The marinated chicken is the star of these Low-Carb Chicken Gyros and the key to achieving bold, authentic Greek flavor. Marinating the chicken ensures it stays juicy and flavorful, making these gyros just as satisfying as the classic version without the extra carbs. I typically use low-carb pita bread, but since it tends to be thin, I often double it up for sturdiness. When low-carb pitas aren’t available (they usually require a special order), a low-carb tortilla works perfectly as an easy substitute.
What really elevates these chicken gyros is the homemade tzatziki sauce paired with fresh, vibrant toppings like red onion, parsley, and feta cheese. These classic Greek ingredients add brightness and texture, balancing the savory marinated chicken and creating a flavorful, restaurant-quality low-carb gyro recipe that’s perfect for lunch or dinner.
Serve these low-carb chicken gyros with a simple Greek salad, roasted low-carb vegetables, or a cucumber tomato salad for a complete Mediterranean-inspired meal. For a bread-free option, turn them into gyro bowls by serving the chicken over chopped romaine, cauliflower rice, or grilled vegetables.
This recipe is ideal for meal prep. The chicken can be marinated up to 24 hours in advance, which enhances the flavor even more. Once cooked, the chicken will keep well in the refrigerator for 3–4 days, making it perfect for quick lunches or weeknight dinners. Store the tzatziki sauce and toppings separately and assemble just before serving to keep everything fresh.
Ingredients
1 Tbsp. Greek seasoning
4 cloves garlic
1 lemon, juiced, reserving 1/4 tsp. for sauce
2 tsp. red wine vinegar
1/2 tsp. red pepper flakes
1 Tbsp. oregano
1/2 tsp. garlic powder
1 tsp. Salt
1/2 tsp. pepper
2 lb. boneless chicken thighs
3 Tbsp. plain yogurt
1/2 cucumber, chopped
1 Tbsp. fresh parsley, chopped
Pinch of salt
1 Tbsp. extra virgin olive oil
Low-carb pita bread
Tomatoes, sliced
Red onion, sliced
Cucumbers, sliced
1/4 cup fresh parsley, rough chopped
Feta cheese, crumbled
Instructions
In a medium bowl, combine the Greek seasoning, garlic, lemon juice, red wine vinegar, red pepper flakes, olive oil, oregano, salt and pepper. Whisk. Add the chicken thighs to a resealable bag. Pour the marinade over the chicken and massage it in. Seal the bag and marinate overnight.
Make the tzatziki sauce by combining plain yogurt, chopped cucumbers, one tablespoon of chopped parsley, a pinch of salt, and a squeeze of lemon juice in a bowl. Mix well. Refrigerate until ready to serve.
After the chicken has marinated, remove it from the refrigerator. Grill the chicken thighs 3-4 minutes per side until a meat thermometer reaches 165 degrees. When the chicken is done, cut the chicken into chunks or strips.
To build the gyro, place two pitas on top of each other. Spread some tzatziki sauce on the pita; then, add some chicken. Top with sliced tomatoes, red onion, sliced cucumber, fresh parsley and feta cheese. Delicious!
If you like this recipe, you may also like the following recipe:
Low-Carb Chicken Gryos
Equipment
- Measuring spoons
- 1 measuring cup
- 2 medium bowls
- 1 whisk
- 1 knife
- 1 resealable bag
- 1 citrus juicer
- 1 Indoor or outdoor grill
- tongs
- 1 medium spoon
Ingredients
- 1 Tbsp. Greek seasoning
- 4 cloves garlic minced
- 1 lemon juiced, reserving 1/4 tsp. for sauce
- 2 tsp. red wine vinegar
- 1/2 tsp. red pepper flakes
- 1 Tbsp. oregano
- 1/2 tsp. garlic powder
- 1 tsp. Salt
- 1/2 tsp. pepper
- 2 lb. boneless chicken thighs
- 3 Tbsp. plain yogurt
- 1/2 cucumber chopped
- 1 Tbsp. fresh parsley chopped
- Pinch of salt
- 1 Tbsp. extra virgin olive oil
- Low-carb pita bread
- Tomatoes sliced
- Red onion sliced
- Cucumbers sliced
- 1/4 cup fresh parsley rough chopped
- Feta cheese crumbled
Instructions
- In a medium bowl, combine the Greek seasoning, garlic, lemon juice, red wine vinegar, red pepper flakes, olive oil, oregano, salt and pepper.
- Whisk.
- Add the chicken thighs to a resealable bag.
- Pour the marinade over the chicken and massage it in.
- Seal the bag and marinate overnight.
- Make the tzatziki sauce by combining the plain yogurt chopped cucumbers, one tablespoon of chopped pasley, a pinch of salt and a squeeze of lemon juice in a bowl.
- Mix well.
- Refrigerate until ready to serve.
- Remove it from the refrigerator.
- Grill the chicken thighs for 3-4 minutes per side, until a meat thermometer reads 165 degrees.
- Cut the chicken into chunks or strips.
- To build the gyro, place two pitas, one on top of the other.
- Spread some tzatziki sauce on the pita; then, add some chicken.
- Top with slice tomatoes, red onion, sliced cucumber, fresh parsley and feta cheese.
