chicken · Dinners

Greek Chicken Gyros

Greek Chicken Gyros

The reason you get a crappy phone picture of these gyros instead of an actual good one is because they looked so freaking good I didn’t have the patience to stage a photo shoot. I just wanted to eat them.

I could not believe how simple and easy this recipe was and how amazingly good they were.  I frequent a Greek restaurant called Cafe Neo, where they serve up delicious chicken gyros for around $5 a piece.  I will probably never eat there again.  These were better.  Fresher.  So completely perfect in every way.

Homemade tzatziki sauce? Who knew it was so easy to make?  We used the leftovers to spread on salmon sandwiches.  This meal was so good we are having it again this week.

For the best results, marinate the chicken strips and make the tzatziki sauce the night before so the flavors can really come together.


Recipe from The Girl Who Ate Everything.

    Tzatziki sauce:
  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 teaspoon minced garlic
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil
  • For the chicken:
  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts
  • To assemble:
  • Pita bread
  • Fresh tomatoes, seeded and diced
  • Red onion, sliced thin
  • Feta cheese (if desired)
  1. Shred the cucumber (I just used a cheese grater) 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.
  2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  3. To prepare the chicken, cut it into slices and place in a ziplock bag.  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 bag and mix well to coat. Refrigerate for at least 1 hour.
  4. Cook the chicken as desired, either in the skillet or with the broiler. We actually grilled it up on our BBQ. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas.  I heated mine with a little olive oil on our griddle. Top with chicken, tzatziki sauce, diced tomatoes, feta and sliced onions. Serve immediately.

4 thoughts on “Greek Chicken Gyros

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