Grilled Greek Chicken Gyros with Tzatziki Sauce

Pita bread around grilled chicken and drizzled with tzatziki sauce.

5 from 1 vote

Grilled Greek Chicken Gyros with Tzatziki Sauce

Grilled Greek Chicken Gyros with Tzatziki Sauce are flavorful, marinated chicken breasts grilled to perfection and wrapped in a warm pita, piled with fresh toppings and drizzled with creamy yogurt sauce. With options for meal prep or make-ahead, these are an excellent weeknight dinner! Or double the recipe and serve to a crowd.

Prep Time30

Cook Time15

Marinate Time8

Total Time8 45

Course: Main Course

Cuisine: American, Greek

Servings:

Calories: 522kcal

Author: Borrowed Bites

Ingredients

Chicken Marinade

4 chicken breasts approximately 3-4 lbs
½ cup olive oil extra virgin
3 tablespoon garlic minced
¼ cup white balsamic vinegar can substitute regular balsamic
¼ cup lemon juice
1½ tablespoon dried oregano
1½ tablespoon dried basil
2 teaspoon onion powder
2 tsp sugar
1 tsp cumin
1 teaspoon paprika
2 teaspoon kosher salt
1 teaspoon pepper

Dressing

⅔ cup canola oil
⅓ cup olive oil extra virgin
⅓ cup red wine vinegar
¾ teaspoon garlic powder
1½ tsp dried oregano
¾ teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon pepper

Toppings

1 recipe Quick & Easy Tzatziki Sauce
Pita bread or other flatbread
1 cup cherry tomato halved or quartered
1 medium English cucumber
¼ cup red onion diced
½ head romaine sliced
Feta according to taste
Kalamata olives optional

Instructions

Chicken marinade

Slice chicken breasts in half horizontally. Add to zipbag or container for marinating. Add marinade ingredients to a jar and shake vigorously. Pour marinade over the chicken breasts. Smoosh the chicken breasts and marinade around to ensure that it gets in between all the pieces. Store in the refrigerator for at least 8 hours or overnight.

Toppings

Make one recipe of Quick & Easy Tzatziki Sauce.
Place all dressing ingredients in a jar and shake. Refrigerate until serving.
Prep all other toppings.

Grilling

Heat half the grill to medium-high heat. Place chicken on heated side of the grill for 5-6 minutes. Turn the chicken over and continue grilling for 4-6 more minutes. If they begin to brown too much on the heated side, transfer them to the unheated side, close the lid, and cook until done.
Thinly slice the meat.
To serve, layer pita with tzatziki, chicken, and other toppings. Drizzle dressing over top and wrap.

Notes

Tips & Tricks

When you put the chicken in the zipbag to marinate make sure you put each half in separately so that each side gets coated with the marinade.
Keep the chicken in the marinade for at least 8 hours. It really deepens the flavor and tenderizes the meat.
Slice the chicken very thinly. It is hard to bite into a thick piece of chicken in this situation.

Variations

The chicken can be made in a skillet or on an indoor grill. My prefered method is cast iron.

This can be served as a salad or make your favorite grain and serve it as a bowl. To make it gluten-free leave out the pita. Free to use naan or any other flatbread.

Freezer Instructions

The chicken can be frozen in the marinade up to 3 months ahead.

Make-Ahead Instructions

Marinate the meat ahead and place it in the fridge if you are going to be preparing within 24 hours. If it will be longer than that, place the marinated chicken in the freezer. The toppings, dressing, and tzatziki can be made the day ahead.

Meal Prep Instructions

Meal prep is a lot like the make-ahead directions, except you cook meat, slice it and store the components separately in the refrigerator.

Nutrition