Chicken Gyros with Tzatziki and Naan

Bonicelli Fresh Meal Delivery

Chicken Gyros


This morning I bought  freshly picked cherry tomatoes, cucumbers, red onions, and herbs at the Minneapolis Farmers Market.  When I came home I put this sandwich on the menu.  Every culture has a signature sandwich and this one is not only a spicy treat – it’s a complete meal.  The chicken is tossed with spices, which works perfectly with the cool cucumber and yogurt tzatziki sauce.  The salad goes right into the sandwich!

I highly recommend taking a trip to Holy Land in NE Minneapolis to pick up some fresh naan!

Buon Appetito!

Chef Laura Bonicelli

Chicken Gyros with Tzatziki and Naan

Chicken Gyros with Tzatziki and Naan
Recipe type: Chicken
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is one of my favorite recipes for left over roasted chicken. The meat is flavored with a garlic, rosemary, and oregano seasoned oil that is complimented beautifully by the coolness of the cucumber and yogurt tzatziki. The minty tomato and cucumber salad add freshness and typical Greek flavor. I prefer naan to pita for the flatbread.
  • 1 large cucumber
  • 1½ cups plain Greek yogurt
  • 1½ tsp. garlic (minced)
  • 1 tsp. lemon juice (fresh)
  • salt & freshly ground black pepper (to taste)
  • 2 cups grape or cherry tomatoes (quartered)
  • ½ red onion (chopped)
  • ⅓ cup Italian parsley (chopped)
  • ⅓ cup fresh mint (chopped)
  • 1½ tsp. lemon juice (fresh)
  • salt & freshly ground black pepper (to taste)
Seasoned Oil
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 tsp. dried oregano (generous)
  • 1 tsp. dried rosemary (generous)
  • 2 cups roasted and shredded chicken meat
  • 4 pieces Naan
For the Tzatziki:
  1. Cut cucumber in half. Grate one half of the cucumber into a bowl lined with paper towels. Squeeze out excess liquid using the paper towels and discard. Stir together with yogurt, garlic, and lemon juice. Season with salt and pepper. Cover and refrigerate.
For the Salad:
  1. Peel remaining cucumber and cut into ½ inch pieces. Stir together with tomatoes, onion, parsley, mint, and lemon juice. Salt and pepper to taste. Cover and refrigerate.
For the Seasoned Oil:
  1. Heat olive oil over medium high heat until shimmering. Add garlic, rosemary, and oregano. Stir until garlic begins to brown. Season with salt and pepper and remove from heat. Preheat broiler.
For the Gyro:
  1. Toss 3 to 4 Tablespoons of the oil mixture with chicken. Place bread on baking sheet and spoon the remainder (with herbs and garlic) on top of the bread spreading around. Brown under the broiler for 2 to 3 minutes until bread is sizzling. (watch carefully - this can go quickly depending on your broiler)
  2. Spread each piece of naan with tzatziki and top with chicken and salad.


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