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In an effort to continue to expand our dinner options, we introduced the kids to gyros. Not the truly authentic kind, slow roasted on a skewer, but an easy Americanized version that is still very tasty! Marinate the chicken early, have some pita bread ready, mix up fresh tzatziki sauce, and it’s a quick, delicious meal.

Gyro toppings

1/2 Small red onion sliced
1 tablespoon olive oil
1 cup garbanzo beans, optional
1/4 cup fresh lemon juice more for drizzing on top
4 pieces pita bread grilled
1 cup Greek Yogurt
2 cups arugula or lettuce
1 small avocado diced
Salt and pepper to taste

Chicken Marinade
1/2 cup mayo
1 garlic clove, minced
Salt and pepper, to taste
Combine marinade ingredients and chicken. Place in fridge to marinate overnight, or at least one hour. When ready to assemble, grill on high heat for about six to eight minutes per side. Meanwhile, mix olive oil, lemon juice, salt and pepper in a small bowl. Grill pita bread until lightly toasted. Spread tzatziki on pita bread, top with chicken, avocado, arugula/lettuce, onions, and drizzle with lemon juice mixture.


1 ½ cups full-fat Greek yogurt
2 large cloves garlic, minced
2 Tablespoons olive oil
½ teaspoon fine salt
1 – 2 Tablespoons lemon juice (to taste)
1 Tablespoon sugar (to taste, optional)
½ large English cucumber, grated with excess water squeezed out; about 1cup
2 Tablespoons fresh dill, minced
In a small bowl, mix all ingredients together, except the cucumber and dill. Let rest in fridge 6 to 8 hours preferred, though one hour will suffice in a pinch. Stir in dill and cucumber before serving. Drizzle over prepared gyros or spread directly on the pita. Serve immediately.
Thanks to Key toMy Lime and Munchkin Time for the recipe inspiration!


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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