Yep! Greek Chicken Gyros

by Molly Cashman

Yep! Shake Greek Chicken Gyros

These Yep! Greek Grilled Chicken Gyros are a refreshingly light take on traditional gyros - perfect for summer! Big thanks for our friend Elizabeth with Jam Jar Kitchen for dreaming these up!

Serves: 4-6


  • Gas grill
  • Grill tongs or spatula
  • Plastic freezer bag
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Foil
  • Pan or skillet (optional)


For the chicken

  • 1 ½ to 2 lb boneless, skinless chicken thighs
  • 1/4th cup olive oil
  • 1/4th cup Greek yogurt
  • 1 tbsp Yep! Shake Greek seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp red wine vinegar
  • Zest and juice of 1 lemon
To assemble the gyros
  • Gyro bread (naan bread will also work)
  • Tzatziki - see recipe here!
  • Arugula or baby Spinach (optional)
  • Feta Cheese (optional)
  • Greek cucumber salad (optional) – see recipe here!



  • Place chicken thighs in a large freezer bag. Set aside.
  • In a mixing bowl, combine olive oil, Greek yogurt, Yep! Shake Greek Seasoning, salt, pepper, red wine vinegar, and the zest and juice of 1 lemon. Whisk until well combined.
  • Pour the marinade over the chicken thighs and seal the freezer bag. Allow chicken to marinate for at least 2 hours or overnight.


  • Take your marinated chicken thighs out of the fridge and allow them to sit at room temperature for about 15 minutes.
  • Preheat your grill on medium high heat until very hot (5-10 minutes).
  • Place chicken thighs on the grill and cook over medium high heat with the lid closed for 5-6 minutes. Flip chicken to the other side and continue to grill over medium high heat for an additional 5-6 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • Remove chicken from the grill and place in a foil lined pan. Loosely cover with foil and allow chicken to rest for 5-10 minutes before serving.


  • While the chicken is resting, toast your gyro bread.
  • Heat a pan on the stove over medium high heat until hot. Rub a little olive oil on both sides of the gyro (or naan) bread and cook in the pan for about 1-2 minutes per side until soft and pliable. Wrap in foil to keep warm until you assemble your gyros.


  • Assemble the chicken gyros.
  • Slice the grilled chicken thighs. Spread a little tzatziki on the gyro bread and then add chicken thigh slices. Add toppings of your choice and enjoy!

Yep! Shake Greek Chicken Gyros