Grilled Chicken Souvlaki Gyro Pitas

Name: Grilled Chicken Souvlaki Gyro Pitas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1¼-inch (3 cm) cubes; ½ cup (120 ml) fresh lemon juice; 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 2 tsp (4 g) dried oregano; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 4 rounds (200 g) pita bread (6-inch / 15 cm rounds); 1 cup (240 ml) tzatziki sauce, chilled; 2 medium (300 g) ripe tomatoes, sliced into thin rounds; ½ medium (70 g) red onion, thinly sliced; 1 medium (200 g) cucumber, sliced into thin rounds; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender, marinated chicken breast grilled on skewers and served in warm pita bread with cool tzatziki, fresh tomatoes, red onion, and crisp cucumber. The chicken is infused with lemon, oregano, and garlic for authentic Mediterranean flavor, while the toppings and creamy sauce balance the char and spice perfectly.

Prep: 20 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 32 min
Makes: 4 gyro pitas (1 per person)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, cut into 1¼-inch (3 cm) cubes
½ cup (120 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, minced
2 tsp (4 g) dried oregano
1¼ tsp (7 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For serving
4 rounds (200 g) pita bread (6-inch / 15 cm rounds)
1 cup (240 ml) tzatziki sauce, chilled
2 medium (300 g) ripe tomatoes, sliced into thin rounds
½ medium (70 g) red onion, thinly sliced
1 medium (200 g) cucumber, sliced into thin rounds
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (8)

8 wooden or metal skewers (10 inches / 25 cm long)
Medium bowl (for marinade)
Large cutting board
Sharp knife
Grill or grill pan
Small serving bowl
Tongs
Instant-read thermometer (optional but helpful)

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Make or buy tzatziki sauce ahead if you prefer to save time
Preheat your grill to medium-high heat (about 400°F / 200°C) 10 minutes before cooking
Have all toppings prepped and organized before you begin grilling

1
Prepare the marinade
- In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and black pepper.
- The mixture should be well combined and fragrant.
- Taste a tiny spoonful of the undiluted marinade (or smell it) to check that the seasonings are balanced; it should be tangy and herbaceous.
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Ready when: Marinade is well mixed and homogeneous
Tip: Make the marinade first so it is ready the moment you finish cutting the chicken
2
Marinate the chicken
- Add the cubed chicken breast to the bowl with the marinade and stir gently to coat every piece evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for 2 hours.
- The chicken will absorb the flavors and become tender and moist.
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Ready when: Chicken is evenly coated and has absorbed the marinade
Tip: Do not skip the marinating time; it is essential for tender, flavorful chicken. If you are short on time, 1 hour is the minimum, but 2 hours is better.
3
Thread the skewers
- Remove the chicken from the marinade and thread the pieces onto the 8 wooden or metal skewers, spacing them about ¼ inch (6 mm) apart so heat circulates around each piece.
- You should have 2 skewers per person, with roughly 5–6 chicken pieces per skewer.
- Reserve any remaining marinade in the bowl.
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Ready when: All chicken pieces are firmly threaded and evenly distributed
Tip: If using wooden skewers, make sure they were soaked in water for at least 30 minutes to prevent burning. Thread the chicken snugly but not so tightly that pieces touch; air pockets allow even cooking.
4
Preheat the grillOven 400°F / 205°C
- Set your grill to medium-high heat (about 400°F / 200°C) and let it heat for 10 minutes.
- If using a grill pan on the stovetop, heat it over medium-high heat until a drop of water skitters across the surface and evaporates immediately (about 3–4 minutes).
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Ready when: Grill grates are hot enough that you can only hold your hand 2 inches above them for 2 seconds
Tip: A properly preheated grill ensures the chicken will develop a flavorful char and cook through evenly without drying out.
5
Grill the chickenOven 165°F / 75°C
- Place the skewers directly on the grill grates, perpendicular to the bars so they don't fall through.
- Grill over medium-high heat for 3–4 minutes on the first side without moving them, until they develop a light golden-brown char.
- Rotate the skewers 180 degrees and grill for another 3–4 minutes on the second side.
- Then rotate each skewer 90 degrees and grill for 2–3 minutes on the third side (the 'edge'), and finally flip to grill the fourth side for 2–3 minutes.
- The total time is about 10–12 minutes.
- The chicken is done when it is opaque throughout and an instant-read thermometer inserted into the thickest piece registers 165°F (74°C).
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Ready when: Chicken is opaque throughout with light char on all sides; internal temperature reaches 165°F (74°C)
Tip: Rotate the skewers rather than flipping them multiple times; this allows each side to char slightly and creates a more flavorful crust. Do not move the skewers too frequently or the chicken will not develop a proper char.
6
Rest the chicken
- Remove the skewers from the grill and transfer them to a clean cutting board or serving plate.
- Let the chicken rest for 2–3 minutes.
- This allows the juices to redistribute throughout the meat, keeping each piece moist when you bite into it.
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Ready when: Chicken has cooled slightly and is ready to serve
Tip: Resting is a small but important step that makes a big difference in the final tenderness and juiciness of the chicken.
7
Warm the pita breadOven 300°F / 150°C
- While the chicken is resting, warm the pita bread.
- Place each pita directly on the grill grates for about 15–20 seconds per side, just until it is warm and pliable.
- Alternatively, wrap the pitas in foil and warm them in a 300°F (150°C) oven for 5 minutes, or warm them one at a time in a dry skillet over medium heat for about 10 seconds per side.
- The goal is a soft, flexible pita that will wrap around the filling without cracking.
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Ready when: Pita bread is warm, soft, and pliable, not hard or brittle
Tip: Do not overheat the pita or it will become dry and crispy. A quick warm is all you need; the residual heat from the toppings will keep it warm while you assemble the gyro.
8
Assemble the gyro pitas
- Lay out the warm pita breads on a work surface.
- Spread about 3 tablespoons (45 ml) of chilled tzatziki sauce down the center of each pita.
- Slide the grilled chicken off one skewer onto each pita (you have 2 skewers per person, so each pita gets the chicken from one skewer).
- Top with a few slices of tomato, red onion, and cucumber.
- If using parsley, sprinkle a pinch over the top.
- Fold or roll the pita gently, using the tzatziki as a 'glue' to help hold everything together.
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Ready when: Pitas are filled, wrapped, and ready to eat
Tip: Do not overfill the pita or it will break; the key is to layer the toppings evenly so every bite has chicken, tzatziki, and vegetables. The cold sauce against the warm chicken is part of the magic of a good souvlaki gyro.
9
Serve immediately
- Serve the gyro pitas right away while the chicken is still warm and the vegetables are fresh and crisp.
- You can wrap them partway in foil or parchment paper to catch any drips as you eat.
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Ready when: Gyros are assembled and ready to enjoy
Tip: If you are serving a larger group, you can keep the cooked chicken warm on a plate tented with foil while you finish warming pitas and assembling all the gyros.

Good to know

Tips

For even more authentic flavor, grill a lemon half cut-side down on the grill alongside the chicken skewers, then squeeze the warm lemon juice over the finished gyro.
If you cannot grill outdoors, a well-seasoned cast-iron grill pan or a regular skillet on the stovetop will work; the chicken may not develop quite as much char, but it will still be delicious.
Prep your toppings and have the tzatziki chilled before you start grilling; once the chicken is on the grill, you want to move quickly to assembly so the pitas stay warm.
For a faster weeknight version, use store-bought tzatziki sauce and pre-sliced vegetables; marinate the chicken the night before so all you do on the night is grill and assemble.

Make ahead

You can marinate the chicken up to 12 hours ahead (refrigerate in an airtight container). You can also prep the vegetable toppings and make or purchase tzatziki sauce up to 1 day ahead and store them separately in the fridge. Grill the chicken no more than 2 hours ahead and let it cool to room temperature; you can reheat it gently on the grill or in a warm skillet for 1–2 minutes per side.

Storage & reheating

Leftover grilled chicken keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm skillet or on the grill for 1–2 minutes per side until warmed through. Do not store assembled gyros; they will become soggy. Store chicken, sauce, and vegetables separately and reassemble as needed. The dish is best enjoyed fresh the day it is made.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs (about 1.5 lb / 680 g), cut into 1¼-inch (3 cm) cubes. Thighs are fattier and will stay juicier during grilling, though they may require an extra minute or two per side. They are slightly more forgiving than breast meat.
fresh lemon juice → lime juice or red wine vinegar. Lime will give a slightly different but equally bright acidity; red wine vinegar will be slightly more acidic and woodsy. Use the same amount (½ cup / 120 ml).
tzatziki sauce → Greek yogurt mixed with grated cucumber, minced garlic, fresh dill, salt, and pepper. Mix 1 cup (240 ml) Greek yogurt with 3 tablespoons (45 g) grated and squeezed-dry cucumber, 1 minced garlic clove, 1 teaspoon (3 g) fresh dill, and salt and pepper to taste. This will be slightly thinner than store-bought tzatziki.
pita bread (6-inch / 15 cm rounds) → naan bread or thin flatbreads. Both warm well and hold the filling just as effectively. Naan is slightly thicker and more indulgent; flatbreads are more delicate. Warm the same way.