Recipe

Light Gyro Recipe: Savory and Herbal

A weeknight-friendly gyro with juicy lemon oregano chicken, a cool herby yogurt sauce, and crisp veggies. Big flavor, lighter feel.

By Matt Campbell

•

4.8

A real photograph of a light chicken gyro wrapped in warm pita with herby yogurt sauce, sliced cucumbers, tomatoes, and red onion on a wooden cutting board in natural window light

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Gyros are one of those foods that feel like a reward, even if you made them in your own kitchen while wearing sweatpants. The trick is getting the savory, herbal, garlicky punch without turning dinner into a whole production. This lighter version keeps everything you love: warm pita, juicy seasoned meat, cool sauce, and crunchy veg.

Instead of a heavier, restaurant-style sauce, we go for a bright Greek yogurt herb sauce loaded with dill, parsley, lemon, and garlic. For the filling, we use quick-marinated chicken that cooks fast and stays tender. If you want crisp edges, you can absolutely get them. Just do not crowd the pan.

A real photograph of a skillet with browned lemon oregano chicken pieces and visible caramelized edges

Why It Works

Big gyro flavor, lighter build: yogurt sauce, lean protein, and plenty of herbs keep it fresh.
Fast but not boring: a 15-minute marinade with lemon, oregano, and garlic does a lot of work.
Great texture: crisp seared chicken, cool sauce, and crunchy vegetables in warm pita.
Easy to meal prep: cook the chicken, mix the sauce, chop veg, and assemble when hungry.

Pairs Well With

Storage Tips

Store everything separately if you can. Gyros are happiest when assembled right before eating.

Chicken: Cool, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to keep it juicy.
Herby yogurt sauce: Refrigerate up to 3 days. Stir before using. If it thickens, loosen with a teaspoon of water or lemon juice.
Veggies: Refrigerate chopped cucumber, tomato, and onion up to 2 days. Keep tomatoes separate if you hate soggy vibes.
Pita: Store at room temp if using within 2 days, or freeze up to 2 months. Warm in a dry skillet straight from frozen.

Common Questions

Can I use turkey, pork, or tofu instead of chicken?

Yes. Turkey tenderloin works the same way as chicken. Pork tenderloin is great too, just do not overcook it. For tofu, press it well, then marinate and pan-sear until crisp before assembling.

How do I keep the sauce from getting watery?

Use thicker Greek yogurt and chop the herbs instead of blending them, since blending can release more liquid. Note: this sauce is herb-forward (not a cucumber tzatziki), so it stays pretty thick on its own.

What if I do not have fresh herbs?

Fresh is best here, but you can use dried in a pinch. Start small: about 1 teaspoon dried dill and 1 teaspoon dried parsley. Let the sauce sit 10 minutes so it can hydrate and mellow.

How do I get crisp edges like takeout?

Cook the chicken in a hot skillet, in batches, and do not stir constantly. Let it sit to brown, then flip. Crowding the pan equals steaming, and steaming equals sadness.

Is this actually lighter?

It is lighter than many restaurant versions mostly because the sauce is yogurt-based and you control the portion of pita and sauce. If you want it even lighter, serve it as a gyro bowl over chopped romaine, use whole wheat pita, and go extra-heavy on the veggies.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or zip-top bag (for marinating)
Chef’s knife and cutting board
12-inch skillet or grill pan
Microplane or grater (for garlic)
Citrus juicer (optional but satisfying)
Tongs

I love gyros, but I do not always love the post-gyro nap that follows. This version started as a weeknight experiment when I wanted something bright and herby, with the same salty, garlicky payoff. The yogurt sauce is the thing I keep coming back to. I have caught myself making it “for gyros” and then putting it on basically everything in the fridge, including leftover roasted potatoes and random chicken nuggets. No shame. It is that kind of sauce.

Light Gyro Recipe: Savory and Herbal

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 4 gyros

Ingredients

For the chicken

1 1/4 pounds boneless, skinless chicken thighs or breasts, sliced into thin strips
2 tablespoons olive oil
2 tablespoons lemon juice (about 1 lemon)
3 cloves garlic, grated or minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
Optional: 1/4 teaspoon crushed red pepper flakes

For the herby yogurt sauce

1 cup plain Greek yogurt (2% or whole for best texture)
1 tablespoon olive oil (optional, for richness)
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint (optional but very good)
1/2 teaspoon kosher salt, plus more to taste
Black pepper, to taste

For serving

4 pitas (standard size, about 6 to 7 inches, or whole wheat pitas)
1 to 2 cups sliced cucumber (about 1 medium cucumber)
1 to 2 cups chopped tomato (about 2 medium tomatoes)
1/2 small red onion, thinly sliced
1 cup shredded romaine or mixed greens (optional)
Optional extras: crumbled feta, sliced pepperoncini, kalamata olives

Instructions

Marinate the chicken. In a bowl (or zip-top bag), toss chicken with olive oil, lemon juice, garlic, oregano, cumin, salt, pepper, and red pepper flakes if using. Let sit for 15 minutes while you make the sauce and chop veggies.
Make the herby yogurt sauce. In a small bowl, stir together yogurt, olive oil (if using), lemon juice, garlic, dill, parsley, mint (if using), salt, and pepper. Taste and adjust with more lemon or salt. Refrigerate until needed.
Prep the toppings. Slice cucumber, chop tomato, and thinly slice red onion. If your onion is intense, soak it in cold water for 10 minutes, then drain.
Cook the chicken. Heat a large skillet over medium-high heat. Add a small drizzle of oil if your pan is dry. Add chicken in an even layer. Cook 3 to 4 minutes without fussing too much so it browns. Flip and cook another 3 to 5 minutes until cooked through and lightly crisp at the edges. Chicken is done when it hits 165°F (74°C) in the thickest pieces and there is no pink left. If the pan is crowded, cook in batches.
Warm the pita. Warm pitas in a dry skillet for about 20 to 30 seconds per side, or wrap in a damp paper towel and microwave for 15 to 20 seconds. If you are using pocket pitas, warm them first, then gently open the pocket so they do not tear.
Assemble. Spread a generous spoonful of herby yogurt sauce on each pita. Add greens (optional), chicken, cucumber, tomato, and red onion. Finish with feta or pepperoncini if you want. Fold and eat immediately.
Bonus move: Spoon a little extra sauce on the last bite. Always.

A real photograph of hands assembling a chicken gyro with herby yogurt sauce and fresh vegetables on a kitchen counter

Nutrition information is estimated.

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