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Gyro Chicken Tenders

3.8 from 5 votes
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Protein: Poultry
Cut: Chicken Tenders
Diet: Gluten Free, Keto
Course: Main Course, Meal Prep
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 2 hours
Total Time: 35 minutes
Servings: 6 people


  • 3 lbs ButcherBox Chicken Tenders


  • ½ c olive oil extra virgin
  • 1 tsp mint minced
  • 1 Tbsp oregano minced
  • 2 cloves garlic minced
  • 1 lemon zest
  • 2 lemons juice
  • ¼ tsp ground black pepper
  • ½ tsp kosher salt


  • 2 c Plain Greek yogurt
  • 1 tsp lemon juice
  • ½ English cucumber seeded and small dice
  • 1 Tbsp mint finely chopped
  • 1 Tbsp dill finely chopped
  • 2 cloves garlic minced
  • 1 Tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper


  • Place chicken tenders and marinade ingredients in a resealable, leak-proof bag.  Marinate for 2 hours - overnight in refrigerator.
  • Remove chicken from marinade, and pat dry chicken tenders with paper towels. Discard all excess marinade.
  • Preheat grill pan. Once pan is hot, add chicken tenders. Reduce heat to medium and sear chicken on both sides for 5 minutes per side, or until meat thermometer inserted into the thickest part reads 165°F.


  • For the tzatziki, mix all ingredients together.  This can be made two days in advance to really let the flavors melt into each other.
  • Serve chicken tenders on a salad or pita with the minty, dill tzatziki!
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