Greek Chicken Gyros–seasoned chicken served in a soft pita with lemon dill sauce and cucumber tomato salad. It’s a party in your mouth! Make the chicken in your Instant Pot or the Crockpot.
Greek Chicken Gyros
This is truly one of my favorite dinners! It’s got lots of flavor and it’s bright and colorful. Here are the components that make up a Greek Chicken Gyros wrap:
- Tender seasoned chicken cooked in the Instant Pot/slow cooker
- Creamy yogurt based lemon dill sauce
- Tomato cucumber salad that is so simple but seriously I couldn’t stop eating it because it was so good
- Pita or flatbread to roll up the gyros
While the chicken is cooking you can prepare the other parts of the meal. It’s a winner in my book and I think you’ll love it too!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Bone-in chicken breasts–you can also use a combination of boneless thighs and breasts
- Olive oil
- Lemon juice–freshly squeezed is best
- Dried oregano
- Dried basil
- Dried dill–or fresh dill
- Onion powder
- Garlic powder
- Kosher salt
- Black pepper
- Pitas–I like the Papa Pita brand. I quickly warmed these by placing them directly on my gas stovetop grill. Parts of them charred a little and that made them taste even better.
- Plain Greek yogurt
- Lemon zest–I used a small grater/microplane* to grate the peel off the lemon
- Capers–I found these by the pickles
- Cucumber
- Tomatoes
- Red wine vinegar
Steps
- Cook the chicken: For the Instant Pot—Add broth, chicken, olive oil, lemon juice, oregano, basil, dill, onion powder, garlic powder, salt and pepper into Instant Pot. Cover and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. For the slow cooker–Add broth, chicken, olive oil, lemon juice oregano, basil, dill, onion powder, garlic powder, salt and pepper into slow cooker. Cover and cook on low for 4-6 hours.
- Make lemon dill sauce: While the chicken is cooking make the sauce. In a small bowl stir together the yogurt, olive oil, zest, lemon juice, dill, capers, salt, pepper and garlic powder. Set aside. You can make this ahead of time and refrigerate until ready to serve.
- Make the salad: While the chicken is cooking make the salad. In a medium bowl stir together the cucumbers, tomatoes, salt, pepper, olive oil and vinegar. Set aside. You can make this ahead of time and refrigerate until ready to serve.
- Chop or shred chicken: Remove chicken from Instant Pot/slow cooker and remove the meat from the bone. Tear into pieces or chop. Add the chicken back into the juices inside the Instant Pot/slow cooker.
- To serve: Use a slotted spoon to scoop up some chicken and place it in the pita. Add in a generous amount of the lemon dill sauce and the salad. Eat and enjoy!
Notes/Tips
- This was an all-in-one meal for us! No need for sides. However if you do want to offer something else on the side try serving with lemon rice.
- If you’d prefer the “no cooking” method of this dish try using rotisserie chicken from Costco. It’s the best! Remove the chicken meat from the bones. Toss the chicken with olive oil, lemon juice, oregano, basil, dill, onion powder, garlic powder, salt and pepper. Then make the lemon dill sauce and the salad and you’re ready to go! While you’re at Costco pick up a package of Papa Pita flatbreads.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- If you have leftover capers try making Instant Pot Mediterranean Chicken.
Greek Chicken Gyros (Instant Pot or Crockpot)
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Description
Seasoned chicken served in a soft pita with lemon dill sauce and cucumber tomato salad. It’s a party in your mouth! Make the chicken in your Instant Pot or the Crockpot.
Ingredients
Chicken
- 1/2 cup chicken broth
- 2 pounds bone-in chicken breasts (you can also use a combination of boneless thighs and breasts)
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 pitas, for serving
Lemon dill sauce
- 1 cup plain Greek yogurt
- 1 Tbsp olive oil
- 1 tsp lemon zest
- 1 1/2 Tbsp lemon juice
- 2 Tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 Tbsp capers, drained
- 2 pinches of kosher salt (or to taste)
- Black pepper, to taste
- 1/2 tsp garlic powder
Salad
- 1 medium cucumber, seeded and diced
- 1 1/2 cups diced tomatoes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
Instructions
- Cook the chicken: For the Instant Pot—Add broth, chicken, olive oil, lemon juice, oregano, basil, dill, onion powder, garlic powder, salt and pepper into Instant Pot. Cover and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. For the slow cooker–Add broth, chicken, olive oil, lemon juice oregano, basil, dill, onion powder, garlic powder, salt and pepper into slow cooker. Cover and cook on low for 4-6 hours.
- Make lemon dill sauce: While the chicken is cooking make the sauce. In a small bowl stir together the yogurt, olive oil, zest, lemon juice, dill, capers, salt, pepper and garlic powder. Set aside.
- Make the salad: While the chicken is cooking make the salad. In a medium bowl stir together the cucumbers, tomatoes, salt, pepper, olive oil and vinegar. Set aside.
- Chop or shred chicken: Remove chicken from Instant Pot/slow cooker and remove the meat from the bone. Tear into pieces or chop. Add the chicken back into the juices inside the Instant Pot/slow cooker.
- To serve: Use a slotted spoon to scoop up some chicken and place it in the pita. Add in a generous amount of the lemon dill sauce and the salad. Eat and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More Instant Pot Greek Recipes You’ll Love…
Instant Pot Smothered Greek Chicken and Rice
Lemony bites of chicken and creamy rice with a generous scoop of deliciously light and refreshing yogurt-cucumber sauce, diced red onions and tomatoes on top.
Instant Pot Greek Nachos
Pita chips, topped with seasoned chicken, feta and lots of tzatziki sauce. A fun and healthier twist on nachos.
Instant Pot Greek Green Beans
Tender cooked green beans with potatoes, tomatoes, olive oil and feta. Serve as a side dish or make it a main dish by serving with a loaf of crusty bread.
Instant Pot Greek Chicken Potato Bowls
Seasoned chicken and potatoes with tomatoes, cucumbers, red onions and feta.
Greek Style Garlic Chicken (Instant Pot or Crockpot)
Greek Style Garlic Chicken can be made with your Instant Pot or Crockpot. The chicken is served alongside yogurt cucumber sauce, lettuce, tomato and toasted pitas. A great summer meal!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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