I still remember the first time I grilled these herb-bright chicken gyros for a crowded summer patio — the rosemary and oregano filled the air while guests kept coming back for seconds. This Herb-Infused Mediterranean Chicken Gyro is an easy, fresh take on a classic: sliced marinated chicken, crisp veg, warm pita, and cooling tzatziki. It’s a fast weeknight winner that tastes like you spent hours on it.
Why you’ll love this dish
This gyro brings Mediterranean flavors without fuss. It’s quick (30–45 minutes including a short marinade), budget-friendly, and easy to scale for a family or a small gathering. The bright combo of dried oregano and fresh rosemary gives the chicken an aromatic lift while tzatziki cools and balances the herbs.
“Simple ingredients, huge flavor — perfect for busy nights and backyard meals.”
Reasons to make it now:
- Great for weeknight dinners when you want a restaurant-quality bite fast.
- Kid-friendly: most kids love grilled chicken and pita wraps.
- Versatile: swap produce or sauces to suit what’s in your fridge.
If you like one-pan chicken ideas, you might also enjoy this 5-ingredient chicken crock pot recipes collection for hands-off prep.
How this recipe comes together
Quick overview of the process:
- Mix olive oil, garlic, oregano, rosemary, salt, and pepper to make the marinade.
- Marinate sliced chicken at least 30 minutes (longer for deeper flavor).
- Cook the chicken on a hot grill or skillet until fully done.
- Warm pitas, assemble with lettuce, tomato, cucumber, red onion, and tzatziki, then serve.
This short roadmap keeps the kitchen moving and helps you batch tasks: while the chicken marinates, chop veg and warm the pita.
What you’ll need
- 1 lb chicken breast, sliced (about 2 medium breasts)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pita bread rounds
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup tzatziki sauce
Notes and substitutions:
- Chicken thighs: use boneless skinless thighs for juicier meat; reduce cooking time slightly.
- No fresh rosemary? Use 1 teaspoon dried rosemary.
- Tzatziki substitute: plain Greek yogurt mixed with grated cucumber, lemon juice, garlic, salt, and dill. For low-carb swaps, use romaine leaves as wraps. For more simple chicken ideas, see this collection of easy chicken recipes.
Step-by-step instructions
- Make the marinade: In a bowl, whisk together olive oil, minced garlic, dried oregano, chopped rosemary, salt, and black pepper.
- Marinate the chicken: Add sliced chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Preheat your pan or grill: Heat a grill or large skillet over medium-high heat. Lightly oil the surface.
- Cook the chicken: Place the marinated slices on the hot grill or skillet. Cook about 5–7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and juices run clear. Thicker pieces may need a minute or two more.
- Warm the pitas: While the chicken rests for 3–5 minutes, warm the pitas on the grill for 30–60 seconds per side or microwave for 15–20 seconds wrapped in a damp paper towel.
- Build the gyros: Open each pita and layer with shredded lettuce, diced tomato, cucumber, sliced red onion, and the sliced chicken. Drizzle with tzatziki. Fold and serve immediately.
Short, actionable steps make this easy to follow even when multitasking.
Best ways to enjoy it
Plating and pairing ideas:
- Serve with a side of lemon wedges and extra tzatziki. A squeeze of lemon brightens the whole gyro.
- Sides: Greek salad, roasted potatoes, or crispy baked fries. A light orzo salad also complements the herbs.
- Drinks: chilled white wine (Sauvignon Blanc), a light beer, or iced tea with mint.
For an assembly-line meal, set out warmed pitas, veggies in bowls, sliced chicken in a tray, and let guests build their own gyros.
Storage and reheating tips
- Refrigeration: Store cooked chicken and assembled gyro fillings separately in airtight containers for up to 3–4 days. Do not store assembled gyros with tzatziki for long, as the pita will sog.
- Freezing: Freeze cooked, sliced chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat chicken in a skillet over medium heat or in a 350°F (175°C) oven until steaming hot, or microwave in 30-second bursts. Ensure the chicken reaches 165°F (74°C) before serving.
- Food safety: Never leave cooked chicken out over 2 hours (1 hour if >90°F/32°C). Use clean utensils when handling cold toppings to avoid cross-contamination.
Pro chef tips
- Slice across the grain: For tender bites, slice the chicken thinly across the grain after cooking.
- Don’t skip the rest: Let cooked chicken rest 3–5 minutes before slicing to retain juices.
- Marinade time: While 30 minutes works, marinating 2–4 hours gives deeper flavor. Avoid overnight with lots of acid (not an issue here since our marinade is oil-forward).
- Even cooking: Pound thicker parts of the chicken to even thickness so everything cooks at the same rate.
- Thermometer trick: Use an instant-read thermometer to hit 165°F precisely — better than guessing by color.
Want quick snack ideas while your gyros cook? Try these easy snack hits for inspiration.
Creative twists
- Lamb gyro: Swap chicken for thinly sliced leg of lamb marinated with oregano, garlic, and a touch of cumin.
- Spiced version: Add 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne to the marinade for a smoky kick.
- Vegetarian gyro: Grill seasoned halloumi or falafel balls in place of chicken.
- Mediterranean bowl: Skip the pita and serve the chicken over rice or quinoa with the same toppings for a deconstructed gyro.
- Low-carb: Use large lettuce leaves or low-carb wraps instead of pita.
Helpful answers
Q: How long does this take from start to finish?
A: Expect about 30–45 minutes total: 10 minutes prep, 30 minutes marinade (minimum), and 10–15 minutes cooking/warming and assembly.
Q: Can I use frozen chicken?
A: Thaw completely in the refrigerator before slicing and marinating to ensure even flavor and safe cooking.
Q: Can I prepare elements ahead of time?
A: Yes — chop veg and make tzatziki up to 2 days ahead. Cooked chicken can be refrigerated and reheated; assemble just before serving to keep pita from getting soggy.
Q: Is tzatziki necessary?
A: It’s traditional and adds cool tang, but you can use hummus, garlic yogurt, or a lemon-garlic mayo instead.
Q: How do I keep pitas from tearing?
A: Warm them gently and avoid overstuffing. If pitas are dry, sprinkle briefly with water and reheat covered to add pliability.
Conclusion
If you want a fast, herb-forward dinner that feels elevated but is simple to execute, this Herb-Infused Mediterranean Chicken Gyro hits the mark — bright, juicy, and utterly satisfying. Give it a try this week and tweak the toppings to make it yours.
Herb-Infused Mediterranean Chicken Gyro
Ingredients
Method
- In a bowl, whisk together olive oil, minced garlic, dried oregano, chopped rosemary, salt, and black pepper to make the marinade.
- Add sliced chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Preheat a grill or large skillet over medium-high heat. Lightly oil the surface.
- Place the marinated slices on the hot grill or skillet. Cook about 5–7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and juices run clear.
- While the chicken rests for 3–5 minutes, warm the pitas on the grill for 30–60 seconds per side or microwave for 15–20 seconds wrapped in a damp paper towel.
- Open each pita and layer with shredded lettuce, diced tomato, cucumber, sliced red onion, and the sliced chicken. Drizzle with tzatziki. Fold and serve immediately.