What Can I Substitute Yogurt for Marinade Chicken Gyros

This easy chicken gyro recipe is a copycat version of your favorite restaurant version that is just as delicious, yet much better for you! Made with tender yogurt-marinated chicken, stuffed into a pita, and topped with tomatoes, lettuce, onions, and Homemade Tzatziki Sauce, Chicken Gyros are packed full of flavor.

Whether you make Chicken Gyro Meat on the grill, in the oven, or in the slow cooker, you will fall in love with this Easy Gyro Recipe.

Easy Chicken Gyros

There may be controversy on how you pronounce the word gyro, but there is no controversy on how good a simple gyro is.

While lamb cooked on a vertical rotisserie is traditional the traditional way to prepare a gyro, seasoned chicken makes a great substitute--and much easier to make at home.

For this recipe for chicken gyros, chicken is marinated in a flavorful Greek Chicken Marinade and then cooked until it is tender and juicy. It is the perfect base to pile into a soft warm pita to begin the building of a masterpiece. Add fresh onions, tomatoes, and a dollop of Tzatziki Sauce, these Chicken Gyros are filled with contrasting temperatures and textures and of course incredibly flavor.

Essential Ingredients for a Chicken Gyro

• Chicken: Use boneless skinless chicken breasts or chicken thighs and marinate them in a flavorful Greek marinade made with yogurt. The yogurt will break down the chicken, allowing it to become incredibly tender.
• Tzatziki Sauce: Made with diced cucumbers, garlic, dill, and yogurt, this creamy dip is a must for topping a gyro. I opt to use my homemade Tzatziki sauce because it is is super easy to make, but you can opt for a store-bought brand.
• Diced tomatoes and onions: Diced tomatoes and onions are tossed with lemon juice, salt, and parsley for a quick tomato salad that adds so much brightness and texture the gyro.
• Pita Bread: Instead of a bun or tortilla, use soft warm pita bread to wrap the chicken and toppings.

How to Make Chicken Gyros

• In a small bowl or measuring cup, whisk together the ingredients for the Greek Chicken Marinade.

• Placed trimmed chicken breasts or chicken thighs into a shallow dish or storage bag and pour the marinade over boneless, skinless chicken breasts or thighs. Toss to coat.

• Cover the chicken, and refrigerate for at least 30 minutes, or up to 4 hours. You don't want to marinade the chicken longer than 4 hours, or the acid in the marinade will break the chicken down too much, leaving it mushy.
• Once the chicken has been marinated, remove the chicken from the marinade, and discard the marinade.
• Grill the chicken over medium-high heat on a gas, charcoal grill or use a grill pan on the stove. Cook for 5-6 minutes per side, or until the chicken has reached an internal temperature of 165 degrees.

• Remove the chicken from the grill and let rest for 5 minutes before slicing or shredding.
• While the chicken is resting, mix together the tomatoes, onions, lemon juice, salt and parsely together in a small mixing bowl and prepare homemade tzatziki if using.
• Slice or shred the chicken as desired.

• Warm pita bread in dry skillet or microwave for 30 seconds, until soft and pliable.
• Place ¼-1/3 cup sliced or shredded chicken on center or each pita. Top with ¼ cup diced red onions and tomatoes. Finally, generously dollop Tzatziki Sauce over Chicken Gryo and serve immediately.

Other Cooking Methods

After you marinate the chicken in the Greek marinade, you can cook the chicken in various methods, which are outlined in the recipe card. In the winter I opt for slow cooking, or using my Instant Pot to achieve shredded, juicy chicken. In the summer, I love to throw the chicken on the grill for an added charred flavor in the gyro.

Storage

It is best to store the components for chicken gyro separately and then assemble the gyro immediately before serving.

Store the leftover cooked chicken in an airtight container for up to 3 days. The tomato and onion salad and tzatziki sauce can also be stored in airtight containers in the refrigerator for up to 3 days.

Serving Suggestions

• Pair Chicken Gryo with a side of Mediterranean Chickpea Salad or Greek Quinoa Salad.
• Serve a side of Instant Pot Hummus on the side of the Gyro with some fresh veggies and additional pita.
• Serve the gryros with Baked Sweet Potato Fries or Homemade Oven Fries.

If you enjoyed this recipe for making Chicken Gryo, I would love for you to leave a comment and 5-star review below.

For Chicken

• ▢ 1 pound boneless, skinless chicken breasts or thighs
• ▢ 1 cup Greek yogurt
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon oregano
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup fresh lemon juice

For the Tomatoes and Onions

• ▢ 1 small red onion minced
• ▢ 3-4 ripe roma tomatoes diced and seeded
• ▢ 1 tablespoon parsley chopped
• ▢ 1 teaspoon fresh lemon juice
• ▢ salt and pepper to taste

Cook Mode Prevents your screen from going dark while preparing the recipe.

Grilled Chicken Gyros

• In a small mixing bowl, combine the yogurt, lemon juice, and seasonings.

• Place the chicken into a large shallow bowl or freezer bag, and pour the marinade over the chicken. Submerge the chicken breasts into the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.

• After the chicken is marinated, preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, discarding the marinade.

• Grill the chicken until it reaches 165 degrees F, about 5-6 minutes per side. Remove chicken from grill and let rest for 5-10 minutes. Slice into thin strips.

• While the chicken is resting, mix together the diced tomatoes, onions, lemon juice, and chopped parsley in a small mixing bowl. Season with a pinch of salt and pepper.

• Warm pita bread in dry skillet or microwave for 30 seconds, until soft and pliable.

• Place ¼-1/3 cup sliced or shredded chicken on the center of each pita. Top with ¼ cup diced red onions and tomatoes. Generously dollop Tzatziki Sauce over Chicken Gryo.

Storage: Store leftover cooked chicken in an airtight container for up to 3 days in the refrigerator. Keep the tomato and onion salad, pita bread, and Tzatziki sauce stored in separate containers for up to 3 days as well and assemble immediately before serving.

Yogurt: Be sure to use plain, unsweetened yogurt for the marinade.

Instant Pot Directions: Remove chicken from marinade and place in stainless steel oven-safe dish that will fit inside the pressure cooker. Place the rack inside the inner pot of your pressure cooker and pour in 1 cup of water. Place the dish with the chicken on the rack and close the lid. Cook on high pressure for 7 minutes for chicken breasts. Let pressure release naturally. Shred chicken with two forks or handheld kitchen mixer. Assemble gyro as directed.

Slow Cooker Directions: Remove chicken from marinade and place into slow cooker. Add in ½ cup chicken stock. Cook on low heat for 3-4 hours, or until chicken reaches an internal temperature of 165 degrees F. Shred chicken with two forks or handheld kitchen mixer. Assemble gyro as directed.

Baking Directions: Preheat the oven to 400 degrees. Remove chicken breasts from marinade and place on oven safe broiler pan or sheet pan. Bake chicken breasts for 18-20 minutes, or until chicken breasts reach an internal temperature of 165 degrees F. Remove chicken from oven and let rest for 5-10 minutes. Slice into thin strips. Assemble gyro as directed.

Calories: 225 kcal | Carbohydrates: 25 g | Protein: 18 g | Fat: 8 g | Cholesterol: 37 mg | Sodium: 591 mg | Potassium: 304 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 60 IU | Vitamin C: 5.5 mg | Calcium: 74 mg | Iron: 1 mg

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This post was originally published in 2017 but updated in 2021 with additional tips.

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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What Can I Substitute Yogurt for Marinade Chicken Gyros

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