Greek Chicken Gyro

With moderation

Chicken is moderate in purines; pita, tzatziki and veggies are low. Large portions and salty sauces make moderation wise.

Good

Chicken is a moderate-purine meat, far lower than organ meats or anchovies
Tzatziki and yogurt-based sauces are low-purine dairy linked to lower uric acid
Tomato, cucumber, onion, oregano and olive oil add almost no purine load
Lemon and herb marinades are fructose-free compared with sugary glazes

Bad

Restaurant portions can top 200 g of meat, raising the purine dose
Pita bread and any sugar in marinades or sauces add refined carbs and fructose
Feta, seasoning blends and tzatziki can be very high in sodium
Fries tucked inside the wrap add fried fat and extra calories

What's in it

A Greek chicken gyro is marinated chicken — usually thigh, sometimes breast — stacked on a rotisserie spit, sliced, and wrapped in pita with tzatziki, tomato, onion, and often fries and feta. The marinade is typically lemon, olive oil, garlic, oregano and yogurt.

Gout-relevant components

Chicken: a moderate-purine meat, roughly 150–200 mg purines per 100 g — well below organ meats, anchovies or sardines, but not negligible. A generous filling of 150–200 g is where most of the uric acid risk comes from. Roasting or grilling does not reduce purines; the meat itself is the driver.
Tzatziki and yogurt marinade: dairy is low in purines and higher dairy intake is associated with lower uric acid levels and fewer flares, so these are the friendly parts of the meal.
Pita, tomato, cucumber, onion, herbs, olive oil: negligible purines, though white pita is a refined carbohydrate and some brands contain added sugar.
Sodium: gyro seasoning, feta and prepared tzatziki are salty; this matters most if you also have high blood pressure or kidney problems.

Practical guidance

Order extra tzatziki, choose whole-wheat pita, skip the fries inside, and consider a smaller meat portion or sharing. Drink water rather than beer or sweet drinks alongside it. During an active flare, choose something lighter instead.

AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.

Gout-relevant components

Chicken: a moderate-purine meat, roughly 150–200 mg purines per 100 g — well below organ meats, anchovies or sardines, but not negligible. A generous filling of 150–200 g is where most of the uric acid risk comes from. Roasting or grilling does not reduce purines; the meat itself is the driver.

Tzatziki and yogurt marinade: dairy is low in purines and higher dairy intake is associated with lower uric acid levels and fewer flares, so these are the friendly parts of the meal.

Pita, tomato, cucumber, onion, herbs, olive oil: negligible purines, though white pita is a refined carbohydrate and some brands contain added sugar.

Sodium: gyro seasoning, feta and prepared tzatziki are salty; this matters most if you also have high blood pressure or kidney problems.