This chicken gyro recipe is loaded with tender yogurt marinated chicken seasoned with warming spices, and topped with a creamy homemade tzatziki sauce. Tuck in some fresh veggies and sandwich night just got a whole lot better!

Chicken gyro wraps served with black and green olives.
Photo Credits: Suzy Karadsheh

The secret to making healthy homemade chicken gyros is the herbed yogurt marinade that caramelizes beautifully and keeps lean chicken juicy, whether you cook on the stove, in the oven, or on the grill outside. Tucked into a soft Pita Bread with Tzatziki Sauce and crunchy vegetables, it’s a sandwich night supper that’s almost as easy as takeout.

On occasion, I love to enjoy a lamb and beef gyro, the meat spit-roasted until it’s rich and lightly charred. But in the interest of health, I try to make them an occasional treat, rather than my gyro go-to. For this chicken gyro recipe and most other weeknight meals, I try to instead prioritize leaner proteins and lots of fresh vegetables, even in sandwiches! 

This chicken gyro isn’t a spit-roasted affair, but chicken tenders cook quickly making this a healthy, casual dinner you can easily scale up or down. 

Chicken gyro wraps with tzatziki sauce, tomatoes and olives.

What is a Greek Chicken Gyro? 

A gyro, which is pronounced “yi-roh,” is a beloved Greek street food that is now popular the world over. 

In the United States, gyro is typically made from a combination of spiced ground lamb and ground beef. The meat is formed into a big meatloaf and roasted in the oven or on a vertical roaster. It’s then sliced into strips and served as part of a platter or tucked into a pita wrap. 

In Greece, however, gyros look a little different. They are made with chicken or pork as often as they are beef or lamb. Instead of using ground meat they’re made from whole muscle cuts. Similar to the version we see in the U.S., these are stacked and roasted on a slowly spinning vertical roaster similar to the Turkish Doner Kebab. The name gyro comes from the Greek word meaning “round” or ”to turn.” 

The cook cuts the meat from the spit in thin shavings and tucks them into a puffy pita with thinly sliced red onion, tomato, Greek yogurt or tzatziki, and sometimes French fries, adding a final shake of paprika.

Though gyros can be filled with almost any type of meat, yogurt-marinated chicken is a lean, healthy option that is just as flavorful as richer cuts from beef or lamb. 

What’s the Difference Between Chicken Gyro, Chicken Shawarma, and Chicken Kebab?

You’ll find some similarities in the preparation of gyros, doner kebabs, and Shawarma. The spit-roasted meat sandwich reflects many different regions and cultures throughout the Mediterranean. That said, there are subtle differences between them. 

  • Doner kebab seasoning is a tad more generous on cumin, and tends to have a brick-red hue from the addition of paprika and Aleppo pepper.
  • Chicken Shawarma has a smoky and sweet note from the addition of cumin and ground cloves, as well as a sunny color from the addition of ground turmeric.
  • Gyro seasoning is more herbaceous, prominently featuring the flavors of dried oregano and fresh garlic.

Another distinguishing factor? The accompanying sauce. For gyros, it has to be herby Tzatziki Sauce. In shawarma, it’s a lemony Tahini Sauce. Doner kebabs sometimes have two sauces; a garlicky yogurt or mayonnaise-based sauce and a tomato-based hot sauce. 

What Cut of Chicken to Use for Chicken Gyros?

Using chicken tenders makes this chicken gyro recipe weeknight-friendly. The tenders cook quickly and require little prep. Just mix up the yogurt marinade, add the chicken and you’re ready to cook!

That said, you can also use this recipe with boneless, skinless chicken breasts or thighs, either whole or cut into strips. If you’re grilling your chicken, marinate and grill whole breasts or thighs to minimize the likelihood that your chicken pieces will fall through the grill grates. Once they’ve cooled slightly you can slice them. 

Chicken gyro wraps with tzatziki sauce, tomatoes and olives.

Chicken Gyro Ingredients

You’ll need just a quick spin through the grocery store to pick up ingredients for this chicken gyro recipe. Besides the fresh ingredients, most of the flavoring elements for the marinade are spice cabinet staples. 

For the Gyros

  • Chicken tenders cut down on prep work for this recipe, because you can add them straight into the marinade without any slicing or trimming (one less knife and cutting board to wash up!). Plus, they’re a shape that fits well into a pita wrap. 
  • Extra virgin olive oil: I recommend cooking the chicken in a nonstick pan because the yogurt browns well, and adding a little olive oil helps that process along nicely. 
  • Pita Bread: Tender Pita Bread is essential for a wrap-style gyro. If you’re using store-bought pita, which is totally fine, I recommend looking for the puffy, single layer, Greek-style pita bread to make gyros, rather than the thinner, double layer pitas.
  • Tzatziki Sauce: Refreshing, cucumber studded Tzatziki Sauce is easy to make and adds richness and tang to this Greek chicken gyro recipe. 
  • Tomato, either sliced or cut into wedges, is one of the essential fresh fillings for any gyro and adds tangy sweetness. 
  • Cucumber adds juicy crunch, a welcome textural contrast to the tender chicken, and another textbook gyro filling.
  • Green peppers are not necessarily something you’ll always find on a gyro, but they often appear next to cucumber and tomato in horiatiki, Greek Salad, so to me they make sense here, too. 
  • Red onion adds welcome pungency and crunch to the soft pita wrap and tender chicken. If you’re sensitive to onion, soak the slices in ice water beforehand to tame their bite. 
  • Kalamata olives: I love the briny richness a few Greek olives add to the gyro.
Chicken gyro marinade spice mix in a bowl.

For the Spiced Yogurt Marinade

  • Greek yogurt is the base for the marinade. The lactic acid naturally present in thick, plain Greek yogurt tenderizes the chicken while also helping to keep it juicy as it cooks. 
  • Lemon juice adds even more tenderizing acidity as well as fresh citrus flavor to the marinade. Want to boost it even more? Add the zest of the lemon, too.
  • Extra virgin olive oil: brings richness and nuance to the marinade. For this recipe, I love using our grassy Greek Private Reserve olive oil, which is made from native-to-Greece Koroneiki olives. 
  • Red wine vinegar: A splash of vinegar helps cut through the richness of the yogurt in the flavor of the marinade. 
  • Garlic brings pungent and savory depth of flavor. 
  • Seasoning: Dried oregano (see “Ingredient Spotlight” below for a deeper dive on Greek Oregano) adds herbaceousness, and a touch each of sweet paprika, ground cumin, and ground coriander add smoky, resinous flavors that give the marinade depth. Salt and pepper enhance the flavor of the marinade, too.

Ingredient Spotlight

Oregano is an essential flavor in so many beloved Greek dishes, and gyros are no exception. Using Greek oregano in this chicken gyro recipe takes it from everyday to exceptional. 

Oregano is a perennial herb that grows wild in the mountainous countryside that characterizes so much of Greece. It is so aromatic that you can smell it all around you, similar to the way wild fennel is everywhere in the South of France and Italy. In contrast, Italian and Turkish types of oregano are sweeter and less pungent.

Even when dried into robust bunches, Greek oregano retains a sharp, heady aroma that has a high note of mint and a peppery savoriness. Crush a few of the leaves and dried flowers between your fingers and the herbaceous aroma persists, a prized characteristic that makes it a wonderful herb for Mediterranean cooking. 

  • TRY IT: Find both bunches and jars of Greek oregano at our shop.
  • BEST SUBSTITUTE: Any other type of oregano! Keep in mind that, no matter where it’s from, oregano is one of those herbs where the freshness of the jar has a big impact on the herb’s flavor and aroma. 

How to Make Chicken Gyros

It only takes minutes to whip up this marinade. While the chicken soaks up all the flavor prep the rest of your dinner.

  • Marinate the chicken. In a large mixing bowl, combine 1 cup of plain Greek yogurt, the juice of 1 lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, three minced garlic cloves, 1 tablespoon oregano, 1 teaspoon sweet paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and a pinch of cayenne pepper, if using, and a big pinch each of salt and pepper (about 1/2 teaspoon each) and mix well. Add 1 1/2 pounds of chicken tenders, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.Chicken gyros marinating in bowl.
  • Cook the chicken. Heat 1 tablespoon extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Shake off any excess marinade and add the chicken tenders to the pan. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done (internal temperature should register 165°F). Chicken tenders cooked in a cast iron pan.
  • Assemble the chicken gyros. Warm up some pita by carefully wafting it over a medium gas burner or in a hot, dry skillet over medium heat. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders each) and top with 1 sliced tomato, 1 sliced cucumber, 1 cored and sliced green pepper, 1 small red onion sliced in half moons, and olives. Wrap the pita up and enjoy!Toppings for chicken gyro, including tomatoes, green peppers, onions, and olives.

Can I Grill or Bake the Chicken Instead? 

For these chicken gyros, you can absolutely use an outdoor grill, or you can bake the chicken if you need to:

  • To grill. Grill chicken tenders 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. Be sure the grill grates are lightly oiled, and shake off excess marinade before placing the chicken on the grill.
  • To bake. Heat your oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake in heated oven for about 20 minutes or until the tender reaches an internal temperature of 165°F.
A chicken gyro wrap with tomatoes, onions, green peppers and olives.

How to Store Chicken Gyros

As with all sandwiches, chicken gyros are best as soon as they’re assembled. If you have leftover cooked chicken and fixin’s, store them 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. 

What to Serve With Chicken Gyros

These chicken gyros are a complete meal on their own, but a few fun sides never hurt! For a fun twist, add a little Marinated Feta or rather than assembling different veggies, just make this Mediterranean Cucumber Tomato Salad to top the gyros or serve alongside.

The obvious choice to add next to these gyros is a Traditional Greek Salad, but I also highly recommend this tasty Watermelon Salad or Grilled Zucchini Salad.

For something more substantial, get the oven going for a batch of Greek Roasted Potatoes or Crispy Greek Oven Fries. Based on a baked version of chunky steak fries, they’re finished with a showering of garlic, fresh herbs, and a little crumbled feta. If you want a really authentic gyro, add a few fries inside the pita wrap!

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4.95 from 68 votes

Chicken Gyro Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Chicken gyro wraps served with black and green olives.
Yogurt-marinated chicken tenders, packed with flavor from warm spices, and loaded into a pita wrap with homemade and all the fixings you love! You can make this Greek chicken in a pan, outdoor grill, or oven (see note).
Prep – 10 minutes
Cook – 10 minutes
Marinating Time 30 minutes
Total – 50 minutes
Cuisine:
Greek
Serves – 4
Course:
Entree

Ingredients
  

For the Chicken Gyro Marinade

For Serving

Instructions
 

  • Marinate the chicken. In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.
  • Cook the chicken. Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.
  • Assemble the chicken gyros. Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
  • To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.
  • 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.
  • How to Store Chicken Gyros: As with all sandwiches, chicken gyros are best as soon as they’re assembled. If you have leftover cooked chicken and fixin’s, store them 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

Calories: 369.5kcalCarbohydrates: 13.5gProtein: 43.3gFat: 15.8gSaturated Fat: 2.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9.2gTrans Fat: 0.02gCholesterol: 111.4mgSodium: 223.8mgPotassium: 1059.2mgFiber: 3.6gSugar: 6.2gVitamin A: 764.2IUVitamin C: 49.9mgCalcium: 127.9mgIron: 2.3mg
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4.95 from 68 votes

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Comments

  1. Irina says:

    5 stars
    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 🙂

    1. Suzy says:

      Oh, wonderful!! Thank you, Irina!

  2. Nancy says:

    I don’t have red wine vinegar. Can I use regular vinegar and what would be the measurement? Thank you.

    1. Suzy says:

      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.

  3. Susie K says:

    Love, love love these. The marinade is the secret. It is delicious!u

    1. Suzy says:

      Yay!! So glad you enjoyed them, Susie K 🙂 🙂

  4. Gina says:

    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!

    1. Suzy says:

      Thanks for that tip, Gina!!

  5. Jane Muhonen says:

    This is good.

    Jane Muhonen

  6. Rhonda D says:

    5 stars
    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!

    1. Suzy says:

      Thanks, Rhonda!

  7. Elaine Y. says:

    5 stars
    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!!

  8. Adrianne says:

    This came out awesome I will marinate overnight family loved it

    1. Suzy says:

      That’s great to hear! Thanks, Adrianne!

  9. Jessica says:

    5 stars
    Addictive!! So freaking good ?

    1. Suzy says:

      Thanks, Jessica!

  10. Richard says:

    5 stars
    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.

    1. Suzy says:

      So glad you enjoyed it, Richard!

  11. Shelby Cinquegrani says:

    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!

    1. Suzy says:

      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

  12. ellen reynolds says:

    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.

    1. Suzy says:

      Oh thank you so much, Ellen! I am so glad to hear it.

  13. Tajer says:

    5 stars
    You are amaizing & simple. It inspiyers very much to cooking . I appriciate , thank you

    1. Suzy says:

      Thank you for the kind words, Tajer!

  14. Sofia Tsoni says:

    Hi – wondering do you think this recipe would work in a pressure cooker?

    Thanks 🙂

    1. Suzy says:

      It could, Sofia, but this method is pretty quick and easy, not sure you’ll get a better result with the pressure cooker.

  15. Susan says:

    5 stars
    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.

    1. Suzy says:

      That’s awesome! Thanks, Susan!

  16. micky crmn says:

    Please advise what to use instead of yogurt

    Micky crmn