Greek Gyros Recipe

These homemade Greek gyros are packed with tender, marinated chicken, crisp vegetables, and creamy tzatziki sauce that’ll make you feel like you’re dining on a sun-drenched Greek island.

The secret to these incredible gyros lies in the aromatic marinade that infuses the chicken with lemony, herby goodness. Each bite delivers the perfect balance of flavors – from the tangy feta to the cool cucumber salad – wrapped in warm, pillowy pita bread.

Ingredients

For the Chicken:
1 ½ pounds chicken tenderloins, cut thick ones in half lengthwise
white or whole wheat pita bread
crumbled feta cheese
5-Minute Tzatziki Sauce
green-leaf lettuce

For the Marinade:
½ cup olive oil
juice of one lemon
1 teaspoon salt
¼ teaspoon cracked black pepper
½ teaspoon crushed red pepper flakes
1 tablespoon minced garlic
½ teaspoon garlic powder
1 tablespoon Herbs de Provence (or Italian seasoning)

For the Cucumber Salad:
½ cucumber, sliced or chopped
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
pinch of fresh dill (optional)

Steps

1. In a medium bowl, combine all marinade ingredients, whisking until well blended.
2. Add chicken to marinade, ensuring each piece is well-coated. Cover and refrigerate for 30 minutes (or up to 2 hours for deeper flavor).
3. While chicken marinates, prepare cucumber salad by combining all salad ingredients in a bowl. Toss gently and set aside.
4. Heat grill or skillet over medium heat. Using tongs, transfer chicken from marinade and cook 5-6 minutes per side until internal temperature reaches 165°F.
5. Warm pitas slightly. Layer each with lettuce, cooked chicken, cucumber salad, feta cheese, and tzatziki sauce.
6. Fold pita over or roll up like a wrap. Serve immediately while chicken is still warm.

Smart Swaps

• Use cauliflower pita (1:1 ratio) to reduce carbs
• Substitute coconut aminos for salt in marinade for lower sodium
• Try dairy-free feta for a vegan variation

Make It Diabetes-Friendly

• Use Joseph’s low-carb pita (7g net carbs vs 33g regular)
• Replace regular feta with light feta (reduces fat without sacrificing flavor)
• Serve open-faced using half a pita (reduces carbs by 16.5g per serving)
• Add extra lettuce for bulk without carbs
• Total carb reduction: 42.5g per serving

Pro Tips

• Pat chicken dry before marinating for better flavor absorption
• Don’t skip the 30-minute marinade – it’s crucial for flavor development
• Slice chicken against the grain for maximum tenderness
• Warm pitas just before serving to keep them pliable