When you’re craving something fresh, flavorful, and deeply satisfying, these Chicken Gyros hit the spot. Juicy, spice-marinated chicken paired with cool, creamy tzatziki and crisp veggies creates that classic Mediterranean balance we all love — bold flavor without heaviness.
This recipe keeps things simple and weeknight-friendly while delivering serious protein. The chicken cooks quickly, the tzatziki comes together in minutes, and everything tucks perfectly into warm pita or flatbread for a meal that feels both comforting and energizing.
If you’re looking for a high-protein dinner that’s bright, filling, and easy to customize, these chicken gyros deserve a spot in your regular rotation.
Servings: 6
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: 420 kcal
Macros (per serving):
Protein: 42g | Carbs: 40g | Fat: 10g | Fiber: 3g
Look at the Recipe
- Juicy, spice-marinated chicken with bold Mediterranean flavor
- High-protein and balanced with fresh vegetables
- Perfect for quick dinners, meal prep, or casual entertaining
Ingredients Needed
Chicken Marinade
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika (or regular paprika)
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon crushed red pepper flakes (or more, to taste)
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- ½ teaspoon dried dill weed
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper, to taste
- 1-inch piece English cucumber, peeled and finely diced
For Serving
- 6 pitas or flatbreads
- 1 small romaine heart, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ English cucumber, thinly sliced
- Crumbled feta cheese (optional)
How to Make Our Chicken Gyros
-
Marinate the chicken.
In a large bowl, combine olive oil, lemon juice, paprika, cumin, garlic, turmeric, coriander, salt, pepper, onion powder, cinnamon, and red pepper flakes. Add chicken and toss to coat evenly. Let marinate for at least 10–15 minutes (longer if time allows). -
Make the tzatziki.
In a small bowl, stir together Greek yogurt, garlic, dill, lemon juice, diced cucumber, salt, and pepper. Chill until ready to serve. -
Cook the chicken.
Heat a grill pan or large skillet over medium-high heat. Cook chicken for 4–5 minutes per side, until golden and cooked through (internal temperature 165°F). Let rest briefly, then slice. -
Warm the pitas.
Lightly warm pitas or flatbreads in a skillet or oven. -
Assemble the gyros.
Layer sliced chicken, romaine, tomatoes, red onion, cucumber, and tzatziki onto each pita. Add feta if desired.
Serve warm and enjoy immediately.
Storage & Serving Suggestions
- Store cooked chicken and tzatziki separately in airtight containers for up to 4 days.
- Reheat chicken gently before serving.
- Great for meal prep — serve as bowls over rice or salad greens.
- Pair with roasted potatoes or a simple Greek salad for a complete meal.
Tips & FAQs
Can I use chicken thighs instead of breasts?
Yes. Thighs stay extra juicy and work beautifully here.
Is this recipe good for weight loss?
It can be when portioned properly. It’s high in protein and very filling.
Can I grill the chicken instead?
Absolutely. Grill over medium-high heat for similar timing and added char.
How can I make it dairy-free?
Use a dairy-free yogurt for the tzatziki and skip feta.
What’s the best way to serve leftovers?
Turn them into gyro bowls with rice, quinoa, or salad greens.
