Chicken Gyros with Fries and Tzatziki
Easy homemade chicken gyros marinated in a lemony yogurt herb sauce, seared to perfection, and wrapped in warm pita with fries, fresh vegetables, and creamy tzatziki sauce.
Ingredients
For the Chicken Marinade
- 2 tablespoons yogurt (regular or Greek)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ lbs chicken tenders (or sliced chicken breast/thighs)
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1–2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ cup grated cucumber (water squeezed out)
- 2 teaspoons fresh dill, minced
- Salt and pepper to taste
For Serving
- 5 flatbreads or pita breads
- Prepared french fries
- Thinly sliced red onions
- Sliced tomatoes
Instructions
- Marinate the Chicken: In a large bowl, whisk together yogurt, olive oil, lemon juice, and all spices. Add chicken and coat evenly. Cover and marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator.
- Cook the Chicken: Heat a large skillet over medium-high heat and drizzle with olive oil. Cook half the chicken for 5–7 minutes, flipping halfway through, until fully cooked. Remove and repeat with remaining chicken. Discard leftover marinade.
- Prepare the Tzatziki: Press grated cucumber in a sieve to remove excess liquid. In a bowl, whisk Greek yogurt with lemon juice. Stir in garlic, cucumber, dill, salt, and pepper. Adjust seasoning to taste.
- Assemble the Gyros: Warm the pita or flatbread. Add cooked chicken, french fries, sliced onions, tomatoes, and a generous spoonful of tzatziki. Wrap and serve immediately.
Notes
- Chicken breasts or thighs can be used instead of tenders.
- Store leftover tzatziki in an airtight container in the refrigerator for up to 4 days.
- For meal prep, store components separately and assemble before serving.