World Cuisine - Created Date : 12.7.2019

Yesterday was Indian, today it’s Greek… we’re all over the place with ...

Yesterday was Indian, today it’s Greek… we’re all over the place with ...

Yesterday was Indian, today it’s Greek… we’re all over the place with dinners this week. I don’t know why but lately I’ve been craving anything but a burger. I want bold fun flavors from around the world. My mood for these gyros was most likely prompted by the ah-mazing meal we had in D.C. last week.

When my husband and I first got married we spent a couple of weeks in Washington D.C. for his work. We walked through all of the museums and saw all of the monuments and at the long of a really really long touristy day, we were famished. When we made it to the metro stop, we decided to get dinner before riding back to our hotel and we found this little Mediterranean restaurant right around the corner called Roti. I fell in love with it, it was SO GOOD! So this trip we made a jaunt back up to the restaurant and I was reminded of how incredibly yummy that food was. I had roti chicken with red pepper sauce and feta over rice. Ahhhhhhh. I want some. Now.

If you ever get the chance, eat at Roti. If you love Mediterranean food then you’ll go nuts over this place, and if you’re new to the cuisine, it’s the perfect place to start.

These gyros come together so quickly (20 minutes, can’t beat that!) and they are completely family friendly. If you’re not a red pepper fan, skip them, if you love feta cheese (bless your heart friend) load it on. Perfect for dinner, but they also make a great on-the-go option for work lunch. Just sayin’.


Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)

Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.

Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".

Recipe Notes

*Recipe update (1/22/15): Some readers have reported enjoying the sauce but wishing it were a bit thicker. If you are someone who loves thicker dressings and sauces, simply squeeze as much water as possible out of the cucumbers before you puree the sauce.

*Recipe update (1/22/15): Some readers have reported enjoying the sauce but wishing it were a bit thicker. If you are someone who loves thicker dressings and sauces, simply squeeze as much water as possible out of the cucumbers before you puree the sauce.




Totally agree…great picture! Also, if one would like to save time, (and I don’t want to offend)- might I suggest buying the pre made delicious tzaziki sauce in the large tub at Costco, (cuz if you’re anything like me, you’ll wanna dip the pita bread in the sauce …alone.) And you can never have enough tzaziki sauce, right?

I highly recommend the entire recipe though, I have eaten the recipe for lunch…and for dinner the past 3 nights!! Yes, it’s true. It just tastes so darn fresh every time…I never get bored!

Thanks so much for the recipe share…, I saw it on Pinterest when I searched for an “easy chicken” recipe…you definitely inspire me!


Hey I just made the sauce and it is SO watery! I thought I did something wrong but I looked on the original sauce site you posted and saw to just mix it yourself. I puréed it and that’s why it came out so watery for me. If I would have just mixed it all together myself it would have had a more chunkier consistency! Hope this helps future readers.


For the sauce, some recipes suggest after dicing the cucumbers, sprinkle with salt and let set 30 min in a colander, {or if in bowl, then drain) to get extra liquid out of cucumbers before adding to other ingredients. That sould make it thicker.

It Would be helpful to list what spices & amounts to combine for the Mediterranean (at least for a larger amount to take 1 Tbs out of) spice mixture. guessing oregano, garlic & salt and more?

Caroline Leonard


Loved the flavor. I couldn’t find Mediterranean seasoning so I made my own. The sauce…well, it was extremely watery. I cubed, placed in a processor, and it was like water and never thickened. Not sure what went wrong. I was looking forward to the nice creamy sauce that was pictures. Otherwise, it was a good fresh, light meal. Thanks!


I had the same watery problem. Then I clicked on the link under the recipe where she got the recipe from and saw, it says Natashas kitchen. She squeezed the water out of the cucumber before she pureed it all. ?? I just don’t know how to thicken it at this point.


Hi Denise! So this sauce, it’s not supposed to be as thick as say, Ranch dressing, it’s definitely a thinner consistency. That being said, if you want to thicken it up you can always add a little greek yogurt or sour cream!





I agree with the comments about the sauce being watery….but I think if you squeezed the water out of the cucumbers it would be fine. I like the cucumbers blended up, for a more smooth texture so just hand mixing wouldn’t cut it for me. The original recipe has you squeeze the water and I think that would make a huge difference. I don’t think the sauce is supposed to be really thick…even in the pictures it looks thin but squeeze those cukes and you will be happier. Love these sandwiches…my kids loved them too.


Just a quick comment on the tzaziki sauce and a tip. I’m a chef and I have made this sauce many times over. The best way to get it thick is to grate your cucumbers, sprinkle them with a little salt, and let them sit for 30 minutes or so. The salt will draw moisture out of the cucumbers so when you wring them out in a clean dish towel you are left with perfect cukes for a thick tzaziki sauce. I also strain my yogurt (I use whole milk yogurt for the flavor) in cheesecloth or a dishtowel in a pinch so it is super thick and dense. Anyway, your gyros look superb and I plan to make them as a salad since I can’t eat wheat.


Hi, I just wanted to say that I followed the directions for the sauce – including the notes – and it was still VERY thin….I’m talking splashes over the sides of the Tupperware thin. Maybe like gravy thickness? No, thinner. Anyway, I diced the cucumber and left it on a paper towel to drain for about an hour, squeezed it as much as possible before putting it in the blender, and it still came out that way. I think to fix this you’d need to salt the cucumber and then put it in a strainer to drain for awhile, then squeeze out as much excess water. I’m not sure if that’s how thick the sauce is supposed to be, but I do prefer my sauces thicker and thought this method might help others in the future. Thanks for sharing the recipe! If nothing else, it got me out of my dinner rut and gave me something new to try!

Beatrice Lawson

Loved your Asian recipes so came to look at this one too and may I suggest a couple of things (Have been cooking Greek food all my life not to mention eating it in Greece): if the tzatziki is thin make sure you actually use full fat Greek yogurt, not the low fat or zero fat stuff. We never blend it, just mix all the ingredients together – that way the cucumber doe snot get all smushed and all the water squeezed out of the small chunks into the sauce.

Also, not to be too technical… this is a souvlaki rather than a gyros. Delicious anyway. If you want more intense flavour for the meat (use chicken or pork, both are traditional), leave it to marinade over night and barbecue instead of pan frying.


To remove the water from the cucumbers, slice them lengthwise in quarters, gently cut off the seeds, dice them into chunks, put them in a strainer and sprinkle with one tablespoon of salt and cover them. In 30 minutes, most of the water will strain out, then squeeze them in paper towels. Worked great for me with this recipe just don’t add any extra salt to the recipe.

Marci Monfredi

Thanks for all these amazing recipes. Do you know how long that sauce would last in the fridge if we didn’t use it all? And where would a gal find the seasonings for the chicken?

Thank you in advance for your reply. And my family thanks you for your creativity and for the recipes. You have a kick butt talent!!



Hi Chelsea! Most grocery stores sell some variation of Mediterranean seasoning – usually near the other “themed” seasonings, like Montreal, steak-seasoning, New Orleans, Southwestern etc. Another option is to make your own —>

Or you can always use Italian seasoning in a pinch, I’ve done this and it is a great substitute. ??


Terra Ann

Love this recipe! I made it a few nights ago and my hubby and I both loved it! Do you know about how many calories are per serving size? I tried to guess and I would say about 350 per gyro, but does that sound about right? Or am I way off? lol


Hi Terra Ann! Aren’t these so easy and yummy?? We love them. I haven’t calculated the nutrition stats myself but if you jump over to they have a great (free!) tool where you can link to a recipe online and it will calculate the nutrition stats for you!!

Bridget Winn

I have never eaten or made gyros before and was super nervous about whether or not myself and my hubby would like these… I found “greek” seasoning in the regular spice area which I assume is the equivalent to the mediterranean seasoning and followed the recipe pretty much to the T and the gyros and sauce ended up perfect and delicious! And so, so easy and healthy too! I will definitely be putting these on my regular meal rotation.

Thanks so much for the delicious recipe! I will be trying more of them! ??


Yay! I’m so glad you and your husband liked these gyros Bridget! They really are so easy, it’s hard to beat good flavor that doesn’t take a ton of work! Welcome to my site, I hope you find LOTS more to love! ??


I came across this today, since I’m making Gyros for dinner! I made the sauce already and found that if you blend everything minus the yogurt and lemon juice in your food processor first, then strain out the juices with a mesh strainer, then add to your yogurt and lemon juice, it’s the quickest way to get a thick dressing ??


I love love love gyros! I wanted to eat at Roti when I was in DC but didn’t get the chance. It is definitely on my list of places to eat at when I go back. But, I did get the chance to eat an absolutely amazing gyro at a local greek festival a while back! And my oh my, my love for Mediterranean food began! I was super excited when I found your recipe for an easy way to make gyros. I included it in my latest post, “Kick Start The New Year #3: 15 Healthy Lunches”!


asked my husband if he was coming home from work to get a sandwich for lunch. when I told him I was making these he asked for two more for his buddies. they loved them!

luckily there was enough left for me to make one for myself ??


Natasha H

For a thicker tzatziki sauce, there are two things you could do. One, you can put the yogurt in a strainer over a bowl for an hour (in the fridge) or so and let all the liquids run off. And two, place the grated or chopped cucumber on a couple of paper towles or cheesecloth and sqeeze out as much liquid as you can before mixing it into the yogurt. These two things can substantially thicken the sauce.


Yum.. This is a great summer meal. I’ve marinated my chicken w/Olive Oil & Greek seasoning awesome flavor and since I can eat Tzatziki with a spoon I chop/dice the cucumber. Slap on the Feta! So so good ?? Thank you.



These turned out AMAZING!! I added a homemade garlic hummus to the completed product and am in LOVE. Ask my husband, I was dancing around celebrating the creation of this delicious tzatziki sauce! Excellent recipe!

Cory Morganfield



I make a cucumber sauce for another dish very similar. I remove seeds, put in blender for short quick chop, then poor into a wire mesh strainer, into a bowle smush the cucumber to press out the water. Then try to soak up more water using couple paper towels. Then make sauce. no more sunny or wATERY SAUCE

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