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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I made this several times and absolutely LOVE this recipe. Followed as written every time, with the exception of cooking on the skillet because it is easier for me. I love gyros and this one tastes just like my local cafe prepares it, but they are not cheap so I am just thrilled that I can get the same flavor without paying the price! I opted for a slightly different tzaziki sauce recipe, with lemon juice instead of vinegar, and served with rice and pita bread, chopped tomatoes and onions. Thank you so much for this recipe!
You are very welcome, Dasha! So glad it was such a hit!
Seasoning blend was fantastic. Tasted very authentic. Will definitely add this to my repertoire.
Hi, Eric! So glad you liked the gyro recipe. Thanks for taking the time to let us know. Next time you might want to try it with our Greek Salad.
Nice
So nice B
can you use white wine vinegar instead of red?
Sure, Rachel! That will work in a pinch!
Do you have a beef gyro recipe or would you just substitute beef in this recipe?
Hi, Kevin. We don’t have a specific beef gyro recipe yet, but I think you could totally use beef in place of the chicken here.
Delicious and easy!
Once again , another amazing recipe.
It smells like chicken gyros around here.
The yogurt marinade is so great.
Thank You.
OMG! This was unbelievable. Both the chicken and tzatziki sauce were the bomb. Everyone flipped over the meal. Probably the best I’ve fixed. I think I could live off this.
I cook all the time and have never left a review before. This marinade is THAT GOOD. I buy store made tzatziki to save myself time but the chicken is perfection and so tender made this way.
Woooo-whooo! Love this! Thanks, Erin!
Oh my, do yourself a favor and make the tzatziki from here. You’ll elevate this gyro to new heights!
Hi, I really like looking at your recipes so far, I’m anxious to start making something! One issue I noticed though… it’s not a good idea to use extra virgin olive oil for frying at medium plus temps as I’ve seen in several recipes, it damages the oil and releases trans fats which are no good as you know. Best to use oils like organic oil or grape seed or avocado oil. Thanks!
FABULOUS! My family gave this rave reviews and said we need to put it in rotation LOL.
This is delicious and has become a favourite of mine!
Is this suitable for freezing? I only cook for myself so I’d love to portion the chicken with marinade into ziplock bags and freeze for easy cooking during the week.
Hi, Sebastian. I think that would be fine. Just be aware that sometime the citrus in the marinade can affect the texture of the meat over time.
One of my favorite chicken recipes of all time! Definitely a flavor party going on here ❤️
Tried this today and I loved it! I took a few shortcuts but it was still good. My only toppings were tzatziki sauce, onions, shredded iceberg lettuce and tomatoes. The seasoning mixture is just right! I like to brush the pita with olive oil and run it over the stove top flame, using tongs of course, a few times. The bread becomes so warm and soft and delicious. I will definitely be making this again. Thanks for the recipe.
Thanks for taking the time to leave a review, Laurie!
It doesn’t say but I assume the 1TB of oregano used would be fresh and 1 tsp. if using dried?
Hi, Sandrea. You will actually want to use 1 Tablespoon dried oregano here.
Sounds good, I have moved north to retire in a resort community. Sadly we do not have a decent Greek restaurant up here and I miss the food.
Great recipe.