Chicken Gyros are an easy Greek dinner you can make quickly at home! Tender marinated chicken thighs are grilled to perfection then thinly sliced and stuffed into a pita sandwich. Top it all off with some creamy tzatziki sauce and you have a meal that the whole family will love!
Oh, how I love Mediterranean flavors! They’re so fresh and vibrant and these Chicken Gyros are exactly that! I’m so happy anytime I get to fire up the grill to cook some marinated meat because I know it’s going to be incredibly tender and so full of flavor.
Gyros are popular street food and make the perfect grab-and-go meal. These Greek sandwiches are so filling on their own or you can easily pair them with other Greek-inspired side dishes for a larger meal.
The meat is marinated with Greek flavors like yogurt, lemon, olive oil, garlic, and oregano and then is quickly grilled before thinly slicing and piling it high onto pita flatbreads. Crunchy lettuce, onion, and juicy tomatoes also give this sandwich a super fresh flavor!
Serve these loaded pita wraps with lots of creamy tzatziki sauce, a simple Greek salad, and a side of crispy homemade French fries. Take a trip to the Mediterranean right in your own kitchen!
What are Gyros?
Authentic gyros are of Greek origin and are made from tender seasoned meat cooked on a vertical spit in front of a vertical rotisserie and then piled onto pita flatbreads along with tomatoes, onions, and tzatziki. Everything then gets rolled up into a handheld sandwich.
I don’t know many households that have their own spit, so to make things simple and accessible to everyone, we’ll be grilling our chicken on a grill pan. The perfect summer recipe!
Greek gyros are normally made with pork, and you’ll also find a lot of chicken gyros. Occasionally you’ll find them made with lamb and beef, and there’s even a halloumi version as well.
And just how do you pronounce the name?? ‘Yee-roh’ is the correct pronunciation!
Gyros vs. Souvlaki vs. Doner Kebab
These three can sometimes get confused for one another. I would say gyros and doner kebab are the most similar because they are both made with thinly sliced meat stacked on top of one another on a rotating spit.
The major difference between those two is that doner kebab is Turkish, uses Turkish spices and Turkish flatbread. The meat used is also predominantly lamb and beef rather than pork or chicken, unlike Gyros which often use pork and chicken.
Souvlaki is another type of grilled meat made prepared on skewers. Also referred to as kebabs (not to be confused with doner kebabs), which can be taken off the skewers and used in wraps as well.
There are obvious similarities between all three but the differences are enough to know that if you get a chance to try one of each, you definitely should!
Why You’ll Love Chicken Gyros
- Freezer friendly. You can prepare the uncooked chicken in the marinade and put it in the freezer to grill later.
- Easy to prepare. A couple of minutes of hands-on time is all you need to prepare the chicken – the marinade does all the hard work! The meat then gets grilled to perfection.
- Great for entertaining. The chicken gyros recipe easily doubles, or triples so grill up your chicken and serve it on a platter along with warm pita bread, salad, and tzatziki sauce. Invite everyone to make their own sandwiches!
Ingredients Needed for chicken Gyros
With just a few easy-to-find ingredients, you’ll be able to pull this chicken gyros recipe together in a snap!
Complete list of ingredients and amounts can be found in the recipe card below.
For the chicken:
- Chicken thighs: I use boneless and skinless chicken thighs for the best flavor.
- Pita flatbreads: These don’t have pockets. You’ll be wrapping the pita around the chicken gyro and not stuffing it inside a pocket. If you don’t have pitas, tortillas can work here too.
- Salad: Thin slices of red onion, shredded romaine lettuce, and diced tomato add some crunch
- Tzatziki: I like to use my homemade version, but your favorite store-bought kind will work as well.
For chicken gyros marinade:
- Greek-style yogurt, lemon juice, vinegar, extra virgin olive oil, garlic, oregano, salt, and pepper: The yogurt, lemon, and vinegar help to tenderize the chicken, and the olive oil, garlic, and oregano give the chicken those classic Greek flavors we love!
How To Make Chicken Gyros
The actual prep time is minimal, just be sure to plan ahead for the time the chicken will be in the marinade.
- Marinate. Add the marinade ingredients to a Ziploc bag and squish them around until combined, then add the chicken thighs. Seal the top and massage the marinade around the chicken.
- Chill. Put the chicken into the fridge and leave to marinate for at least 2 hours and up to 24 hours.
- Grill. Place the chicken on the grill over medium-high heat and cook for about 3–4 minutes per side.
- Serve. Spread tzatziki sauce over warm pita bread and top with red onion, shredded lettuce, and cherry tomatoes. Pile on the warm chicken and roll the pita up to serve.
Tip!
Bring your meat to room temperature before placing it on the hot grill. This helps with even cooking throughout the meat and will help the meat to avoid sticking to the grill!
Recipe Tips
Make this chicken gyros recipe a success by following these handy tips.
- Marinate the chicken for at least 2 hours and preferably overnight. The longer you marinate, the more flavor the meat will have.
- Warm the pitas so they’re softer and easier to roll once stuffed with the chicken gyro.
- Wrap the pitas. Wrap the pita in parchment paper to help hold the sandwich together and make it easier to eat. Twist the end of the parchment at the base of the pita to prevent the sauce and juices from dripping out.
- Cut the chicken. Once grilled, you can choose to leave the chicken whole, slice it into strips, or dice it into “shreds”, it’s up to you!
Storing Tips
Keep any leftover cooked chicken in an airtight container in the refrigerator for 3 days.
The easiest way to reheat the leftover chicken is to put it on a microwavable plate and heat it for 30 seconds. If it isn’t warmed after the initial heat, continue to heat for 30-second intervals until heated through.
If you don’t have a microwave, you can easily reheat it on the stove in a skillet with a teaspoon of olive oil over medium-low heat.
What To Serve With Chicken Gyros
Enjoy this juicy chicken piled onto a pita, and round out the meal with some Greek-inspired sides dishes like these:
- Greek orzo salad – Traditional Greek salad ingredients with the addition of orzo pasta making it a heartier salad.
- Greek salad – A classic addition to any Greek meal!
- Yogurt flatbreads – A simple 2-ingredient homemade flatbread recipe.
- Homemade flatbread – This is a must try recipe that can be used for so many things. The flatbreads turn out very similar to pitas.
- Mediterranean chickpea salad – Zesty flavors, and beautiful colors and textures.
- Classic hummus – Can be served alongside as a dip or as a spread in the wrap itself.
Tip!
Turn this into a healthy chicken gyros bowl if you prefer! Add lemon rice or your favorite cooked grain, or add more salad leaves instead of the rice, then top with grilled chicken, tzatziki, fresh vegetables, and whatever toppings you prefer.
Other Possible Toppings
- Kalamata olives
- Feta cheese
- Sliced red onions
- Bell peppers
Ways to Use Leftover Gyros Meat
If you have leftovers, there are plenty of delicious ways you can use them up. Here are just a few ideas to get you started:
- On top of a pizza
- In a salad
- In baked pasta
- On chicken nachos or French fries!
- In chicken salad
More Delicious Wraps to Try
All Sandwiches ➜
FAQs
The main difference between them is the flavors and spices used in the preparation of the meat. Gyros have typical Greek flavors such as garlic, oregano, and lemon. Shawarma on the other hand embraces common flavors found in Middle Eastern cuisine like cinnamon, turmeric, and cardamom.
Marinating meat is a great way to add delicious flavor! It also works to keep the meat tender as it helps to break down the protein before cooking.
Sure! Chicken thighs tend to be moister than breasts, so be careful not to overcook the breasts if you’re using them. If you do use them, I recommend slicing them into thin cutlets before grilling.
Give these chicken gyros a try the next time you’re craving Greek takeout. Save time and money and enjoy the best homemade version instead! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Gyros
Equipment
- Outdoor grill or grill pan
Ingredients
For the chicken:
- 2 pounds (1kg) chicken thighs boneless and skinless, fat trimmed
- 4-6 pita flatbreads
- 1 red onion thinly sliced
- 1 cup shredded lettuce I used romaine lettuce
- 1 tomato diced
- 1 ¼ cups tzatziki homemade or store-bought
For the marinade:
- ¼ cup greek style yogurt unflavoured
- 3 cloves garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dried oregano
- 1 tablespoon white wine vinegar or apple cider vinegar or red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- To a ziploc bag, add the marinade ingredients, give them a quick mix/shake until combined then add the chicken thighs. Seal and massage the chicken to make sure that it’s all covered in the marinade. Chill in the fridge for at least 2 hours, up to 24 hours and preferably overnight.
- Heat a grill pan (or an outdoor grill) over medium high heat, brush with oil and add the chicken. Cook for 3-4 minutes per side or until the internal temp of the chicken is 170°F/77°C. Remove onto a plate, tent with foil to keep warm and set aside.
- Warm up a pita bread so it’s pliable and easy to work with (use a grill or microwave)
- To the pita add tzatziki sauce, red onion, shredded lettuce, and tomato.
- Slice the chicken and add it to the pita on top of the salad.
- Roll the wrap, and wrap in parchment paper. Slice in the middle and serve.
Notes:
- Marinate the chicken for at least 2 hours and preferably overnight. The longer you marinate, the more flavor the meat will have.
- Warm the pitas so they’re softer and easier to roll once stuffed with the chicken gyro.
- Wrap the pitas. Wrap the pita in parchment paper to help hold the sandwich together and make it easier to eat. Twist the end of the parchment at the base of the pita to prevent the sauce and juices from dripping out.
- Cut the chicken. Once grilled, you can choose to leave the chicken whole, slice it into strips, or dice it into “shreds”, it’s up to you!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jacob Callahan says
I’ve made this twice now and it’s fantastic! It’s made even better with homemade pita bread and tzatziki sauce!
Little Sunny Kitchen says
Hi Jacob! I’m so happy to hear that you enjoy the recipe! Thank you for the great feedback.
Vivienne says
What if I don’t have a grill, can I just bake the chicken in the oven/use the stove?
Little Sunny Kitchen says
Yes, you can bake or pan-sear the chicken if you like.
Paula K says
Delicious!! And even my picky 13 year old LOVED these!
Little Sunny Kitchen says
Thank you, Paula! I’m so happy to hear that!
Journa Liz Ramirez says
Glad I followed your tip to marinate the chicken overnight, it turned out to be so good and tasty! My family loves it.
Little Sunny Kitchen says
Thanks for the review, Journa! Happy to hear you and your family love it!
Sharina says
We had these chicken gyros last night and it was one of the best dinners we had! The chicken alone was perfectly cooked and tasted so delicious. Thanks for this amazing recipe Diana, I’ll surely have this again.
Little Sunny Kitchen says
I’m so glad to hear that, Sharina! Thank you for the wonderful review!