Greek Chicken Gyros Recipe

These Greek chicken gyros are made with juicy marinated chicken, creamy tzatziki, and a fresh salad all wrapped in soft, homemade pita. You can grill or bake the chicken—either way, it’s full of flavour and perfect for lunch or dinner.

For more Greek-inspired recipes, try my Greek Salad, Tzatziki Sauce and Greek Fries next.

Chicken Gyros Recipe

Making this chicken gyro meal from scratch is so satisfying. I start by marinating the chicken in a mix of garlic, lemon, and herbs, for a smell that’s enticing before it even hits the pan. Once it’s cooked, the chicken turns out so juicy and full of flavour, I end up snacking before I even assemble anything!

But what really takes this recipe over the top is the homemade pita. It’s soft, pillowy, and the perfect wrap for all the textures and flavours going on here. I like to load mine with the sliced chicken, a handful of crisp veggies, and a big spoonful of creamy tzatziki.

What is a chicken gyro?

A chicken gyro is a Greek-style wrap made with marinated, seasoned chicken. It’s typically grilled or roasted, then sliced and served in warm pita bread. It’s usually topped with creamy tzatziki, fresh vegetables like tomato, cucumber, and red onion, and sometimes feta.

The word “gyro” comes from the Greek word for “turn,” referring to how the meat is traditionally cooked on a vertical rotisserie.

What is the difference between chicken gyro and souvlaki?

The main difference between chicken gyro and souvlaki is how the meat is cooked. Gyro is typically made with meat that’s stacked on a vertical rotisserie and thinly sliced, while souvlaki features chunks of marinated meat grilled on skewers. Both are Greek in origin and often served with pita, tzatziki, and salad.

Ingredients

Marinated Chicken

• Chicken breasts: The base of the gyro, tender and juicy when marinated and cooked properly.
• Olive oil, lemon juice, balsamic vinegar: Add moisture and brightness while helping the marinade penetrate the meat.
• Garlic and dried herbs (oregano, parsley): Infuse the chicken with classic Greek flavour.
• Spices (paprika, cumin, onion powder, black pepper, salt, sugar): Create a warm, savoury blend that balances depth and a hint of sweetness.

Homemade Pita

• All-purpose flour and salt: Form the structure of the dough and add flavour.
• Active dry yeast and sugar: Help the dough rise and create those soft, pillowy layers.
• Warm water and olive oil: Bind everything together and keep the dough tender and flexible.

Tzatziki Sauce

• Greek yogurt: The creamy, tangy base of the sauce.
• Cucumber: Adds crunch and freshness while lightening the texture.
• Garlic, lemon juice, olive oil: Brighten and balance the dip with a bit of zip.
• Fresh herbs (dill and parsley): Layer in herby flavour and colour.
• Salt: Enhances all the other flavours and ties the sauce together.

Greek Salad + Vinaigrette

• Cucumber, tomatoes, red onion: Provide crunch and vibrant colour to balance the rich chicken and pita.
• Kalamata olives and feta (optional): Add a salty, briny kick that complements the rest of the dish.
• Olive oil, red wine vinegar, lemon juice, garlic, oregano: Come together to make a zesty vinaigrette that brings the salad to life.
• Salt, black pepper: Season and round out the vinaigrette.

How to Make Chicken Gyros

Marinate the Chicken

I start by whisking together the marinade ingredients—olive oil, garlic, lemon juice, balsamic vinegar, herbs, and spices—until everything is well combined. Then I add the pounded chicken breasts and let them soak up all that flavour for at least 4 hours, or even better, overnight. When I’m ready to cook, I bring the chicken to room temperature before searing it in a hot skillet or baking it in the oven.

Make the Pita

To make the dough, I bloom the yeast in warm water with a little sugar until it gets foamy. Then I mix together the flour and salt, add in the yeast mixture, olive oil, and just enough extra water to bring the dough together.

It starts out sticky, but after a few minutes of kneading, it forms a soft ball that I let rise for about an hour.

Once the dough has doubled, I divide it into six pieces and roll each one into a circle or oval. I cook them one at a time in a hot, dry skillet until they’re puffed and golden on both sides.

You can wrap them in a clean towel to keep them warm while you finish the rest.

Make the Tzatziki

For the tzatziki, I grate the cucumber and squeeze out as much water as I can using a paper towel or cheesecloth. Then I stir it into Greek yogurt along with garlic, lemon juice, olive oil, dill, parsley, and salt. I like to let it sit for at least 10 minutes so the flavours can blend.

Prepare the Salad and Vinaigrette

To make the dressing, I whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, and a pinch of salt and pepper. Sometimes I add a bit of crumbled feta for extra richness. Then I chop up the cucumber, tomatoes, and red onion, toss them in a bowl with the vinaigrette, and add olives and more feta if I have them.

Assemble Your Chicken Gyros

Once everything’s ready, I warm the pita and layer on the sliced chicken, salad, and a big spoonful of tzatziki. I top it off with a little extra feta or herbs if I’m feeling fancy. Then it’s time to serve and enjoy—these never last long in my house!

Storage

Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months. Reheat gently in a skillet or microwave before serving.

Pita: Keep leftover pita in a sealed bag or container at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze with parchment between each piece for easy separation.

Tzatziki: Transfer tzatziki to a container with a tight lid and store in the fridge. It’s best used within 3 days for peak freshness and flavour.

Salad and Vinaigrette: Keep the salad and dressing separate. Store the chopped veggies in a sealed container for up to 2 days. The vinaigrette can last in the fridge for about 1 week.

Frequently Asked Questions (FAQs)