Easy At-Home Chicken Gyros
Greek Chicken Gyros are easy, flavorful, make ahead and healthy – winning! The combination of juicy Greek lemon chicken, creamy cucumber dill tzatziki, fresh crisp veggies, and tangy feta wrapped in warm pita bread is out of this world. While the chicken marinates, you can prep the tzatziki, chop the veggies and whip up some lemon rice or Greek pasta salad, so all you have to do is cook the chicken at dinner time. These chicken gyros are excellent for meal prep, make ahead lunch/dinners, entertaining and leftovers – instructions included.
WATCH: Chicken Gyros Recipe
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Why I love this Gyro Recipe
Greek cuisine is one of my all-time favorites. I never get tired of the fresh Mediterranean flavors and feeling completely full and satisfied from healthy food such as hummus and veggies, souvlaki, or gyro flatbread pizza.
Of course, gyros are one of the most popular Greek foods and what I make most often with my Greek chicken recipe, so I thought it was past time that I bring you this fabulous Greek chicken gyro recipe. It is every bit as delicious as your favorite Greek restaurant – and then some. Here are just a few reasons to love this chicken gyro recipe:
- Easy. Marinate the chicken, whip up the tzatziki and chop some veggies.
- Prep ahead. Everything can be prepped in advance so all you have to do is cook the chicken at dinner time or warm the chicken.
- Meal prep or make ahead. You can cook the chicken ahead of time then divide the ingredients between containers for meal prep or have everything ready to go at lunch or dinner time.
- Versatile. You can serve chicken gyros as chicken gyros or make Greek chicken salad, wraps, pasta, rice/grain bowls with the same ingredients.
- Family friendly. Everyone can assemble their own chicken gyros with their favorite ingredients.
- Healthy. This chicken gyro recipe can be devoured guilt free and you’ll love every bite.
- Easy to double. You can double or triple the recipe for entertaining, for purposeful leftovers or to freeze.
- Freezer friendly. Both the chicken and pitas are freezer friendly for easy make ahead dinner.
- Great for entertaining. You can prep everything ahead of time then just grill while your guests chat it up and then everyone can assemble their own chicken gyros. This makes YOUR life easier and THEIR chicken gyros perfect for them!
What is a Gyro?
Gyro is pronounced Yee-Roh not Jy-Roh (sorry if I just burst someone’s bubble). A gyro is a Greek pita sandwich traditionally made using pork, chicken, lamb, or beef, that is cooked on a slowly-rotating, vertical spit in front of an upright rotisserie. This cooking style is where gyros get their name as gyros means “turn” in Greek. The meat is thinly sliced then served wrapped in a pita with tomatoes, red onions and tzatziki sauce.
This simple combination is so enticing because both the chicken and the tzatziki sauce are super flavorful and you get layers of texture in every bite.
Chicken Gyro Ingredients
I’ve kept this Greek chicken gyro recipe quite traditional (except added lettuce and cucumber) but exceptionally flavorful. These chicken gyros are made with the most flavorful marinated Greek chicken that can be grilled or cooked on the stove (a readers’ favorite recipe all on its own), then topped with fresh, cool, zingy tzatziki sauce, crisp lettuce, juicy tomatoes, zippy red onions, fresh cucumbers, and tangy feta all cocooned in warm pita bread.
Greek Chicken
For this gyro recipe, I went with Greek chicken because it is easy, economical, accessible, approachable, kid friendly and delicious! I used the same Chicken recipe I used in my Chicken Souvlaki, Greek Chicken Salad and Greek Pizza, because I am obsessed!
The Greek Chicken marinade combines lemon juice, balsamic vinegar, garlic, oregano, paprika, onion powder, ground cumin, ground coriander, salt and pepper. The dance of flavors ensures our Greek chicken – and consequently our Greek Chicken gyros – aren’t flat/one note but seeping with a symphony of zesty, fresh and earthy flavors.
Both the lemon juice and balsamic tenderize the chicken as well as infuse it with FLAVOR. With one bite, your obsession will begin.
Can I Use Chicken Breasts or Thighs?
You can use chicken breasts or chicken thighs in this Greek chicken gyro recipe, you will just need to adjust the cooking time accordingly. I chose chicken breasts because they are leaner but chicken thighs are inherently juicier and reheat better.
Tzatziki
Tzatziki sauce is a chilled garlicky Greek yogurt, dill cucumber sauce, dip or spread. It is lusciously creamy, tangy, super flavorful and a MUST for Greek chicken gyros.
Tzatziki is made with Greek yogurt, drained cucumbers, garlic, olive oil, fresh dill, lemon juice, salt and pepper. It is easy to make with the only trick being to drain the cucumbers first. Here’s what you’ll need:
- Cucumber: You can use either ¾ of an English cucumber or 1 slicing cucumber – which is the most common cucumber you see at the grocery store. I recommend peeling and seeding whichever cucumber you use, so it really doesn’t matter which one you choose.
- Greek yogurt: You must Greek yogurt in tzatziki sauce verses regular yogurt because Greek yogurt is much thicker. You may use either Greek whole-milk yogurt, low-fat or non-fat yogurt in this tzatziki sauce recipe and all will produce excellently thick, creamy results.
- Fresh dill: Dill adds the quintessential flavor to Greek tzatziki sauce and should not be omitted or substituted. I recommend starting with one tablespoon fresh chopped dill, then adding more to taste.
- Garlic: I use 3 minced garlic cloves for a garlicky tzatziki recipe but you are welcome to add more or less to taste – or start with less and add more.
- Lemon juice: Fresh lemon juice is preferred, but you may substitute with bottled lemon juice. I suggest starting with one tablespoon and add more to taste for a tangier tzatziki sauce – OR add some lemon zest.
- Red wine vinegar: If you don’t have red wine vinegar, you may substitute with white vinegar or additional lemon juice to taste.
- Olive oil: Extra virgin olive oil adds wonderful body and flavor but is not essential to homemade tzatziki sauce if you are trying to save a few calories.
- Salt and pepper: Salt helps remove excess moisture from the chopped cucumber. Both salt and pepper add needed flavor – you can use more or less to taste.
Veggies & Feta
You are welcome to use as many, as little of the veggies as you like or customize them to your liking. Here is what I recommend for Greek chicken gyros:
- Romaine lettuce. Use the inner leaves so they are fresh and crunchy.
- Tomatoes. Please use ripe tomatoes for the best flavor and texture.
- Cucumber. Cucumbers are usually reserved for the tzatziki sauce but I like to use them in both the sauce and the gyros for their fresh, satisfying crunch. You can use an English Cucumber or slicing cucumber – whatever you use for the tzatziki.
- Red onions. You’ll want to thinly slice the red onions for the best texture and even flavor. Use more or less to taste.
- Feta cheese. This rich, creamy, salty, tangy cheese adds SO much flavor! It is sold by the block or in crumbles. I always have a large container of feta crumbles in my fridge from Costco, so that I can add it to everything Mediterranean!
Optional add-ins for this Chicken Gyro Recipe
- Bell peppers. You can use red, yellow or orange bell pepper – whatever you have on hand. They are also delicious sautéed for a minute or two OR use roasted red bell peppers – yum!
- Olives. Kalamata olives boast a dark, rich intensely fruity flavor and are a delicious addition to Greek chicken gyros if olives are your thing.
- Chickpeas. Roasted chickpeas tossed in some olive oil, garlic, salt, pepper and a pinch of cayenne add a fun flavor/texture pop.
- Artichoke heart. I love their tanginess! Make sure to rinse and drain if you purchase them in oil.
- Sun–dried tomatoes. Same as above -rinse before using. I also like to chop them into bite-size pieces.
- Avocado. Their luscious creaminess is always a welcome addition.
Pita Bread
I recommend Greek style pita bread for this chicken gyro recipe. It’s soft, just the right thickness and lays flat because it doesn’t have a hollow inside for stuffing. If you can’t find hollow pita bread, then the pita pockets can work, but they tend to easily tear. You’ll know if the pita bread has a pocket or not because it will usually says “pocket” in the name verses “pita flat bread” or “authentic pita bread.”
How to make Chicken Gyros
How to make Gyro Chicken Marinade
- In a large bowl or freeze bag, whisk the olive oil, minced garlic, balsamic vinegar, lemon juice and spices together.
- Add the chicken and marinate 4-8 hours in the refrigerator.
- Remove the marinating chicken from fridge and let sit at room temperature 20-30 minutes before cooking.
STEP 1: MARINATE GREEK CHICKEN
- HOW LONG DO I MARINATE MY GREEK CHICKEN? You will want to marinate the Greek Chicken for 4-8 hours. You can get away with marinating it for less time, but the longer you marinate the chicken, the more flavorful it will become.
- CAN I THE CHICKEN MARINATE OVERNIGHT? You don’t want to marinate the chicken longer than 8 hours because lemon juice can actually constrict the protein fibers and make your chicken tough and chewy.
STEP 2: MAKE TZATZIKI
- Peel, slice and seed your cucumber.
- Add cucumber to your food process and pulse until finely chopped.
- Drain diced cucumber with a sprinkle of salt for 15 minutes. The salt helps the cucumber release moisture. Draining the diced cucumbers prevents the tzatziki from becoming watery.
- Add all Tzatziki ingredients to a medium bowl, stir to combine and chill until you’re ready to assemble the chicken gyros.
STEP 3: CHOP VEGGIES
- At any point while the chicken is marinating and tzatziki is chilling, chop the lettuce, onions, tomatoes and cucumbers.
STEP 4: COOK CHICKEN
- When ready to cook, let chicken sit at room temperature for 20-30 minutes. This will ensure the chicken cooks evenly.
- You can grill the chicken or cook it on the stove top per recipe instructions.
- Once the chicken is cooked, wait 5-10 minutes before slicing so the juices can redistribute throughout the chicken.
STEP 5: HOW TO SERVE CHICKEN GYROS
- Now the fun part! Warm the pitas in the microwave by stacking together and covering with a damp paper towel.
- Top warm pitas with lettuce, tomatoes, cucumbers, red onion, thinly sliced chicken, feta and a generous amount of tzatziki sauce.
Chicken Gyros Recipe Tips for Success
- Marinate chicken. The longer you marinate the Greek chicken, the more flavorful it will become!
- Don’t over-marinate chicken. On the other hand, don’t marinate chicken for longer than 8 hours or it can become tough and chewy.
- Freeze chicken in marinade. You can add the Greek chicken to the marinade ingredients and freeze. When you’re ready to use, the chicken will marinate as you defrost the chicken.
- Freeze chicken. You can also freeze cooked Greek Chicken for easy meal prep or use-as-you-go individual chicken gyros.
- Prep the Tzatziki with the chicken. The tzatziki is very best after being refrigerated for at least one hour so the flavors have time to meld; so make tzatziki right after you add the chicken to the marinade.
- Don’t skip the tzatziki! Tzatziki is a key component in Greek chicken gyros and adds TONS of flavor! Its creamy consistency is also needed to marry all of the ingredients together. If you don’t want to make your own tzatziki you can use store-bought.
- Drain cucumbers. Don’t skip seeding and draining the cucumbers for lusciously creamy tzatziki.
- Customize chicken gyro ingredients. The vegetable ingredients and measurements are simply suggestions- you can use add/swap any ingredients for your favs such as bell peppers, olives, artichoke hearts, avocado, sun-dried tomatoes, etc.
- Warm pitas. Use pita flatbread and not pita pockets. Warm pitas are softer and roll easier without tearing.
- You don’t have to make a gyro! Turn these gyros into a deconstructed chicken gyro salad, grain bowl or flatbread, or pizza.
Gyro Recipe Variations
- Lamb Gyro: use the same marinade boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks. Marinate then cook in a skillet with 1 tablespoon olive oil until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
- Greek Sausage Gyro: also known as loukaniko. would be a tasty swap for the chicken. It is seasoned with coriander, fennel seed, oregano, and black pepper.
- Fish Gyros: use my Greek Baked Salmon with Dill Sauce and stuff the pitas with fish instead. You can leave the rest of the filling ingredients the same.
- Fried Eggplant Gyro: eggplant is popular in Greek cuisine and makes a tasty vegetarian gyro option. Dredge eggplant slices in flour seasoned with the marinade recipe seasonings then air fry or deep fry.
- Gyro Salad: skip the pita bread and make a deconstructed gyro salad instead. If you want the best interpretation, check out my Greek Chicken Salad with Pita Croutons and Tzatziki Dressing.
- Mix up the toppings: You can go all sorts of nontraditional with the toppings. Consider swapping the tzatziki with hummus, tahini, lemon-garlic tahini or chili garlic sauce. You can also add different toppings such as roasted vegetables, olives, amba, pickled red onions, or pickled turnips.
How to serve Chicken Gyros
Chicken Gyros are practically a meal in themselves stuffed with protein and veggies! Still, they are fantastic with:
- Greek Lemon Rice
- Greek pasta salad
- Simple green salad
- seasoned potatoes or fries
- crusty bread
- Hummus and pita bread and/or veggies
- fruit such as grapes or fruit salad
- roasted asparagus, roasted broccoli or roasted cauliflower
- sautéed lemon garlic Brussels sprouts
Chicken Gyro Recipe: Storing, Reheating, and Make Ahead
How long will chicken gyro last in the fridge?
The marinated, cooked chicken can stay fresh in the fridge for 3-5 days and is ready to use when needed! The fresh components should be stored separately so the tomatoes don’t make the rest soggy and stay as fresh as possible.
HOW TO REHEAT greek gyros
- Skillet: heat a tablespoon of olive oil in skillet and heat over medium low heat. Add chicken and heat until warmed through, adding a splash of water for added moisture if needed.
- Microwave: reheat in the microwave at 30 second intervals, taking care not to overcook the chicken,
- Oven: cover chicken with foil and reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.
Prepping this Chicken Gyros Recipe in advance
Chicken gyros make excellent meal prep if you want to prep them ahead of time and serve later. If you are meal prepping for at home, then you can easily keep all of the ingredients and store in separate containers in the refrigerator.
If you are meal prepping for on the go lunches, I consolidate the ingredients. I prefer warm Greek chicken, so I divide the chicken from the fresh ingredients. Here’s how:
- Divide chicken between desired number of containers. Don’t close containers until chicken has cooled.
- Combine lettuce, red onions and feta together in bag and combine tomatoes, and cucumbers in their own separate plastic bags (so they don’t make other ingredients soggy) and place bags on top of chicken. Store tzatziki in a bag or small container.
- When ready to serve, warm chicken in the microwave and then assemble gyros.
Other ways to use Leftover Chicken Gyro
Here are more fun ways to use serve Greek Gyro leftovers from salads, to pizza, to pasta, to wraps!
- Greek Gyro Chicken Salad: slice or chop the chicken and serve it in a big green salad with Romaine lettuce, tomatoes, cucumbers, olives, thinly sliced red onions, sliced almonds, feta etc. Thin out the tzatziki to make a dressing.
- Greek Gyro Pasta: stir chopped Greek chicken, tomatoes, red onions, bell peppers, artichoke and olives into your favorite pasta tossed with olive oil, lemon juice and pesto if you like. Add freshly cracked salt and pepper to taste.
- Greek Gyro Pizza or Flatbread: use my Gyro Pizza for a guide and top store-bought pizza dough, homemade pizza dough, flatbread or sliced French bread with a layer of sundried tomato basil humus mixed with a couple tablespoons Greek yogurt, then top with shredded mozzarella cheese, chopped Greek chicken, thinly sliced red onions and feta and bake until the mozzarella is melted (the feta will not melt). Top the baked pizza with chopped tomatoes and chopped lettuce and drizzle with tzatziki.
- Greek Baked Potatoes. bake potatoes until tender then slice open and top with mozzarella cheese. Return to the oven to melt. Top with chopped chicken, tomatoes, olives, bell peppers and other desired toppings such as tzatziki or Greek yogurt, feta, chives, etc.
- Greek Chicken Sandwiches: Swap the pitas for bread and make sandwiches. Place chicken between two toasted buns with all your favorite toppings: sun-dried tomatoes, pickled red onions, lettuce, bacon, fresh tomatoes, sprouts, etc. along with hummus and/or tzatziki.
- Greek Panini: spread tzatziki or Greek yogurt mixed with a little mayo on each side of sliced ciabatta bread then layer the bottom slice with mozzarella cheese, arugula, sun-dried tomatoes, pickled red onions, feta, and sliced Greek Chicken. Top chicken with bread and grill in a greased grill pan, placing a heavy pan on top of the sandwich. Grill panini for 3 minutes per side or until cheese is melted.
- Creamy Gyro Chicken Salad: chop up the chicken and toppings along with pine nuts or almonds for some crunch and mix it with little Greek yogurt or mayo. Serve in pitas, sandwiches or in bib lettuce.
Chicken Gyro Recipe FAQs
Chicken gyros and chicken souvlaki are very similar in flavor and both can be served in pitas with tzatziki so they are easy to confuse. The main difference between the two is the cooking method:
Traditional gyros are cooked as a turning vertical cone of meat and then the meat is thinly sliced off. Souvlaki, on the other hand, is cooked horizontally on a spit over flames, so basically, our modern-day kabob. Some souvlaki are served on the skewer, but they can also be taken off the skewer and made into a souvlaki pitas with tzatziki.
At first glance, a gyro and doner kebab can look almost identical, especially because the most popular way to serve both of them is in a pita sandwich or wrap. Both gyros and doner kebab are popular street foods consisting of a marinated cone of stacked sliced meats (most often lamb) that are roasted on a rotating spit then thinly shaved off to order. Where they differ, however, are the seasonings (AKA flavor!) and toppings:
Seasonings: The Greek gyro is primarily seasoned with a blend of lemon juice, oregano and garlic with a few additional herbs for a strong, bright lemon/oregano flavor. Doner kebab is seasoned with cumin, smoked paprika, ground coriander, and cinnamon to create a warm, earthy, smoky, pungent flavor.
Toppings: Another main distinction between doner kebab and Greek gyros are the toppings. While they both can be garnished with lettuce, red onions and tomatoes, Greek gyros are always finished off with tzatziki sauce – a yogurt-based sauce seasoned with cucumbers, garlic and dill. Doner kebab can be finished with tzatziki, but more often it is finished with a yogurt-mayo sauce that doesn’t contain dill or cucumber, simply lemon juice and garlic. It can also be served with tahini or chili sauce instead. Doner kebab also often contains hummus and tabbouleh.
At first glance, a gyro and a shawarma can look almost identical, so how are they different? Like the doner kebab, both are popular street foods made of marinated meat cooked on a rotating spit then thinly shaved off to order. Again where they differ are seasonings and toppings:
Seasonings: As previously discussed, the Greek gyro is primarily seasoned with a blend of lemon juice, oregano and garlic with a few additional herbs for a strong, bright lemon/oregano flavor. Shawarma is seasoned with cumin, cardamom, turmeric, cinnamon and cloves to create a warm, earthy, smoky, pungent flavor.
Toppings: Another main distinction between Greek gyros and Chicken Shawarma Wraps are the toppings. While they both can be garnished with lettuce, red onions and tomatoes, Greek gyros are always finished off with tzatziki sauce – a yogurt-based sauce seasoned with cucumbers, garlic and dill whereas Chicken Shawarma Wraps can also be finished with a yogurt sauce but it doesn’t contain dill or cucumber, simply lemon juice and garlic; but shawarama can also be finished with hummus, or tahini. In fact, in Israel, shawarma is almost always served with tahini because yogurt sauce would violate the Jewish dietary restriction of not eating milk and meat together. Chicken Shawarma Wraps are also often served with pickled mangos known amba and pickled turnips.
Chicken Gyros are can be part of a well-balanced diet. They are stuffed with chicken, veggies, and healthy tzatziki sauce. The chicken breasts are a lean protein low in fat and sodium with zero carbohydrates; the veggies are packed with vitamins and minerals and the tzatziki sauce is high in protein, packed with calcium and also an excellent source of potassium, protein, zinc, and vitamins B6 and B12.
If you’re looking to make your Greek chicken gyro recipe even healthier, use whole wheat pita bread, flatbread like Flatout Flatbread or low carb tortillas.
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Ingredients
GREEK CHICKEN
- 2 pounds boneless skinless chicken breasts pounded to 1/2″ thickness
- 1/3 cup olive oil
- 6 garlic cloves minced
- 2 tablespoon balsamic vinegar
- 2 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 tsp EACH cumin, dried basil, onion powder, sugar, salt
- 1/2 tsp EACH pepper, paprika
TO SERVE
- 4-6 flatbreads/pitas
- 3 Roma tomatoes sliced
- 1/2 cucumber peeled, sliced, halved
- 1/4 red onion thinly sliced
- 1 1/2 cups chopped romaine lettuce
- feta to taste
- 1 recipe Tzatziki Sauce
Instructions
GREEK CHICKEN
TZATZIKI SAUCE
- Prepare Tzatziki Sauce according to recipe directions while the chicken marinates. Tzatziki is best made in advance and allowed to chill at least one hour in the refrigerator.
SKILLET DIRECTIONS:
- Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet (work in batches if needed).
- Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before slicing.
GRILL DIRECTIONS:
- Grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
ASSEMBLE
- Top pitas with lettuce, tomatoes, cucumbers, red onion, chicken and tzatziki sauce.
Video
Notes
Tips for Making Greek chicken Gyros
- Marinate chicken. The longer you marinate the Greek chicken, the more flavorful it will become!
- Don’t over-marinate chicken. On the other hand, don’t marinate chicken for longer than 8 hours or it can become tough and chewy.
- Freeze chicken in marinade. You can add the Greek chicken to the marinade ingredients and freeze. When you’re ready to use, the chicken will marinate as you defrost the chicken.
- Freeze chicken. You can also freeze cooked Greek Chicken for easy meal prep or use-as-you-go individual chicken gyros.
- Prep the Tzatziki with the chicken. The tzatziki is very best after being refrigerated for at least one hour so the flavors have time to meld; so make tzatziki right after you add the chicken to the marinade.
- Don’t skip the tzatziki! Tzatziki is a key component in Greek chicken gyros and adds TONS of flavor! Its creamy consistency is also needed to marry all of the ingredients together. If you don’t want to make your own tzatziki you can use store-bought.
- Drain cucumbers. Don’t skip seeding and draining the cucumbers for lusciously creamy tzatziki.
- Customize chicken gyro ingredients. The vegetable ingredients and measurements are simply suggestions- you can use add/swap any ingredients for your favs such as bell peppers, olives, artichoke hearts, avocado, sun-dried tomatoes, etc.
- Warm pitas. Use pita flatbread and not pita pockets. Warm pitas are softer and roll easier without tearing.
- You don’t have to make a gyro! Turn these gyros into a deconstructed chicken gyro salad, grain bowl, flatbread, or pizza.
Storage
The marinated, cooked chicken can stay fresh in the fridge for 3-5 days and is ready to use when needed. The fresh components should be stored separately so the tomatoes don’t make the rest soggy and stay as fresh as possible.Make Ahead Chicken Gyros
Chicken gyros make excellent meal prep if you want to prep them ahead of time and serve later. If you are meal prepping for at home, then you can easily keep all of the ingredients and store in separate containers in the refrigerator. If you are meal prepping for-on-the-go lunches, I consolidate the ingredients. I prefer warm Greek chicken, so I divide the chicken from the fresh ingredients. Here’s how:- Divide chicken between desired number of containers. Don’t close containers until chicken has cooled.
- Combine lettuce, red onions and feta together in bag and combine tomatoes, and cucumbers in their own separate plastic bags (so they don’t make other ingredients soggy) and place bags on top of chicken. Store tzatziki in a bag or small container.
- When ready to serve, warm chicken in the microwave and then assemble gyros.
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Jill says
This is honestly one of my favorite meals! I will never need to look for another gyro or tzatziki recipe because this is perfection. It’s much better than my city’s Greek restaurants, in my opinion! Thank you!
Jen says
Thanks so much for the compliment Jill! I’m thrilled this gyro recipe is such a favorite!
Cheryl says
Can I use a flavored balsamic instead if i dont have regular balsamic ??
Jen says
Yes, that will still work great!
Mike Willis says
This might possibly be the most drawn out and annoying recipe I have ever encountered.
Between your annoying story tine, the pop up ads, videos auto playing and the inability to decipher the actual recipe, I had to give up. Thanks for that. I am sure you had no I tensions of actually sharing your recipe.
Jen says
There is a “jump to recipe” button at the top of every page. Sorry you missed it. The annoying information is helpful to many and how I rank on google. The annoying ads are how I keep my recipes free. I’m sorry you’ll miss out on the best gyro recipe out there.
Mandy says
Totally user error. Super easy recipe to follow and absolutely delicious!! I’m sorry you gave up so easily Mike. Patience may not be a gift of yours, but we all have our strengths. Thanks for the awesome recipe Jen 🙂
Jen says
Thank you so much for your comment Mandy, you made my day! xoxox
Kate says
Totally might want to check out some of the recipes in the dessert tab, Mike, As an RN I am giving you the benefit of the doubt and assuming your outburst was due to low blood sugar and not the fact that you might just be an insufferably negative person.
I for one appreciate the little peeks into your life, Jen, and hope you don’t take these types of comments to heart. Your journey has been almost as incredible as the food you produce, and most of us appreciate being along for the ride. Thank you for the delicious recipes and hard work. I don’t think I have ever typed a comment on a website in my life, but after knowing some of the things you have been through and having enjoyed SO many of your recipes, this was too much for me. Some people choose to be ants at a picnic, and some choose to spread joy when they don’t have to. I know which type of person you are.
Jen says
Thanks you so much for coming to my defense Kate! Your comment literally brought me to tears. Thank you for being such a warm, kind, uplifting person who spreads love and joy. I am grateful for readers like you! xoxox
Sarah says
Bye Mike
Becky says
what brand of flatbread do you use? it looks so soft. seems like whatever I find is firmer and not as thick. The recipe looks delicious!
Jen says
Hi Becky! Sorry for the late reply— I’m catching up on a backlog of comments, but I use any Greek style pita bread. The trick to getting pitas soft is warming up the bread before serving! Hope you enjoy!
Kim Rogers says
Oh my word!!!!!! These were so good. I used chicken thighs, because it’s what my hubs likes, and I also want to try them with beef and lamb. I paired them with a greek pasta salad I kind of threw together with stuff I had. Five stars, will def make again.
Jen says
Thank you so much Kim, I’m so pleased these gyros are a new repeat favorite!
ABBEY HARTMAN says
Can I air fry the chicken?
Just made the marinade and my son asked me what smelled so GOOD!
Jen says
Absolutely! At 415 degrees it should take about 10 minutes, you want the meat thermometer to get to 165 degrees F. Hope you enjoy!
Melanie says
We love this recipe and have it often. You have a gift for flavor and I’m so grateful you share it with the world. Thank you!
Jen says
Your comment made my day! Thank you so much, Melanie, I am so happy this recipe is a repeat favorite!
Megan says
I make these for my family of 6 once a week! They’re absolutely delicious and work for everyone to choose their own toppings. (I use store bought tzatziki…!) My pickier eaters love just the Greek-marinated chicken by itself. SO thrilled I found this one!
Jen says
I’m so pleased that this has been a go-to recipe for your family!
Anne says
Yummy. This is the best chicken gyro we’ve ever had, literally perfect. We live in Montana but my husband grew up in encinitas and used to talk about a recipe similar to this from beach city burrito in cardiff. You made him so happy just like your CA burrito recipe too. Thank you so much for all your yummy recipes and such great instructions. Thanks much
Jen says
Yay! I’m so glad it brought back good memories!
Kristy says
I wanted to tell you how thankful I am to have found your website. I hate to cook, but your recipes have made me enjoy cooking so much more knowing the outcome is going to be so tasty. You truely have a gift, thank you for sharing it with the rest of us.
Jen says
Thank you for taking the time to leave such a thoughtful message! I’m so glad that cooking has become less of a chore and I hope you continue to find yummy recipes!
Coco B says
These were effen delicious. The marinade is outstanding!!
Jen says
Thank you! I’m so glad you loved them!