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A grilled chicken gyro on a plate with a bowl of fries and a bowl of dip in the background.

Grilled Chicken Gyros

A woman's face.Angie Zoobkoff
Tender marinated grilled chicken, creamy tzatziki sauce, and all your favorite fixings stuffed into a soft pita. It's an easy camping meal or perfect for a casual night at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating 4 hours
Total Time 4 hours 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 423 kcal

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

    • 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.
    • 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.
    • 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.

Nutrition

Serving: 1 gyroCalories: 423kcalCarbohydrates: 39gProtein: 33gFat: 14gCholesterol: 85mgSodium: 872mgFiber: 2gSugar: 5g
Keyword camping dinner ideas, camping lunch ideas, grilled chicken, handheld meals, weeknight grilling
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