Chicken Meatball Gyros

About 10 years ago, when I worked with international students at a large university in the south, I was introduced to Mediterranean foods including falafel, humus, and gyros. The students would cook dishes traditionally served in their families during the annual international week events and there was always at least one group of students making these dishes.

I was hooked. I love all types of food, but there is something about a warm pita filled with meat, humus, and fresh vegetables that gets my mouth-watering.

This recipe is a new twist on a well known dish that is just as flavorful as the original. Feel free to swap out the meat to change the flavor profile or add humus to the pita bread. Yum!

Chicken Meatball Gyros


  • 1 cup plain Greek yogurt (I used non-fat)
  • 1/4 cup grated cucumber
  • 1 tsp minced garlic
  • 1 tsp olive oil
  • 1 T fresh dill, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 T fresh lemon juice

Combine all the ingredients except lemon juice. Stir well to combine. Slowly add in lemon juice. Taste test as you add the juice until the sauce reaches your preferred taste. Season with additional salt and pepper as needed. Refrigerate for at least 1 hour to allow flavors to combine.


  •  1 lb ground chicken (or other meat as desired)
  • 1/4 cup Italian bread crumbs
  • 1 large egg
  • 2 T chopped parsley
  • 1 T minced garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preheat oven to 425 degrees.

In a large mixing bowl, combine all the ingredients.  I found that using my hands mixed the ingredients better than with a spoon or spatula.

Form into meatballs about 1-2 inches in diameter. Place on a lightly greased cookie sheet and bake for 10 minutes (you may need to bake for more or less time depending on the size of the meatballs).

Turn your oven to broil and place the meatballs under the broiler until they get a nice brown crust. Watch carefully as they will burn quickly.

Vegetable Mix

  • 1 cup diced cucumbers
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1 T chopped parsley
  • Salt and Pepper to taste

Combine all the ingredients in a small bowl.

To assemble the gyros, take a flatbread and heat it under the broiler until warm and lightly toasted. Add sauce and vegetable mix to the center of the flatbread. Top with 2-3 meatballs (depending on size) and enjoy!

Macro counts for 2 meatballs with 1 T of sauce and 1/8 cup of vegetables is

  • 3 grams fat
  • 13 grams carbohydrates
  • 32 grams protein

Recipe inspiration from Life Tastes Good

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