Chicken Gyros
Greek-spiced chicken in warm pita with tzatziki, tomatoes, onion, and lettuce. Authentic street food.
Greek-spiced chicken in warm pita with tzatziki, tomatoes, onion, and lettuce. Authentic street food.
Per serving · Adjust servings below to scale ingredients
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Marinate chicken in olive oil, lemon, spices, and garlic for at least 1 hour.
Grill or pan-sear chicken 5-6 minutes per side until charred.
Slice chicken into strips.
Warm pita, fill with chicken, tzatziki, tomato, onion, and lettuce.
Optional: add crispy fries inside the gyro for authentic Greek street-style.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Gyros delivers 36g of protein at 460 calories — that's 13 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 31% of total calories in this dish. The 34g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 20g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Gyros is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 460 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Gyros also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
The marination step actually benefits from being done the night before. The longer it marinates (up to 24 hours), the more flavorful it becomes.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Minimum 30 minutes for noticeable flavor, 2-4 hours is ideal. Overnight works for most proteins but don't exceed 24 hours — the acid can break down the meat too much and make it mushy.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
