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Greek Chicken Meatball Gyros

Juicy Greek-spiced chicken meatballs served in warm pita with fresh veggies and tzatziki.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground chicken
  • 2 cloves garlic minced
  • 1/3 cup feta cheese crumbled
  • 1/4 cup panko bread crumbs
  • 1/4 cup fresh parsley minced
  • 2 tablespoons fresh dill minced
  • 2 tablespoons fresh mint minced
  • 1 tablespoon lemon zest
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 pieces pita bread lightly warmed
  • red onion thinly sliced, for topping
  • cucumber thinly sliced, for topping
  • mixed greens for topping
  • tzatziki sauce for topping

Instructions

  • Preheat the oven to 400°F (200°C). Line a rimmed baking pan with parchment paper and set aside.
  • In a large bowl combine the ground chicken, minced garlic, crumbled feta, panko, minced parsley, dill, mint, lemon zest, dried oregano, kosher salt, and black pepper.
  • Mix the ingredients with your hands or a spoon until evenly combined and the mixture holds together.
  • Form the mixture into 16 evenly sized meatballs (about 1 to 1 1/4 inches each) and place them on the prepared baking pan, spaced slightly apart.
  • Bake for 20–25 minutes until the meatballs are cooked through, firm to the touch, and slightly browned.
  • Warm the pita if needed, then place 4 meatballs in each pita. Top with thinly sliced red onion, cucumber, mixed greens, and tzatziki. Add extra crumbled feta if desired.

Equipment

  • rimmed baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Oven
  • spoon or hands for mixing
  • Knife
  • Cutting Board

Notes

  • Make meatballs uniform in size for even cooking.
  • Use fresh herbs for best flavor.
  • Panko keeps meatballs light and tender.
  • Warm pita briefly before assembling.