Lunch

Chicken Gyro

Tender marinated chicken cooked until charred and crispy, wrapped in warm pita bread with cool tzatziki sauce, fresh tomatoes, onions and lettuce. A home-kitchen version of the Greek street-food classic that delivers the same smoky flavor and satisfying texture.

667calper serving 53gprotein 74gcarbs 17gfat 20min prep 15min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chicken Gyro — common questions

Can I marinate the chicken overnight?

Yes, marinate in the refrigerator for up to 12 hours for deeper flavor. Remove from the refrigerator 30 minutes before cooking to bring closer to room temperature so it cooks evenly.

What if I don't have Greek yogurt for tzatziki?

Use plain full-fat yogurt (not Greek) and strain it through a fine-mesh sieve lined with cheesecloth for 1 hour to remove whey, or simply use it as-is for a thinner consistency.

How do I prevent dry chicken?

Do not cook past 165°F (74°C) internal temperature, and pound the breasts to even thickness before marinating so they cook uniformly.

Can I cook this on the grill instead?

Yes, preheat a gas or charcoal grill to medium-high, lightly oil the grates, and cook chicken for 5–6 minutes per side until charred and 165°F internally.

What should I serve with chicken gyros?

Serve with Greek salad, roasted potatoes, or a simple cucumber and tomato salad dressed with olive oil and lemon juice.

How do I store and reheat leftover chicken?

Store cooked chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet over medium heat for 2–3 minutes, or microwave for 60 seconds wrapped in a damp paper towel to avoid drying out.