Grilled Chicken Gyros with Creamy Garlic Tzatziki Sauce

Ingredients

For the Grilled Chicken

• 1½ pounds (680 g) boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• ½ teaspoon onion powder

• ¾ teaspoon salt, or to taste

• ½ teaspoon black pepper

For the Creamy Tzatziki Sauce

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1–2 cloves garlic, finely minced

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh parsley, chopped (optional)

• Salt and black pepper, to taste

For Serving

• 4 pita breads or flatbreads

• 1 medium tomato, sliced

• ½ red onion, thinly sliced

• Shredded lettuce (optional)

• Extra fresh dill or parsley

Instructions

Step 1: Marinate the Chicken

In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, onion powder, salt, and black pepper. Add the chicken and coat thoroughly. Cover and refrigerate for 30 minutes, or up to 4 hours.

Step 2: Make the Tzatziki Sauce

Grate the cucumber and squeeze out excess moisture. Combine it with Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper. Mix well and refrigerate while preparing the chicken.

Step 3: Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Cook the chicken until nicely browned and fully cooked, turning as needed. The internal temperature should reach 165°F (74°C). Cooking time depends on the thickness of the chicken.

Step 4: Slice the Chicken

Transfer the chicken to a clean plate and rest for 5 minutes. Slice into thin strips against the grain to keep the meat tender and juicy.

Step 5: Warm the Pita

Warm the pita breads in a dry skillet for about 30–60 seconds per side, or according to the package instructions, until soft and pliable.

Step 6: Assemble the Gyros

Place the sliced grilled chicken on each pita. Add tomato, red onion, and lettuce if desired. Spoon a generous amount of creamy tzatziki sauce over the chicken and finish with fresh herbs.

Step 7: Serve

Serve immediately with extra tzatziki sauce, lemon wedges, Greek salad, or roasted potatoes.

Nutritional Information (Approximate)

Per serving, including one pita and sauce:

Nutrition varies according to the chicken cut, pita size, yogurt brand, and amount of sauce used.

Nut and Allergen Information

• Peanuts: Not included in the listed ingredients.

• Tree nuts: Not included in the listed ingredients.

• Dairy: Contains Greek yogurt in the tzatziki sauce.

• Gluten: Regular pita bread usually contains wheat.

• Eggs: Not required by this recipe, but check packaged pita and sauces for possible cross-contact.

• Soy: Check packaged flatbreads and seasonings for soy ingredients.

For a dairy-free version, use an unsweetened dairy-free yogurt suitable for sauces. For a gluten-free version, use certified gluten-free pita or flatbread.

Nut allergy note: If preparing this meal for someone with a nut allergy, check all ingredient labels and cross-contact warnings.

Storage Tips

• Chicken: Refrigerate in an airtight container for 3–4 days.

• Tzatziki sauce: Refrigerate separately and use within 3–4 days.

• Reheating: Warm the chicken gently in a skillet or microwave until heated through.

• Assembly: Add the sauce and fresh vegetables just before serving to prevent soggy pita bread.

Serving suggestion: Pair these grilled chicken gyros with cucumber salad, lemon rice, or crispy roasted potatoes for a satisfying Mediterranean-style dinner