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Assembled Greek Chicken Gyros with marinated chicken strips, tzatziki sauce, lettuce, tomatoes, and red onion in warm pita bread

Greek Chicken Gyros with Lemon-Herb Marinade and Tzatziki

Juicy marinated chicken breast wrapped in warm pita with creamy tzatziki and fresh vegetables. A quick and flavorful weeknight dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast sliced into thin strips
  • 2 tbsp olive oil extra-virgin recommended
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 pita breads soft pocket-style preferred
  • 1 cup tzatziki sauce store-bought or homemade
  • 1 cup romaine lettuce chopped
  • 0.5 cup tomatoes diced
  • 0.25 cup red onion thinly sliced

Equipment

  • Grill pan or skillet
  • Medium mixing bowl
  • Tongs
  • Instant-read thermometer

Method
 

  1. In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until fully combined into a smooth marinade.
  2. Add the chicken strips to the marinade and toss to coat every piece evenly. Cover and let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. Do not exceed 8 hours as the lemon acid will break down the meat texture.
  3. Preheat a grill pan or skillet over medium-high heat until a drop of water sizzles immediately on contact.
  4. Cook the marinated chicken strips in a single layer for 5 to 7 minutes per side until golden on the outside and cooked through to an internal temperature of 165 degrees F. Do not overcrowd the pan.
  5. Remove the chicken from heat and let it rest for 2 minutes. While resting, warm the pita breads on the grill or skillet for 30 to 60 seconds per side.
  6. Assemble each gyro by layering chicken strips, tzatziki sauce, chopped lettuce, diced tomatoes, and sliced red onion inside each warm pita. Serve immediately.

Notes

For extra flavor, marinate the chicken overnight in the refrigerator but no longer than 8 hours. Soak red onion slices in cold water for 5 minutes before serving to reduce sharpness. Cooked chicken stores in an airtight container for up to 3 days. Assemble gyros fresh to keep pita from getting soggy.