Need something you can whip up on busy nights in just 30 minutes? Then you have to try this recipe for easy chicken Gyros. They start with warm pita bread stuffed with juicy chicken topped with ripe tomatoes, crisp cucumber, sweet red onion, and black olives marinated in a homemade Greek Dressing with fresh lettuce.
What are Gyros & How to Pronounce It?
A Gyro (correctly pronounced “yee-ro”) is a traditional Greek sandwich. It is made of various rotisserie meats, salad vegetables such as tomatoes, lettuce, and onions yogurt-based tzatziki sauce. Typically, these ingredients are placed on a hearty form of grilled pita bread and served as a wrap sandwich. The name comes from Greek γύρος (“turn”), a calque of the Turkish name döner kebab.
When eating a gyro, they are messy, and you will need plenty of napkins. You typically eat a gyro by wrapping the pita bread around the meat and toppings, and then you try not to let the whole thing end up down the front of your shirt and onto your lap. It is all part of eating this sandwich, and it is so good you won’t care.
Ingredients Needed
- Boneless-Skinless Chicken: to save money by a whole boneless-skinless chicken breast, cut it into ½-inch strips. However, you can get chicken tenders instead if you don’t want to bother with cutting.
- Chicken Seasoning: simple Kosher salt and freshly cracked black pepper. Go easy on the salt! The dressing and feta cheese can taste a little salty by themselves.
- Extra-Virgin Olive Oil: for searing the chicken and drizzling over the gyro.
- Vegetables: diced cucumber, diced red onion, quartered cherry tomatoes, sliced black olives, and lettuce for serving.
- Seasoning for Vegetable Marinade: Fresh Dill and your favorite Greek Dressing + extra for serving. I make my own; you can find that recipe HERE.
- Pita Bread: White or wheat 4 to 8-inch diameter bread cut in half so you can stuff the pocket.
- Feta Cheese: the cheese is for serving. Always buy feta in chunk form; it’s moist and fresher than the pre-crumbled.
How to Make Easy Chicken Gyros
Marinate the Vegetables:
Marinate the vegetables for at least 30 minutes prior to serving. You can marinate the vegetables ahead of time; the longer this sits the better it gets!
Method: Add the diced cucumbers, red onions, quartered tomatoes, olives, and fresh chopped dill into a medium-sized bowl. Pour the Greek Dressing over the vegetables and dill. Toss well to coat.
Tips for Cooking the Chicken:
- Saute the chicken tenders in olive oil over medium-high heat in a cast-iron or heavy large skillet.
- Don’t Overcrowd the Pan! Remember, it is important not to overcrowd the pan. Cook in batches for 4 minutes on each side if needed.
- Tent with foil and allow the chicken to rest at least 10 minutes before serving.
Heat the Pita Bread:
First, heat the pita bread per package instructions or directly over a gas burner on the stove.
Build the Gyros:
- Add lettuce first so that it protects the pita bread from becoming soggy.
- Add a couple of strips of chicken on top of the lettuce. You can slice the chicken up even more to make it go a little further, making it easier to bite!
- Give the marinated veggies a good toss, then use a slotted spoon to remove any extra liquid. Transfer the salad mixture on top of the chicken and lettuce.
Serving:
Serve drizzled with a drizzle of olive oil, extra Greek dressing and crumbled feta cheese, as desired.
Gyro seems to be a very mispronounced word. I know David, and I sure have, but one thing is for sure… It doesn’t matter how you pronounce Gryo, they are good, and you will love these easy chicken gyros!
Easy Chicken Gyros
Ingredients
- 1 pound whole boneless-skinless chicken breast cut into ½-inch strips
- 1 tablespoon extra virgin olive oil
- 4 pita bread halved, 8-inch diameter whole wheat or white
- 2 cups romaine lettuce chopped
- marinated vegetables (recipe to follow)
- feta cheese for serving
Marinated Vegetables
- ½ cup cucumber diced
- ¼ red onion diced
- 1 cup cherry tomatoes quartered or cut in half
- ¼ cup black olives sliced
- 1 tablespoon chopped fresh dill (or substitute ½ teaspoon dried)
- 2 tablespoons Greek Dressing
Instructions
Marinate the vegetables
- Add the diced cucumbers, red onions, quartered tomatoes, olives, and fresh chopped dill into a medium-sized bowl. Pour the Greek Dressing over the vegetables and dill. Toss well to coat. Allow them to marinate for at least 30 minutes. The longer they sit the better they get!
Cook the Chicken
- Add one tablespoon of oil to a large cast-iron or heavy skillet over, medium-high heat. Add chicken tenders and sauté (Do not overcrowd the pan). Cook the chicken for about 4 minutes on each side. Tent with foil and allow the chicken to rest at least 10 minutes before serving.
Heat the Pita Bread
- Heat the pita bread per package instructions or directly over a gas burner on the stove.
Build the Gyros
- Add lettuce first so that it protects the pita bread from becoming soggy. Add a couple of strips of chicken on top of the lettuce. You can slice the chicken up even more to make it go a little further, making it easier to bite! Give the marinated veggies a good toss, then use a slotted spoon to remove any extra liquid. Transfer the salad mixture on top of the chicken and lettuce.
Serving
- Serve drizzled with a drizzle of olive oil, extra Greek dressing and crumbled feta cheese, as desired.
Notes
- Save money with a whole boneless-skinless chicken breast, cut it into ½-inch strips. However, you can get chicken tenders instead if you don’t want to bother with cutting.
- Don’t overcrowd the Pan! Remember, it is important not to overcrowd the pan. Cook in batches for 4 minutes on each side if needed.
Dana @ IveGotCake says
You know I never knew that’s the correct way of pronouncing gyro, never knew that and boy do I feel silly.
But in my defense, we pronounce everything over here wrong.
Typical Boston. Yummy Gyro.
The Mountain Kitchen says
I never new how to pronounce it either, Dana. No “Gah” sound at all… You’re right, we pronounce everything wrong. I do love a Boston accent tho! xoxo
Julie is Hostess At Heart says
Just decided what that chicken in the fridge was going to be today!
The Mountain Kitchen says
Julie, you will love this!
Rachel says
I’m with Dana. I say it wrong everyyyyyyy time. Oh well. Looks divine! Perfect for a weeknight.
The Mountain Kitchen says
Thank you my dear. Heck, you could leave out the chicken if you must, My Sweet!
Annie @ Give Me Meatloaf says
I LOVE that you do so many Greek recipes, love all the flavors. The photos have got my mouth watering! 🙂 Gimme!
The Mountain Kitchen says
Thanks, Annie! These are long gone…lol! 😉
Sarah says
These look so good! Fresh and delicious ingredients and I just happen to LOVE Greek food! Have a wonderful weekend 🙂
The Mountain Kitchen says
Thank you Sarah! Going to miss the fresh produce to make this with this winter. Hope you have a great weekend too! 🙂