We’ve done pork but this chicken gyros might be even better!

Quick mix and marinade for a Greek treat this bank holiday.

Each Gyros is packing in  353 Calories/Protein 33/Carbs 44/Fat 5



  • 500g chicken breast in 1cm slices
  • 3 tbsp 0% fat yoghurt
  • 1 tbsp oregano
  • 1 tsp Mediterranean rock salt
  • 1 tsp garlic
  • 1 lemon juice and zest
  • 1 red onion thinly sliced
  • handful of cherry tomatoes cut into quarters
  • 4 soft round pittas
  • 8/10 coriander leaves

For the Tzatziki 

  • 1/2 cucumber diced
  • 3 sprigs of fresh dill finely chopped
  • 2 cloves of garlic minced
  • 1 tbsp red wine vinegar
  • 3 tbsp 0% fat yoghurt
  • salt and pepper


  1. Slice the chicken and place in a bowl with 3 tbsp yoghurt, the lemon, oregano, garlic and salt. Mix well and cling over the bowl and allow to sit in the fridge for an hour (or over night if possible)
  2. Next mix all the tzatziki together in a bowl and also fridge.
  3. When the chicken is ready. heat a skillet to a medium high heat and add a little oil.
  4. Drain the excess moisture from the chicken before frying. Cook for 5 minutes on one side before turning to finish.
  5. Toast your pittas and top with tzatziki, red onion, tomato and the chicken.
  6. Serve with freshly ripped coriander.

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