Yogurt Marinated Greek-Style Chicken Gyros

Ingredients:  (4 servings)

  • 1.5 pounds chicken
  • 1 Tbsp (~ 4 cloves) finely diced garlic
  • 2 Tbsp lemon juice (1 large lemon)
  • 2 tsp red wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup Greek yogurt, plain
  • 1 Tbsp dried oregano
  • kosher salt
  • black pepper

To serve:

  • flatbread/pocketless pita breads
  • homemade tzatziki
  • red onions
  • tomatoes
  • lettuce
  • feta cheese 
  • sprinkle with smoked paprika 

Written Method:

First - I do highly recommend the homemade tzatziki with this recipe!  You will be happy you did.  :) It is not hard to make at all.  It's actually best if you make it ahead of time - several hours or even a day ahead.


For the marinade.  Add all the ingredients together for the marinade.  Our marinade will be full of protein in addition to all these flavors because of the Greek yogurt.


Step 2.  Prepare the chicken.  I purchased "thinly cut" chicken breasts as a time saving step.  I placed them into a big gallon-sized zip-top bag and pounded them out, just to make sure that they were uniform thickness.  That will accomplish a few of things.  First, it will make sure that they cook uniformly.  Second, it will tenderize them.  Third, if they are even thinner, they will cook even faster. Now dump the marinade into the bag over the flattened chicken.  You can work the marinade around to make sure it's all evenly distributed and then just shove the chicken in the fridge somewhere for a few hours and go about your business.  I love marinating things in a zip-top bag.  It takes up so much less space because you can just squish it somewhere.  Allow the chicken to marinate anywhere from 1 hour to about 3 hours.  In my opinion, the chicken after the 3 hours is best.  Grill on a really nice and hot grill or grill pan.  Now is when you want to add the salt and pepper.  I like to cook with kosher salt.  I find it harder to oversalt.  Leave it alone while it's cooking.  It should release easily when it's ready to turn.  See the beautiful grill marks it will leave?  If you don't have a grill pan, you really should ask Santa for one.  :)  Allow the chicken to rest a few minutes before cutting into it.


While the chicken is resting, you can warm your flatbreads.  I don't recommend trying to serve them cold.  They will just tear.  If you don't have a gas stove, you could wrap them in a damp towel and steam them in the microwave a bit.  But blistering them over the fire is my favorite way to do it.  Be sure you use some long-handled tongs for this job! Do both sides, obviously.


Now build your gyro.  Take your warm flatbread.  Slice up that juicy chicken.  Add some homemade tzatziki, and all the trimmings!  *Tip - You can pick up these little pop up foil sandwich wrappers in the grocery section that sells plastic wrap, aluminum foil, etc.  That way, you can serve it just like the street venders.  Another plus, it really helps to hold them together while you eat them, or wrap them up to go in someone's lunch.