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Greek Chicken Meatball Gyros

These Greek chicken meatball gyros are packed full of fresh herbs and feta cheese and topped with creamy tzatziki sauce and crunchy vegetables. They are a fun twist to traditional gyros and chicken souvlaki. 

These Greek chicken meatball gyros are packed full of fresh herbs and feta cheese and topped with creamy tzatziki sauce and crunchy vegetables. They are a fun twist to traditional gyros and chicken souvlaki. 

I’ve said this before and I’m gonna say it again – I LOVE ground chicken! It’s so delicious, cheaper than ground turkey and the perfect protein to pack full of flavor. Usually, I make burgers with ground chicken but today I turned them into meatballs and piled them high on pita bread and topped them with tons of crunchy veggies and creamy tzatziki sauce.

So. Much. Freshness.

So. Much. Joy.

Seriously, make these babies! If you’re not a big fan of pita bread I have it on good authority that these meatballs also taste amazing on salad.

These Greek chicken meatball gyros are packed full of fresh herbs and feta cheese and topped with creamy tzatziki sauce and crunchy vegetables. They are a fun twist to traditional gyros and chicken souvlaki. 

The thing I love the most about these Greek chicken meatball gyros is that they are packed with so many different fresh herbs, a touch of lemon and handful of salty feta cheese. It’s the perfect flavor combination.

PLUS it’s such a good way to use up all those herbs just hanging out in the back of your fridge. Why do they sell parsley in such large bunches?! It’s so hard to use it all before it starts to wilt and look sad. Although, pro tip for these meatballs – use the stems! Unless your parsley (same goes for cilantro!) stems are super woody and huge I always chop them up with the leaves. The stems are full of flavor and they don’t need to be tossed away. AND no one will even see the stems since they will be hidden inside the meatballs.

These Greek chicken meatball gyros are packed full of fresh herbs and feta cheese and topped with creamy tzatziki sauce and crunchy vegetables. They are a fun twist to traditional gyros and chicken souvlaki. 

I also baked my meatballs instead of frying because I think it’s easier and WAY less messy. There is nothing fun about cleaning grease off a stove.

Am I right?

{Looking for even more ways to use ground chicken? Try my chicken Parmesan stuffed zucchini boats, cranberry pesto chicken burgers, Thai ground chicken lettuce cups, apple butter onion chicken burgers, chicken tandoori burger, Thai chicken burger, baked southwestern chicken eggrolls or my mini chicken Parmesan meatball subs.}

These Greek chicken meatball gyros are packed full of fresh herbs and feta cheese and topped with creamy tzatziki sauce and crunchy vegetables. They are a fun twist to traditional gyros and chicken souvlaki. 

Greek Chicken Meatball Gyros

Yield: 16 meatballs, 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These Greek chicken meatball gyros are packed full of fresh herbs and feta cheese and topped with creamy tzatziki sauce and crunchy vegetables. They are a fun twist to traditional gyros and chicken souvlaki. 

Ingredients

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

Instructions

  1. Preheat oven to 400 degrees and line a rimmed baking pan with parchment paper, set aside.
  2. In a large bowl add ground chicken, garlic, feta cheese, panko, parsley, dill, mint, lemon zest, oregano, kosher salt, and black pepper.
  3. Use your hands and mix together until fully combined.
  4. Shape the ground chicken into 16 same-sized meatballs and place onto the prepared baking pan.
  5. Bake for 20-25 minutes or until fully cooked. They will feel firm to the touch and slightly browned when ready.
  6. Add 4 meatballs per pita and top with red onion, cucumber, mixed greens, and tzatziki sauce. You can also top with more feta if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 133mgSodium: 856mgCarbohydrates: 46gFiber: 3gSugar: 4gProtein: 36g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Cathy

Sunday 28th of April 2019

Hi, I made these tonight and they were so delicious.

I added a cup of cooked quinoa instead of the breadcrumbs to make them gluten free. I used dried dill as I didn't have any fresh and I used a half size ice cream scoop to form the meatballs. This made it quicker and not so messy . I made a huge batch and am freezing them for anytime I get hungry

Laura R

Wednesday 8th of August 2018

Here I am, with ground chicken in the freezer, wanting those Chicken Souvlaki burgers you make but not wanting to fry them. And of course, you made a meatball version for the oven and SAVED me! I mean rolling them all out might be more time consuming or whatever, but still.

Rachel

Friday 9th of March 2018

Delicious! My family loved it

Sandra | A Dash of Sanity

Sunday 4th of March 2018

This is such a great recipe to try this weekend!

Kimberly @ The Daring Gourmet

Wednesday 28th of February 2018

That looks positively mouthwatering!

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