Chicken Gyros

By: Brady Evans 

Growing up in Orangeburg there weren’t many options for dining out. There was Duke’s Barbecue, a favorite but only open three days a week, and the House of Pizza, a family-run restaurant that served a combination of authentic Greek and Italian food.

GyroI don’t remember what I usually ordered but I know my mother always ordered a gyro sandwich. A debate into the true pronunciation of the meal always ensued. (I am firmly on the “hee-row” side.)

I don’t cook lamb here at home but I do enjoy a gyro sandwich knock-off.  This is a chicken gyro sandwich – a little easier to manage in your kitchen than tracking down lamb and cooking it traditionally.  I make my own homemade pita – you wouldn’t believe the difference between homemade and store bought, so if you are feeling ambitious give homemade a try!

Chicken Gyros (from Elly Says Opa)


  • 1.25 lbs. chicken pieces (I used breast this time)
  • 4 cloves garlic, smashed
  • Juice of 1 lemon
  • 2 tsp. red wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • 2 heaping Tbsp. plain yogurt
  • 1 Tbsp. dried oregano
  • Salt and pepper
  • 1 cup tzatziki
  • Sliced tomatoes
  • Sliced onions
  • Pitas


  1. IngredientsWhisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and coat with the marinade. Cover and refrigerate for at least an hour.
  2. Preheat the broiler or grill.  Sprinkle the chicken with salt and pepper on both sides and then cook thoroughly, about 5 minutes per side. Allow the chicken to rest for a few minutes before slicing into strips.
  3. Meanwhile, heat your pitas.  Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!

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