Updating the gyro with these Panini Style Chicken Gyros. Yogurt marinated grilled chicken, peppers, tzatziki, cheese, and fresh pita all pressed together to create the ultimate cheesy chicken gyro. Finish these off with all the fresh toppings you love most plus a side of homemade french fries for the perfect summertime meal that’s so DELICIOUS! These gyros make for a fun and healthy dinner any night of the week. Bonus? The leftovers make a great lunch salad the following day.
Happiest June everyone! I’m pretty excited summer is (basically) here. With summer comes long days, fresh produce, flowers, and of course, delicious recipes. I’m, feeling a new burst of inspiration and that’s always, always a welcomed and happy feeling!
I hope you all had a nice long weekend with much, much nicer weather than we’ve had the last two days. As often happens, Sunday and Monday were pretty cold and rainy. But on the bright side, at least it wasn’t snowing like last year!
The great news is that everything around here is beginning to look lush and green. Come next week or so, I think our trees will have fully blossomed.
So all in all, good things happening!
And today I have a recipe that I’ve been wanting to share for quite some time, but only just now got around to making it. So with that, I’m diving right into the details.
It’s no secret that I love a good Mediterranean recipe. They’re always fresh and so full of color, my favorite!
My older brother Creighton, who has been spending a lot of time in Colorado this last year (plus) loves, loves…and I mean LOVES…a gyro. Of course, he prefers the traditional lamb meat, but he’ll accept and be excited about chicken too.
He also has his spot, Joe’s Deli in Rocky River, Ohio, that he loves to go to when in Cleveland. They make a panini-pressed gyro. And though that’s not his typical order, it sounds insanely delicious to me.
So, I made my own version and it’s a new go-to for sure. A cross between a gyro, a panini, and a grilled cheese.
Start with the chicken. Marinate it in olive oil, yogurt, and spices. You can do a quick fifteen minutes marinate or up to overnight. Longer is ideal, but do what works for your time frame.
While the chicken marinates, I toss together some cherry tomatoes, cucumbers, and fresh dill plus basil for serving. It’s a nice fresh topping that’s pretty classic for a gyro.
Next, grill the chicken up with a couple of green bell peppers. Give the chicken a really thin slice and chop the peppers.
Stuff the chicken, the peppers, and plenty of cheese inside the pita pockets. If you can’t find pitas with a pocket, just make them quesadilla style. Then just fold one-half of the pita over the filling.
I used my Staub grill press and Staub grill pan to make these panini-style. If you have a panini maker, use that! And if all you have is a skillet, just cook these up grilled cheese style. Either way, they’re going to be delicious.
I serve these with homemade Tzatziki, lettuce, herbs, lemons, olives, and if you’re into them, pickled red onions too. The more toppings the better, but the Tzatziki is KEY. You need that creamy sauce for dolloping and dipping on each panini.
And that’s it. These are really quick and simple to make, yet SO DELICIOUS. I highly recommend a side of homemade oven fries too. Or go the traditional route and stuff the fries inside your gyro.
I love these gyros so much. A gyro is great, but add some melty cheese with a side of homemade fries? Oh my goodness, you just can’t beat that. DELICIOUS!
Looking for other summer sandwich recipes? Here are a few ideas:
Lastly, if you make these Panini Style Chicken Gyros, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Panini Style Chicken Gyro
Calories Per Serving: 489 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1/2 cup plain full-fat Greek yogurt
- 4 tablespoons extra virgin olive oil
- juice from 1 lemon
- 2 tablespoons red wine vinegar
- 4 garlic cloves, chopped or grated
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- kosher salt
- 2 green bell peppers, quartered
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- 1/2 cup mixed fresh herbs, chopped
- 1 1/2 cup shredded gouda or mozzarella
- 6 fresh pitas or naan
- Tzatziki and pickled onions, for serving
- 1. in a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, vinegar, garlic, paprika, oregano, cumin, and 1 teaspoon salt. Marinate 15-30 minutes or up to 12 hours in the fridge.2. Meanwhile, toss together the tomatoes, cucumbers, 1 tablespoon olive oil, herbs, and a pinch each of salt and pepper. Toss the bell peppers with 1 tablespoon olive oil. 3. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, about 10 to 12 minutes total. During the same time, grill the peppers until light char marks appear, about 5 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice. 4. Cut open one side of the pita, creating a small opening. Stuff the chicken, cheese, and peppers, evenly between each pita. If your pitas don't have a pocket, just make quesadilla style and fold 1 half over the other. 5. Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted. Alternately, you can cook the sandwiches in a skillet as you would a grilled cheese.6. Serve each pita with Tzatziki, tomatoes, and cucumber slices on top. Eat!