Take-Out at Home: Chicken Gyros

Recipe By Tessa Arias
March 31st, 2011
Take-Out at Home features recipes similar to your favorite fast food but are just as easy to cook at home as they are to order or pick up, plus they're...

Take-Out at Home features recipes similar to your favorite fast food but are just as easy to cook at home as they are to order or pick up, plus they’re healthier.

Greek-inspired food is fantastic. It’s so fresh and flavorful, not to mention people who eat Mediterranean foods are often more healthy and live longer. Unfortunately, there aren’t a lot of good Greek or Mediterranean restaurants around me so I’ve had to resort to creating Greek take-out meals at home. This recipe for chicken gyros does not disappoint, I actually think it’s better than most gyro eateries I’ve been to. The tzatziki sauce is so refreshing and the chicken and whole wheat pita make the meal light. You actually feel good after eating these. I like to serve mine with a fresh salad but you could also incorporate more veggies into your gyro.

Recipe Rundown
Taste: Garlicky with a dose of brightness from the vinegar and lemon and coolness from the cucumber.
Texture: The chicken is tender and moist while the tzatziki is creamy.    
Ease: Very easy, you just have to marinate the chicken and create the tzatziki one hour ahead of time.   
Appearance: Looks pretty tasty!
Pros: Perfect for a weeknight dinner, tastes great and is guilt-free. 
Cons: None.
Would I make this again? I’ve already made this recipe multiple times.

Other Take-Out at Home Recipes:

Chicken Gyros
Serves 4
From Annie’s Eats via Elly Says Opa
For the tzatziki sauce:

  • 16 oz. greek yogurt or plain yogurt
  • 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
  • 2 cloves garlic, finely minced
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil

For the chicken:

  • 4 cloves garlic, smashed
  • Juice of 1 lemon
  • 2 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 heaping tbsp. plain yogurt
  • 1 tbsp. dried oregano
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts, cut into strips or bite sized chunks

To assemble:

  • Pita bread, whole wheat if possible
  • Fresh tomatoes, seeded and diced
  • Red onion, sliced thin (I skipped this because I don’t like raw onion)

To make the tzatziki sauce:
If using plain yogurt, strain the yogurt using cheesecloth over a bowl.  Let strain for several hours or overnight, if possible, to remove as much moisture as possible. Note, if using lower fat yogurt there will be more liquid strained. If using Greek yogurt, skip this step.

Shred the cucumber.  Wrap in a towel and squeeze to remove as much water as possible.  Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken:
Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl.  Whisk together until mixed well.  Add the chicken pieces to the bowl and mix well to coat.  Cover and refrigerate for about 1 hour.

Preheat broiler. Cook chicken under broiler for about 2-4 minutes per side, depending on size of pieces.  Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Warm pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.  Serve immediately.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Tracey — March 31, 2011 at 6:02 pm

    This recipe has been on my to-do list forever! Thanks for the reminder, I'm doing to add it to my menu for next week. Your gyro looks perfect!

  2. #
    Lindsay — April 1, 2011 at 1:00 am

    these look amazing tessa!!

  3. #
    tangledreflections — April 2, 2011 at 7:37 pm

    When I went to Greece, the only thing I ate were chicken gyros! I miss them so much!

  4. #
    Lucia — June 1, 2011 at 1:12 pm

    I love the fact that you put “would I make it again”, it's good to know. P.S. I made it, it was delicious!

  5. #
    asha — July 6, 2011 at 1:37 am

    this looks amazing! i might just make this week for my family! my mom doesn't eat meat, do you have an idea for a chicken substitute? (that doesn't involve tofu lol) thanks!

  6. #
    Tessa — July 6, 2011 at 2:57 am

    Asha – I'm not a big tofu fan at all! There isn't really any non-meat sub for this recipe unfortunately. I think that herb-roasted root vegetables would be lovely in some pita bread with a little tzatziki on top though.

  7. #
    Kristyn — July 24, 2011 at 3:11 am

    I made this recipe with my mom, and she let me take the chicken back to school. It was fabulous the first day and even better the next!!

  8. #
    Tessa — July 24, 2011 at 2:06 pm

    Kristyn – So glad to hear that! 🙂

  9. #
    Rachel — September 1, 2011 at 10:09 pm

    This was awesome. Seriously loved it and SO EASY. Thanks!

  10. #
    Michaella — September 6, 2011 at 12:26 am


    Maybe you could try avocado?

    P.S. Just made this (with chicken) and it was fabulous!

  11. #
    pixie — August 14, 2012 at 7:11 pm

    wonderful!! first time i made them and they are awesome. surprisingly my husband loved them as well.

  12. #
    rachel — October 4, 2013 at 9:38 am

    these are sooo good! we have a little greek place in the town im from, nothing special but i always got these when i went there. well i dont go there so much anymore because these are so much better and i can cure my craving from my own kitchen!

  13. #
    Areti Sagre — October 2, 2016 at 2:04 am

    You forgot the fried potatoes! There is no souvlaki without them! I would know, I am Greek….

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