Best Grilled Chicken Gyros

Here is my favorite grilled chicken gyro recipe, with marinated chicken skewers, warm pitas stuffed with crispy homemade fries, fresh veggies, tangy tzatziki, and crumbled feta cheese.

These gyros are my family’s go-to weeknight dinner when we want something fun and different. I love how everyone can customize their own, and the kids get a kick out of having fries inside their sandwiches. Perfect for a relaxed family meal, right?

What Kind of Pita Should I Use?

For gyros, you’ll want to grab pita bread that’s soft and pliable, not the thick pocket-style pitas. Look for Greek-style pitas or flatbreads that are thin and flexible enough to wrap around your fillings without cracking. If your pitas are a bit stiff from the package, warm them up on the grill for about 30 seconds per side or wrap them in a damp towel and microwave for 15-20 seconds to make them easier to fold. You can find good quality pitas in the bakery section of most grocery stores, or check out Middle Eastern markets for authentic options that are usually fresher and more flavorful.

Options for Substitutions

This gyro recipe is pretty forgiving and works well with a few simple swaps:

• Grilled chicken: You can swap the chicken for grilled pork, lamb, or even beef. If you’re going meatless, try grilled halloumi cheese or seasoned chickpeas for a vegetarian option.
• Pitas: Can’t find pitas? Naan bread, flatbreads, or even large flour tortillas work great as wraps. Just warm them up before assembling your gyros.
• French fries: While fries are traditional in gyros, you can use roasted potato wedges or even skip them entirely if you prefer a lighter meal. Sweet potato fries also make a tasty twist.
• Romaine lettuce: Any crisp lettuce works here – iceberg, green leaf, or even shredded cabbage will give you that nice crunch.
• Tzatziki: If you don’t have tzatziki, plain Greek yogurt mixed with a little lemon juice, garlic, and dill makes a quick substitute. Hummus also works if you’re looking for something different.
• Red onion: Yellow or white onions can replace red onion, though they’ll be a bit sharper. If raw onion isn’t your thing, try quick-pickling thin slices in lemon juice for 10 minutes.

Watch Out for These Mistakes While Grilling

The biggest mistake when making chicken gyros is overcooking the chicken, which turns it dry and chewy – pull it off the grill when it hits 155°F internally, and it’ll coast up to 165°F while resting, staying juicy and tender.

Don’t skip warming your pitas before assembling, as cold pitas tend to crack and tear when you fold them, but a quick toast in a pan with a bit of oil makes them pliable and adds great flavor.

Loading your gyro with too many toppings might seem like a good idea, but it makes the pita impossible to fold and eat without everything falling out – stick to a balanced amount of each ingredient and spread the tzatziki on the pita first to help everything stick together.

Finally, let your grilled chicken rest for 5 minutes before slicing it for the gyros, which allows the juices to redistribute and keeps every bite moist.

What to Serve With Grilled Chicken Gyros?

Grilled chicken gyros are pretty much a complete meal on their own since they’re already packed with chicken, veggies, and fries, but I love serving them with extra tzatziki sauce on the side for dipping. A simple Greek salad with cucumbers, tomatoes, feta cheese, and olives makes a great side dish that keeps with the Mediterranean vibe. If you’re feeding a crowd, consider putting out some hummus and warm pita bread as appetizers, or roasted vegetables like zucchini and bell peppers seasoned with oregano and lemon. For a lighter option, a bowl of lemon rice or couscous works nicely to round out the meal without making things too heavy.

Storage Instructions

Store: Keep your leftover grilled chicken in an airtight container in the fridge for up to 4 days. Store the veggies and tzatziki separately so everything stays fresh and crisp. The pitas are best kept at room temperature in a sealed bag for a day or two, or you can freeze them for longer storage.

Freeze: The grilled chicken freezes really well for up to 3 months in a freezer-safe container or bag. I don’t recommend freezing the assembled gyros or the fresh veggies, but you can definitely freeze extra pitas wrapped tightly in foil.

Reheat: Warm up the chicken in a skillet over medium heat for a few minutes until heated through, or microwave it for about a minute. You can also warm the pitas in a dry skillet for 30 seconds on each side to make them soft and pliable again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1200
• Protein: 45-60 g
• Fat: 35-50 g
• Carbohydrates: 100-130 g

Ingredients

For the assembly:

• 2 chicken skewers (marinated and grilled)
• 2 large pitas (warm slightly for easier folding)
• 1/2 cup tzatziki (preferably Cava brand)
• 1/4 cup crumbled feta cheese

For the fries:

• 2.5 cups frozen or fresh fries (cut into 1/2-inch thick batons)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried mediterranean oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the filling:

• 1/2 cup red onion (thinly sliced into half-moons)
• 2 small plum tomatoes (diced)
• 1.5 cups shredded romaine lettuce
• 1 tablespoon fresh flat-leaf parsley (chopped)

Step 1: Prepare All Fresh Vegetables

• 1/2 cup red onion
• 2 small plum tomatoes
• 1.5 cups shredded romaine lettuce
• 1 tablespoon fresh flat-leaf parsley

While the chicken marinates and before cooking begins, prepare all your fresh components.

Thinly slice the red onion into half-moons, dice the plum tomatoes into bite-sized pieces, and shred the romaine lettuce.

Chop the fresh parsley and set it aside.

Having everything prepped and ready means you can assemble the gyros quickly while everything is still warm, which is key to a great eating experience.

Step 2: Cook and Season the Fries

• 2.5 cups frozen or fresh fries
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried mediterranean oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.

Add your fries (fresh or frozen—no need to thaw) and cook until golden and crispy, stirring occasionally, about 8-12 minutes depending on thickness.

In the final minute of cooking, sprinkle the garlic powder, dried oregano, smoked paprika, and salt and pepper to taste, tossing everything together so the seasonings coat evenly.

I like to taste a fry and adjust the seasoning right before removing them from heat to ensure they’re perfectly salted.

Step 3: Toast the Pitas

• 2 large pitas

While the fries finish cooking, place a dry skillet or griddle over medium heat.

Warm the pitas directly on the heat for about 30 seconds per side—this makes them more pliable and easier to fold without cracking.

Transfer them to a clean kitchen towel to keep them warm and soft while you finish the other components.

Step 4: Grill the Marinated Chicken

• 2 chicken skewers

Heat your grill or grill pan to medium-high heat.

Cook the marinated chicken skewers until they’re heated through and have nice char marks on the outside, about 8-10 minutes total, turning halfway through.

Once cooked, let them rest for a minute, then carefully slide the chicken off the skewers onto a cutting board.

You want the chicken warm and ready to use immediately when assembling the gyros.

Step 5: Assemble the Gyros

• 1/2 cup tzatziki
• seasoned fries from Step 2
• grilled chicken from Step 4
• 1.5 cups shredded romaine lettuce
• 2 small plum tomatoes
• 1/2 cup red onion
• 1/4 cup crumbled feta cheese
• 1 tablespoon fresh flat-leaf parsley

Working with one pita at a time, lay it flat on a plate.

Spread about 1/4 cup of tzatziki across the center of the pita, creating a base layer.

Layer the warm seasoned fries from Step 2 down the middle, then arrange the grilled chicken pieces on top.

Add the fresh lettuce, diced tomatoes, and sliced red onion.

Sprinkle the crumbled feta cheese and fresh parsley over everything.

I find that layering the feta and tomatoes last helps them stay visible and fresh-tasting rather than getting buried.

Repeat with the second pita.

Step 6: Fold and Serve

Carefully fold each pita in half, wrapping it around the filling like a sandwich.

The warm pita should hold together naturally.

If you need extra support, you can wrap the bottom half with parchment paper or foil.

Serve immediately while everything is still warm and the fries are crispy.

Best Grilled Chicken Gyros

Delicious Best Grilled Chicken Gyros recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 2 servings

Calories: 1075

Ingredients Method

Ingredients

  

For the assembly

• 2 chicken skewers (marinated and grilled)
• 2 large pitas (warm slightly for easier folding)
• 1/2 cup tzatziki (preferably Cava brand)
• 1/4 cup crumbled feta cheese

For the fries

• 2.5 cups frozen or fresh fries (cut into 1/2-inch thick batons)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried mediterranean oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the filling

• 1/2 cup red onion (thinly sliced into half-moons)
• 2 small plum tomatoes (diced)
• 1.5 cups shredded romaine lettuce
• 1 tablespoon fresh flat-leaf parsley (chopped)

Method

 

1. While the chicken marinates and before cooking begins, prepare all your fresh components. Thinly slice the red onion into half-moons, dice the plum tomatoes into bite-sized pieces, and shred the romaine lettuce. Chop the fresh parsley and set it aside. Having everything prepped and ready means you can assemble the gyros quickly while everything is still warm, which is key to a great eating experience.
2. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add your fries (fresh or frozen—no need to thaw) and cook until golden and crispy, stirring occasionally, about 8-12 minutes depending on thickness. In the final minute of cooking, sprinkle the garlic powder, dried oregano, smoked paprika, and salt and pepper to taste, tossing everything together so the seasonings coat evenly. I like to taste a fry and adjust the seasoning right before removing them from heat to ensure they're perfectly salted.
3. While the fries finish cooking, place a dry skillet or griddle over medium heat. Warm the pitas directly on the heat for about 30 seconds per side—this makes them more pliable and easier to fold without cracking. Transfer them to a clean kitchen towel to keep them warm and soft while you finish the other components.
4. Heat your grill or grill pan to medium-high heat. Cook the marinated chicken skewers until they're heated through and have nice char marks on the outside, about 8-10 minutes total, turning halfway through. Once cooked, let them rest for a minute, then carefully slide the chicken off the skewers onto a cutting board. You want the chicken warm and ready to use immediately when assembling the gyros.
5. Working with one pita at a time, lay it flat on a plate. Spread about 1/4 cup of tzatziki across the center of the pita, creating a base layer. Layer the warm seasoned fries from Step 2 down the middle, then arrange the grilled chicken pieces on top. Add the fresh lettuce, diced tomatoes, and sliced red onion. Sprinkle the crumbled feta cheese and fresh parsley over everything. I find that layering the feta and tomatoes last helps them stay visible and fresh-tasting rather than getting buried. Repeat with the second pita.
6. Carefully fold each pita in half, wrapping it around the filling like a sandwich. The warm pita should hold together naturally. If you need extra support, you can wrap the bottom half with parchment paper or foil. Serve immediately while everything is still warm and the fries are crispy.