Greek Chicken Gyros With Tzatziki Recipe

I’m excited to share my Chicken Gyro Recipe that layers yogurt marinated grilled chicken, crisp chopped vegetables, and creamy tzatziki in pillowy pita for a quick and satisfying weeknight meal.

I never planned to make dinner sound exciting, but these Greek Chicken Gyros With Tzatziki do it every time. I toss chicken in plain Greek yogurt, let the flavors sneak in, and grill until the edges get that good char.

The creamy tzatziki cuts through the char and the whole wrap somehow feels like a tiny celebration, yet its fast enough for jam-packed weeknights. People keep asking me How To Make Chicken Gyros At Home and some swear they found an Authentic Chicken Gyro Recipe online, but this one’s my go-to — messy, bold, not fancy, and perfect when you want big flavor quick.

Ingredients

• Chicken thighs or breasts: Prime protein fills you up builds muscle tastes juicy when marinated.
• Greek yogurt: used in marinade and tzatziki, creamy adds protein, tangy, makes sauces thicker.
• Cucumber: cooling mostly water light fiber low calorie adds crisp fresh crunch.
• Olive oil: heart healthy fat carries flavors gives silkiness great for finishing.
• Lemon juice: bright acidic zing balances richness tenderizes meat makes everything lively.
• Garlic: punchy savory bite a little raw wakes sauces roasted gets mellow.
• Dried oregano: earthy herb slightly bitter classic Greek aroma makes marinades sing.
• Feta cheese: salty crumbly adds tangy creaminess great sprinkle for salty contrast.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, about 700-900 g
• 1 cup plain Greek yogurt (for marinade)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice, about 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup plain Greek yogurt (for tzatziki)
• 1 medium cucumber (about 1 cup grated for tzatziki)
• 1-2 cloves garlic, minced (for tzatziki)
• 1 tablespoon lemon juice (for tzatziki)
• 1 tablespoon olive oil (for tzatziki)
• 2 tablespoons chopped fresh dill or mint
• 1/2 teaspoon kosher salt (for tzatziki)
• 1/4 teaspoon black pepper (for tzatziki)
• 4 to 6 pita breads or flatbreads
• 1 cup chopped tomatoes, about 2 medium
• 1 small red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• 1/2 cup crumbled feta cheese, optional
• Lemon wedges for serving, optional

How to Make this

1. Mix the chicken marinade: in a bowl stir 1 cup plain Greek yogurt, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tbsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and if you want deeper flavor add 1 tsp smoked paprika and 1/2 tsp ground cumin. Add the 1 1/2 to 2 lbs chicken (thighs or breasts), turn to coat well, cover and chill at least 30 minutes, preferably 2-4 hours or overnight for best flavor.

2. While chicken marinates make the tzatziki: grate the cucumber, squeeze out as much water as you can in a clean towel or with your hands, then mix the drained cucumber with 1 cup plain Greek yogurt, 1-2 cloves minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped fresh dill or mint, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or lemon, then chill while you cook so flavors mellow.

3. Preheat grill or heavy skillet to medium-high and oil the grates or pan lightly so the chicken won’t stick. If using a grill pan indoors, get it hot so you get good color.

4. Remove chicken from marinade, let excess drip off (don’t wipe it all away), then grill or sear about 4-6 minutes per side for thighs, 5-8 minutes per side for breasts depending on thickness, until an instant-read thermometer hits 165 F (74 C). If pieces are thick, you can butterfly or pound them for faster even cooking.

5. Let the cooked chicken rest 5 minutes, then slice thinly against the grain so it’s tender and juicy. Resting keeps the juices from running out when you slice.

6. Warm the pitas: wrap 4 to 6 pita breads in foil and heat in a 350 F oven for 5-7 minutes or briefly toast each in a dry skillet 30-60 seconds per side until pliable and slightly charred, then keep them covered in a clean towel so they stay soft.

7. Assemble each gyro: spread a few spoonfuls of tzatziki on the pita, pile on sliced chicken, then top with chopped tomatoes, thinly sliced red onion, shredded lettuce or mixed greens and a sprinkle of crumbled feta if using.

8. Finish with a squeeze of fresh lemon over each gyro and extra tzatziki on the side for dipping, and serve immediately while warm.

9. Quick tips: use full fat Greek yogurt for creamier marinade and tzatziki, squeeze the cucumber well so the sauce isn’t watery, marinate longer for more flavor, and slice chicken thin for easier folding and better mouthfeel.

Equipment Needed

1. Large mixing bowl, for the marinade and the tzatziki
2. Measuring cups and spoons
3. Box grater or microplane and a clean kitchen towel or cheesecloth to squeeze the cucumber (youll want most of the water out)
4. Chef’s knife and cutting board
5. Grill, grill pan, or heavy skillet plus a pair of tongs
6. Instant-read thermometer to check doneness
7. Whisk or wooden spoon for mixing
8. Baking sheet and aluminum foil to warm pitas in the oven
9. Small spatula or serving spoon for assembling and plating

FAQ

Greek Chicken Gyros With Tzatziki Recipe Substitutions and Variations

• Chicken (thighs or breasts)
  • Turkey thighs or breasts, cooks the same way and is a bit leaner
  • Ground lamb or beef, shape into thin patties or strips for a more classic gyro flavor
  • Firm tofu or tempeh, press well and marinate longer for a good vegetarian option
• Plain Greek yogurt (marinade and tzatziki)
  • Regular plain yogurt (whole-milk), for similar creaminess if you don’t have Greek yogurt
  • Labneh or strained yogurt, tangier and thicker, use same amount
  • Dairy free yogurt (unsweetened soy or coconut), for a vegan swap though flavor is milder
• Pita or flatbreads
  • Naan or store-bought flatbreads, same idea just a different texture
  • Flour tortillas, simple wrap if you don’t have pita
  • Large lettuce leaves (butter or romaine), for a low-carb crunchy wrap
• Cucumber (for tzatziki)
  • Grated zucchini, salt and squeeze out the water first, works well if cucumbers are out of season
  • Finely diced dill pickles, adds tang and crunch for a punchier sauce
  • Skip it and boost lemon juice plus extra dill or mint, not classic but still fresh and tasty

Pro Tips

1) Use full fat yogurt and a splash more olive oil if you want richer flavor and better browning when searing the chicken, especially if you grill over high heat. It sounds small but it helps the outside caramelize without drying the inside.

2) For firmer tzatziki, salt the grated cucumber and let it sit 10 minutes, then squeeze in a clean towel or pack it into a fine mesh strainer and press down. If the sauce still seems thin, chill it 30 minutes before serving so the flavors tighten up.

3) Pound or butterfly thicker pieces so everything cooks the same, and use an instant read thermometer to hit 165 F. Don’t slice right away, let the meat rest covered a few minutes or you’ll lose the juices and the gyro will be dryer.

4) Assemble smart so your pita doesn’t get soggy: warm and keep pitas covered so they stay pliable, spread only a thin base of tzatziki, layer lettuce last, and finish with a squeeze of charred or heated lemon for extra brightness.