Chicken Gyros


Light and fresh, easy to make chicken gyros. You can add diced tomatoes, chopped cucumbers, red onion, and even avocado as a garnish.

Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hrs 20 mins
4 servings


  • 1 pound skinless, boneless chicken breast halves

  • 8 bamboo skewers, or as needed


  • ¼ cup lemon juice

  • ¼ cup olive oil

  • 1 medium lemon, zested

  • 2 cloves garlic, minced, or more to taste

  • 2 teaspoons chopped fresh thyme

  • 2 teaspoons dried rosemary

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper


  • 1 ½ cups Greek yogurt

  • ½ large cucumber - peeled, seeded, and chopped

  • 2 large cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon white vinegar

  • ½ teaspoon salt


  • 1 medium yellow onion, sliced

  • 1 medium orange bell pepper, diced

  • 2 tablespoons olive oil, or more to taste

  • ½ teaspoon salt, or to taste

  • ½ teaspoon ground black pepper, or to taste

  • ½ teaspoon garlic powder

  • 4 small (4 inch) pita bread rounds, split

  • 1 tablespoon Sriracha sauce, or to taste


  1. Cut chicken into large cubes. Soak bamboo skewers in water.

  2. Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.

  3. Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.

  4. Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.

  5. Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.

  6. Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.

  7. Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).

  8. Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

Cook's Notes:

Marinating the chicken for 20 minutes is fine, but I like to marinate for at least 4 hours--the longer the better.

I like to top the baking sheet with a baking rack and then spray the rack with cooking spray before adding the chicken skewers.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

592 Calories
38g Fat
32g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 592
% Daily Value *
Total Fat 38g 49%
Saturated Fat 8g 42%
Cholesterol 82mg 27%
Sodium 1583mg 69%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 19%
Total Sugars 7g
Protein 32g
Vitamin C 101mg 504%
Calcium 113mg 9%
Iron 3mg 17%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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