Chicken Gyro on the Weber

This chicken gyro on the Weber brings smoky, charred flavor, with homemade tzatziki sauce and all wrapped up in soft pita bread with fresh toppings. It’s a simple, homemade take on a classic Greek street food favorite, perfect for a weekend cookout or weeknight meal.

You Will Need

• 2 lbs boneless, skinless chicken thighs, cut into cubes (enough for 4 skewers, 4–5 pieces per skewer)
• 4 pita (gyro) breads
• 2 fresh tomatoes, sliced
• 1 small purple onion, thinly sliced
• 1 cucumber, sliced
• 1/4 cup fresh parsley, chopped

For the Marinade:

• 4 Tbsp olive oil
• 2 Tbsp minced garlic
• 2 Tbsp lemon juice
• Kosmo's Q Dirty Bird Hot rub (about 1–2 tsp, to taste)
• 1 Tbsp Q Lab Greek Seasoning
• 1 Tbsp ground cumin

For the Tzatziki Sauce:

• 2 cups Greek yogurt
• 1 cup cucumber, finely chopped
• 4 cloves garlic, minced
• 2 Tbsp lemon juice
• 2 Tbsp fresh mint, chopped
• 1 Tbsp fresh dill, chopped
• 1 Tbsp Q Lab Greek Seasoning
• 1 Tbsp Kosmo’s Q SPG rub

The Prep

Start by getting the chicken ready. Cut boneless, skinless thighs into even cubes so they cook evenly on the grill. Place the chicken in a large bowl and add the marinade: olive oil, minced garlic, lemon juice, Dirty Bird Hot rub, Q Lab Greek seasoning, and cumin. Mix everything well until the chicken is fully coated. Cover the bowl and let it rest in the fridge for at least 2 hours, though overnight really does make a difference.

When it’s time to cook, set up your grill for medium heat with an even layer of charcoal spread across the firebox. You don’t want an overly hot fire – just steady heat that will cook the chicken through without burning. 

In the meantime, you can prepare the toppings and sauce. Slice the tomatoes, cucumber, and purple onion, then chop some fresh parsley for garnish. For the homemade tzatziki, combine Greek yogurt, finely chopped cucumber, minced garlic, lemon juice, mint, dill, Greek seasoning, and a touch of SPG rub. Mix until smooth, then taste and adjust to your liking. Let it sit in the fridge so the flavors can meld. By the time you’re ready to grill, both the chicken and sauce will be perfectly set.

The Cook

While the grill comes up to temp, skewer the marinated chicken, about 4–5 cubes per skewer. Spray or oil the grates lightly to prevent sticking. Once ready, place the skewers directly over the heat. Grill for about 4–5 minutes per side, allowing the chicken to get those nice char marks, then flip. Keep turning until the internal temperature reaches 165°F (74°C).

Once the chicken skewers are done, pull them off the grill and wrap in foil for a few minutes to rest. This keeps the juices inside while you finish your setup. 

Give your pita bread a quick toast on the grates. A light char and some warmth will make the bread flexible and fragrant, perfect for wrapping. At this stage, everything should be ready: smoky chicken skewers, chilled tzatziki, fresh veggies, and toasted pita.

The Payoff

Now comes the fun part – building your gyro. Slide the chicken off the skewers and pile it onto warm pita bread. Spoon a generous amount of tzatziki over the chicken, then top with sliced tomato, cucumber, onion, and a sprinkle of parsley. The cool, creamy sauce balances the smoky chicken, while the vegetables add crunch and freshness. Fold the pita around the filling, and you’ve got a gyro that rivals anything you’d find from a street vendor.

This chicken gyro on the grill is a complete meal in itself, but it pairs beautifully with a light salad or roasted potatoes if you want a bigger spread. The combination of marinated chicken, homemade tzatziki, and fresh toppings makes it hearty yet refreshing. It’s the kind of recipe you’ll want to repeat often, whether you’re cooking for friends, family, or just treating yourself to something special. 

Catch you on the next recipe!