Here’s an awesome recipe for Chef Ed’s Grilled Chicken Gyros – packed with Mediterranean flavor, layered with creamy tzatziki, and wrapped in warm pita. This version includes homemade marinade, tzatziki, and assembly tips, perfect for both weeknight meals and summer grilling.

🐔 Chef Ed’s Grilled Chicken Gyros

📝 Description:

Juicy, flavorful grilled chicken tucked into fluffy pita, topped with cool tzatziki, crisp vegetables, and a squeeze of lemon. Chef Ed’s gyro recipe brings street food flavor to your backyard grill — no rotisserie needed.

🕒 Prep Time: 20 minutes (plus marinating)

🕒 Cook Time: 15 minutes

🍽️ Serves: 4

✅ Ingredients

For the Chicken Marinade:

  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • ¼ cup plain Greek yogurt
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

For the Tzatziki:

  • 1 cup Greek yogurt
  • ½ cucumber, grated and squeezed dry
  • 2 garlic cloves, finely minced
  • 1 tbsp fresh dill or mint, chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt to taste

For Assembly:

  • 4 warm pita or flatbreads
  • 1 small red onion, thinly sliced
  • 1 tomato, sliced or diced
  • Shredded lettuce or arugula
  • Crumbled feta (optional)
  • Lemon wedges

🔥 Instructions

1. Marinate the Chicken

In a large bowl or zip-top bag, whisk together yogurt, olive oil, lemon juice, garlic, vinegar, and spices. Add chicken and coat well. Marinate for at least 1 hour (up to overnight) in the fridge.

2. Make the Tzatziki

While the chicken marinates, combine all tzatziki ingredients in a bowl. Stir well and chill until ready to serve.

3. Grill the Chicken

Preheat your grill (or grill pan) to medium-high. Remove chicken from marinade and grill for 5–7 minutes per side until fully cooked and nicely charred. Rest 5 minutes, then slice thinly.

4. Assemble the Gyros

Warm pita breads slightly. Spread a generous spoonful of tzatziki, add sliced chicken, top with tomato, onion, lettuce, and optional feta. Finish with a squeeze of lemon.

🧑‍🍳 Chef Ed’s Tips

  • Thighs over breasts: Chicken thighs stay juicier and absorb more flavor from the marinade.
  • With or without tomatoes
  • No grill? Use a hot cast iron pan or broil in the oven.
  • Tzatziki shortcut: Sub sour cream for Greek yogurt in a pinch, or add a dash of vinegar for brightness.

🥙 Serving Ideas

  • Serve with Greek salad and roasted potatoes.
  • Wrap leftovers in foil for an easy lunch the next day.
  • Turn into a gyro bowl with rice, olives, and cucumbers.

 

 

Chef Ed’s Grilled Chicken Gyro Recipe

 

Chef Ed’s Grilled Chicken Gyro Recipe