These grilled chicken gyros are a simple handheld meal of tender marinated chicken breast, creamy tzatziki dip, and all your favorite fixings stuffed into a soft pita. It's easy enough to make on a camping trip, but also ideal for a quick weeknight meal.
The thing that I love most about this grilled Greek chicken gyros recipe is that it's a choose-your-own-adventure kind of meal. We get pretty excited about our wraps over here and pile on a lot of toppings, including lettuce, tomato, pickled onion, and feta cheese. You can do the same, or keep it as simple as you like. Just don't skip the tzatziki dip. It's the star of the show.
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Why You'll Love This Recipe
- It's an easy handheld meal, making it great for a casual meal at home or a dishes-free camping dinner.
- Everyone can customize their gyro with their favorite toppings.
Ingredients and Substitutions
- Chicken--You can use boneless, skinless breasts or thighs for this recipe. Cut your chicken into evenly-sized strips so that they all cook in the same amount of time.
- Yogurt--This helps to keep the chicken moist and tender. I recommend using thick, full-fat plain Greek yogurt for this recipe. If you need to substitute a thinner type of plain yogurt, see the tips section below.
- Cucumber--You can use long English cucumbers or the small Persian ones. It's not necessary to peel them and I think the skin adds a pleasant crunch to the sauce.
How to Make Chicken Gyros on the Grill
1. Combine the Greek yogurt, lemon juice, garlic, oregano, and salt and pepper in a measuring glass or bowl.
2. Place the sliced chicken in a resealable bag and pour the marinade over. Massage gently to coat the chicken. Chill for up to 8 hours.
3. Make the tzatziki sauce by stirring the remaining Greek yogurt, cucumber, lemon juice, grated garlic, and salt together.
4. Grill the chicken until cooked through. Assemble the gyros with grilled chicken, tzatziki sauce, and any other desired toppings.
What to Serve with Greek Chicken Gyros
When packed with your favorite toppings, this is a meal in itself! That said, I'll always welcome a bowl of simple Greek salad or a plate of French fries topped with a little oregano and feta cheese on the side.
Tips and Troubleshooting
- Don't marinate the chicken for longer than 8 hours as the acid in the marinade can cause the chicken to begin to break down and become mushy.
- If you are using a thinner style of plain yogurt, toss your cucumbers with the ¼ teaspoon salt and let them sit in a fine-mesh sieve for 15 minutes before mixing them with the remaining sauce ingredients. This will help to release water from the cucumbers so that the sauce doesn't become too thin. If you're using thick Greek yogurt, this step isn't necessary.
- I recommend using a grill tray for cooking the chicken to prevent the pieces from falling through the grill.
- For easier folding, wrap your pitas in foil and warm them on the grill while the chicken is cooking.
- Store extra chicken, and sauce separately in the fridge for up to 4 days. It's ok if the sauce begins to separate; give it a good stir to recombine before using.
More Grilled Chicken Recipes You'll Love
Recipe
Grilled Chicken Gyros
Equipment
Ingredients
For the chicken
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breast cut into 1-inch-thick strips
For the tzatziki sauce
- 1 cup Greek yogurt
- ½ cup diced cucumber
- 1 clove garlic grated
- ¼ teaspoon salt
For serving
- 4 pita
- Lettuce, tomato, crumbled feta cheese, and pickled onion optional
Instructions
Marinate the chicken
- In a medium bowl or large measuring cup, stir 1 cup Greek yogurt, lemon juice, 2 minced garlic cloves, oregano, ½ teaspoon salt, and ¼ teaspoon pepper together.
- Place the chicken strips into a resealable plastic bag and pour the marinade over. Seal the bag and massage gently to thoroughly coat the chicken. Stash it in the fridge for at least 2 hours and up to 8 hours.
Make the tzatziki sauce
- In a medium bowl, combine 1 cup Greek yogurt, ½ cup diced cucumber, 1 grated clove garlic, 1 teaspoon lemon juice, and ¼ teaspoon salt. Cover and refrigerate for at least 30 minutes or until you're ready to serve.
Grill the chicken
- Preheat the grill to medium (375°F).
- Remove the chicken from the marinade, letting any excess drip back into the bag. Place the chicken on a grill tray and cook, flipping the chicken once, until cooked through, about 10 minutes.
- To assemble the gyros, place ¼ of the cooked chicken on each pita, then top with a spoonful of tzatziki sauce, and lettuce, tomato, onion, and feta, if desired. Serve warm.
Notes
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- Don't over-marinate--Don't marinate the chicken for more than 8 hours as the acid in the marinade can cause the chicken to begin to become mushy.
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- Using thin yogurt--If you are using a thin style of plain yogurt, toss your cucumbers with the ¼ teaspoon salt and let them sit in a fine-mesh sieve for 15 minutes before mixing them with the remaining sauce ingredients. This will help to release water from the cucumbers so that the sauce doesn't become too thin.
-
- Use a grill tray--I recommend using a grill tray for cooking the chicken to prevent the pieces from falling through the grill.
-
- Warm the pita--For easier folding, wrap your pitas in foil and warm them on the grill while the chicken is cooking.
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- Storage--Store extra chicken, and sauce separately in the fridge for up to 4 days. It's ok if the sauce begins to separate; give it a good stir to recombine before using.
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