My Chicken Gyro with tender chicken breast and lemony tzatziki sauce will open your eyes to the ease and simplicity of classic Greek cuisine!
If you’re new to Greek recipes and “Chicken Gyro” gives you the impression that it just has to be a major endeavor, fear not!!! My Chicken Gyro recipe will be a pleasant surprise. You no longer need to dine out to enjoy an authentic gyro sandwich. This healthy chicken gyro recipe allows you to experience traditional street food right in your own backyard.
My favorite dressing for a Chicken Gyro is my Tzatziki Sauce (no surprise I guess). This creamy sauce is versatile, too. It can be served as a healthy dip, a spread for sandwiches, or as a sauce on any grilled meat. Lemon, garlic, and dill make this sauce really fresh and tasty.
While variations of this sauce can be found throughout the Mediterranean, tzatziki originates from Greece. It was traditionally made with a very thick type of Greek yogurt made from goat’s or sheep’s milk. Today, especially in the US, Greek yogurt is made from cow’s milk.
Another GWS Mediterranean favorite is my Greek Chicken. It’s a really simple and zesty recipe, that gets its zip from fresh lemon juice and herbs. Plan ahead for the marinating time for this recipe, though. The chicken needs to absorb the wonderful flavors for 24 hours.
How to Make A Chicken Gyro
To make Chicken Gyro, first get the chicken soaking in brine in the fridge.
While the chicken is doing its chill thing, whisk together all of the marinade ingredients and pour 1/4 cup of it into a large mixing bowl.
After 30 minutes of chilling, remove the chicken from the fridge and toss with the remaining marinade. Thread onto skewers. This is a good time to put foil-wrapped pita bread in a preheated oven.
Grill chicken skewers for 5-7 minutes on each side (chicken should be at 160 degrees per a meat thermometer). Push chicken off skewers into reserved marinade. Cover and let sit 5 minutes.
Pita bread should be warm! Place each round on foil or parchment paper and layer chicken first, then tzatziki sauce and veggies.
Then, eat‘em while they’re hot! They go like hotcakes at my house. A chicken gyro near me, or anyone in my family, doesn’t last for two seconds!
What Are Gyros?
Gyros originated in Greece and are kind of like a mix between a taco and a sandwich, served in folded pita bread. Gyros and souvlaki are similar, but there’s a fundamental difference – souvlaki has shaved meat from a slab cooked on a spit, while gyros traditionally have ground lamb, pork or chicken formed into thin “patties” that are cooked on a rotating skewer. But, a chicken gyros recipe spit isn’t realistic for most backyard chefs. Hence, this Chicken Gyro recipe is a variation since it calls for chicken breasts.
Which Variety Of Gyro Recipe Is Your Favorite?
Is your favorite gyro recipe in the list below? If not, please use the comments below to let me know which is your fave!
A basic Greek Gyro is always a pleaser in my book. You don’t have to get off-the-wall to make chicken gyros tasty!
If you answered Lamb Gyro to this question, you probably enjoy the distinct flavor of lamb that some call “gamey”. I love it! No matter what you call it! Although lamb has a fatty flavor, it’s actually a very healthy choice for a gyro.
If you had to pick on kind of Gyro Meat, what would it be? Typically, when someone refers to gyro meat, they mean a ground pork, lamb, or ground chicken gyro recipe.
My favorite gyro bread is traditional pita bread (not the thin dry kind with pockets). It’s good with shredded chicken gyros, too!
Best Gyro Seasoning
As with any food in any culture, different regions tend to have different seasonings and other ingredients in the same recipes. The same can be said of gyro seasoning. We’ll get into specifics in another post.
Gyro Bread Choices
Pocketless pita bread, aka “hand-pulled”, is the gyro bread of choice, but you can switch that up, depending on your tastes and availability. Some breads are better than others if you’re watching your chicken gyro calories. Here’s a little nugget of info about the various options for Greek bread. Do you have a favorite?
Recipe Notes for Gyro Sandwich:
Here are some suggestions and tips for making a killer Gyro Sandwich!
Indoor Cooking: If the weather’s not up to par, you can still get great results by cooking the chicken on skewers in a grill pan. Or, you can forego the skewers and cook the chicken in a large skillet. It’s best to cook the chicken in batches though, so that the meat browns instead of steaming.
Size of Chicken Bites: Normally, when I make kebabs, I cut the meat into larger pieces. However, smaller chunks work too. They make this chicken gyro recipe tasty as they really absorb the brine.
Soaking the Chicken: Speaking of brine, the chicken should sit in the brine for 30-45 minutes.
Patting the Chicken: Make sure that you don’t skip patting the chicken dry with paper towels before placing on the skewers. That way the texture of the chicken won’t be compromised.
Marinade: I love this marinade because it’s an easy mixture of simple ingredients. However, fresh lemon zest and juice are mandatory. Don’t bother with that cheap stuff in the plastic bottle—it isn’t the same.
You’ll notice that the marinade is applied twice in this recipe. Can you say GENIUS?! That second application infuses the chicken with an extra layer of zesty flavor and finishes the dish perfectly. The marinade is first applied just after the chicken’s been quickly brined, then the second part of the marinade is tossed with warm, freshly grilled chicken. It’s a unique, unusual technique, but that second dip in the marinade really gives the chicken a bright, lemony taste.
In order to make sure you have enough marinade for that second application, make sure to divide up the marinade right after you make it. I’ll admit (with red cheeks) that I’ve forgotten or ignored the dividing step and accidentally dumped the remaining marinade after the first application.
Chicken Gyro Recipe
Seriously my friends, this Chicken Gyro Recipe is a breeze, and I want to know how it turned out for you! Please drop me a line below!
SAVE THIS CHICKEN GYRO
TO YOUR CHICKEN BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
Chicken Gyro Recipe
- 1 Pound Boneless Skinless Chicken Breasts Cut into 1 Inch Pieces
- 2 Tablespoons Salt
- 1 Quart Cold Water
- 1/3 Cup Olive Oil
- 2 Tablespoons Fresh Parsley Minced
- 1 Teaspoon Fresh Lemon Zest
- 1/4 Cup Fresh Lemon Juice
- 1 Teaspoon Honey
- 1 Teaspoon Dried Oregano Crumbled
- 2 Large Tomatoes Seeded and Chopped
- 1 Red Onion Diced
- 1 English Cucumber Chopped
- 1/2 a Head Romaine Lettuce Cut Into Strips
- 1 Cup Feta Cheese Crumbled
- Tzatziki Sauce
- In a large mixing bowl, stir the salt in water until completely dissolved. Place chicken in brine and refrigerate for 30 minutes.
- Preheat oven to 350 degrees (to heat pita). Wrap the pita bread in aluminum foil and seal tightly.
- Meanwhile, make the marinade; In a small mixing bowl, whisk together the oil, parsley, lemon zest, lemon juice, honey, oregano, and 1/2 teaspoon black pepper. Pour 1/4 cup into a large mixing bowl (large enough to accommodate cooked chicken later) and set aside.
- Remove chicken from brine and pat dry with paper towels. In a large mixing bowl, toss the chicken pieces with the remaining marinade until evenly and well coated. Thread chicken onto skewers.
- Place foil wrapped pita in oven and heat until warm, about 10-15 minutes or until warmed through.
- Cook chicken skewers on grill or grill pan 5-7 minutes per side, or until chicken is cooked through and registers 160 degrees on an instant thermometer. Using a fork, push hot chicken off skewers and into the bowl with reserved marinade. Toss gently to evenly coat; cover with foil and let sit for 5 minutes.
- Assemble the Gyros; Place a pita on a piece of parchment or foil, place a layer of chicken down the center, tzatziki sauce, and veggies. Serve immediately.
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