Chicken Gyros

3 minutes
July 27, 2021
Carole Jones
One week to go.  I think I can make it, but for the record, I was not in favor of waiting until after Labor Day for school to start.  All it means is that at least once a day over the next week Cranky, Grouchy and Short-Tempered Mom will emerge.  Pray for my children.  They’ll need it.
This week also brings back the PTA lifestyle as I continue to sacrifice myself to the school service gods.  I’m seriously doubting my abilities to serve as President this year, especially with baby #6 due in 8 weeks.  I hope the PTA survives a year of my noble leadership.

Chicken Gyros

With summer coming quickly to a close, this was a recipe I had to squeeze in while there were fresh tomatoes in the garden.  I had never made gyros before but knew I would make my own pita bread if I was going to give it a try.  So much better than store bought so give my homemade pita bread a try.  Our family really enjoyed the gyros and I would really like to try this same recipe with a different meat as well.

Chicken Gyros
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Chicken Gyros

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Yummy chicken gyros on homemade pita bread then topped with a tzatziki sauce.


Tzatziki Sauce

  • 16 oz plain yogurt (not nonfat)

  • 1 cucumber, peeled, seeded and shredded

  • 3 cloves garlic, minced fine

  • 1 tsp white wine vinegar

  • salt and pepper

  • squeeze fresh lemon juice

  • extra virgin olive oil


  • 4 cloves garlic, smashed

  • 1 lemon, juiced

  • 2 tsp red wine vinegar

  • 2 Tb extra virgin olive oil

  • 2 heaping Tb plain yogurt

  • 1 Tb dried oregano

  • salt and pepper

  • 1 1/2 lbs boneless chicken breasts

Homemade Pita Bread

Tomatoes, diced

Red onion, sliced


  1. To make the tzatziki sauce, strain the yogurt overnight in cheesecloth over a bowl.  Shred the cucumber and wrap in a towel to squeeze out as much water as possible.  Mix together all the sauce ingredients, drizzle with olive oil and refrigerate for at least 30 minutes before serving.
  2. To prepare the chicken, whisk together all the chicken ingredients in a medium bowl, then add the chicken to coat well.  Cover and let marinade for 1-2 hours.  Cook the chicken on the grill over medium heat until the juices run clear.  Let rest 5 minutes then slice into strips.
  3. Heat the pitas and top with chicken, tzatziki sauce, tomatoes and onions.
  • Author: Carole Jones


  • Serving Size: 1/8th
  • Calories: 349
  • Sugar: 3g
  • Sodium: 398mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 7mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


15 years ago

Looks awesome and very authentic! And that’s from a true Greek!

Shari Nelson
15 years ago

This is something I will have to give a try! Very interesting blog. Like the recipes. Thanks for sharing!

9 years ago

I’ve had this recipe in my ‘to-try’ list for a long time. I hadn’t followed through b/c it seemed like a lot of work for a meal that’s more lunch-y than dinner-y. I’m so glad I finally made it tonight! I cooked the chicken in a skillet b/c it kept more of the marinade on. I was so pleased that the pitas turned out well…I’m not a very experienced bread maker. Anyway, thank you for the great recipe.

9 years ago

So glad to hear you have them a try Kacey! We love homemade pitas and think they are worth the extra effort

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