Grilled Tzatziki Chicken Gyros

I love Greek food. For some reason I don’t recall, we have a Greek food festival every year in my area, and the first time I ever had good lamb gyros, souvlaki, and baklava, was behind a little Greek Orthodox church downtown. I’ve been in love ever since.

Tzatziki chicken gyro | Fefferfit

I know this is not strictly a traditional recipe: the tzatziki actually marinates the chicken, creating a sweet flavor and tender interior. It also makes the grilling a little less fussy: no skewers, but great texture in just a few minutes. All the classic gyro flavors are there, and they’re spectacular!

Grilled Tzaziki Gyros

For marinade:

  • 3 boneless, skinless chicken breasts
  • 1/2 cup yogurt
  • 2 tbsp honey
  • 2 tsp fresh lemon juice
  • 2 tsp hot sauce
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp salt

For cucumber relish:

  • 1 cucumber, halved lengthwise and thinly sliced (about 4 cups)
  • Pinch salt
  • 1 cup seeded, finely diced tomato
  • 1/2 cup finely diced red onion
  • 6 tbsp coarsely chopped green olives
  • 4 tbsp coarsely chopped fresh parsley
  • 2 tbsp coarsely chopped fresh dill (or 2 tsp dried)
  • 1 garlic clove, minced
  • 2 tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice

For serving: 

  • 6 whole wheat pitas
  • Extra greek yogurt


  1. Smush together all marinade ingredients in a large zip-lock bag. Add chicken, seal tightly, and squish some more to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 hours.
  2. Meanwhile, lay cucumber slices in a sieve or paper towels placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. 
  3. Combine drained cucumbers, tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Cover the bowl and refrigerate until chicken is ready.
  4. Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and either discard marinade, or boil in small pan for 10 minutes to serve as a sauce (it’s sweet and amazing). Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and serve with a few tablespoons relish, one or two of extra yogurt, and a drizzle of heated marinade (if desired). 

Nutrition (as pictured): 332 cal, 5.3 f, 44.6 c, 8.5 fi, 12.3 su, 33.6 p

Adapted from a recipe by Style at Home. 


One thought on “Grilled Tzatziki Chicken Gyros

  1. As a healthy foodie who happens to be Greek, I give this is a two thumbs up and one big OPA! I’d have to opt out of the pita bread, though (gluten’s NOT my friend). But the contents are the best part anyway. 😀 Thank you for sharing!



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