Chicken Gyros with Tzatziki Sauce

by Erin

While I was away, I hope you enjoyed the delicious guest posts from Jessica and Lauren. Thank you so much ladies! Where was I, you ask? Destin, FL where I spent too much time on the beach and also finished my scuba diving certification! Hopefully I’ll be able to keep up with it over the years. It’s a really fun (yet expensive) activity.

Upon my return last night, going through my Google reader (which was ridiculous after not looking at it for 4 days) I noticed that more than one other person had posted a chicken gyro recipe, which I am also posting today. So it may not be the most exciting new thing in your face this week, but seriously it’s the best thing I’ve made this month – hands down.

It’s even wrapped up in a homemade whole wheat pita! Looking for an easier weeknight version? Try my slow cooker chicken gyros.



1.25 lbs. chicken breasts, sliced

4 cloves garlic, smashed

Juice of 1 lemon

2 tsp red wine vinegar

2 Tbsp extra virgin olive oil

2 heaping Tbsp plain Greek yogurt

1 Tbsp dried oregano

Salt and pepper

Tzatziki Sauce (below)

Chopped tomatoes

Sliced red onions

Salad greens

Crumbled feta cheese

4 pitas


  1. Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
  2. Heat a large pan over medium heat. Sprinkle the chicken with salt and pepper, and then add to pan and cook until cooked through, about 5 minutes per side.
  3. Top the pita with the chicken, tzatziki, tomatoes, onions, lettuce, and feta. Roll up and eat!



1 cup cucumber, peeled, seeded, and finely diced

1 cup plain Greek yogurt

1/2 tsp salt

1 Tbsp fresh lemon juice

1 tsp red wine vinegar

2 small garlic cloves, minced

1/2 Tbsp dried dill


  1. Place the cucumber in paper towels and squeeze as much excess moisture as possible.
  2. Place the squeezed cucumber in a medium bowl and add the Greek yogurt, salt, lemon juice, red wine vinegar garlic, and dill. Cover and refrigerate at least 30 minutes before serving.

Source: Chicken Gyros from Elly Says Opa! Tzatziki Sauce adapted from Sweet Pea’s Kitchen.

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Meagan Wied January 12, 2012 - 9:07 am

That gyro looks so good. I had my first one in Greece and I always crave them.

Stephanie October 18, 2011 - 11:40 am

Your gyros look great! I love that you wrapped them in foil! Would’ve helped keep the mess down for sure!!

spiffycookie October 18, 2011 - 2:21 pm

It was the only way I could tackle it haha.

Marla June 21, 2011 - 9:04 am

This is one of my all time favorite meals in Greek cuisine. Beautiful recipe.

Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site :)

Tracey June 17, 2011 - 8:25 pm

These are supposed to be insanely good – every blog I’ve seen them on raves about them. Yours look awesome too! I wish my husband would eat them. I think I keep hesitating on making them since I know he wouldn’t touch most of the ingredients.

Glad you had a good vacation!! Well deserved and needed I’m sure :)

spiffycookie June 19, 2011 - 7:54 pm

They definitely are good! You could just make them for yourself O:-)

Vicki @ WITK June 16, 2011 - 9:05 am

I’m so jealous of your scuba cert! I’ve always wanted to do that, but it kinda scares me! :) I also want to eat this gyro, looks so good! Can’t wait for the pita recipe!

spiffycookie June 16, 2011 - 9:12 am

It was a little scary on my first descent because I couldn’t see the bottom yet and it was just getting colder. My brain was screaming at me that I was deep under water and breathing which was totally wrong to it haha. But I got over it and had a blast! Cannot wait to do more. And the pitas are coming in about an hour!


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