Healthy Greek gyros

As we’re firmly into spring, we’re starting to think about our summer holidays and those inviting Mediterranean flavours. So, what better way to get ourselves in the mood than with a traditional Greek dish, the gyro?

But boy, can they be expensive! So here’s our fakeaway version. It’s a healthier – and cheaper – take on the classic, with all the positives – beautifully seasoned meat, tangy tzatziki, and lovely summer veggies.

Traditionally, the meat (either lamb or beef - although chicken is leaner and healthier) is cooked on a vertical rotisserie, slowly roasting to give it a crispy outside but keeping the inside juicy and succulent. Thin slices are then served in warm pitta bread and served with vegetables like tomatoes, onions, and lettuce.

A favourite part of the gyro for me is the tzatziki dressing. A creamy, tangy mixture of Greek yoghurt, cucumber, garlic, lemon juice, and fresh herbs. This sauce adds a refreshing contrast to the savoury, spiced meat.

While delicious, traditional gyros can be high in refined carbs and saturated fats, depending on the preparation. That’s why this healthy option keeps all the flavour but swaps in more nutrient-dense ingredients for a gut-friendly alternative that’s high in protein, uses whole foods, and includes a probiotic-rich tzatziki sauce.

Healthy Greek gyros

Serves 4

Ingredients

For the gyro meat (or meat alternative):

• 500g minced chicken (or your chosen alternative)
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

For the probiotic tzatziki sauce:

• 1 cup full-fat Greek yoghurt (or a dairy-free coconut yoghurt with probiotics)
• 1/2 cucumber, grated and squeezed to remove excess water
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill or mint, chopped
• Sea salt and black pepper to taste

For the wrap and toppings:

• 4 whole-grain or gluten-free pittas - see below* (or lettuce wraps for a lower-carb option)
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded lettuce or baby spinach
• 1/4 cup crumbled feta (optional)

*For gluten-free pittas:

• 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum, or add ½ tsp separately)
• ½ cup (60g) almond flour (for a softer texture)
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (120ml) warm water
• 2 tbsp olive oil
• 1 tsp apple cider vinegar (helps improve dough elasticity)
• 1 egg (for structure, optional – use a flax egg for a vegan alternative)

Method

Prepare the meat:

• Preheat the oven to 180°C (350°F).
• In a bowl, mix the ground meat with grated onion, garlic, and seasonings.
• Shape into a loaf and bake for 30–35 minutes until cooked through.
• Let it rest for 5 minutes, then slice thinly.

To make gluten-free pittas:

• Mix the dry ingredients in a large bowl – whisk together the gluten-free flour, almond flour, baking powder, and salt.
• Combine the wet ingredients in a separate bowl – mix warm water, olive oil, apple cider vinegar, and the egg (if using).
• Gradually add the wet ingredients to the dry, stirring until a dough forms. If the dough is too sticky, sprinkle in a little extra gluten-free flour.
• Divide the dough into 4–6 equal portions. Roll each into a ball, then flatten into a circle, about ¼-inch thick.
• Heat a dry skillet over medium heat. Cook each pitta for 2–3 minutes per side, until puffed up and golden brown.

Make the tzatziki:

• Combine all tzatziki ingredients in a bowl and mix well.
• Let it chill in the fridge for at least 10 minutes for flavours to develop.

Assemble the gyros:

• Warm the pitta or prepare lettuce wraps.
• Add sliced meat, onions, tomatoes, lettuce, and feta (if using).
• Drizzle with tzatziki, and serve immediately.

The healthy bit

This healthy gyros recipe offers a more balanced and nourishing take on the classic dish by focusing on whole, minimally processed ingredients. Chicken mince is lower in saturated fats and sodium than traditional red meats, and seasoning with natural herbs and spices reduces the need for artificial additives and flavourings.

The tzatziki provides a light, probiotic-rich Greek yoghurt base, which supports digestion and gut health. Choosing a whole-grain or gluten-free pitta increases fibre intake, promoting better blood sugar regulation and sustained energy.

Plus, the variety of fresh vegetables (tomatoes, garlic, onion, lettuce leaf wraps and cucumbers) boosts the dish’s vitamin, mineral, and antioxidant content, making it not just flavourful but also a nutrient-dense, well-rounded meal.

So, if you’re looking for a taste of summer that will delight the entire family, look no further.

This article was published in Happiful Magazine (Issue 97). You can order print copies online, or read the e-magazine for free on the Happiful app. 

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