Chicken Souvlaki Gyro Style Recipe -
Chicken Souvlaki Gyro Style Recipe
  • READY IN ABOUT 2 hrs

Chicken Souvlaki Gyro Style

Recipe by  

"An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 50 mins


  1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
  2. Preheat an outdoor grill for high heat.
  3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
  4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
  5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2007

We loved this recipe! It's a Friday night tradition for my husband and I to go to our favorite Greek joint and have gyros, but freezing temps this evening so I decided to make these at home. Delicious! The sauce was excellent, I would recommend adding more lemon, greek seasoning, and dill. I doubled the garlic as well. I used 2/3 cup balsamic and 1/3 cup olive oil in place of the vinegrette. No grilling tonight, so I baked the chicken with some marinade for 45 minutes at 350 degrees. Perfect! Thanks for sharing.

Most Helpful Critical Review
Mar 09, 2006

I was a little disappointed with this recipe. Way too much oregano for my liking and too much vinegar. I think I would add oil to the marinade and just a little oregano. The recipe also needed salt. I will try again, but will make some changes.

Feb 21, 2007

Excellent. I made this in the winter so we didn't use the grill. I broied the chicken 8 min on each side. I used light sour cream and nonfat yogurt and the Tzatziki turned out fantastic and healthy. My husband loved it, I loved it. Definitely buy thick, quality pita. My store was limited and the pita fell apart a bit, but it didn't take away from the taste.

Sep 01, 2008

This had fantastic flavor and really hit spot. Reminded me of my husband and I's favorite college Pita haunt. As to the people confused by the recipe's chicken marinade make sure you are using a balsamic vinegrette as specified instead of straight balsamic vinegar, 2 TOTALLY different things. Vinegrette is a salad dressing made with equal parts or slightly more Olive Oil to balsamic in addition to garlic, herbs, etc.. The recipe is just fine as written! Thank you for the walk down memory lane!

Jun 05, 2008

This turned out great. I did tweak a few things- kinda without realizing it. (I printed the recipe and left it down stairs!) I used 2 good squirts of lemon juice. And 3 "shakes" of greek seasoning and omited the oregano. I also used a simpler and AWESOME tzatziki sauce... 1 cup plain yogurt, 2 T olive oil, 1 T lemon juice, 1/2 salt, 1/2 pepper, 1 T chopped fresh dill, 3-4 cloves of freshly grated garlic, 2 T finely shredded cucumber thats been dried with paper towels, 1-2 shakes of greek seasoning. Mix and sit for an hour to chill in fridge. The BEST combo around.

Mar 17, 2011

FANTASTIC!!! A little time consuming to make, but 100+++% worth the effort involved. If you prep these in stages, they're much more manageable to make. I quickly threw together my marinade / tzatziki sauce early this afternoon, so all I had to do at dinnertime was grill my chicken (on my indoor reversible grill). To all of you wanting to give this a try, I have a few tips to share. First, you MUST use balsamic vinaigrette (found in the salad dressings aisle of your grocer), DO NOT use straight-up balsamic vinegar! Vinaigrette contains spices & EVOO to help tame the tartness of the vinegar. Second, Greek yogurt is a FAR superior choice for this cucumber sauce. Tzatziki should be thick, not thin or watery. Unless you strain your yogurt, you will end up w/ runny sauce. Greek yogurt has already been strained. Yes, it's more expensive, but it's also more convenient. Finally, to ensure your cucumbers properly "sweat," toss them w/ salt (salt draws OUT water), & then do what reviewer MOLLE888 did - place in a colander / sieve set over a bowl w/ another bowl on top. Put a heavy can in the bowl to add some pressure & watch the liquid seep to the bottom! You will have PERFECT tzatziki every time (promise!). Served w/ red onion, tomatoes & iceberg lettuce (no pepperoncini or olives for us), these are a spot on copycat of our favorite local chain's Athenian chicken pitas! Seasoned curly fries completed our meal. Thanks for sharing, Chris! :-)

Feb 09, 2011

I have made this twice and it was a huge it at our house. Don't be scared by all the ingredients. Cooking process is easy.

Nov 17, 2006

my husband lived in greece for two years and says that this recipe was the closest he's ever tasted to the real thing since he's been back in the usa. the sauce is the perfect consistency, however, he said he'd use more cucumber, less dill. i thought it was divine, i wanted to drink it it was so delicious!


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  • Calories
  • 764 kcal
  • 38%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 44.4 g
  • 89%
  • Sodium
  • 3170 mg
  • 127%

* Percent Daily Values are based on a 2,000 calorie diet.

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