A classic Greek-inspired chicken gyro featuring juicy marinated grilled chicken, warm pita bread, fresh vegetables, and creamy tzatziki sauce.

Yield

• 6 gyros

Prep Time

• 20 minutes

Marinating Time

• 2–8 hours (overnight preferred)

Cook Time

• 15–20 minutes

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Ingredients

For the Chicken Marinade

• 2 lb (900 g) boneless, skinless chicken thighs (preferred) or chicken breasts
• 3 tbsp olive oil
• Juice of 1 large lemon (about 3 tbsp)
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper

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For the Tzatziki Sauce

• 1 cup (240 g) Greek yogurt
• ½ English cucumber, grated
• 2 cloves garlic, finely minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• ¼ tsp salt
• Pinch of black pepper

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For Assembly

• 6 pita breads or flatbreads
• 1 large tomato, diced
• ½ red onion, thinly sliced
• 1 cup shredded lettuce
• Optional: crumbled feta cheese

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Step 1: Marinate the Chicken

In a large bowl combine:

• Olive oil
• Lemon juice
• Garlic
• Oregano
• Paprika
• Cumin
• Salt
• Pepper

Add chicken and coat thoroughly.

Cover and refrigerate for at least 2 hours, preferably overnight.

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Step 2: Make the Tzatziki

1. Grate the cucumber.
2. Squeeze out as much liquid as possible using paper towels or a clean kitchen towel.

In a bowl combine:

• Greek yogurt
• Cucumber
• Garlic
• Lemon juice
• Olive oil
• Dill
• Salt
• Pepper

Mix well.

Cover and refrigerate until serving.

The flavor improves as it sits.

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Step 3: Prepare the Grill

Preheat grill to medium-high heat (about 400–450°F / 205–230°C).

Lightly oil the grates.

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Step 4: Grill the Chicken

Place chicken on the hot grill.

Cook:

• Chicken thighs: 6–7 minutes per side
• Chicken breasts: 5–6 minutes per side

Cook until internal temperature reaches:

165°F (74°C)

Remove and rest for 5–10 minutes.

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Step 5: Slice the Chicken

Slice the grilled chicken into thin strips, similar to traditional gyro meat.

For extra flavor, return the sliced chicken to the grill or a hot skillet for 1–2 minutes to crisp the edges.

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Step 6: Warm the Pita

Warm pita breads:

• On the grill for 30–60 seconds per side
• Or in a dry skillet
• Or wrapped in foil in a warm oven

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Step 7: Assemble the Gyros

On each pita add:

1. A generous layer of tzatziki
2. Sliced grilled chicken
3. Lettuce
4. Tomatoes
5. Red onion
6. Feta cheese (optional)

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Step 8: Fold and Serve

Fold the pita around the filling.

Wrap the bottom half in parchment paper or foil if desired for easier eating.

Serve immediately.

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Optional Gyro Fries

Serve with seasoned fries:

Seasoning Mix

• 1 tsp oregano
• ½ tsp garlic powder
• ½ tsp paprika
• Salt to taste

Sprinkle over hot fries and serve alongside the gyros.

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Nutrition (Approximate Per Gyro)

Using chicken thighs and pita:

• Calories: 450–550
• Protein: 35–40 g
• Carbohydrates: 25–30 g
• Fat: 18–25 g