Our Gyro Bowl is the ultimate comfort meal. Chicken gyros, tomatoes, red onion, and toasted pita bread create a deconstructed Greek souvlaki. Creamy yogurt sauce adds a cool and tangy element to the recipe. Add some fries for a satisfying crunch. It’s perfect for lunch or dinner, whether you’re dining in or on the go.

If you’re a fan of our delicious Gyro Bowl, you’re in for a treat with our Chicken Gyros, Pork Gyros, and Greek souvlaki with pita!

A gyro bowl with pita, chicken gyro, sliced tomatoes, tzatziki, olives and fries on a table.

Overview

Why this recipe sings

It’s like a delicious traditional Greek street food but in a bowl! The mix of flavors and textures makes each bite a delightful experience that transports you straight to Athens!
It’s easy. It has easy ingredients and takes only thirty minutes to assemble.
It’s a versatile meal. What makes our gyro bowl so appealing is its versatility. You can customize it with various toppings, such as feta cheese, olives, chickpeas, rice or additional herbs.

Here is what you need

Gyros, tomato, a lemon, yogurt, dill, garlic, pita bread, olive oil, seasonings, and an onion on a wooden surface.

Gyros—follow our easy recipe for an authentic homemade chicken gyro. Or you can use our pork gyro for a more authentic experience.
Pita bread— our homemade pita recipe is fantastic, but store-bought Greek pitas will work in a pinch.
Lemon—for an all-over drizzle, especially the meat. It always livens up any dish.
Potato—to make crunchy fries, a must when eating souvlaki. I usually use Yukon gold. Feel free to use what is in the pantry.
Olives—admittedly not present in a rolled-up souvlaki, but they suit the tomato and onion and add a briny, salty note.
A tomato and an onion—thinly sliced, just like in a rolled-up souvlaki.
Greek yogurt, dill, garlic and olive oil— mixed together, make a quick sauce similar to tzatziki.
Seasonings—Dried oregano, paprika, sea salt and pepper, and chili flakes for a sprinkle.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

How to make it

Gather the chicken gyro. If you are making it the same day, place it in a bowl and cover with aluminum foil to keep it warm while you prepare the other ingredients. If you are using leftover gyro, add it to a frying pan with a tablespoon of olive oil and crisp it up over medium-high heat for 5-10 minutes.

Make the fries. Peel and slice the potato. Add 1/4 cup of olive oil to a frying pan. Fry the potatoes on medium-high heat until golden. Transfer to paper towels to drain the oil and set aside.

Make the sauce. While the potatoes are frying, make the yogurt sauce. Add the sauce ingredients to a medium bowl and stir to combine. Season to taste with sea salt.

Prepare the pita. Brush the pita bread with olive oil and toast it in a frying pan over medium-high heat.

Assemble your bowl. Add some gyro, sliced tomatoes and onions, and some olives. Season the tomatoes with sea salt and dried oregano. Add cut-up toasted pitas and the yogurt sauce, drizzle some lemon juice, and sprinkle paprika and chili flakes.

Additional toppings

Rice or orzo. Instead of fries, make some basmati rice or buttered orzo.
Crispy chickpeas. For texture and flavor.
Lettuce. Greek maroulosalata is perfect with gyro bowls.
Lemon potatoes. They go with almost all meals. You can’t go wrong with crispy lemon potato.
Roasted vegetables. If you have leftover briam, it will go great in your bowl!