Creating a homemade version of a delicious chicken gyro is easier than you think. The chicken is marinated and then grilled to perfection!
Last year on our cruise to the Greek Isles one of the top things on my to eat list was a real Greek Gyro in Greece. I’m happy to say I accomplished that goal several times. Yum!
I’m excited to share my Americanized version with you. The chicken is marinated in a yummy yogurt and herb based marinade. Then we grilled the chicken and sliced it thin. Gyros are traditionally made with lamb, chicken or pork and cooked on a vertical rotisserie. But since I don’t have a traditional rotisserie, the grill worked great!
A chicken gyro is wrapped in naan, pita bread or flat bread. You can buy the bread at the store or I have a great recipe for some delicious homemade soft flat bread that works perfectly.
I topped my chicken gyro with red onion, fresh tomato and tzatziki, a traditional Greek sauce. I have a recipe to make it yourself but you can also often find it in the deli section of your grocery store.
A chicken gyro can be a little messy to eat but so worth it! Just pile everything on top and wrap it up and enjoy!
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Chicken Gyro Recipe
Chicken Gyros
Ingredients
Tzatziki Sauce:
- 16 oz. plain Greek yogurt
- 1/2 hothouse cucumber or 1 regular cucumber peeled and seeded (I used 1/2 of an English cucumber)
- 2-3 cloves garlic chopped
- 2 teaspoon red wine vinegar
- Salt and pepper
- Squeeze of fresh lemon juice
- Extra virgin olive oil
Chicken:
- 3 chicken breasts skinless, boneless
- 4 cloves garlic chopped
- lemon juiced
- 2 tsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Plain Greek Yogurt
- 1 Tbsp dried oregano
- Salt and pepper
- 1-2 tomatoes chopped
- 1 red onion sliced thinly
Instructions
Tzatziki sauce
- Mix together the yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice
- Drizzle lightly with olive oil to get desired consistency.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld
Chicken
- Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl, whisk together
- Add the chicken to the bowl and mix well to coat. Cover and refrigerate for 1-2 hours
- Cook the chicken as desired, either in the skillet, broiler or on the grill. When cooked through, allow to rest for 5 minutes and then slice thinly
- Serve on naan or soft wrap bread. Top bread with chicken, tzatziki sauce, diced tomatoes and sliced onions
- Serve immediately
Nutrition
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Originally published Dec. 29, 2009
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I am so excited to try this!!! I love gyros, and if I can make them at home… well… I’ll be surprised if the family gets anything else for dinner! Can’t wait for the soft bread recipe!
This sounds delicious! Thank you for all of your recipes and knowledge! I hope you enjoy your time with family this week. Happy Holidays!
MMM that looks yummy. We had beef gyros at the Texas Renaissance Festival this year. I think I will have to give the recipe a try. Hurry with the bread recipe please!
Blessings,
Lorilee
Your pictures are lovely as always. This is one of my favorite recipes of ALL time so I’m very glad you liked it (and the soft wrap bread definitely makes it stellar).
Glad you’re enjoying time with the family! The Gyros recipe looks so good especially after eating so many cookies and sweets this holiday. If I don’t eat another cookie for a long time, it will be more than okay with me. I’m craving real food.
That sounds delicious! It’s been ages since I had a gyro! Thanks for sharing this recipe.
I make these all the time! They are fast, easy and a crowd pleaser. However, I use 8oz of yogurt and 8oz sour cream. The other tricky part is finding pita bread. Many people mistake it for pocket bread which is VERY different. I have been able to find it at Winco and Bales in the deli section. I can’t wait to try your recipe for the bread…..I am sure it will make my homemade Gyros to die for!
Looking forward to your soft-bread recipe! I used to LOVE Wendy’s veggie wraps, and I was so sad when they stopped offering them. Once I learn how to make that delicious soft bread, I can make my own. =D Thanks for so many great recipes & ideas!
http://wherefloursbloom.blogspot.com/2009/09/goin-greek.html is my version of souvlaki. We love adding kalamata olives, those lovely pappadew peppers (little sweet tangy marinated red peppers found in the fresh deli), feta cheese and hummus to the mix. In fact, you’ve got me all in the mood for it. I’m thinking New Year’s day dinner.
Can’t wait to make this… Keep all the great recipes coming… along with the wonderful pictures… ! Looking forward to the pita recipe..!
This looks so yummy! I can’t wait to make the gyros. The bread looks delicious too. Have a great week with your family.
These look great!!
Enjoy your break from blogging. However, you and your wonderful recipes will be missed.
I’ve got this recipe scheduled for Tuesday night!
We absolutely love lamb gyros so when I saw this I decided it was a – MUST try! I just made everything and put it in the fridge to marinate overnight. I’m super excited for tomorrow’s dinner now 🙂
No.1 in directions says to wrap in a towel. What am I wrapping? I’ve never made these before so I’m a little confused.
Sorry about that – I just deleted that direction, sometimes I will wrap the cucumber in a paper towel and squeeze to remove excess water but I really don’t do that anymore.
Hi Leigh Anne,
I just made this Chicken Gyro recipe tonight for my family. They loved it! I subscribe to your meal plans, and when this recipe came up, I knew right away I wanted to make it! Delicious!!
Thank you!
Ginger