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Chicken Gyros

 Chicken Gyros
Shared by our Test Kitchen, these yummy Greek specialties are a cinch to prepare at home. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top.
2 ServingsPrep: 20 min. + marinating Cook: 10 min.


  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon minced garlic, divided
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 cup chopped peeled cucumber
  • 1/3 cup plain yogurt
  • 1/4 teaspoon dill weed
  • 2 whole pita breads
  • 1/2 small red onion, thinly sliced


  • In a large resealable plastic bag, combine the lemon juice, oil, 1/2
  • teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn
  • to coat; refrigerate for at least 1 hour. In a small bowl, combine
  • the cucumber, yogurt, dill and remaining garlic; cover and
  • refrigerate until serving.
  • Drain and discard marinade. In a large nonstick skillet, cook and
  • stir the chicken for 7-8 minutes or until no longer pink. Spoon onto
  • pita breads. Top with yogurt mixture and onion; fold in half Yield:
  • 2 servings.

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Chicken Gyros (continued)

Nutritional Facts: 1 gyro equals 367 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 397 mg sodium, 39 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.