Mediterranean Ground Chicken Gyros
These Mediterranean Ground Chicken Gyros are a healthier, easier twist on the traditional Greek gyro. Ground chicken is seasoned with garlic, herbs, and lemon, then cooked until golden and juicy. Wrapped in soft pita with tzatziki, cucumbers, tomatoes, and red onions — it’s a perfect quick meal bursting with Mediterranean flavors.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Chicken Gyro Filling
1 lb (450 g) ground chicken
1 ½ tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
½ tsp paprika
½ tsp salt, or to taste
¼ tsp black pepper
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
For the Tzatziki Sauce
½ cup Greek yogurt
¼ cucumber, grated and squeezed dry
1 small garlic clove, minced
1 tsp olive oil
1 tsp lemon juice or vinegar
½ tsp dried dill
Salt to taste
For Serving
4 pita breads or flatbreads, warmed
1 cup tomatoes, diced
1 cup cucumbers, diced
½ red onion, thinly sliced
¼ cup feta cheese, crumbled
Fresh parsley or mint leaves, for garnish
Instructions
Prepare the Tzatziki Sauce:
In a small bowl, combine yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt.
Mix well, then refrigerate while you cook the chicken (this helps flavors blend).
Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add ground chicken, breaking it apart with a spoon.
Sprinkle with cumin, oregano, coriander, paprika, salt, and pepper.
Cook for 8–10 minutes, stirring often, until the chicken is browned and cooked through.
Stir in lemon juice and chopped parsley at the end.
Assemble the Gyros:
Warm pita or flatbread in a pan or microwave.
Spread tzatziki over each pita.
Add a generous portion of the cooked chicken.
Top with cucumber, tomato, onion, and feta.
Sprinkle with parsley or mint, and drizzle with a little olive oil if desired.
Serve:
Fold or roll up the pita and serve warm.
Notes & Tips
Make it meal prep friendly: Store cooked chicken and tzatziki separately in the fridge for up to 3 days. Assemble fresh when ready.
Add crunch: Include shredded lettuce or cabbage for extra texture.
Want it saucier? Add a drizzle of garlic yogurt or tahini dressing over the top.
Low-carb option: Serve the chicken mixture over a salad instead of pita.
Frequently Asked Questions
Q1: Can I bake the ground chicken mixture instead of pan-cooking?
Yes — press it into a loaf pan, bake at 400°F (200°C) for 20–25 minutes, then slice or crumble it.
Q2: Can I use ground turkey instead of chicken?
Absolutely! The flavors stay delicious — just adjust cooking time slightly if needed.
Q3: Are these spicy?
No — this recipe is mild and Mediterranean-flavored, not spicy.
Nutritional Information
Calories: ~360 kcal
Protein: 32 g
Carbohydrates: 25 g
Fat: 14 g
Fiber: 3 g