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Grilled Chicken Gyros


For the chicken:

  • 1 1/2 lbs boneless skinless chicken breasts cut into
  • 2 tablespoons olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon red wine vinegar
  • Zest from 1 lemon
  • 1 teaspoon dried oregano
  • 1 clove garlic minced

For the Tzatziki:

  • 1 cup plain Greek yogurt
  • 1 small cucumber skin peeled and shredded
  • 1 tablespoon fresh dill
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced

For the tomato cucumber salsa:

  • 1 large tomato
  • 1 small cucumber peeled and diced
  • ½ red onion diced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh parsley chopped
  • 4 pita pockets or naan breads


  • In a large bowl, combine chicken pieces with olive oil, yogurt, red wine vinegar, lemon zest, oregano, and garlic. Season with salt and pepper. Let marinate for 1-2 hours, or up to overnight.
  • Make the tzatziki. Strain the shredded cucumber by placing it in a paper towel and squeezing the excess liquid. Combine all tzatziki ingredients in a bowl and stir to combine. Season with salt and pepper.
  • Make the tomato cucumber salsa by combining diced tomato, diced cucumber, red onion, olive oil, red wine vinegar, and parsley. Season with salt and pepper.
  • When you are ready to cook, preheat the grill to medium-high heat.
  • Place the chicken cubes on a skewer or in a grill pan.
  • Cook over medium-high heat for 3-4 minutes on each side, rotating so each side is cooked, until cooked through. Place the pita or naan on the grill for the last 1-2 minutes to warm it up and give it some grill marks.
  • Assemble your pitas by placing chicken cubes, tomato cucumber salsa, and tzatziki in each pita/naan. Enjoy!