These Greek Chicken Gyros are a healthy Greek marinated chicken recipe topped with fresh tzatziki sauce. You can make your own pitas or just eat the chicken with toppings by itself. This Chicken Gyro recipe can easily be made at home for a quick Greek dinner everyone will love! If you’re wondering how to make Chicken Gyros with warm pitas and tzatziki sauce, look no further.
I think I was meant to be Greek. When I watched the movie “My Big Fat Greek Wedding” I couldn’t help but feel like I was watching my own family.
A big family with strong religious convictions who love to eat. And my family is BIG. I am the youngest of 10 kids. I have 85 first cousins on my dad’s side alone.
Oh, and the food. Sometimes when I am cooking for my family when I am in Arizona I feel like I am at a boarding house.
Last time we were there John and I took over cooking breakfast one morning. After 6 dozen eggs we still had only fed half the crowd. As soon as you set the plate of food down it was gone.
I saw these on Annie Eats and she said they were her new favorite meal and let’s face it…she’s cooked a few.
These are a healthy start to the new year. I made whole wheat version of her pitas to be on the healthier side and the tzatziki is yogurt based so it can’t be bad. I’ve never even attempted to make homemade pitas and even how it was done until now.
You can very well buy store bought pitas but I was having a Martha moment and felt like doing my own. And they were so soft and yummy. I loved the cool, creamy, refreshing tzatziki sauce on the chicken. So good.
Also, if you really want the flavors to blend make the tzatziki sauce the day before and marinate the chicken the day before.
1) Gyro is pronounced Yee-Roh not Jy-Roh. But Jy-Roh is so much more fun to say.
2) Traditional pitas don’t have a pocket in them.
These Greek Chicken Gyros with Tzatziki Sauce are one of my favorite easy and quick recipes.
Chicken Gyros – Opa!
1cupplain Greek yogurt
1regular cucumberpeeled and seeded
1teaspoonwhite wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
Juice of 1 lemon2-3 Tablespoons
2teaspoonsred wine vinegar
2Tablespoonsextra virgin olive oil
2heaping Tablespoons plain Greek yogurt
Salt and pepper
1 1/4lbs.bonelessskinless chicken breasts
To assemble: Pita bread
Fresh tomatoesseeded and diced
Red onionsliced thin
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.