Greek Chicken Gyros

Think juicy, well-spiced chicken tucked into toasty pitas with a cool, herby sauce and lots of crisp veg. It’s weeknight-easy, but still feels like something special.

These are the gyros I reach for when I want big flavor without fuss—saucy, satisfying, and ready to pile high at the table.

Why You’ll Love These Gyros

• Big flavor, minimal effort: a short marinade + high heat = juicy chicken and caramelized edges.

• Customizable bowls or wraps—great for picky eaters and meal prep.

Marinate the Chicken

• Toss chicken with oil, lemon, garlic, oregano, and spices until glossy and evenly coated.

• Tip: Even a short rest helps; the chicken should look well coated with no dry patches.

Make the Sauce

• Stir Greek yogurt with lemon, garlic, herbs, and a pinch of salt until smooth.

• Cue: Sauce should be thick enough to cling to a spoon; thin with a splash of water or lemon juice if needed.

Cook the Chicken

• Use a hot skillet or grill; arrange pieces with a little space for good browning (avoid crowding to prevent steaming).

• Doneness cues: edges browned, juices run clear, and no translucent centers when sliced.

Warm the Pitas & Assemble

• Warm pitas until soft and steamy; spread sauce, add chicken, pile on veg, and a final drizzle of sauce.

Make-Ahead, Storage & Reheat

• Make-ahead: Sauce keeps well; flavors bloom by the next day.

• Storage: Keep chicken, sauce, and veg separately in airtight containers in the fridge; assemble to serve.

• Reheat: Warm chicken gently in a skillet until hot and edges re-crisp.

• Leftovers: Turn into bowls with rice, or a chopped “gyro salad” with crunchy pita chips.

So how was your Saturday night? Hope it was better than ours.

Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training