Low-Calorie chicken gyros

Craving that juicy, herby, flavourful chicken gyros vibe… without the side of calorie guilt? You’re in the right place!

This lightened-up version of the classic Greek street food is perfect for busy weeknights, meal prep, or anytime you want something fresh, filling, and still waistline-friendly. Marinated grilled chicken, crisp veggies, a creamy yogurt-based sauce, all wrapped up in a warm pita – what’s not to love?

It’s everything you adore about gyros, just with a healthier twist.

Delicious doesn’t have to mean heavy, and this recipe proves it!

Ingredients: (for 2 portions)

• 2 mini Turkish pita
• 2 Roma tomatoes
• 1 red onion
• 50 g iceberg lettuce
• 150 g greek yoghurt
• 10 g parsley
• 1 clove garlic
• 200 g chicken thighs with kebab spices
• 50 g feta cheese
• 10 ml olive oil
• 2 tablespoons of vinegar of your choice
• salt + pepper

Preparation:

I used pre-marinated meat for convenience, but if you’re starting with plain chicken, just sprinkle on some kebab spices to your liking, give it a good mix, and let it sit for a bit to soak up all the flavour.

Next up, give the veggies a quick rinse and prep them as needed. Finely chop the parsley, dice the tomatoes, and slice the onion lengthwise into quarters and then into thin strips. Mince the garlic with a knife, and crumble the feta with your fingers – messy but fun!

Split the onion into two equal portions. Take one half, drizzle it with vinegar, add a pinch of salt and pepper, give it a good mix, and set it aside in a bowl to marinate.

Heat the oil in a pan, add the remaining half of the onion, and sauté for 1–2 minutes until it starts to soften. Then toss in the meat, stir everything together, and cook for a few more minutes until the meat turns golden and nicely browned.

While the meat is cooking, whip up the yoghurt sauce: just combine the yoghurt with the chopped parsley, garlic, and a pinch of salt and pepper in a bowl. Give it a good stir and it’s ready to go!

Preheat the oven to 180°C and pop the pitas in for 4–6 minutes, just until they’re warmed through and lightly golden.

Once the meat is cooked and the pitas are warm and nicely browned, it’s time to put together our delicious gyros.

We begin by slicing the pitas in half and hollowing out a portion of their core for all 4 pieces.

This method creates more space for the ingredients and reduces the carb content 🙂

For each pita, layer half of the yoghurt sauce, followed by half of the meat, half of the cheese, half of the lettuce, tomatoes and half of the marinated onions.

Place the other half of the pita on top and serve immediately while warm.

If you try the recipe, let me know how you liked it! 😊

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