Make your kitchen smell like the streets of Athens with my chicken gyro recipe! The secret? A rich Greek yogurt marinade infused with bold Mediterranean spices and plenty of garlic!
If there is one thing I’ve learned from my many visits to Greece is there’s no friend quite like a really good marinade.
For my chicken gyro recipe, the secret ingredient is yogurt, which tenderizes the chicken while infusing it with decidedly Greek flavors from spices, lemon, garlic, and olive oil. After just 30 minutes, the chicken is perfectly prepped and practically foolproof. Throw it on the stove, on the grill, or roast it in the oven, and it will be absolutely delicious!
For this easy recipe, I keep things simple and pan-sear the chicken on the stove, but feel free to use the grill if you prefer. Tucked into a soft Pita Bread or this no-yeast Yogurt Flatbread with herby Tzatziki Sauce and crunchy fresh veggies, it’s a crowd-favorite weeknight dinner or packable lunch that’s even more delicious than takeout!
Tips
- Greek yogurt: The acidity tenderizes the chicken while imparting a rich and tangy flavor.
- Seasonings: Greek oregano, sweet paprika, ground cumin, ground coriander, and cayenne pepper bring bold Greek flavor and an aroma that will make your kitchen smell incredible. Head over to our spice shop if you need a refresh! Kosher salt and black pepper make everything more vibrant.
- Chicken: Chicken tenderloin (sometimes labeled “chicken tenders”) are nicely lean and stays juicy. You can substitute with chicken breasts, cutlets, or thighs; just be sure to adjust the time to avoid over- or under-cooking. Chicken should be 165°F at the thickest part.
How to Make a Chicken Gyro
This easy Chicken Gyro recipe comes together quickly; you just need to plan ahead. Try to give yourself at least 30 minutes to marinate the chicken for the best flavor.
Make the Chicken Gyro Marinade
- Marinate the chicken. In a large mixing bowl, add 1 cup Greek yogurt, juice of 1 lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, and 3 minced garlic cloves. Season with 1 tablespoon Greek oregano, 1 teaspoon each paprika, cumin, and coriander, a big pinch of salt and pepper, and a pinch of cayenne if you like things a little spicy. Give everything a good whisk to combine.
- Marinate the chicken. Add 1 1/2 pounds chicken tenderloin and mix, ensuring each piece of chicken is coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) This step is totally optoinal. If you are short on time, forget the marinade time.
Cook, Assemble, and Serve
- Cook the chicken. Heat about 1 tablespoon of olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Use tongs to flip the chicken and cook until cooked through, about 5 minutes more.
- Assemble the chicken gyros. Warm pita over a medium gas burner or a hot, dry skillet. Transfer to your serving plate and spread Tzatziki sauce on top, then add the chicken (about 2 to 3 tenders per bread). Top with sliced tomato, cucumber, green pepper, red onion, and olives. Wrap the pita up and enjoy!
Make it a Meal
Chicken Gyros are a convenient meal all wrapped up, so you don’t need anything more, but if you’re throwing a party and want a Greek feast, I’ve got you covered! You can mix and match mains by serving Chicken Souvlaki along with the chicken gyros, then filling with all the fun extras.
- Drinks: Ouzo for a boozy option is a must! If you abstain, something refreshing, like Iced Greek Mountain Tea is alwasy nice.
- Snacks or Appetizers: Saganaki (Greek Fried Cheese) or Greek Tomato Fritters
- Salads: Light, refreshing, and crisp Horiatiki (Traditional Greek Salad) or Maroulosalata
- For Dessert: Rizogalo (Greek Rice Pudding) or Portokalopita (Greek Orange Cake)
Ingredients
For the Chicken Gyro Marinade
- 1 cup plain Greek yogurt (whole milk preferred)
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper (optional)
- Kosher salt
- Black pepper
- 1 1/2 pounds chicken tenderloin (often labeled "tenders")
For Serving
- Pita Bread
- Tzatziki Sauce
- 1 large tomato, sliced
- 1 cucumber, sliced
- 1 green bell pepper, cored and sliced
- 1 small red onion, halved and sliced
- Pitted Kalamata olives
Instructions
- Marinate the chicken. In a large mixing bowl, mix together the Chicken Gyro Marinade ingredients (besides the chicken) until well combined. Season with salt and pepper to taste. Add the chicken and mix, ensuring each piece is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.)
- Cook the chicken. Heat about 1 tablespoon of olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Use tongs to flip the chicken and cook until cooked through, about 5 minutes more.
- Assemble the chicken gyros. Warm pita over a medium gas burner or a hot, dry skillet. Transfer to your serving plate and spread Tzatziki sauce on top, then add the chicken (about 2 to 3 tenders per bread). Top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Other cooking options:
- To Grill Outdoors: Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.
- To Oven-Bake: Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.
- Storage: Store the chicken and fixings in separate airtight containers in the fridge for up to 4 days. Store leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving.
- Nutritional information does not include the Pita Bread or Tzatziki Sauce.
Nutrition
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*This post has recently been updated with new information for the readers’ benefit.
These gyros are out of this world! Thank you so much for sharing!
Served them with your tzatziki sauce – the whole family loved it!
I also added some grilled kefalotyri to the filling,
The recipe is pinned, printed out, memorized and will definitely be used over and over again 🙂
Oh, wonderful!! Thank you, Irina!
I don’t have red wine vinegar. Can I use regular vinegar and what would be the measurement? Thank you.
Regular vinegar can be overwhelming, but a milder-tasting vinegar like white wine vinegar will work. If all you have is white distilled vinegar, maybe use just 1 tablespoon instead of 2.
Love, love love these. The marinade is the secret. It is delicious!u
Yay!! So glad you enjoyed them, Susie K 🙂 🙂
I made the Greek gyros and they were so tasty!! I loved the marinade so much that I used this marinade to make a more flavorful And healthier chicken salad and it was amazing!! Highly recommend making extra marinade and doing the same!
Thanks for that tip, Gina!!
This is good.
Jane Muhonen
I made this for dinner last night and it was all I had hoped it would be. The flavors were fantastic as written. I marinated for about 3 hours but think next time I will marinate overnight. Make it, you won’t be disappointed!
Thanks, Rhonda!
Just made this and it’s wonderful! So tasty! I haven’t used yogurt as a marinade before so I’m so excited to now have this recipe! I love the “crust” it creates on the chicken while having the inside stay juicy and tender. I just wish I had a better quality pita bread and some of your suggested veggies on this first try. Next time! Thank you so much!!
Hi, Elaine! So glad you enjoyed the marinade! If you’re looking for a great pita, check out our homemade pita recipe! They’re really easy to do! https://www.themediterraneandish.com/homemade-pita-bread-recipe/
This came out awesome I will marinate overnight family loved it
That’s great to hear! Thanks, Adrianne!
Addictive!! So freaking good ?
Thanks, Jessica!
Wow this is a fantastic recipe, the chicken came out great (marinaded it over night). The gyros tasted just like our favorite Mediterranean restaurant. Thanks.
So glad you enjoyed it, Richard!
Just made the marinade for dinner tonight and can’t wait! I’m doing Weight Watchers— is the above nutritional value JUST for the chicken? Or a fully assembled pita, with the exception of sauce? Thank you!
Hi Shelby, the nutrition info is for 1 assembled gyro with pita, veggies and yogurt. Keep in mind, nutrition information is provided via a nutrition calculator and is really a best estimate
It’s amazing how some of your dishes just stand out in my mind, even though I made this months ago. Just scrolling through all the recipes reminds me that I have to make this dish or that dish again and again. Thank you.
Oh thank you so much, Ellen! I am so glad to hear it.
You are amaizing & simple. It inspiyers very much to cooking . I appriciate , thank you
Thank you for the kind words, Tajer!
Hi – wondering do you think this recipe would work in a pressure cooker?
Thanks 🙂
It could, Sofia, but this method is pretty quick and easy, not sure you’ll get a better result with the pressure cooker.
This is an absolutely incredible recipe!!! I was planning on Gyros for our Sunday dinner this week and after finding this recipe, I decided to do a trial run on my husband today. A man who typically prefers red meats to chicken, he LOVED this so much, he has requested it again on Sunday with extra for next week!
Thank you so much for sharing.
That’s awesome! Thanks, Susan!
Please advise what to use instead of yogurt
Micky crmn