Chicken Gyros
Prep time: 1 hour 20 mins
Cook time: 5 mins
Total time: 1 hour 25 mins
  • 1 cup Greek yogurt
  • ½ cucumber, quatertered
  • 1 tsp dill weed
  • 1 clove garlic, minced
  • ½ tsp lemon juice
  • 1 tsp red wine vinegar
  • ½ tbsp olive oil
  • ⅛ tsp ground black pepper
  • Pinch of salt
Chicken Gyros
  • 2 organic, free-range, boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tbsp oregano
  • 1 red bell pepper, seeded and chopped
  • 1½ cups chopped iceberg lettuce
  • 4 6-inch whole wheat flat breads
  1. Slice chicken breasts into thin strips,
  2. Add chicken breast strips, olive oil, garlic, lemon juice, vinegar, and oregano to a large plastic bag and shake well. If you do not have a bag, place everything in a large bowl. Refrigerate for 1 hour.
  3. Add all ingredients for tzatziki, except for ¼ cup of the chopped cucumber, to a blender and pulse.
  4. Stir in reserved cucumber.
  5. Cover and chill in a refrigerator until ready to serve.
  6. Preheat oven to broil setting, then add chicken to a broiler pan (if you do not have one, just grease a baking sheet).
  7. Broil the chicken for 3 minutes on each side, then remove from the oven.
  8. Warm flat bread in a toaster oven on the light setting if desired.
  9. Top the flat bread with lettuce, red bell pepper, and chicken strips.
  10. Drizzle with tzatziki just before serving.
Makes 4 gyros
Recipe by My San Francisco Kitchen at