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Herb-Infused Mediterranean Chicken Gyro

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This Herb-Infused Mediterranean Chicken Gyro recipe brings together the vibrant flavors of Mediterranean cuisine, with a twist of aromatic herbs that make each bite irresistible. A quick, flavorful meal that can easily be served for lunch or dinner, this gyro is packed with tender, marinated chicken, fresh vegetables, and a rich, creamy tzatziki sauce—all wrapped up in soft pita bread.

Ingredients

4 boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp lemon juice

2 tsp dried oregano

2 tsp dried thyme

2 tsp garlic powder

2 tsp onion powder

1 tsp dried rosemary

1 tsp dried basil

1 tsp dried parsley

1 tsp dried dill

1 tsp paprika

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 tbsp fresh chopped parsley

1 tbsp fresh chopped mint

1 tbsp fresh chopped cilantro

1 tbsp fresh chopped dill

1/2 cup Greek yogurt

4 pita breads

Fresh cucumber, sliced

Fresh tomatoes, sliced

Red onion, thinly sliced

Instructions

  1. In a large bowl, combine the olive oil, lemon juice, and all the dried herbs and spices (oregano, thyme, garlic powder, onion powder, rosemary, basil, parsley, dill, paprika, cumin, coriander, turmeric, black pepper, cayenne, cinnamon, ginger, nutmeg, and cloves). Mix well.
  2. Add the chicken breasts to the bowl, ensuring they are evenly coated in the marinade. Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to develop.
  3. Preheat your grill or grill pan to medium-high heat. Grill the chicken for about 6-8 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C).
  4. While the chicken is grilling, prepare the tzatziki sauce. In a small bowl, mix together the Greek yogurt, chopped parsley, mint, and cilantro. Season with salt and pepper to taste.
  5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
  6. To assemble the gyros, place the grilled chicken on a pita, top with fresh cucumber slices, tomatoes, red onion, and a generous spoonful of tzatziki sauce.
  7. Fold the pita around the filling and serve immediately.

Notes

  • Store any leftover chicken gyro in an airtight container in the refrigerator for up to 3 days.
  • Marinate the chicken for at least 1 hour, but for the best flavor, marinate for up to 4 hours.
  • If you’re in a pinch, store-bought tzatziki sauce is a fine alternative to homemade.
  • For a gluten-free version, use gluten-free pita or lettuce wraps.
  • To avoid overcooking the chicken, use a meat thermometer to check for an internal temperature of 165°F (75°C).

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