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+ servings
Two chicken gyro souvlaki on a plate.

Chicken Gyro Souvlaki With Pita & Mustard Aioli

This delicious chicken souvlaki recipe has juicy, tender chicken thighs, homemade Greek pita bread, a honey mustard aioli, and lots of aromatics.
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 4 minutes
Marinate chicken for 1 hour
Total Time 34 minutes
Servings 4
Calories 606kcal


for the marinade

  • 3 tbsp extra virgin olive oil
  • 1 tablespoon honey
  • 1 lemon juiced
  • 2-3 garlic cloves sliced
  • 1-2 fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • 2+3 fresh sage leaves
  • sea salt
  • freshly ground pepper
  • 1 tablespoon red pepper flakes
  • 1 teaspoon dry oregano

the meat

  • 2 large chicken thighs Skinless & boneless, sliced in ½ inch strips

For serving

  • 4 Greek pita bread

For the tomato bruschetta

  • ½ red onion finely diced
  • 1 large ripe tomato finely diced
  • 1 red bell pepper finely diced
  • 1 tablespoon fresh basil leaves minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • sea salt to taste

For the mustard aioli

  • cup mayonaise
  • cup dijon mustard
  • ¼ cup honey
  • 1 garlic clove minced
  • freshly ground pepper to taste


  • Cut the chicken into thin strips lengthwise and transfer to a bowl.
  • In a bowl, mix all the marinade well and pour them all over the chicken. Make sure the chicken is completely coated. Let it marinate for an hour or overnight.

Make the tomato bruschetta

  • Dice tomatoes, bell pepper, and onions. Mince the garlic and basil. Add all in a bowl. Add one teaspoon of balsamic vinegar one tablespoon of olive oil. Season with sea salt to taste. Leave tomato bruschetta to sit to allow flavors to develop.

Make the honey mustard aioli

  • Mix ⅓ cup of dijon mustard, ⅓ cup mayonnaise, and ¼ honey in a small bowl or jar. Mince one garlic clove and add it in. Add some freshly ground pepper. Stir everything well. Set aside till serving.

Grill the chicken

  • Place a cast-iron grill pan over high heat. Add a tablespoon of olive oil.
    When the pan is hot, add one or two chicken pieces and test how long it is best to grill it. If your pan is very hot, cook 2 minutes per side should be plenty.
    Make sure the chicken is cooked through with juices run clear, and there is no pink in the middle. The edges should char, and the flesh should remain tender but fully cooked.
    Once you determine the right amount of time to grill, cook the rest of the chicken in small batches.
    It is important not to crowd the pan, and do not turn the chicken too often.

Warm up the pitas

  • You can warm up the pita bread for a minute or two over medium heat using the same pan you cooked the chicken.
    (There is no need to add any oil, there is plenty of fond and liquids on the pan already.)
    An alternative method is in the oven. 
    Preheat the oven to 400 F.
    Place/select two racks in the oven, one in the middle and another right under it. 
    Place a baking sheet in the lower rack to catch any drippings.
    Brush a little of the marinade you used for the chicken on both sides of the pita bread. Place it directly on the first rack. Warm the pitas until they start to brown but are still soft, 1-2 minutes. Don’t overcook it!

Assemble the souvlaki

  • Place pita bread on parchment paper ⅓ bigger than the pita.
    Add 3-4 chicken pieces right in the middle.
    Add 2 tablespoons of the tomato mix, 1-2 tablespoons of the honey mustard aioli, and fold the souvlaki to create a sandwich. Use the parchment paper to wrap it. Fold the extra paper under the souvlaki to secure it.


Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.
  • If you are running out of time and can't make the honey mustard aioli, mix ⅓ cup of mayonnaise with ⅓ cup dijon mustard. It's a great substitute for the sauce.
  • The same goes for the tomato bruschetta mix. No time? Cut tomatoes in wedges and slice some onions, and you are good to go.


Calories: 606kcal | Carbohydrates: 63g | Protein: 19g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 743mg | Potassium: 477mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1850IU | Vitamin C: 59mg | Calcium: 92mg | Iron: 3mg