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Close-up of a chicken gyros pita wrap held in one hand, loaded with chicken, fries, tomato, red onion and fresh parsley
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Greek Chicken Gyros

Quick stovetop Greek chicken gyros with a two-minute marinade and homemade tzatziki. Thin-sliced chicken breast, warm pita, and everything on the table in about 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Course: dinner
Cuisine: American, Greek
Keyword: chicken gyro, Greek chicken gyro, gyros
Servings: 6

Ingredients

Chicken

  • 1 lb 450–500 g chicken breast, sliced into thin strips
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp Greek yogurt optional
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Tzatziki

  • 1 cup Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 garlic clove minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • 1 tbsp chopped fresh dill optional

To Serve

  • 4 pita breads
  • 1 cup cooked fries
  • 1 cup shredded iceberg lettuce
  • 1 tomato sliced
  • 1/2 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup crumbled feta optional
US Customary - Metric

Instructions

  • Slice the chicken breast into thin strips.
  • Combine the chicken with the olive oil, lemon juice, oregano, paprika, garlic powder, cumin, salt, pepper and the Greek yogurt if using. Set aside for at least 10 minutes.
  • Grate the cucumber and squeeze out as much liquid as possible.
  • Stir the cucumber together with the Greek yogurt, garlic, lemon juice, olive oil, salt and dill. Refrigerate until serving.
  • Heat a skillet over medium-high to high heat. Add the chicken in a single layer and cook 6 to 8 minutes, turning, until browned and cooked through.
  • Warm the pitas in a dry skillet 30 to 60 seconds per side, or in the air fryer at 350°F for 1 to 2 minutes.
  • Fill each pita with chicken, tzatziki, fries, lettuce, tomato, cucumber, red onion and feta if using.

Notes

  • Air fryer fries: 400°F for 15 to 18 minutes, shaken once. Start them before the chicken.
  • Store components separately for up to 3 days; reheat the chicken in a hot skillet for 2 minutes.
  • Chicken thighs work in place of breast — add 2 minutes to the cook time.
  • The Greek yogurt in the marinade is optional. It keeps the chicken juicier; without it the chicken browns faster.

Nutrition

Calories: 391kcal | Carbohydrates: 38g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 860mg | Potassium: 707mg | Fiber: 4g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 2mg
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