From the warm pitas, to the marinated chicken and simple tzatziki sauce, these easy Chicken Gyros are everyones favorite! The perfect fresh and healthy meal for any time of year.

If you love international inspired foods that are kid-friendly, try my Pupusas, Korean Ground Beef bowls, or Chow Mein.

A plate with two chicken gyros in pitas, with tzatziki, onion, cucumber and tomato.

If you’re looking to “mix things up” and make something delicious that people of all ages will enjoy, these chicken gyros are IT! I know your family will LOVE them!

How to make Chicken Gyros:

  • Make the tzatziki yogurt sauce by combining all ingredients. Taste it and add more seasoning (lemon juice, garlic, salt, pepper or cumin) to your liking. Set aside or refrigerate until later (can be made ahead).

The ingredients for tzatziki sauce in a bowl, about to be mixed with a spoon.

  • Combine all marinade ingredients together and pour over chicken. Marinate for at least 1-4 hours.
  • Heat grill to medium. Remove chicken from marinade, letting any excess sauce drip off.
  • Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.

Two process photos of chicken marinating in a bowl, then grilled and resting on a plate.

  • Toast or warm your pitas/flatbread. Layer pita with chicken, lettuce, tomato, red onion, cucumber and sauce.

Overhead view of two chicken gyros on a plate.

Make Ahead and Freezing Instructions:

To Make ahead: The marinade for the chicken and tzatziki sauce can be made 2-3 days in advance. For quick prep, chop the veggies hours before serving.

To Freeze: The raw chicken can be frozen in the marinade for up to 3 months (preferred method). Thaw overnight in the fridge, then cook chicken according to instructions. The cooked chicken can also be frozen for up to 3 months. Thaw overnight in the fridge, then rewarm.

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Recipe

Prep 20 mins
Cook 10 mins
Total 30 mins
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Video

Ingredients
  

Chicken Marinade:

  • 2 pounds boneless skinless chicken breasts *
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons smoked paprika (or regular)
  • 2 teaspoons cumin
  • 2 cloves garlic , minced
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper flakes , or more, to taste

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 2 cloves garlic , minced
  • 1/2 teaspoon dried dill
  • 2 teaspoon lemon juice
  • salt and freshly ground black pepper , to taste
  • 1 small piece of english cucumber , peeled and finely diced

For serving:

  • 6 pita or flatbreads
  • 1 romaine or Iceberg lettuce , chopped
  • 1 cup cherry tomatoes , halved
  • 1/2 of a red onion , thinly sliced
  • 1/2 of an English cucumber , thinly sliced

Instructions
 

For the marinade:

  • Add chicken to a large bowl or ziplock bag. Combine marinade ingredients and pour over chicken. Stir well to coat and marinate for 1-4 hours.
  • Meanwhile, make the tzatziki sauce by combining all ingredients. Taste it and add more seasoning (lemon juice, garlic, salt, pepper or cumin)if needed. Refrigerate.
  • Heat grill to medium and oil the grates (or if cooking on the stove, add a little oil). Remove chicken from marinade, letting any excess sauce drip off. 
  • Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.
  • Toast or warm your pitas. Layer with chicken, lettuce, tomato, red onion, cucumber and sauce. Enjoy!

Notes

*I like to use chicken breast filets, or if you're chicken breasts are really thick you can slice the breast in half, lengthwise (called "butterfly") to make two thinner pieces. 
Make ahead instructions: The marinade for the chicken and tzatziki sauce can be made 2-3 days in advance. 
Freezing Instructions: The raw chicken can be frozen in the marinade for up to 3 months (preferred method). Thaw overnight in the fridge, then cook chicken according to instructions. The cooked chicken can also be frozen for up to 3 months. Thaw overnight in the fridge, then rewarm.

Nutrition

Calories: 402kcalCarbohydrates: 34gProtein: 41gFat: 9gSaturated Fat: 1gCholesterol: 98mgSodium: 880mgPotassium: 725mgFiber: 1gSugar: 1gVitamin A: 380IUVitamin C: 5mgCalcium: 111mgIron: 2.4mg

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I originally shared this recipe August 2017. Updated May 2020 with process photos and more detailed instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    We LOVED these!!! So delicious!! Thank you so much for another incredible dinner my husband is already asking for again this week! 🙂

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