Chicken Gyro with Mediterranean

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I loved Greece - the weather, the blue of the Mediterranean Sea and the food, specifically the gyros. I created this recipe relying on my flavor memories. Grilled herb infused chicken, tender naan, and tzatziki. These gyros are irresistible. 


1 1/2 pounds bone-in chicken breast or thighs
Juice of 2 lemons
2 tablespoons olive oil
1 teaspoon salt
4 pieces of nann or pita
1 cup of your favorite tzatziki
4 Bib lettuce leaves
2 medium tomatoes, cut into 8 slices 1/4 inch thick

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
15 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 20 minutes
Serving size: 


1. In a plastic bag or glass baking dish add the chicken, lemon juice, olive oil, salt and Mediterranean. Cover and refrigerate for 1 hour or up to 2 hours.
2. Preheat oven to 375ºF.
3. Heat an oven safe grill pan to medium high. Add the chicken skin side down and cook without moving for 3-4 minutes or until brown and crispy. Flip the chicken and place in the oven. Cook for 10-12 minutes or unitl internal temperature reaches 160ºF. Let rest for 10 minutes.
4. Meanwhile warm your nann or pita by placing it direcly on the oven rack for 3-4 minutes.
5. When cool enough to handle, remove the bone from the chicken and cut into 1/4 inch slices. Lay warm naan on a plate and smear with tzatziki, then layer lettuce., tomatoes and chicken.


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Recipe Tip:
My homemade naan recipe is perfect for these gyros. Roll the dough extra thin so you make a gyro wrap.
mediterranean seasoning bold herbs spices victoria taylor