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Chicken Gyros with Tzatziki & Homemade Pita

Greek Chicken Gyro 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.
Prep Time25 minutes
Cook Time30 minutes
Course: Lunch
Cuisine: Greek
Keyword: chicken gyro, chicken gyro recipe, chicken gyros, chicken gyros recipe, greek chicken gyro, greek chicken gyros, how to make chicken gyros, What is chicken gyro
Servings: 6 gyros
Author: Taneisha Morris

Equipment

  • Mixing Bowls for marinade, tzatziki, and salad
  • Whisk or fork or vinaigrette and marinade
  • Skillet or grill pan for cooking the chicken and pita
  • Rolling Pin for shaping the pita
  • Measuring cups and spoon
  • Box Grater for cucumber
  • Cheesecloth
  • Cutting Board
  • Sharp Knife
  • Spatula or tongs
  • Clean dish towel to wrap warm pita

Ingredients

Marinated Greek-Style Chicken

  • 3 large boneless skinless chicken breasts, pounded
  • ⅓ 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 adjust to taste
  • 1 tsp granulated white sugar
  • ½ tsp freshly ground black pepper

Homemade Flatbread/Pita (Optional if using store-bought)

  • 1 cup warm water divided (adjust as needed)
  • 1½ tsp active dry yeast
  • 2 tsp granulated white sugar
  • 2½ cups all-purpose flour
  • 1 tsp salt adjust to taste
  • 3 tbsp olive oil

Tzatziki Sauce (Optional if using store-bought)

  • 1½ cups plain Greek yogurt
  • 1½ cups grated cucumber
  • 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
  • ½ tsp salt adjust to taste

Greek Salad & Vinaigrette

  • 1 cucumber seeded and diced
  • 2 tomatoes seeded and diced
  • 1 small red onion finely diced
  • ¼ cup kalamata olives optional
  • ¼ cup crumbled feta cheese optional
  • ½ tsp salt adjust 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 adjust to taste
  • ¼ tsp black pepper
  • 1 tbsp crumbled feta optional

Instructions

Marinate & Cook the Chicken

  • In a bowl, whisk together olive oil, garlic, balsamic vinegar, lemon juice, oregano, parsley, paprika, cumin, onion powder, salt, sugar, and black pepper.
  • Add pounded chicken breasts to the marinade. Place in a Ziploc bag or covered bowl.
  • Marinate in the fridge for at least 4 hours or overnight.
  • Remove from fridge and let sit at room temperature for 20 minutes.
  • Cook in a skillet over medium heat, 3–4 minutes per side, until browned and cooked through.
  • Or bake at 400°F for 18–20 minutes (depending on thickness).
  • Rest for a few minutes, then slice.

Make the Pita (Optional)

  • Activate the yeast. Combine ½ cup warm water, yeast, and sugar. Let sit 5 minutes until bubbly.
  • Make the dough. In a bowl, whisk together flour and salt.
  • Add yeast mixture and olive oil.
  • Slowly add more water as needed while mixing to form a sticky dough.
  • Let it rise. Knead lightly for 2–3 minutes until dough comes together.
  • Coat in olive oil, cover with a damp towel, and let rise for 1 hour.
  • Shape and cook. Once doubled, punch down and divide into 6 balls. Roll each into a flat round or oval.
  • Cook on a hot skillet (no oil) until golden on each side.
  • Keep wrapped in a clean towel or let cool on a rack.

Make the Tzatziki (Optional)

  • Grate cucumber and squeeze out excess water with a cheesecloth or paper towel.
  • In a bowl, combine yogurt, garlic, lemon juice, olive oil, dill, parsley, and salt.
  • Stir well and let sit for at least 10 minutes to chill and blend.