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Creating a homemade version of a delicious chicken gyro is easier than you think. The chicken is marinated and then grilled to perfection!
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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 Facts:
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Originally published Dec. 29, 2009
Ginger says
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
Martha B says
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.
Leigh Anne says
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.