Next Post
Retro-Style Chocolate Sheet Cake.
This post may contain affiliate links, please see our privacy policy for details.
Sheet Pan Chicken Gyros with Feta Tzatziki. Street food inspired, oven roasted marinated chicken stuffed inside fresh pitas with all the “extras”. Add delicious creamy feta tzatziki sauce, spicy harissa, and all of the desired toppings you love. This Greek-inspired loaded chicken gyro recipe is SO GOOD. It makes for a quick, fun, delicious, and different weeknight dinner. Serve each gyro with homemade fries for a meal that everyone will truly love.
I’m starting to feel like every recipe these days starts out similar…Creighton inspired this one. Having him home in Colorado means the dinner requests come in regularly every morning. He loves to try new things, and ethnic foods are his favorite. His favorite cuisine is probably a toss-up between Greek and Indian dishes. He loves all the flavors, spices, and sauces that are traditionally used.
And I can’t blame him, Greek especially, is one of my favorites too. I love the freshness, bright herbs, garlic, and lemon that’s widely used. And of course, we all know I love feta cheese.
Every time Creigh is in town, without a doubt he requests a gyro. He loves any kind of loaded “street food” style wrap/sandwich/bowl. Of course, he’d love a lamb gyro, which I’m sure is delicious, but chicken is what I had on hand!
The idea with these greek chicken gyros is that they’re simple. Nothing too fancy, but they use such delicious flavors. I wanted to roast up the chicken on a sheet pan to keep things really quick and easy.
And then incorporate a super special element that’s a little different from your average gyro, and that’s the feta tzatziki.
Here are the details
The yogurt, lemon, olive oil, and seasonings are key to good flavoring of the gyro meat. Also, lots of smoked paprika and oregano with garlic. I love to add shallots to the mix too. These marinade ingredients are tossed with cubed chicken and a splash of lemon juice. Then let the chicken thigh sit for a bit to really soak up the wonderful spices.
While the chicken is resting, I usually make up a batch of fries to serve alongside.
Traditionally most gyro meat is roasted vertically like you would a rotisserie chicken. But since my variation is being made at home, I roasted mine in the oven until it got a slight char. ‘Tis delicious, but again, this is not traditional, just a little bit easier.
The Tzatziki
This creamy tzatziki sauce is probably my favorite element of these gyros. It’s your classic homemade tzatziki sauce, but with the addition of salty, whipped feta cheese.
To be honest, this sauce is really why I made these gyros. Once I had the idea to incorporate whipped feta into tzatziki I was sold.
Everything is blended until creamy, then at the end stir in the cucumbers and a pinch of chili flakes. So simple, but it works so wonderfully with these flavors and really steps up the tzatziki sauce!
Finish These Up!
As with any gyro, you can pick and choose your toppings/sauces. I used a bit of spicy harissa on top. And the feta tzatziki sauce on the bottom of my warmed pita bread. Then just stuff the cooked chicken inside and add whatever extra toppings you enjoy. SO DELICIOUS!
So full of flavor, and layered with texture. Not to mention, they’re just a fun way to switch up your average weeknight dinner!
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Lastly, if you make these Sheet Pan Chicken Gyros with Feta Tzatziki be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Where does the name “gyro” come from and what does it mean?
Gyro means “to turn” in Greek and it refers to the way the meat is traditionally cooked in rotation on a spit.
How are gyros typically prepared?
The definition of gyro in the Britannica dictionary is a “Greek food that consists of a pita wrapped around a filling of usually lamb, onion, tomato, and a yogurt sauce.” The meat (whether it be lamb, pork, chicken, or beef) is deliciously well-seasoned and the yogurt sauce is called tzatziki.
What cut of meat is used for gyros?
I used boneless, skinless chicken breast for these gyros, since I was making them at home and wanted to keep it simple on a sheet pan in the oven. Traditional gyros are made with lamb, but chicken, pork, beef flank steak or skirt steak are great alternatives.
Sheet Pan Chicken Gyros with Feta Tzatziki.
Servings: 3
Calories Per Serving: 1205 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 1/4 cup fresh lemon juice
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- red pepper flakes
- Kosher salt and black pepper
- 6 fresh pitas or naan warmed,
- pickled red onion, lettuce, dill, and parsley for serving
Feta Tzatziki
- 8 ounces feta cheese
- 1/4 cup + 1/3 cup plain Greek yogurt
- 2 cloves garlic grated
- juice from 1 lemon
- 1-2 Persian cucumbers, shredded
- kosher salt
Instructions
- 1. In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (watch carefully) 3. Meanwhile, make the Tzatziki. Combine the feta, 1/4 cup yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in 1/3 cup more yogurt, the cucumbers, and a pinch of salt and red pepper flakes.4. To assemble, stuff/spread each pita with tzatziki, then lettuce, and chicken. Add red onions and herbs. Drizzle over more tzatziki and if desired, harissa (recipe in notes).
Notes
Spiced Harissa Sauce: combine 1/3 cup harissa, 1 tablespoon toasted sesame oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and a pinch of salt
This post was originally published on February 17, 2022
Delicious! I made this for dinner tonight. A new family favourite. Thank you ?
Hi Laurie,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Please disregard my previous message, it does appear that you have responded later today.
I made this recipe for dinner tonight and it was delicious. Cheers!!
Thanks for trying the recipe:)
It would be really nice if you could respond to the comments. People obviously love your blog and feedback regarding recipes would be very helpful to them and myself.
Hi Lori,
Sorry, I am not sure what you are referring to. I try my best to answer all of the questions regarding the recipe within a 48 hour period. Please let me know how I can help! xTieghan
Made these for dinner tonight and they were delicious!! I toasted the naan on a griddle and it was perfect! Made pickled red onion earlier in the day and it definitely added so much flavor! I did dice the chicken before cooking it as the recipe says. I would recommend this recipe 100%!
Hey Valerie,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
What French fries did you make? Add a link please !
Peggy, if you go to the search button at the top of the page and type in “fries” you’ll get a ton of options.
This looks so delicious!
Hey Peggy,
You can follow this recipe for the fries:
https://fett-weg.today/chicken-meatball-pita-bowls/#wprm-recipe-container-102642%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
I adore Gyros pita, really need to try and make it at home!
Miki x
https://www.littletasteofbeauty.com/
I hope you love the recipe!
This looks so yummy. Do you think I could substitute tofu for the chicken… and if so… any special suggestions for doing so? Love all your recipes and cookbooks! Thanks.
Hey Carla,
Sure, I don’t see why not!! I hope you love the recipe, please let me know if you give it a try! xTieghan
Did you dice the chicken before marinating or after?
Before. You want all the pieces covered in marinade.
Hey Susan,
Yes, I like to cut the chicken before marinating. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Do you have a recipe for the fries? They look amazing!!
Hey Danielle,
Here you go:
https://fett-weg.today/chicken-meatball-pita-bowls/#wprm-recipe-container-102642%3C/a%3E%3Cbr /> Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Good Morning! How would this recipe work with ground chicken? Would you skip the marinating and season the ground chicken while it cooks?
I bet that would work well!
Hey Koleen,
Sure, I bet that would work well for you, just season it up and skip the marinating process. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Couple things: When you say Harissa, do you mean the powder? the Mina brand type jar sauce or harissa chili paste? Also, it would be great to know what the sweet potato recipe is that you show in the photos. Dying to make this but want to do it right! Thx
Het recept voor de zoete aardappel kun je vinden in de tekst.je kan dan gewoon daarop drukken en kom je bij het recept.
Hi Robert,
The harissa recipe is located above in the “recipe notes”. Here is a link for the fries:
https://fett-weg.today/chicken-meatball-pita-bowls/#wprm-recipe-container-102642%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Hey Tieghan, I think he’s asking about the “1/3 cup harissa” ingredient in the recipe notes, not where to find the recipe. I see the recipe but don’t know what type of harissa you’re referring to either.
Ahhh gotcha! Sorry for the confusion, it’s the sauce:)
Did you slice the meat prior to marinating, or how did you do the cut? Thanks!
Hey Patricia,
You will want to cube the meat before marinating. I hope you love this recipe, please let me know if you give it a try! xTieghan
My question too. Is the chicken cooked whole or cubed?
Thanks.
Hi Patricia,
You are going to cube the chicken before marinating. Please let me know if you give the recipe a try, I hope you love it! xTieghan
When do you slice up the chicken? Before or after marinating?
Hey Kathy,
You will cut the chicken before marinating it. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
You don’t mention chopping or slicing the chicken. When did you do that part? Before marinating and roasting, or did you marinate and roast them whole, and then chop/slice?
This looks incredible and I can’t wait to make it. I am a big fan of Creighton’s requests 🙂
You reach such a wide audience and share so many different foods and flavors and make them accessible; coming from a longtime fan, I would caution against using the term “ethnic” to describe the food. https://www.washingtonpost.com/lifestyle/food/why-everyone-should-stop-calling-immigrant-food-ethnic/2015/07/20/07927100-266f-11e5-b77f-eb13a215f593_story.html
Skye- please don’t politicize this amazing blog that so many people enjoy each day. You can succumb to the media if you like but ‘ethnic’ is simply a word, with a definition- relating to a population subgroup (within a larger or dominant national or cultural group) with a common national or cultural tradition.
That’s all.
??????
***applause*** thank you Koleen Cook!
THANK YOU COLLEEN! So very tired of everything “offending” when it’s simply a word..
“Koleen” sorry! My autocorrect thinks it knows better…:/
Yes, yes and more yes. Thank you, Koleen. Skye’s statement wasn’t offensive per se, but this “looking for drama when there isn’t any” trend that is erupting on food blogs of all places (have we no safe haven from the hyper-politicizing of everything?) needs to stop.
Food is cultural, multicultural, ethnic, regional, provincial, improvised, fusion, experimental, all of it, and more – and that’s what’s good about it. Food is one place where boundaries need not apply.
I made this recipe tonight but only had flour tortillas on hand, and I hate onions, so I grilled a mix of red and green peppers instead, and threw in some diced fresh tomato and made greek/gyro/fajita tacos…with seasoned “home fries” all slathered in the tzatziki. It was a little Greek, a little Mexican, and a little American.
My Swedish family loved it. <3
Looks super yummy, love the ground chicken idea!
Let me know if you give the recipe a try:)
Thank you for this callout, Skye. Educating people on the use of respectful language shouldn’t be considered politicizing. I felt your messaging was very kind.
Context is key. It’s obvious from context that Tieghan is celebrating cuisines different than what she grew up with. Greek cuisine is part of my culture, and her use of the word “ethnic” here is not offensive. No one appreciates a virtue signaler.
I can’t imagine how many times a day you find offense in something if this is one of them
Completely agree!
Hey there,
You can cut the chicken into bite size chunks and then marinate them. Please let me know if you give the recipe a try, I hope you love it! xTieghan