Easy Chicken Gyro

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

Servings: 6




1 (16 oz.) container of Greek yogurt

One medium cucumber peeled and coarsely chopped

Two cloves garlic, minced

1 tbsp. extra-virgin olive oil

1 ½ tsp. dried dill weed

1 tsp. distilled white vinegar

1 tsp. lemon juice

salt and ground black pepper to taste


Four cloves garlic, minced

One medium lemon, juiced

2 tbsp. extra-virgin olive oil

1 tbsp. dried oregano

2 tsp. red wine vinegar salt, and ground black pepper to taste

One ¼ lb skinless, boneless chicken breast halves – cut into strips


6 (6-inch) pita bread rounds

One medium tomato, diced

One medium red onion, thinly sliced

½ head iceberg lettuce, chopped



Tzatziki is prepared by blending yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper. Blend until completely smooth, then cover and chill until required.

Preparing the chicken: In a sizable bowl made of glass or ceramic, combine the garlic, lemon juice, oil, oregano, vinegar, salt, and pepper.

Add the chicken and stir to coat it thoroughly. For one hour, marinate in the refrigerator with a plastic wrap cover. Set the oven rack about 6 inches from the heat source and preheat the broiler.

Use foil to cover a baking sheet with a rim. Place the chicken on the prepared baking sheet after removing it from the marinade.

Broil in the oven for 2 to 4 minutes per side or until the outside is gently browned and the inside is no longer pink.

Place the cooked chicken on a platter and give it a five-minute rest. Make the gyros while the chicken rests: A sizable nonstick skillet should be heated to medium.

Cook each pita on each side in the heated skillet for approximately a minute until warm and tender. Chicken strips, tzatziki, lettuce, tomato, and onion go well with warm pitas.