arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
All RecipesPoultry

Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Chicken Gyros with Tomato Tzatziki

  • People

    Serves 6

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

Serves 6
Prep Time
30 mins
Grilling Time
8 to 10 mins

the Ingredients

20160315145819 Fnp1507


  • 1 cup plain Greek yogurt
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup seeded and finely chopped tomato
  • ½ cup finely diced English cucumber


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes
  • 1½ pound chicken breast tenders
  • 1 small red onion, cut crosswise into ½-inch slices
  • Extra-virgin olive oil
  • 6 soft flatbreads or pitas


  • 01 In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt, and pepper. Add the tomato and cucumber and stir to combine.
  • 02 In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature for 30 minutes.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 04 Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
  • 05 Warm the flatbreads over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
  • 06 Divide the chicken and onions over the flatbreads and add a generous spoonful of the tzatziki to each. Serve warm with the remaining tzatziki on the side.

let's Gear up

Recommended Tools