Gyros were always one of my top choices amongst food truck carts when I was growing up. Then, when I studied in Europe during college, I ate many more gyros and doner kebabs, especially in France and Germany. Gyro {the Greek interpretation of the Turkish Doner Kebab} is a sandwich consisting of meat roasted on a vertical spit which is then shaved off in thin slices and wrapped in pita bread, topped with tomatoes, onions, and tzatziki sauce.
I really wanted to be able to make gyros as a quick and easy meal so I avoided trying to replicate the traditional meat altogether. Instead of spending hours roasting meat on a vertical spit, I simply marinated thinly sliced chicken thighs in gyro seasonings and then built the gyro sandwiches from there. I realize that my gyro-inspired wraps are technically not gyros because the meat is not cooked in the traditional way. However, in my opinion, they taste pretty darn close to an actual gyro. And they are healthier to boot. 
My simple marinade approach came out of trial and error. When I initially attempted gyros a couple of years ago, I tried making a seasoned meatloaf and thinly slicing it to replicate the roasted meat. Though I followed the loaf method from other recipes, it just didn’t taste the same. My recent marinade method essentially makes Greek-flavored tacos and it ultimately satisfies my gyro cravings.
I used mini pitas for my gyro ”sliders” but you can use regular pitas if you want full-sized wraps. I’m now a fan of the mini versions because they make the gyro an option for appetizers and parties and they are also the perfect size for kiddos.
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Gyro Sliders
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
Description
These gyro sliders feature marinated chicken thighs cooked to perfection and served in mini pitas with fresh vegetables and tzatziki sauce, offering a quick and healthier take on traditional gyros.
Ingredients
- Pita Bread
- Chopped tomatoes
- 1 red onion, thinly sliced
Gyro Meat
- 4 chicken thighs, julienned into thin pieces
- The juice of one lemon
- 1/2 tsp (2,5g) salt
- 1/4 tsp (1,2g) black pepper
- 1 tsp (2,5g) garlic powder
- 1/4 tsp (1,2g) cayenne pepper
- Dash of cumin
- 1/4 tsp (0,6g) paprika
- 1 tsp (0,5g) Fines herbs {or dried parsley}
Tzatziki Sauce
- 2 cups (241g) low-fat Greek yogurt
- 1 cucumber, peeled and thinly sliced
- 1 tsp (5g) + 2-3 pinches salt
- 2 garlic cloves
- 2-3 tsp (9-15mL) white wine vinegar
- 2 tsp (1-2g) chopped fresh mint
- Salt and pepper, to taste
- 1 tbsp (13g) olive oil
Instructions
Gyros Meat
- Mix the marinade ingredients in a bowl or a Ziploc bag.
- Place the chicken pieces in the marinade and let them marinate for several hours or overnight, turning the meat periodically to cover all sides with the marinade.
- Grill the chicken on the BBQ or place it on a broiling pan and broil it in the oven for 5-10 minutes until it is done. {Cook time will depend on the thickness of the chicken strips.}
Tzatziki Sauce
- Line a fine mesh colander with a cheese cloth or a coffee filter. {A paper napkin worked for me.}
- Let the yogurt drain for a couple of hours.
- Toss the cucumber and 1 tsp salt in a colander.
- Let the cucumber mix rest for 30 minutes and then press out the excess water, rinse them quickly and blot them dry with paper towels.
- In a separate bowl, mash the garlic cloves and a few pinches of salt.
- Combine the drained yogurt, cucumbers, garlic paste and the remaining ingredients.
- Finish by seasoning the sauce to taste.
- Place the sauce in a sealed container and chill it until you are ready to use.
Gyros
- Broil the pita bread for about one minute on each side to make them warm and soft.
- Top the pita bread with cooked chicken, a few dollops of tzatziki sauce, diced tomatoes and sliced onions.
- Enjoy them immediately.
Notes
- For a full-sized gyro, use regular pitas instead of mini ones.
- These sliders are great for parties and kid-friendly meals.
- Marinating the chicken overnight enhances the flavor.
- Store any leftover cooked chicken in the refrigerator for up to 3 days.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://honestcooking.com/gyro-sliders-recipe/
If You Liked This Recipe, You’ll Love These
- Buttered Chicken Sliders
- Pulled Pork Gyros with Tzatziki
- Baby Bella Mushroom and Caramelized Onion Sliders
- Brunch for a Crowd: Ham and Cheese Sliders
Frequently Asked Questions
Why does this recipe use chicken thighs instead of the traditional vertical-spit-roasted meat?
The author deliberately skipped the traditional method because replicating a vertical spit at home takes hours. She tried a seasoned meatloaf approach first (a common workaround recipe) but found it didn’t taste right. Her solution: marinate julienned chicken thighs in gyro seasonings — lemon juice, garlic powder, cumin, paprika, cayenne, and fines herbes — which produces what she calls “Greek-flavored tacos” that satisfy the gyro craving and are also healthier.
How long should the chicken marinate, and does it matter?
The instructions say to marinate the chicken thigh strips for several hours or overnight, turning the meat periodically to coat all sides. The notes confirm that marinating overnight enhances the flavor — a longer soak lets the lemon juice and spices penetrate the meat more deeply.
Why does the tzatziki recipe drain the yogurt and the cucumber separately?
Both steps remove excess water that would otherwise make the sauce thin and watery. The 2 cups of low-fat Greek yogurt are drained through cheesecloth (or a coffee filter) for a couple of hours, and the sliced cucumber is tossed with 1 tsp of salt and pressed for 30 minutes. Both are then combined — the result is a thick, creamy sauce that won’t turn the pita soggy.
Can I use regular full-sized pitas instead of mini pitas?
Yes — the notes explicitly say to use regular pitas if you want full-sized gyro wraps. The mini pitas were chosen to make the recipe work as an appetizer and for kids, but the recipe scales up without any other changes.
This recipe looks amazing. What kind of pita bread did you use for these sliders?