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Chicken Gyros with Tzatziki & Homemade Pita is a must try recipe that’s exploding with traditional Greek Gyro flavours! From the soft, and fluffy baked pita, to the marinated juicy chicken breasts, creamy cucumber dill tzatziki, crumbled feta, and fresh crisp veggies; it’s a feast you won’t forget and definitely won’t regret! Serve as a full meal for lunch or dinner.
Table of Contents
- Chicken Gyros with Tzatziki & Homemade Pita
- What are Gyros?
- How to Make Chicken Gyros with Tzatziki & Homemade Pita
- Chicken Gyros with Tzatziki & Homemade Pita Recipe Tips & Variations
- Other Must Try Wraps & Sandwiches
- Chicken Gyros with Tzatziki & Homemade Pita Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Chicken Gyros with Tzatziki & Homemade Pita
If you’ve been following me on Instagram (@theseasoned.skillet), you’ll notice I posted recipes for a tasty Greek Salad and a Red Wine Vinaigrette on Sunday, Marinated Greek Style Chicken on Monday, and Homemade Tzatziki on Tuesday! Let’s not forget the the recipe on making Flatbreads from scratch – so we’ve finally reached the pinnacle, and it’s time to put it all together! When we marry all these wonderful pieces together, you get the most delicious, flavourful Chicken Gyros, prepared in the comfort of your home! So if you’re ready, let’s get started! Here are some other reasons why I love this recipe:
- It’s a labour of love to prepare all the components from scratch, however it’s so worth it
- In case you want to take the quicker route, there are many shortcuts you can take which are listed below
- It’s the perfect meal to prepare for guests, and a guaranteed crowd pleaser
What are Gyros?
Gyro, pronounced Yee-Ros is a traditional Greek pita wrap made from meat (pork, chicken, lamb, or beef) slow cooked on a vertical rotisserie. This style of cooking, is where the Gyro gets its name from, as it means “turn” or “circle” in Greek. This meat is then shaved and served in a pita, with red onion, tomatoes, cucumbers, tzatziki, and crumbled feta.
How to Make Chicken Gyros with Tzatziki & Homemade Pita
Step 1: Prepare Marinated Greek Style Chicken
- Whisk together all the ingredients for the marinade and add pounded chicken breasts to the marinade. Use either a Ziploc bag, or bowl with a lid and marinate for 4 – 8 hours or overnight in the refrigerator.
- Remove chicken from fridge, and allow to sit at room temperature for at least 20 minutes. In a skillet, over medium heat, add chicken breasts and leave undisturbed for at least 3 – 4 minutes, or until brown on one side. Flip the chicken, cover skillet and repeat until done. Or, bake in oven on 400 for 18 – 20 minutes, or until the chicken is cooked through. Move to a cutting board, allow to rest for a few minutes and slice.
Step 2: Homemade Flatbread/Pita
- Combine active dry yeast and sugar into ½ cup of warm water (110℉/43°C). Set aside for about 5 minutes. It will begin to show signs of life, and start bubbling. You want to ensure the yeast is thoroughly dissolved in the water.
- Combine flour and salt. Once whisked together, add in yeast mixture and olive oil. Slowly add in remaining water while mixing together with a spoon, then use your hands to bring it all together. You may need not need all the water, or you may need to add a little more. Your dough should feel a bit sticky at first, but don’t be alarmed – it’ll come together. See notes sections for additional comments.
- Lightly knead dough for about 2 – 3 mins, until all ingredients are combined and comes together into a almost smooth ball. Remove ball of dough from mixing bowl, pour a drizzle of olive oil in bottom of bowl, and gently toss dough ball in bowl, ensuring all sides are coated.
- Using a clean dampened dish towel, cover mixing bowl, and set aside on counter for approx. 1 hour. After approx. 1 hr, or when your dough had doubled in size, lightly flour your surface. Punch the air out of the dough and cut into 6 even pieces, roll each piece into a ball. Using a rolling pin, roll each ball into a circle, oval or shape of your liking, set aside.
- Heat a frying pan, griddle, or skillet over medium high heat until hot. Place each flatbread onto the hot surface to bake, no oil is needed. After a few minutes, use a spatula and check to see if underneath is golden brown in certain areas, if so flip and repeat the process. You want to stay close by, it doesn’t take long! Once done, you can wrap the flatbread in a clean dry dish towel, or allow to cool on a cooling rack. Brush with infused olive oil and top with fresh parsley, if desired and enjoy!
Step 3: Homemade Tzatziki
- Grate the cucumber and lightly squeeze the excess liquid over the sink using a fine cheesecloth, or lint-free paper towel – working one handful at a time. Transfer squeezed cucumbers in a medium sized mixing bowl, repeat until finished.
- Add the yogurt, garlic, lemon juice, olive oil, fresh herbs and salt to the bowl, stir to blend. Set aside for at least 10 mins.
Step 4: Greek Salad & Red Wine Vinaigrette
- To make the vinaigrette, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, black pepper, and feta cheese (optional), in a small mixing bowl; set aside.
- Chop and slice the cucumbers, tomatoes, red onion, and olives (optional), assemble in a large serving bowl, then pour vinaigrette dressing on top, and gently toss to combine.
Step 5: Assemble Chicken Gyros with Tzatziki & Homemade Pita
- Start with your warm pita then layer on chicken, greek salad, tzatziki, and top with additional feta or herbs if desired. Serve immediately & enjoy!
Chicken Gyros with Tzatziki & Homemade Pita Recipe Tips & Variations
Vegetarian Variations
If you’re vegetarian, you can substitute the chicken for chickpeas, and more veggies, for example red and green bell peppers, avocado, olives, sun-dried tomatoes work extremely well in this recipe. You can toss these in some olive oil, garlic powder, salt, pepper, and parsley for a great chicken swap!
Marinate Chicken
I highly recommend marinating your chicken for at least 4 to 8 hours. You can also do it overnight however there is something called marinating your chicken too long. Fun fact – if chicken is left to marinate in an acidic based marinade (like citrus or vinegar) for too long, it will become denser and tougher.
Drain your Cucumbers (Tzatziki)
You want to get rid of any excess moisture from the cucumbers. There are other methods, that time a longer time, however the best way is to simply squeeze the grated cucumber over the sink using a cheesecloth or lint-free paper towel.
Remove Seeds (Greek Salad)
Like in the Tzatziki recipe, you want to remove the seeds from the cucumbers and tomatoes – especially if wanting to save some for the following day. Leaving the seed in will add excess moisture to the salad – causing your salad to become soggy. If it’s for the same day – feel free to leave them in!
It is not necessary to make the pita flatbread from scratch for this recipe, and they do sell pre-made Tzatziki in the store – however, if you want the full homemade experience and authentic fresh taste feel free to give the entire recipe a try!
Other Must Try Wraps & Sandwiches
Smoked Cheddar and Bacon Grilled Cheese with Caramelized Apples & Onion & Asian Chicken Lettuce Wraps
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Chicken Gyros with Tzatziki & Homemade Pita
Ingredients
- Step 1: Marinated Greek Style Chicken
- 3 large Chicken Breast, boneless skinless and pounded
- 1/3 cup Olive Oil
- 5 – 6 Cloves Garlic, minced
- 2 tbsp Balsamic Vinegar
- 2 tbsp Freshly Squeezed Lemon Juice
- 2 tsp Oregano
- 1 tsp Dried Parsley Flakes
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Salt, more or less to taste
- 1 tsp Granulated White Sugar
- ½ tsp Freshly Ground Black Pepper
- Step 2: Homemade Flatbread/Pita, if not making from scratch – skip to step 3
- 1 cup Warm Water divided, you may not need all, you may need more
- 1½ tsp Active Dry Yeast
- 2 tsp Granulated White Sugar
- 2½ cups All Purpose Flour
- 1 tsp Salt, more or less to taste
- 3 tbsp Olive Oil
- Step 3: Homemade Tzatziki, if not making from scratch – skip to step 4
- 1½ cup Plain Greek Yogurt
- 1½ cup Cucumbers, grated using large holes on box grater
- 2 Cloves Garlic, minced
- 2 tbsp Freshly Squeezed Lemon Juice
- 2 tbsp Olive Oil
- 1 tbsp Fresh Dill, finely chopped
- 1 tbsp Fresh Parsley, finely chopped
- 1/2 tsp Salt, more or less to taste
- Step 4: Greek Salad & Red Wine Vinaigrette
- 1 Cucumber seeded, and diced
- 2 Tomatoes seeded, and diced
- 1 small Red Onion, finely diced
- ¼ cup Kalamata Olives, optional
- ¼ cup Feta Cheese, crumbled, optional
- ½ tsp Salt, more or less to taste
- Red Wine Vinaigrette
- 4 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 Clove Garlic, minced
- 1 tsp Dried Oregano
- ½ tsp Salt, more or less to taste
- ¼ tsp Freshly Ground Black Pepper
- 1 tbsp Feta Cheese, crumbled, optional
- Step 5: Assemble & don’t forget the crumbled Feta!
Instructions
- Step 1: Marinated Greek Style Chicken
- In a medium bowl, whisk together all the ingredients for the marinade – olive oil, minced garlic, balsamic vinegar, lemon juice, oregano, parsley, paprika, cumin, onion powder, salt, sugar and black pepper. Add pounded chicken breasts to the marinade and use either a Ziploc bag, or bowl with a lid. Marinate for 4 – 8 hours or overnight in the refrigerator.
- Remove chicken from fridge, and allow to sit at room temperature for at least 20 minutes. In a skillet, over medium heat, add chicken breasts and leave undisturbed for at least 3 – 4 minutes, or until brown on one side. Flip the chicken, cover skillet and repeat until done. Or, bake in oven on 400 for 18 – 20* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts. Once done, move to a cutting board, allow to rest for a few minutes and slice.
- Step 2: Homemade Flatbread/Pita (if not making from scratch – skip to step 3)
- In a small mixing bowl, combine active dry yeast and sugar into ½ cup of warm water (110℉/43°C). Set aside for about 5 minutes. It will begin to show signs of life, and start bubbling. You want to ensure the yeast is thoroughly dissolved in the water.
- In a larger mixing bowl, combine flour and salt. Once whisked together, add in yeast mixture and olive oil. Slowly add in remaining water while mixing together with a spoon, then use your hands to bring it all together. You may need not need all the water, or you may need to add a little more. Your dough should feel a bit sticky at first, but don’t be alarmed – it’ll come together. See notes sections for additional comments.
- Lightly knead dough for about 2 – 3 mins, until all ingredients are combined and comes together into a almost smooth ball. Remove ball of dough from mixing bowl, pour a drizzle of olive oil in bottom of bowl, and gently toss dough ball in bowl, ensuring all sides are coated.
- Using a clean dampened dish towel, cover mixing bowl, and set aside on counter for approx. 1 hour. After approx. 1 hr, or when your dough had doubled in size, lightly flour your surface. Punch the air out of the dough and cut into 6 even pieces, roll each piece into a ball. Using a rolling pin, roll each ball into a circle, oval or shape of your liking, set aside.
- Heat a frying pan, griddle, or skillet over medium high heat until hot. Place each flatbread onto the hot surface to bake, no oil is needed. After a few minutes, use a spatula and check to see if underneath is golden brown in certain areas, if so flip and repeat the process. You want to stay close by, it doesn’t take long! Once done, you can wrap the flatbread in a clean dry dish towel, or allow to cool on a cooling rack. Brush with infused olive oil and top with fresh parsley, if desired and enjoy!
- Step 3: Homemade Tzatziki (if not making from scratch – skip to step 4)
- Grate the cucumber and lightly squeeze the excess liquid over the sink using a fine cheesecloth, or lint-free paper towel – working one handful at a time. Transfer squeezed cucumbers in a medium sized mixing bowl, repeat until finished.
- Add the yogurt, garlic, lemon juice, olive oil, fresh herbs and salt to the bowl, stir to blend. Set aside for at least 10 mins.
- Step 4: Greek Salad & Red Wine Vinaigrette
- To make the vinaigrette, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, black pepper, and feta cheese (optional), in a small mixing bowl; set aside.
- Chop and slice the cucumbers, tomatoes, red onion, and olives (optional), assemble in a large serving bowl, then pour vinaigrette dressing on top, and gently toss to combine.
- Step 5: Assemble
- Start with your warm pita then layer on chicken, greek salad, tzatziki, and top with additional feta or herbs if desired. Serve immediately & enjoy!
We made this recipe for a cookbook club and loved it so much that we make it nearly every week! The pita is so delicious. Looks like the link to the recipe is now disconnected. Hope to see it back here soon!
Hi Lauren! Thank you for leaving a comment, and letting me know how much you enjoyed the recipe! & YES! Of course, all recipes and links will be up shortly!
Full disclosure- I bought premade pita bread and Tzatziki. For everything else I followed the recipe and when I tell you this food SLAPS!!! Everyone went back for seconds and thirds. Best I’ve had in a LONG LONG time. Thanks for sharing!!
Yesssssssss! I love to hear it Rachel! I love to hear it!! So glad you all enjoyed… going back for seconds and thirds means its a WINNER! THANK YOU SO MUCH!