greek flavors we love. Warm-up some pita to carry the chicken, add in creamy cucumber sauce, some veggies, and you’ve got your chicken gyros!
One of the things I really love about this chicken gyro recipe is that it comes together so quickly, making for a wholesome meal any night of the week. And no, you do not need to fire up the grill, although you can if you want. But you can just make the chicken in your skillet or even baked in the oven.
Now I prefer to throw these on the grill, letting them get beautifully charred and smoky but if you reside in a very cold climate with no Spring insight (like me in Utah), these can be thrown on a cast iron grill pan instead. You should still be able to get that charred goodness! Again, you can bake and pan fry as well.
From there, pack your toasted pita flatbreads with the chicken, lettuce, tomatoes, onion and creamy cucumber sauce that’s been marinating in the fridge. It’s a speedy meal that will please everyone!
- 2 pounds chicken tenderloins
- 1 1/2 tablespoons olive oil
- 1 freshly squeezed lemon juice
- 4 to 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- salt and black pepper, to taste
- 6-8 pita flatbreads
- 2 cups shredded lettuce
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- FOR THE CUCUMBER SAUCE
- 3/4 cup Greek yogurt
- 1/2 cup grated English cucumber, squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 clove garlic, minced
- salt and black pepper, to taste
- To make the CUCUMBER SAUCE: combine Greek yogurt, cucumber, dill, lemon juice,and garlic; season with salt and pepper, to taste. Cover the sauce and keep in the refrigerator until ready to serve.
- In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1 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, lettuce, tomatoes, red onion and cucumber sauce.
- Serve immediately.
FAMILY IDEAS?
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Sounds delish! Visiting you from the hearth and soul link up.
Looks good!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 10, open March 1 to 26. All entries shared on social media if share buttons installed. My party BOTTLE – 65 WORDS WRITING PROMPT LINKUP is open March 10 to 20 if you’d like to join in for fun and creativity!
Those look so yummy and so easy to make too. I love a quick and easy dinner; particularly as the weather warms up and we want to be outside after dinner. Pinned.
ME TOO.
We have never tried chicken gyros before, but these look delicious, so we will be trying them soon!
my husband has always loved them but it wasn’t something that I would order but now I’m wondering why I didn’t. they are so good.
What a great easy weeknight meal! We’re a chicken family so these are perfect. Thanks for sharing at Vintage Charm. xo Kathleen
Your Chicken Gyro looks amazing! Thanks so much for sharing with us at Full Plate Thursday,475 your post looks great. Happy St. Patrick’s Day and come back to see us soon!
Miz Helen