Chicken Gyro

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Chicken Gyro
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1 ½ lbs. chicken breast tenders
1 cup greek yogurt
Mt. Olive Pepperoncinis
3 Tbsp olive oil
2 Tbsp red wine vinegar
3 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 Tbsp oregano
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
4 pita bread rounds
2 cucumbers, sliced
1 cup pickled red onions
½ cup tzatziki sauce
1 lemon, juiced


  1. In a large mixing bowl combine the greek yogurt, lemon juice, 2 Tbsp olive oil, red wine vinegar, garlic, salt, pepper, oregano, paprika, cumin, and coriander. Mix well.
  2. Add the chicken to the bowl & mix well, ensuring it is evenly coated.
  3. Cover and refrigerate for at least 30 minutes.
  4. Add 1 Tbsp olive oil to a large nonstick skillet over medium high heat. Wait till it gets hot.
  5. Add the chicken to the pan shaking off an excess marinade, Flip after one side has cooked for 5 minutes or until browned. Turn over and cook on the other side for an additional 5 minutes.
  6. Warm up the pita bread and spread the tzatziki sauce on top.
  7. Add 2-3 tenders per pita and top with sliced cucumber, pickled red onions and sliced Mt. Olive Pepperonchinis.

Servings: 4

Ready in: 50

Course: Main Dish

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Chicken Gyro
Average rating:  
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