Sheet Pan Gyros

Warm pita filled with Greek-seasoned chicken, sliced cucumber, and creamy tzatziki

These easy sheet pan gyros are loaded with lemony Greek-seasoned chicken, homemade tzatziki, tomatoes, red onion, cucumber, feta, and crispy fries. The chicken roasts while you prep the fixings for a dinner that comes together in about 35 minutes.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Dinner, Main Course

Cuisine: Greek

Calories: 500

Ingredients Equipment Method Notes

Ingredients

Greek Chicken

1½ lb boneless skinless chicken thighs cut into ½-inch-wide strips
1½ tbsp olive oil
1 tbsp The Spice Girl Kitchen Greek Seasoning see notes for swap
2 garlic cloves finely grated or minced
1 tsp salt
½ fresh lemon juiced

Quick Tzatziki

½ cup grated English cucumber squeezed dry
¾ cup plain full-fat Greek yogurt
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1 small garlic clove finely grated
¼ tsp salt

Gyro Fixings

2 cups frozen thin-cut fries optional
4 soft pocketless pitas
2 Roma tomatoes thinly sliced
¼ red onion thinly sliced
½ cup thinly sliced English cucumber
⅓ cup crumbled feta cheese
Fresh dill for serving
Lemon wedges for serving

Equipment

Large rimmed sheet pan
Mixing Bowls
Box grater:
Instant-read thermometer:

Method

Preheat the oven to 450°F. Toss the chicken with the olive oil, Greek seasoning, garlic, and salt. Spread in a single layer on a lightly oiled rimmed sheet pan.
Roast for 16 to 20 minutes, tossing halfway through, until the chicken browns at the edges and the thickest strips reach 165°F. For extra browning, broil for the final 1 to 2 minutes, watching closely. Toss the hot chicken with the lemon juice.
While the chicken roasts, stir together the squeezed cucumber, Greek yogurt, lemon juice, dill, garlic, and salt. If using fries, cook them according to the package directions. Warm the pitas just before serving.
Spread tzatziki over each pita. Divide the chicken, tomatoes, red onion, sliced cucumber, and fries among the pitas. Top with feta, fresh dill, and extra tzatziki. Serve with lemon wedges.

Notes

Storage: Refrigerate the cooked chicken in an airtight container for up to 4 days. Store the tzatziki and toppings separately. Reheat the chicken to 165°F before assembling.
Make Ahead: Make the tzatziki and slice the cucumber and red onion up to 1 day ahead. Slice the tomatoes just before serving.
Greek Seasoning Substitute: For 1 tbsp of Greek seasoning, mix 1½ tsp dried oregano, ½ tsp dried thyme, ½ tsp onion powder, and ½ tsp smoked paprika. Add the fresh garlic and salt as directed. If you use a store-bought Greek blend that contains salt, reduce the added salt.
Tzatziki Substitute: Use about 1 cup of store-bought tzatziki in place of the homemade sauce.
Nutrition (per serving, 4 servings): 500 calories, 17g fat, 39g carbs, 45g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used. The estimate excludes the optional fries.