Easy Chicken Gyro Recipe

Name: Easy Chicken Gyro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) container Greek yogurt; 1 cucumber, peeled and coarsely chopped; 1 1/2 teaspoons dried dill weed; 2 cloves garlic, minced; 1 teaspoon distilled white vinegar; 1 teaspoon lemon juice; 1 tablespoon extra-virgin olive oil; salt and ground black pepper to taste; 4 cloves garlic, minced; lemon, juiced; 2 teaspoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon dried oregano; 1 1/4 pounds skinless, boneless chicken breast halves - cut into strips; 6 (6 inch) pita bread rounds; 1 teaspoon olive oil; 1 tomato, diced; 1 red onion, thinly sliced; 1/2 head iceberg lettuce, chopped

Servings: persons

1 (16 ounce) container Greek yogurt
1 cucumber, peeled and coarsely chopped
1 1/2 teaspoons dried dill weed
2 cloves garlic, minced
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
4 cloves garlic, minced
lemon, juiced
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 1/4 pounds skinless, boneless chicken breast halves - cut into strips
6 (6 inch) pita bread rounds
1 teaspoon olive oil
1 tomato, diced
1 red onion, thinly sliced
1/2 head iceberg lettuce, chopped

1
Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
2
Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
3
Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
4
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5
Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
6
Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
7
Transfer cooked chicken to a plate and allow to rest for 5 minutes.
8
Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
9
Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (16 ounce) container Greek yogurt, 1 cucumber, peeled and coarsely chopped, 1 1/2 teaspoons dried dill weed, 2 cloves garlic, minced, and more.

Yes, Easy Chicken Gyro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Chicken Gyro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions