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Gluten-Free Greek Chicken Gyros - Fresh, Flavorful, And Easy

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, thinly sliced)
  • 3 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional but great)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup Greek yogurt (or thick dairy-free yogurt made with coconut or almond)
  • 1/2 large cucumber, grated and squeezed dry
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 small garlic clove, grated
  • 1/4 teaspoon salt, plus more to taste
  • 4–6 gluten-free pitas or flatbreads (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 cup chopped romaine or shredded lettuce
  • 1/2 cup cucumber, sliced
  • 1/3 cup crumbled feta (optional)
  • Lemon wedges, for finishing

Instructions

  • Make the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper.
  • Marinate the chicken: Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–8 hours. The longer it marinates, the more tender and flavorful it gets.
  • Prep the tzatziki: Mix yogurt, grated cucumber (squeezed dry), olive oil, lemon juice, dill, garlic, and salt. Adjust salt and lemon to taste. Chill until serving.
  • Chop the veggies: Slice red onion, tomatoes, cucumber, and lettuce. Set aside.
  • Cook the chicken: Heat a large skillet over medium-high and add a drizzle of oil. Cook chicken pieces 4–6 minutes per side until browned and cooked through (165°F/74°C). For grilling, cook over medium-high heat 4–5 minutes per side. Rest 5 minutes, then slice.
  • Warm the flatbreads: Heat gluten-free pitas in a dry skillet for 30–60 seconds per side or wrap in foil and warm in a 325°F (165°C) oven for 5–7 minutes. Soft, warm bread is key.
  • Assemble: Spread tzatziki over each flatbread. Add sliced chicken, tomatoes, onion, cucumber, and lettuce. Sprinkle feta if using. Squeeze with a little lemon.
  • Serve: Fold and enjoy immediately while warm and juicy.