Chicken Gyros

IMG_2933Gyros are my love language. I’m not even being dramatic… I would 100% prefer my husband show up with a gyro over flowers any day.

When my mom would take us back to school shopping we would always stop and get gyros for lunch. She grew up in Chicago so she knows how to spot a good one!

The best gyros have feta, taziki and are wrapped in warm soft pita. MMMmmm. GUYS!

Below I’ve put my own recipe for the gyros I make for my own family. It’s one of the more involved recipes I’ve given you all, but I know you can handle it and I promise you, it’s worth every step!

Be sure to top with feta, kalmata olives, taziki and lettuce.

Happy cooking, friends!

Greek Chicken Marinade:


  • 1.5-2 lbs chicken breast
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon oregano
  • 1 tablespoon mince garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Whisk all ingredients together (except chicken obviously) in a liquid measuring cup.
  2. Place chicken in a tupperware or gallon ziplock bag.
  3. Pour marinade over chicken and let sit in fridge for 24-48 hours.
  4. Grill chicken and cut into thin slices.

Tzatziki Sauce:

  • I bought my pita at Fresh Market…most groceries stores have pita, be sure to warm it up for a few minutes so its nice and toasty.
  • To assemble gyro, spread a spoonful of tzatziki onto pita, then lay chicken, feta, lettuce and olives on top. Once all ingredients are in the pita, roll it up and wrap a piece of foil around the lower half to hold it together. Try not to inhale too quickly!
  • If making your own pita sounds exciting, then be sure to look below for a recipe I tried. It’s definitely more time consuming than store-bought, but was really delish!

Homemade Pita:

Ingredients: (NY TIMES RECIPE)

  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar
  • 1/4 cup whole-wheat flour, preferably freshly milled
  • 2 1/2 cups unbleached all-purposed flour 
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil


  1. Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon (metal will kill yeast), stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  3. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  4. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  5. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  6. Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  7. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

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