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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!
Why You’ll Love This Recipe!
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!
Today’s chicken gyro is my Americanized version of what I ate in Greece. The chicken is marinated in a yummy yogurt and herb based marinade and is then grilled and sliced 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!
Ingredients Needed
- Chicken. I used boneless, skinless chicken breasts. You could also use boneless, skinless chicken thighs or chicken tenders.
- Garlic. Fresh garlic is best
- Lemon
- Red wine vinegar
- Olive oil
- Greek Yogurt. Use a plain yogurt, low fat, whole or non fat will work
- Seasoning. Salt, pepper, Oregano
- Tomatoes
- Red Onion
How to make a Chicken Gyro
- 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
- Add a tablespoon of oil to a cast iron skillet or non stick skillet. Add chicken, shaking off excess marinade. Cook on one side for 5 minutes or until browned. Cook on other side for another 5 minutes or until chicken is done.
- Slice chicken.
- Serve chicken gyro on naan or soft wrap bread. Top bread with chicken, tzatziki sauce, diced tomatoes and sliced onions.
Tzatziki Sauce Ingredients
- Greek yogurt. Use a plain greek yogurt, whole, 2% or 0%
- Cucumber. I used an English cucumber. Peel and seed it.
- Garlic. Use fresh chopped garlic for best flavor.
- Red wine vinegar
- Salt and pepper
- Lemon juice. Fresh is best!
- Olive oil.
How to make 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
How to Serve a Chicken Gyro
- A Greek 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.
- Top your gyro with red onion, romaine lettuce, kalamata olives, fresh tomato and tzatziki, a traditional Greek sauce. I have a recipe for homemade tzatziki sauce below. You can also often find it in the deli section of your grocery store.
Serve this with:
Frequently Asked Questions
The lactic acid and calcium in yogurt helps to break down the protein in the chicken. This makes them more flavorful and more tender.
Outdoor grill. Grill chicken over medium heat for about 5 minutes on one side, turn and grill for another 4 to 5 minutes or until chicken is fully cooked. Lightly oil your grill to prevent chicken from sticking and shake off excess marinade before adding chicken to the grill.
Oven. To bake, preheat oven to 375 degrees F. Shake excess marinade off the chicken and place them on a baking sheet that is lined with parchment paper. Bake for about 20 minutes or until done.
Officially chicken should be cooked to 165 degrees F. I usually cook mine until 155-160 degrees F and then let it sit for a few minutes to bring it up to temperature. Use a meat thermometer to check the temperature, do not cut into the chicken. Cutting into the chicken releases the juices and dries out the chicken.
Some other delicious dinner ideas:
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Chicken Gyro
Ingredients
Tzatziki Sauce:
- 16 oz. plain Greek yogurt
- 1/2 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 garlic cloves chopped
- 1 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 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
Tips & Notes:
- A Greek chicken gyros are 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.
- Top your gyro with red onion, romaine lettuce, kalamata olives, fresh tomato and tzatziki, a traditional Greek sauce. I have a recipe for homemade tzatziki sauce below. You can also often find it in the deli section of your grocery store.
- Outdoor grill. Grill chicken over medium heat for about 5 minutes on one side, turn and grill for another 4 to 5 minutes or until chicken is fully cooked. Lightly oil your grill to prevent chicken from sticking and shake off excess marinade before adding chicken to the grill.
Oven. To bake, preheat oven to 375 degrees F. Shake excess marinade off the chicken and place them on a baking sheet that is lined with parchment paper. Bake for about 20 minutes or until done.
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Nutrition Facts:
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.