Mediterranean Chicken Gyro Recipe

Why You’ll Love This this Mediterranean Chicken Gyro

This Mediterranean chicken gyro brings all those amazing Greek flavors right to your kitchen, with tender marinated chicken that’s practically bursting with garlic, lemon, and oregano.

The homemade tzatziki sauce is creamy, cool, and incredibly fresh – way better than anything you’ll find at the store, trust me on this one.

Plus, you can prep most of it ahead of time, which means you’re basically just assembling these beauties when hunger strikes.

Ingredients List

Getting everything together for these gyros is pretty straightforward, and most of these ingredients are probably hanging out in your kitchen already.

For the Tzatziki Sauce:

• 16 ounces plain yogurt (not nonfat, if possible)
• 1 regular cucumber, peeled and seeded
• 2-3 garlic cloves, finely minced
• 1 teaspoon white wine vinegar
• Salt and pepper
• Fresh lemon juice
• Extra virgin olive oil

For the Chicken:

• 4 boneless chicken breasts (thinly sliced works great)
• 4 garlic cloves, smashed
• Juice of 1 lemon
• 2 teaspoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain yogurt
• 1 tablespoon dried oregano
• Salt and pepper

For Serving:

• Pita bread
• Diced tomatoes
• Sliced onions

A few ingredient notes worth mentioning:

• Using full-fat yogurt instead of nonfat gives you way better texture and richness, plus it strains better for that perfect tzatziki consistency.
• Greek yogurt works beautifully here since it’s already thicker, which means less straining time.
• Fresh garlic and lemon juice make all the difference – the bottled stuff just doesn’t pack the same punch.
• Thinly sliced chicken breasts cook more evenly and soak up that marinade like little flavor sponges.

Step by Step Directions

Making these Mediterranean chicken gyros involves preparing the tzatziki sauce first, marinating the chicken, then cooking everything and assembling your gyros. Using a professional mediterranean cookware set will help you achieve the best results when preparing this authentic dish.

For the Tzatziki Sauce:

• Strain the yogurt using cheesecloth over a bowl for several hours or overnight to remove moisture.
• Shred the cucumber and wrap in a towel, squeezing to remove as much water as possible.
• Mix the strained yogurt, shredded cucumber, minced garlic, white wine vinegar, salt, pepper, and lemon juice.
• Drizzle lightly with olive oil.
• Refrigerate for at least 30 minutes to allow flavors to meld.

For the Chicken:

• Combine smashed garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt, and pepper in a medium bowl.
• Whisk until well mixed.
• Add chicken pieces to the bowl and mix well to coat.
• Cover and refrigerate for about 1 hour.

Cooking and Assembly:

• Cook the chicken in a skillet or under the broiler until completely cooked through.
• Transfer chicken to a plate and let rest for 5 minutes, then cut into strips.
• Heat pitas by spraying with oil and warming in a toaster oven for a few minutes.
• Top pitas with chicken strips, tzatziki sauce, diced tomatoes, and sliced onions.
• Serve immediately.

Substitutions and Variations

Chicken Alternatives:

• Swap in lamb or beef for a more traditional gyro encounter, though you’ll need to adjust cooking times since beef can be a bit stubborn.
• Turkey works beautifully here, and honestly, it’s probably healthier than chicken if that’s your thing.
• For my vegetarian friends, thick slices of grilled eggplant or portobello mushrooms soak up that marinade like little flavor sponges.

Tzatziki Tweaks:

• Can’t find Greek yogurt? Regular plain yogurt works, but you’ll definitely want to strain it longer since it’s got more water than a kiddie pool.
• Swap the cucumber for finely diced radishes if you’re feeling adventurous, or use English cucumber if regular ones are being difficult about their seeds.
• Fresh dill instead of just garlic gives the tzatziki a completely different personality, almost like it put on a fancy outfit.

Marinade Mix-Ups:

• No red wine vinegar? Apple cider vinegar steps in like a reliable understudy, though it brings a slightly sweeter note to the party.
• Fresh oregano instead of dried makes everything taste like you actually know what you’re doing in the kitchen.
• Add a pinch of smoked paprika to the marinade for a subtle smoky flavor that makes people ask, “What’s your secret?”

Pita Substitutions:

• Naan bread works surprisingly well, though it’s definitely not traditional, and wraps or tortillas work in a pinch when pita decides to hide from you at the grocery store.
• Lettuce cups turn this into a low-carb situation, though you’ll miss that warm, pillowy pita encounter.

Additional Things to Serve With This Dish

This gyro is fantastic on its own, but it really shines when you build a proper Mediterranean feast around it.

Classic Mediterranean Sides:

• Greek salad with chunky tomatoes, crisp cucumbers, and enough feta to make your wallet cry a little
• Roasted red peppers drizzled with olive oil and a sprinkle of sea salt, because they add that sweet, smoky flavor that makes everything taste more sophisticated
• Hummus with warm pita triangles for dipping, though to be truthful, you’ll probably end up eating most of it with a spoon when no one’s looking
• Dolmas (those little stuffed grape leaves) if you’re feeling fancy, or if you want to pretend you have your life together enough to buy the good stuff from the deli counter

Potato Situations:

• Greek lemon potatoes that have been roasted until they’re crispy on the outside and creamy inside, basically the potato version of perfection
• Simple roasted fingerlings with rosemary and garlic, because sometimes you just need carbs that don’t require a lot of thinking
• Even basic roasted sweet potato wedges work surprisingly well, adding a touch of sweetness that plays nicely with all those Mediterranean herbs

Light and Fresh Options:

• Tabbouleh salad for when you want to feel virtuous about eating more vegetables
• Grilled zucchini or eggplant slices that have been kissed with olive oil and herbs
• A simple cucumber and tomato salad dressed with lemon and olive oil, which is basically tzatziki’s less creamy cousin

Cooking Tips & Tricks (Chef’s Notes)

Getting this gyro right comes down to a few key moves that’ll save you from the heartbreak of dry chicken and watery tzatziki.

The Tzatziki Situation:

• Strain that yogurt like your life depends on it, because nobody wants soupy sauce dripping all over their hands.
• Salt your shredded cucumber and let it sit for 15 minutes, then squeeze it in a clean kitchen towel until you think you’ve gotten all the water out, then squeeze it some more.
• Make the tzatziki at least a few hours ahead, since the flavors need time to get acquainted and stop being strangers.

Chicken Mastery:

• Pound those chicken breasts to an even thickness, about 3/4 inch, so they cook evenly instead of turning into rubber on the outside and raw in the middle.
• Don’t skip the marinating time, even if you’re tempted because you’re hungry and impatient like the rest of us.
• Let the cooked chicken rest for those full 5 minutes before slicing, or all the juices will run out and mock you from the cutting board.

Pita Perfection:

• Warm your pitas properly by wrapping them in damp paper towels and microwaving for 30 seconds, or brushing with olive oil and toasting until they’re pliable but not crispy.
• If your pitas are being stubborn and cracking, they’re probably too dry or too cold, so show them some heat and moisture.

Assembly Wisdom:

– Layer your ingredients strategically with the tzatziki as a barrier between the warm chicken and the pita, preventing the dreaded soggy bottom syndrome that ruins so many good sandwiches.

Nutritional Facts

This Mediterranean chicken gyro delivers a well-balanced meal with lean protein, probiotics, and fresh vegetables wrapped in warm pita bread.

Per Serving (makes 4 servings):

• Calories: 420-480
• Protein: 35-40g (primarily from chicken breast and Greek yogurt)
• Carbohydrates: 35-42g (mainly from pita bread)
• Fat: 18-22g (from olive oil, yogurt, and chicken)
• Fiber: 3-4g
• Sodium: 650-800mg (varies with added salt and pita bread type)
• Calcium: 200-250mg (from yogurt and cucumber)
• Vitamin C: 15-20mg (from lemon juice and fresh vegetables)

Nutritional Highlights:

• High in lean protein supporting muscle maintenance and satiety
• Contains probiotics from yogurt that support digestive health
• Provides healthy monounsaturated fats from olive oil
• Cucumber adds hydration and potassium
• Garlic and oregano offer antioxidant compounds
• Relatively low in saturated fat compared to traditional lamb gyros
• Good source of B vitamins from chicken breast
• Moderate calorie count makes it suitable for balanced meal planning

Fun “Did You Know?”

Beyond its impressive nutritional profile, this Mediterranean chicken gyro connects you to a fascinating culinary tradition that spans thousands of years.

I find it remarkable that gyros originated in Greece during the 1920s, inspired by Turkish döner kebab. The word “gyro” means “turn” in Greek, referencing the rotating cooking method.

Traditional tzatziki sauce wasn’t just a condiment—it served as a cooling agent in hot Mediterranean climates.

Here’s something cool: ancient Greeks believed garlic provided strength to soldiers and laborers.

When you’re enjoying this gyro, you’re participating in centuries of Mediterranean hospitality and shared meals.