A gyro (pronounced “yee-roh”) is a classic Mediterranean street food made with seasoned meat, fresh vegetables, and creamy tzatziki wrapped in soft pita bread. This version uses grilled chicken marinated in olive oil, garlic, lemon, and herbs for a bright and savory flavor.

🧂 Ingredients

For the Chicken Marinade

  • 1 ½ pounds (700g) boneless, skinless chicken breasts or thighs
  • ¼ cup extra-virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)

For the Tzatziki Sauce

  • 1 cup Greek yogurt (full-fat preferred)
  • ½ large cucumber, grated (squeeze out excess water with a towel)
  • 2 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill (or mint)
  • Salt and pepper, to taste

For the Gyro Assembly

  • 4–6 pita or flatbreads (warm or grilled slightly)
  • 1 large tomato, thinly sliced
  • ½ red onion, thinly sliced
  • 1 cup lettuce leaves (romaine or butter lettuce)
  • Fresh parsley or mint for garnish

🔥 Instructions

1. Marinate the Chicken

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, vinegar, oregano, thyme, cumin, paprika, salt, and pepper.
  2. Add the chicken and toss to coat well.
  3. Cover and marinate in the refrigerator for at least 1 hour (preferably 4 hours or overnight for maximum flavor).

2. Make the Tzatziki Sauce

  1. Grate the cucumber, then squeeze out excess liquid using paper towels or a cheesecloth.
  2. In a bowl, mix the yogurt, cucumber, minced garlic, olive oil, lemon juice, and dill.
  3. Season with salt and pepper to taste.
  4. Chill for at least 30 minutes before serving (this enhances the flavor).

3. Grill the Chicken

  1. Preheat a grill or grill pan to medium-high heat.
  2. Remove chicken from the marinade and grill for 5–7 minutes per side, until fully cooked (internal temperature should reach 165°F / 74°C).
  3. Let rest for 5 minutes, then slice thinly across the grain.

4. Warm the Pitas

  • Lightly brush each pita with olive oil and warm on the grill or in a skillet for 30–45 seconds per side until soft and pliable.

5. Assemble the Gyros

  1. Lay a warm pita on a plate.
  2. Spread a generous layer of tzatziki sauce in the center.
  3. Add lettuce, tomato slices, and red onion.
  4. Top with slices of grilled chicken.
  5. Drizzle with a bit more tzatziki and sprinkle with chopped parsley or mint.

🍋 Optional Additions

  • Crumbled feta cheese for extra tang.
  • Roasted red peppers for a smoky flavor.
  • Kalamata olives for a briny punch.
  • A dash of sumac or za’atar for authentic Mediterranean flair.

🕒 Storage & Meal Prep Tips

  • Chicken: Store grilled chicken in an airtight container for up to 4 days.
  • Tzatziki: Keep refrigerated for 3–4 days (stir before using).
  • Assemble fresh just before serving to maintain crispness and texture.

🧡 Serving Suggestion

Serve these gyros with:

  • Greek salad (tomatoes, cucumbers, olives, feta)
  • Roasted potatoes or lemon rice
  • A glass of chilled white wine or sparkling water with lemon