I have another easy, delicious dinner for y’all that is perfect for busy weeknights. May can be just as busy as the holidays with end of the school year craziness and getting ready for summer. I need easy dinners! I have had the idea for homemade Grilled Greek Chicken Gyros in my head since I had the best gyro of my life in St. George a few months ago. They turned out incredible and I’m excited to share them with you.
There’s just a few steps to creating this very filling but light dinner that the whole family will devour. First, marinate chicken breasts in pre-bottled Lemon Basil Vinaigrette. Then, grill and slice the chicken. Easy! Next, make the tangy, bright tzatziki sauce. Warm up some pitas and layer chicken, tzatzkiki sauce, shredded romaine, tomatoes, and feta. Done! So so good!
How to Make Grilled Greek Chicken
You can easily make your own Greek marinade for chicken breasts using oil, lemon, vinegar, garlic, oregano, etc. However, I wanted something even easier than that, so I scoured the dressings aisle at my grocery store looking for something pre-made that had the same Greek flavors that I was looking for. I finally spotted this new Lemon Basil Vinaigrette from Newman’s Own.
I took a chance because the ingredients listed everything I was looking for. Y’all, this vinaigrette is SO good. You only need to use 3/4 of the bottle for the chicken so save the rest for salads. I am in love and will be stocking my pantry with more! The chicken turned out so flavorful with tons of lemony herb goodness.
Making the Tzatziki Sauce
Next, make the simple, bright, tangy tzatzkiki sauce that is a must for gyros. You’ll need sour cream, plain greek yogurt, cucumber, fresh lemon, garlic, dill, olive oil, vinegar, salt and pepper.
You can use red wine or white wine vinegar but lately I have been a huge fan of the white. It is stronger than plain white vinegar but not quite as pungent as red wine vinegar. It’s perfect for this sauce!
Also, my store was out of fresh dill but I LOVE the freeze dried herbs from Litehouse. I use their dill and chives all the time and you can hardly tell a difference. Once the dill gets moistened by the other ingredients, it tastes fresh!
I know it isn’t 100% authentic, but I like to use a combo of sour cream and greek yogurt in my tzatziki sauce. The sour cream tames down the tanginess of the plain greek yogurt which just tastes better in my opinion.
Mix everything together and set aside until you’re ready to assemble the gyros. If you end up with leftover, use it as a dip with crackers or add it to salads.
Assembling the Grilled Greek Chicken Gyros
Once the chicken is grilled and sliced, and the tzatziki sauce is made, just shred some romaine and slice tomatoes for topping. We like feta cheese on ours too but if you don’t like it, leave it out. Warm up your pitas on the grill or microwave and it’s time to assemble.
Dinner is done! My Grilled Greek Chicken Gyros are so filling but still feel light and refreshing. My family absolutely loved them and I will be making them again and again this summer. They’re perfect for a Memorial Day BBQ too!
(Sponsored) Ingredients on sale the week of May 25-31 at Lee’s Marketplace: chicken breasts, tomatoes, Greek yogurt, organic cucumbers, Greek pita, romaine lettuce, sour cream
Grilled Greek Chicken Gyros
- 2 1/2-3 lbs boneless, skinless chicken breasts (fat trimmed)
- 12 oz Newman's Own Lemon Basil Vinaigrette (about 3/4 bottle)
- 1/2 cup sour cream
- 10 oz plain Greek yogurt
- Juice of 1 lemon
- 3-4 cloves fresh garlic, minced
- 1 teaspoon olive oil
- 1 1/2 teaspoons white or red wine vinegar
- 1 cucumber, peeled, deseeded, diced small
- 1/3 cup fresh dill, chopped
- salt, to taste
- freshly ground black pepper, to taste
- 6 pita flat breads
- 2-3 cups shredded romaine lettuce
- 2 cups diced tomatoes
- Feta cheese crumbles
- Place chicken in a zip top plastic bag and pour vinaigrette over the top. Massage to mix, zip up, and refrigate for 2 hours (or up to 6).
- Heat grill to medium-high and grill chicken on both sides until internal temperature reached 165°F. Place on plate and tent with foil to rest and keep warm. Slice into strips before serving.
- Make tzataiki sauce by mixing sour cream, yogurt, lemon, garlic, olive oil, vinegar until combined well. Add cucumber, dill, salt and pepper and stir to combine.
- Warm pita bread on grill or in microwave then assemble by adding sliced chicken, tzatziki sauce, romaine, tomatoes and feta. Serve immediately.
- If you can’t find the Lemon Basil Vinaigrette use something similar or make your own Greek vinaigrette.
- For the most evenly grilled chicken, make sure to pound the breasts to an even thickness before marinating or butterfly them.
- Naan bread works well for this too if you can’t find pita.
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