Make your kitchen smell like the streets of Athens with this chicken gyro recipe! The secret? A rich Greek yogurt marinade infused with bold Mediterranean spices and plenty of garlic!
There’s no friend quite like a really good marinade. It’s the foundation of this chicken gyro recipe, with the seasoned yogurt tenderizing the chicken while infusing it with decidedly Greek flavor. After just 30 minutes, the chicken is perfectly prepped and practically foolproof. Throw it on the stove, on the grill, or roast it in your 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 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!
Table of Contents
What’s in a Chicken Gyro?
This confidently garlicky and tangy chicken gyro marinade brings bold Greek flavor that knocks this recipe out of the park:
For the Chicken Gyro Marinade
- Greek yogurt: The acidity tenderizes the chicken while imparting a rich and tangy flavor.
- Lemon: Brings a fresh, zesty quality.
- Olive oil: I love a Greek EVOO with this recipe, but any high-quality extra virgin variety you have on hand will work well.
- Red wine vinegar: Adds yet another layer of tang.
- Garlic: It wouldn’t be a Greek recipe without garlic!
- 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 stay 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.
For Serving
- Pita bread: Use store-bought or make your own.
- Tzatziki sauce: You can’t beat the freshness of homemade, but store-bought will work here too.
- Veggies: Tomato, cucumber, bell pepper, and red onion add freshness and texture. Any bell pepper will work (I used green). Feel free to swap green onion or shallots for the red onion, or throw in pickled red onion for added tang.
- Olives: I love the briny richness of Greek Kalamata olives, but you can leave them off if they’re not your thing. Alternatively, swap with capers or chopped preserved lemons.
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.)
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!
What to Serve with Chicken Gyros
Chicken Gyros are a convenient meal all wrapped up, so you don’t need anything more. To drink, I love something tart and refreshing, like Karkade (Hibiscus Tea) or Ouzo for a boozy option. And if you’re making this for a dinner party, finish the meal with a Greek dessert like Rizogalo (Greek Rice Pudding).
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Greek Chicken Gyros
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 readers’ benefit.
Ok, moist but nothing remarkable. I won’t repeat.
I made these today…..delicious!!! I let the chicken marinate overnight….it is so tender.
Thank you for another great recipe
Tasty recipe! Great flavor. It made the chicken extremely tender. In addition, it made my home smell like a Greek restaurant.
I love hearing that! Thanks, Gary!
This recipe was great. The only thing I had trouble with was the Pita bread starting to fall apart.
I have tried a couple different versions of chicken gyros. Made yours tonight, it’s my favorite!
Yay! Thanks, Kris!
This is spectacular! I marinated the chicken overnight and m made homemade pitas. Suzy, every single recipe of your is a success! Thank you!
Thank you so much, Krina!
I made this over the weekend and when I tell you…GIRL! This recipe is fantastic! The chicken was so flavorful ! This one is a keeper in my house for sure 🙂
Love to hear it! Thanks, Erica!
This was outstanding! The marinade was delicious, and all the flavors combined to make this a feast for both the eyes and taste buds. YUM! I have yet to find a recipe that I do not love! Thank you again for this! We have been making recipes from your website daily and have been so happy to find you. Thank you!
Thanks, Sue! We’re happy to have you here!
So glad for this recipe, since I’ve been winging it most of the summer without a recipe. Two things I think I can recommend are to chop the chicken after cooking, for easier eating in the pita, and slicing the red onion quite thin with a mandolin. That way, the onion flavor is delivered more mildly.
BUT so glad for the recipe!
Only giving a three since the chicken is still in the marinade LOL! I put my chicken into a marinade this morning, but I’m glad I came across your marinade recipe a few minutes ago; I just finished adding in yogurt, cumin, cilantro and cayenne (I had no ground coriander). This is really gonna be good and I can already tell!! I too will be preparing in the cast iron, since I don’t see getting char marks in a non-stick. My naan dough has been in the fridge since yesterday and those will get prepped first in the skillet and kept warm in the oven, followed by the chicken. Can’t wait!!
Hope you enjoyed it, Vera!
for the nutritional information, does that include just the chicken for one gyro or the whole gyro?
Hi, Brooke. 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.
THANK YOU FOR ALL THE GREAT LOOKING RECIPES CAN’T WAIT TO TRY SOME..
Thank you! Enjoy
Hello from Australia! Honestly, every recipe of yours I have made, we have LOVED! This, however is our absolute favorite. The yoghurt marinade is divine and served in a hot, fresh crunchy wrap…..unbelievable.
I really wanted to thank you as you have no idea how much you have helped me health wise in the last 10 months. Last year I was diagnosed with huge gallstones just before the world went crazy and therefore I couldn’t ( and didn’t want to) have surgery to remove them. Being quite overweight only made it worse. So I began intermittent fasting and my husband suggested we start making Mediterranean meals as he had been researching the benefits. Then I found your Youtube channel. In that time I have lost 25 kilos (55 pounds), and the doctors don’t want to do surgery any more as I know longer have any pain. They told me to keep doing what I’m doing and they want to see how I’m going in 12 months time!
I know it was a combination of both things, but I haven’t even needed to look anywhere else for recipes. I watch you cook on your You Tube channel and go and make it. Haha Every dish we have had has blown our mind regarding flavour. So Good. Thank again and keep doing what you are doing because it is encouraging people in ways you may not even realise.
God Bless you and your beautiful family,
Mjo xo
Hi, Michelle! Thank you so much for stopping by to share your wonderful story. I love hearing your not only enjoying the recipes but are finding them helpful on your journey to better health! Your kind words mean a lot to me! Many blessings to you and your husband!
This was fun and easy to make! Delicious, healthy, and colorful. Thanks for the recipe.
These are fantastic and so easy to make!
Thanks, Kathleen!
I do not have Greek Yogurt on hand but I do have store bought (Greek friend brand approved) store bought Tztaziki. Can I marinate with Tztaziki and decrease fresh garlic ?