Grilled Veggie and Chicken Gyros with Charred Flatbreads (Fire-Seared, Assemble-After)

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 large gyros)
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 43 minutes (plus optional 30-minute marinate)

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 3 tbsp olive oil, divided
• 1/3 cup (80 g) plain Greek yogurt
• 2 tbsp lemon juice
• 3 cloves garlic, minced (divided)
• 2 tsp dried oregano
• 1 1/2 tsp kosher salt, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper, divided
• 1 large red bell pepper, sliced
• 1 large zucchini, sliced into long planks
• 1 large red onion, sliced into 1/2-inch wedges
• 4 pitas or flatbreads (about 6–7 inches)
• 1 cup (240 g) plain Greek yogurt (tzatziki)
• 1/2 English cucumber, grated and squeezed dry
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• 1 tbsp extra-virgin olive oil (tzatziki)
• Optional: 1 cup shredded romaine, 1 cup halved cherry tomatoes, crumbled feta

Do This

• 1) Heat grill to 450°F (medium-high) and oil the grates.
• 2) Marinate chicken in yogurt, lemon, garlic, oregano, cumin, smoked paprika, salt, pepper, and olive oil (30 minutes optional).
• 3) Grill chicken 5–6 minutes per side to 165°F; rest 5 minutes, then slice.
• 4) Grill veggies until charred-tender (6–8 minutes total), then season.
• 5) Char flatbreads 45–60 seconds per side; keep warm.
• 6) Stir up quick tzatziki (yogurt, cucumber, dill, garlic, lemon, olive oil, salt, pepper).
• 7) Assemble off-heat: flatbread + tzatziki + chicken + veggies + toppings; fold and eat.

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Why You’ll Love This Recipe

• Big grill flavor without fuss: everything gets a quick sear, then you assemble fresh.
• Juicy chicken + charred veggies: a mix of smoky edges and bright, cool tzatziki.
• Restaurant-style gyros at home: warm, blistered flatbread and bold Mediterranean seasoning.
• Flexible: swap proteins, change veggies, or make it meal-prep friendly.

Grocery List

• Produce: 1 lemon, 1 English cucumber, fresh dill (optional but great), 1 red bell pepper, 1 zucchini, 1 red onion, (optional) romaine, cherry tomatoes
• Dairy: plain Greek yogurt (you’ll use it for both marinade and tzatziki), (optional) feta
• Pantry: olive oil, dried oregano, ground cumin, smoked paprika, kosher salt, black pepper, flatbreads or pitas

Full Ingredients

Chicken and Marinade

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 1/3 cup (80 g) plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Fire-Seared Veggies

• 1 large red bell pepper, seeded and sliced into 1/2-inch strips
• 1 large zucchini (about 10–12 oz / 285–340 g), sliced lengthwise into 1/3-inch planks
• 1 large red onion, cut into 1/2-inch wedges (keep root end intact if possible)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Charred Flatbreads

• 4 pita rounds or soft flatbreads (6–7 inches each)
• 1 tbsp olive oil (for brushing)

Quick Tzatziki (Cool Contrast Sauce)

• 1 cup (240 g) plain Greek yogurt
• 1/2 English cucumber, grated on the large holes of a box grater (about 3/4 cup grated)
• 1 clove garlic, finely grated or minced
• 1 tbsp fresh chopped dill (or 1 tsp dried dill)
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Optional Toppings (Highly Recommended)

• 1 cup shredded romaine
• 1 cup cherry tomatoes, halved
• 1/3 cup crumbled feta
• Extra lemon wedges for serving

Step-by-Step Instructions

Step 1: Preheat the grill for high-heat charring

Preheat a gas grill to 450°F (medium-high). If using charcoal, build a two-zone fire: a hot side for searing and a cooler side for finishing. Clean the grates, then lightly oil them using a folded paper towel dipped in a little neutral oil (held with tongs).

This recipe moves quickly once you start grilling, so set out a clean platter for cooked food and a separate one for raw chicken.

Step 2: Marinate the chicken (even a short marinade helps)

In a medium bowl, whisk together 1/3 cup Greek yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 2 tsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.

Add the chicken thighs and toss until evenly coated. You can grill right away, but if you have time, marinate for 30 minutes (refrigerated) for deeper flavor. While the chicken marinates, prep the veggies and tzatziki.

Step 3: Make the tzatziki and keep it cold

Grate 1/2 English cucumber, then squeeze out as much water as you can (use clean hands or wrap it in a paper towel and wring). This keeps the sauce thick instead of watery.

In a bowl, stir together 1 cup Greek yogurt, the squeezed cucumber, 1 minced garlic clove, 1 tbsp dill, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Refrigerate until serving.

Step 4: Oil and season the vegetables for a clean sear

On a sheet pan or large plate, toss the sliced bell pepper, zucchini planks, and red onion wedges with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Tip: If your onion wedges are falling apart, run a skewer through them or use a grill basket. You want quick, direct contact with the heat for those smoky, browned edges.

Step 5: Grill the chicken until juicy and safely cooked

Place chicken thighs on the hot grill (still at about 450°F). Grill for 5–6 minutes per side, lid closed as much as possible, until nicely browned and the thickest part hits an internal temperature of 165°F.

Move the chicken to a clean plate and let it rest for 5 minutes (this keeps it juicy). After resting, slice into thin strips for gyro-style filling.

Step 6: Fire-sear the vegetables for smoky edges and tender centers

While the chicken rests (or right after it comes off), grill the veggies over medium-high heat:

• Zucchini planks: 2–3 minutes per side
• Bell pepper strips: 6–8 minutes total, turning occasionally
• Red onion wedges: 3–4 minutes per cut side

You’re looking for char marks and a tender-crisp bite. Transfer to a platter. If you want smaller pieces for easier folding, roughly chop the grilled veggies after they cool for a minute or two.

Step 7: Char the flatbreads, then assemble off the heat

Brush both sides of each flatbread lightly with 1 tbsp olive oil total. Grill directly on the grates for 45–60 seconds per side, just until blistered and lightly charred. Keep them warm by stacking in a clean kitchen towel.

Assemble after cooking (best texture): Spread tzatziki down the center of a warm charred flatbread. Add sliced chicken, a generous pile of grilled veggies, and any optional toppings (romaine, cherry tomatoes, feta). Finish with a squeeze of lemon. Fold and serve immediately while the bread is warm and the sauce is cool.

Pro Tips

• Don’t over-marinate in yogurt: 30 minutes is plenty. It tenderizes quickly, and longer can make the surface texture a bit soft.
• Use two zones if flare-ups happen: If dripping marinade causes flames, move chicken to a cooler zone to finish to 165°F.
• Dry cucumber = thick tzatziki: Squeezing out moisture is the difference between creamy sauce and a watery one.
• Char the bread last: Flatbreads cool fast; grilling them right before serving keeps them pliable and warm.
• Slice chicken across the grain: It stays tender and feels more “gyro-like” in the wrap.

Variations

• All-veg gyro: Skip chicken and grill extra veggies plus sliced halloumi (grill 1–2 minutes per side) or chickpeas warmed with oregano and lemon.
• Spicy gyro: Add 1/2 tsp crushed red pepper to the chicken marinade and swirl 1–2 tsp harissa into the tzatziki.
• Different veggie mix: Swap in mushrooms, asparagus, or eggplant; aim for similar total volume and grill until charred-tender.

Storage & Make-Ahead

Store components separately for the best texture. Refrigerate cooked chicken and grilled veggies in airtight containers for up to 4 days. Tzatziki keeps up to 3 days (stir before serving). Reheat chicken and veggies in a skillet over medium heat for 3–5 minutes or in a 350°F oven for 8–10 minutes. Char fresh flatbreads right before serving (or warm them in a dry skillet for 30–45 seconds per side).

Nutrition (per serving)

Approximate, per 1 gyro (1/4 of recipe, including tzatziki and flatbread; without optional feta): 620 calories, 43 g protein, 55 g carbohydrates, 28 g fat, 6 g fiber, 9 g sugar, 980 mg sodium.