What Makes This Grilled Chicken Gyro Amazing?

Hard. Everything. 😉 The marinade is especially delightful, and I even make my own pitas—though that’s optional, it’s incredibly easy and healthier! The tzatziki sauce is, of course, a must-have. I’ll link both recipes below. The abundance of toppings also brings joy to my taste buds.

How to Make Homemade Tzatziki (Caution: Very Addicting):

Tzatziki Sauce

Grilled Chicken Gyro Marinade:

For this easy Grilled Chicken Gyro marinade, use red wine vinegar, olive oil, lemon juice, red onion, garlic, oregano, thyme, cumin, salt, pepper, and the classic Greek staple… Greek yogurt. You can whisk everything together and pour it over the chicken directly, but I prefer to blend it in a food processor for a smoother texture.

How to Grill the Chicken:

Grill over high heat for about 8-10 minutes per side, checking for your desired doneness. I prefer my chicken juicy on the inside with a nice char on the outside. Aim for an internal temperature of 165 degrees. No thermometer? Just slice a breast in half to check for pinkness. If it’s pink, return it to the grill. If not, it’s done!

No Grill? No Problem!

You can also cook the chicken in a skillet, cast iron pan, grill grate, or oven. My favorite alternative method is searing the chicken in olive oil for about 3 minutes per side before transferring it to a baking dish to finish cooking at 400°F for about 10 minutes.

Toppings Time!

Besides the tzatziki sauce, here are my favorite gyro toppings! I must include feta cheese, romaine lettuce (chopped finely), cucumbers, tomatoes, banana peppers, red onion, Kalamata olives, and fresh cilantro.

Time for Her Close Up:

Layer your chicken down the center of the pita and add whatever toppings you desire!

Drizzle with extra tzatziki. I adore this sauce so much that I make it every week to have on hand for veggies, pita chips, or Triscuts. It’s a fantastic, healthy snack!

Storage/Meal Prep:

I appreciate that this recipe can be prepped in advance for easy meals throughout the week. Store the chicken in an airtight container in the fridge and wrap the pitas in foil. They are quick to throw together for lunch or dinner! You can also opt for Greek Chicken salad bowls for a low-carb alternative!

What to Serve with Grilled Chicken Gyros:

Greek Lemon Orzo Salad

Greek Salad

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Grilled Chicken Bagel Sandwich with Pesto (Happy Pride!)

Ingredients

• 1-2 lbs boneless chicken breasts, cut into large pieces
• ¼ cup fresh lemon juice
• ¼ cup nonfat plain Greek yogurt
• 1 tablespoon red wine vinegar
• ⅓ cup red onion, chopped
• 4-5 garlic cloves, chopped
• 1½ teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon fresh ground pepper
• ½ teaspoon salt
• Tzatziki sauce (linked in post)
• Pitas (linked in post or store-bought)
• Toppings: lettuce, cucumber, tomatoes, banana peppers, feta, Kalamata olives, cilantro, red onion
• Olive oil

Instructions

1. In a food processor, add lemon juice, yogurt, red wine vinegar, onion, garlic, oregano, thyme, cumin, salt, pepper, and olive oil. Process until smooth.
2. Pour over the chicken and marinate for 30 minutes at room temperature or up to overnight in the fridge.
3. Prepare pitas and tzatziki according to the linked recipes.
4. Heat the grill and brush the grates with olive oil.
5. Grill for 9-10 minutes per side or until the internal temperature reaches 165 degrees and is no longer pink.
6. Slice thinly once slightly cooled.
7. Top pita with chicken, tzatziki, and other desired toppings.

Rating: 3.5.3251