Greek Chicken & Beef Gyros with Tzatziki Sauce

Greek Chicken & Beef Gyros with Tzatziki Sauce

Much to my dismay, I have never been to Greece. I really couldn’t tell you if this is something they eat there or not. All I know is that these are labeled as “greek” and I love them. Gyros are typically a “sandwich” made of meat roasted in a vertical spit. But hey, I make do with what I can. It’s hard to say which one I liked better… The beef was delicious and savory. The chicken was juicy and tender. And much to my surprise, my husband enjoyed these! 

I made homemade pitas to go along with these… That was a lot of work. But these pitas were AMAZINGLY soft and delicious. They didn’t quit “crisp” up like I wanted. I tried a variety of methods to get them browned on the outside. Some worked, some different. I may have to go back to the drawing board on that one. Or maybe use my pizza stone next time! 

The tzatziki sauce is delicious with crackers, in wraps, and as a general purpose sauce. Feel free to make some up for your next party. It is simple, easy, and delicious. When searching for a traditional tzatziki sauce recipe, I found some recipes call for oregano in the sauce. Upon more investigation, I guess traditional tzatziki sauce actually has dill, not oregano. You learn something new every day! I enjoyed the “coolness” of the dill much more versus the oregano. This recipe is the one I will be using from now on! I did add a little bit of lemon juice to give it a zing, it’s optional. 

Greek Chicken & Beef Gyros with Tzatziki
Serves 4
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. Chicken Marinade
  2. 4 cloves garlic, smashed
  3. Juice of 1 lemon
  4. 2 tsp. red wine vinegar
  5. 2 tbsp. extra virgin olive oil
  6. 2 heaping tbsp. plain yogurt
  7. 1 tbsp. dried oregano
  8. Salt and pepper
  9. 1 1/2 lbs. boneless, skinless chicken breast
  10. Onion (or Beef) Marinade
  11. 1½ tablespoons dried oregano
  12. 1½ teaspoons salt
  13. 1 tablespoon onion powder
  14. 1½ tablespoons garlic powder
  15. 2 teaspoons freshly ground black pepper
  16. 2 teaspoons beef bouillon powder
  17. 2 teaspoons dried parsley flakes
  18. 1 teaspoon dried thyme
  19. 1½ tablespoons sweet paprika powder
  20. ¼ teaspoon ground cinnamon
  21. ¼ teaspoon ground nutmeg
  22. 1/4 cup Olive Oil
  23. 2 teaspoons Red Wine Vinegar
  24. 2 large onions, sliced
  25. 1 1/2 lbs. beef stir fry meat
  26. Tzatziki Sauce
  27. ¼ lb. cucumber, peeled and finely chopped
  28. 2 garlic cloves, peeled
  29. 2 tbsp extra virgin olive oil
  30. ¾ oz. fresh dill, finely chopped
  31. 1 lb. Greek yogurt
  32. Salt, to taste
  33. Pepper, to taste
  1. Combine all chicken marinade ingredients. Place in a ziplock bag and marinate overnight or for several hours.
  2. Combine all onion (or beef) marinade ingredients. Place one half in a ziploc bag and the other half in another ziploc bag. Marinate the onions in one bag, the beef in another overnight or for several hours. If you are not using beef, just make half the marinade.
  3. Once you are ready to cook the meat, the chicken breasts can be grilled, baked, or pan fried until they reach an internal temperature of 165 degrees. The beef can be browned in a large skillet with the onions.
  4. While the beef and/or chicken are cooking, make up the tzatziki sauce. Place the cucumber in a fine strainer, salt it abundantly and let it stand for 5 minutes. Squeeze all the excess water out of the cucumber.
  5. Add the garlic and olive oil to a food processor and blend until it forms a smooth paste.
  6. Place the cucumber, garlic paste, dill and yogurt in a big bowl along with some salt and pepper. Mix thoroughly. Set aside.
  7. To assemble the gyros, place some beef or chicken, marinated onions on top of a homemade or store bought pita. Top with tzatziki sauce, tomatoes, and feta cheese if desired.
  1. For a great Homemade pita recipe, visit Annie's Eats:
Adapted from Annie's Eats
Adapted from Annie's Eats
Prairie Californian

 Next week I will be sharing a simply DELICIOUS recipe for a White Wine Margarita. I’m not a tequila girl, so I subbed white wine and spiced it up a bit! I also have a post about putting sweet corn up for the freezer, so stay tuned for that! 

Jenny Dewey Rohrich