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Grilled Chicken Gyros with Tzatziki Sauce

Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

There’s so much to love about gyros, but making them at home can be daunting. This Middle Eastern dish has become a street food staple, thanks to its ease of assembly, affordability and downright deliciousness. 

Traditionally gyros are made by grilling layers of meat on a vertical spit for hours, which gets shaved off and tucked into a pita filled with tomatoes, lettuce and onions and smeared with tzatziki. Gyros are often made with pork, although other types of meat including lamb, beef and chicken can be used too. 

Here, boneless, skinless chicken thighs and breasts are used to make this easy at-home meal. The chicken gets marinated in a simple Greek-inspired mixture of red wine vinegar, lemon juice, and oregano which keeps the chicken tender while also imparting incredible flavor onto it. Cook the chicken in a grill pan until the grill marks appear and the chicken is cooked through, then thinly slice to serve. Pro tip: Make use of the time while the chicken is marinating to prepare the homemade tzatziki sauce and vegetables. 

Technique Tip: The chicken can marinate for up to 24 hours, which can help cut down on prep work when it’s time to get cooking. 

Swap Option: Gyros can be made with a variety of proteins. Try experimenting with sliced steak, ground lamb or even turkey for another variation. For a vegetarian gyro option, swap in crispy tofu.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.


For the Chicken
  • 3/4 cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground black pepper
  • kosher salt, to taste
  • 2 boneless, skinless chicken breasts boneless, skinless chicken breasts
For the Tzatziki Sauce
  • 1/2 cup cucumber (not English), shredded
  • 1 teaspoon kosher salt
  • 1 cup plain 2% Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
To Serve
  • 2 large pita bread rounds, halved
  • 1 heart romaine lettuce, chopped
  • 1 red onion, thinly sliced
  • 1 tomato, sliced
  • 1/2 cup crumbled feta cheese
Fulfilled by



In a large bowl, combine marinade ingredients and mix well.


Butterfly the chicken breasts by cutting the breast horizontally. Lay the chicken breast out flat and cover with saran wrap. Pound out the chicken with a meat mallet until about 1/4-inch thick. 


Add chicken to marinade and stir to combine. Let sit for 10 minutes, making sure the meat is well covered. 


Shred cucumber on a box grater and toss with salt. Allow to sit for at least 5 minutes.


In a medium bowl, combine the yogurt, lemon juice, vinegar, olive oil, garlic and dill. Wrap cucumber in a cheesecloth or paper towel and squeeze to remove excess water. Add cucumber to sauce and stir to combine. Refrigerate before serving. 


Spray a grill pan with nonstick cooking spray. Remove chicken from bowl, shaking off excess marinade and place on hot grill pan. Discard remaining marinade.


Cook chicken until juices run clear, about 4 minutes on each side. Do not move the chicken to ensure grill marks. Remove chicken from the pan and allow to rest on a cutting board for 5 to 10 minutes. After chicken rests, slice into 1/2-inch strips.


Place halved pita bread on the grill and cook for about 2 minutes, until just warmed through. 


Stuff pita pockets with chicken, sauce and fresh veggie toppings.