Easy homemade Greek chicken gyro recipe. Yogurt-marinated chicken tenders, packed with flavor from warm spices, and loaded into a pita wrap with homemade tzatziki sauce and all the fixings you love! You can make this Greek chicken in a non-stick pan, outdoor grill, or baked in the oven.
INGREDIENTS

For the Chicken

1.5 lb Chicken tenders
Extra virgin olive oil for the pan (see our Greek extra virgin olive oils here)
For the Chicken Gyro Marinade

1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like)
Juice of 1 large lemon
2 tbsp Greek extra virgin olive oil (try Private Reserve Greek EVOO)
2 tbsp red wine vinegar
3 garlic cloves, minced
Kosher salt, generous pinch to taste
Black pepper, generous pinch to taste
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper, optional
Other Gyro Fixings
Pita bread
Homemade Tztaziki Sauce
1 large Tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
pitted kalamata olives

INSTRUCTIONS
Marinate chicken and prepare gyro fixings. In a larger mixing bowl, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce according to this recipe, and prepare the pita and other gyro fixings.
Cook chicken. Heat 1 tablespoon extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
Assemble the chicken gyros. Warm up some pita. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

NOTES
Cook’s Tip: Allow 30 minutes of inactive time for chicken to marinate.
Cook’s Tip for Prepare Ahead: You can prepare the chicken and marinate one night in advance. Store in an airtight container in the fridge until ready to cook.
Cook’s Tip for Outdoor Grilling: If you’d rather fire up the grill for these chicken gyros, you can grill them on a medium-heated grill for 5 minutes on one side, turn over and cook another 3 to 5 minutes or until chicken is fully done (internal temperature should register 165 degrees F.)
Cook’s Tip for Baking in the Oven: heat oven to 375 degrees F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake in heated oven for about 20 minutes or until done.
What to Serve With Chicken Gyros? The obvious choice to add next to these gyros is a traditional Greek salad, but I also highly recommend this tasty Mediterranean couscous salad or this grilled zucchini salad. Greek Roasted Potatoes are also great to add, if you have the time.