• Chicken Gyros


    A big thank you to Camille from our Facebook community for sharing this wonderful recipe for gyros from Tide and Thyme!

    Note – I did not make my own tzatziki sauce. I used the Dill Greek Yogurt Dip from Costco. I had used the sauce from Trader Joe’s until I found that it had carrageenan in it, which I’m currently trying to avoid.


    • 1 lb boneless, skinless chicken (breasts or thighs)
    • 4 cloves garlic, minced
    • 1 lemon, juiced
    • 2 tsp red wine vinegar
    • 2 tbsp olive oil
    • 2 tsp dried oregano
    • kosher salt and pepper
    • 1 batch tzatziki sauce
    • sliced tomatoes
    • sliced onions
    • sliced cucumbers
    • lettuce
    • 4 (pocketless) pitas


    Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.

    Preheat the grill (or pan, or broiler).  Sprinkle the chicken with salt and pepper on both sides, and then grill over indirect heat until cooked through, about 8 minutes per side, depending  what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

    Meanwhile, warm your pita bread. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, cucumbers, onions, and lettuce.

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