Chicken Gyro Smash Tacos pack all the flavors of a classic Greek gyro into a quick, hand-held meal that’s perfect for weeknight family dinners or casual get-togethers. Lemony, herb-and-spice seasoned ground chicken is smashed right into a flour tortilla on a hot griddle, then topped with creamy tzatziki, crisp cucumber, juicy cherry tomatoes, salty feta, and tangy pickled onion!
Table of Contents
The endless versatility of tacos is something that has always drawn me to them, and these smash tacos need just 3 main elements: a flavorful seasoned chicken patty, a golden flour tortilla, and a handful of fresh, cool toppings.
Pressing the tortilla onto the chicken as it cooks means the meat sticks to the tortilla, so every taco holds together beautifully with no extra steps. They’re perfect for a relaxed dinner on the patio with a cold, crisp glass of white wine in your other hand.
The seasoning comes together from simple pantry spices in minutes, and you can mix and shape the chicken ahead of time, leaving only the quick griddling and topping for when you’re ready to eat. Serve them with your favorite Greek-inspired side dishes.
Ingredient notes
- Ground chicken – You’ll need 1 pound. Ground chicken is lean and mild, so it takes on the gyro seasonings beautifully.
- Lemon – Use 1 tablespoon of lemon juice plus 1 teaspoon of lemon zest for a bright, fresh flavor that lifts the whole taco.
- Fresh parsley – For a pop of herbaceous flavor.
- Spices – 1 teaspoon ground cumin, 1 teaspoon oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon ground turmeric, a pinch of cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper make up the gyro-style seasoning.
- Flour street taco tortillas – These are the smaller sized flour tortillas. You’ll need 6. They go on top of the chicken while it cooks, so there’s no need to warm them beforehand.
- Olive oil – A little drizzled on the griddle helps the chicken sear and release easily.
- Toppings – Feta cheese, cherry tomatoes, cucumber, tzatziki sauce (store-bought or homemade), and pickled onions. Pile them on generously!
How to make them
Step 1
Season the chicken
- Add the ground chicken, lemon juice and zest, parsley, cumin, oregano, coriander, turmeric, cayenne, salt, and pepper to a large bowl.
- Mix until the seasonings are evenly combined throughout the chicken.
Step 2
Shape the balls
- Divide the mixture into 6 equal portions and roll each one into a ball.
- Set the balls aside while you heat the griddle.
Step 3
Smash and cook
- Heat a flat top grill or griddle over medium-high heat.
- Add as many chicken balls as will fit with room to smash them, then place a tortilla on top of each one.
- Use a spatula or burger press to press down firmly on each tortilla, flattening the chicken into a thin patty.
- Cook for 4 minutes, flip, and cook for 1 more minute. Repeat with the remaining chicken balls.
Step 4
Top and enjoy!
- Transfer the tacos to a plate and top with feta, cherry tomatoes, cucumber, tzatziki, and pickled onion.
- Serve right away while the tortillas are warm and crisp.
More ways to enjoy gyro chicken
Love the flavors but want to skip the tortillas? Turn the seasoned chicken into a whole new meal with these simple ideas:
- Gyro Rice Bowls – Smash the chicken balls into patties without the tortilla, cook until browned and cooked through, and serve over rice with the same toppings.
- Greek Salad Bowls – Add the cooked patties to chopped romaine, cucumber, tomatoes, feta, and pickled onion, and drizzle with tzatziki.
- Lettuce Wraps – For a low-carb option, tuck the cooked chicken and toppings into crisp lettuce leaves.
Tips and tricks
- Prep ahead. Mix and shape the chicken balls up to a day in advance and keep them covered in the fridge. Slice the cucumber, halve the tomatoes, and pickle the onion ahead of time too, so dinner comes together in minutes.
- Smash firmly and right away. Press down on the tortilla as soon as it goes onto the chicken ball so the patty is thin and cooks evenly.
- Don’t crowd the griddle. Leave enough room around each ball to smash it, and cook in batches if needed.
- Make the balls equal in size. Evenly sized portions cook in the same amount of time, so every taco is ready together.
- Zest the lemon before you juice it. It’s much easier to zest a whole lemon than a squeezed one.
Variations
The beauty of these smash tacos lies in their versatility. Don’t hesitate to make them your own with these simple variations to suit any taste or pantry:
- Use different meat: Swap the chicken for ground turkey, or go classic with ground lamb.
- Add extra heat: Increase the cayenne pepper or finish with a drizzle of hot sauce.
- Extra toppings: Add Kalamata olives, thinly sliced red onion, shredded romaine, or pepperoncini.
- Dairy-free: Skip the feta and use a dairy-free yogurt sauce in place of the tzatziki.
Serving suggestions
Complete your taco dinner with a spread of Greek-inspired sides, from fresh salads to crispy potatoes.
- Hummus and Baba Ganoush
Storing
- Store any leftover cooked chicken tacos in an airtight container in the fridge for 3-4 days, ideally without the fresh toppings. Leftover chicken will keep in the freezer for a month, ready to be thawed overnight in the fridge.
- Reheat leftovers in a skillet over medium heat or in the oven for a few minutes to bring back the crisp edges. The microwave works too if you’re in a rush, though the tortilla will be softer.
- Store toppings separately in airtight containers in the fridge. The cucumber and tomatoes will release juices and soften over time, so they’re best within 1-2 days.
- Assembled tacos won’t last longer than a day, as the tortillas will soften quickly from the moist toppings.
Erin’s wine pairings for Chicken Gyro Smash Tacos
The lemony, herby flavors of these tacos call for something crisp and refreshing alongside them. Whether you prefer a chilled glass of wine or a cold beer, the right pairing will elevate your meal.
- Rosé is a great match for the herbs and warm spices in the seasoned chicken.
- Other great options for these tacos include Pinot Gris and dry Riesling.
Other than wine, enjoy your tacos with:
- Beer – A crisp, light lager or pilsner is refreshing alongside the tzatziki and feta.
- Cocktails – Try a gin and tonic with a ribbon of cucumber, or a simple sparkling lemon spritz.
- Margaritas – Try Spicy Grapefruit Habanero Margarita, Grilled Pineapple Margarita, or Hibiscus Margarita.
More taco recipes
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Full Recipe
Gyro Smash Tacos
Chicken Gyro Smash Tacos pack all the flavors of a classic Greek gyro into a quick, hand-held meal that’s perfect for weeknight family dinners or casual get-togethers. Lemony, herb-and-spice seasoned ground chicken is smashed right into a flour tortilla on a hot griddle, then topped with creamy tzatziki, crisp cucumber, juicy cherry tomatoes, salty feta, and tangy pickled onion!
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Serves 3 people
Equipment
- Flat Top Grill (or Griddle)
Ingredients
- 1 Tablespoon lemon juice (plus 1 teaspoon lemon zest)
- 1 pound ground chicken
- 1 Tablespoon fresh parsley (minced)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 tsp. ground coriander
- 1/4 tsp. ground turmeric
- 1 pinch cayenne pepper
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 flour street taco tortillas
Instructions
Form the Burger Balls
- Put 1 Tablespoon lemon juice, 1 pound ground chicken, 1 Tablespoon fresh parsley, 1 teaspoon ground cumin, 1 teaspoon oregano, 1/2 tsp. ground coriander, 1/4 tsp. ground turmeric, 1 pinch cayenne pepper, 1 teaspoon salt and ½ teaspoon pepper in a large bowl and mix to fully combine. Divide the mixture into 6 equal-sized balls and set aside.
Cook
- Preheat a flat top grill or griddle to a medium-high heat.
- Drizzle a little olive oil onto the griddle, then place as many of the burger balls as will comfortably fit with room for smashing (with a tortilla on top). Top each of the burger balls with a tortilla.
- Use a spatula or burger press to press down on the tortilla to smash the burger ball flat onto the griddle. This ensures even, quick cooking and helps the meat stick to the tortilla.
- Cook for 4 minutes, then flip and cook for another minute on the other side. Repeat with the remaining tacos.
Top the Tacos
- Top each taco with your desired toppings. Enjoy!
Notes
Storing
- Store any leftover cooked chicken tacos in an airtight container in the fridge for 3-4 days, ideally without the fresh toppings. Leftover chicken will keep in the freezer for a month, ready to be thawed overnight in the fridge.
- Reheat leftovers in a skillet over medium heat or in the oven for a few minutes to bring back the crisp edges. The microwave works too if you’re in a rush, though the tortilla will be softer.
- Store toppings separately in airtight containers in the fridge. The cucumber and tomatoes will release juices and soften over time, so they’re best within 1-2 days.
- Assembled tacos won’t last longer than a day, as the tortillas will soften quickly from the moist toppings.
- Smash firmly and right away. Press down on the tortilla as soon as it goes onto the chicken ball so the patty is thin and cooks evenly.
- Don’t crowd the griddle. Leave enough room around each ball to smash it, and cook in batches if needed.
- Make the balls equal in size. Evenly sized portions cook in the same amount of time, so every taco is ready together.
- The chicken must reach 165 degrees F internally to be safe to eat.
- Zest the lemon before you juice it. It’s much easier to zest a whole lemon than a squeezed one.
- Prep ahead. Mix and shape the chicken balls up to a day in advance and keep them covered in the fridge. Slice the cucumber, halve the tomatoes, and pickle the onion ahead of time too, so dinner comes together in minutes.
- Use different meat: Swap the chicken for ground turkey, or go classic with ground lamb.
- Add extra heat: Increase the cayenne pepper or finish with a drizzle of hot sauce.
- Sauce swap: Instead of tzatziki, try hummus or a garlicky yogurt sauce.
- Extra toppings: Add Kalamata olives, thinly sliced red onion, shredded romaine, or pepperoncini.
- Dairy-free: Skip the feta and use a dairy-free yogurt sauce in place of the tzatziki.
Nutrition
Calories: 410kcal | Carbohydrates: 32g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1312mg | Potassium: 949mg | Fiber: 3g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 5mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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