Greek Chicken Gyros with Tzatziki

Why You’ll Love This Recipe

I like this recipe because it combines simple, wholesome ingredients with bold Mediterranean flavors. The chicken is tender and infused with lemon, garlic, and oregano, while the tzatziki adds a cool, refreshing contrast. It’s perfect for weeknight dinners, backyard gatherings, or meal prep. I also love how customizable it is — I can add feta, grilled veggies, or even make it gluten-free with lettuce wraps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken Marinade
2 lb / 1 kg chicken thigh fillets, boneless and skinless
3 large garlic cloves, minced (~3 tsp)
1 tbsp lemon juice
3 tbsp lemon juice (additional)
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt (preferably full fat)
1 ½ tbsp dried oregano
1 tsp salt
Black pepper, to taste

For the Tzatziki
2 cucumbers (to make about ½ – ¾ cup grated cucumber after squeezing out juice)
1 ¼ cups Greek yogurt (preferably full fat)
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if I want a richer texture)
1 garlic clove, minced
¼ tsp salt
Black pepper, to taste

For the Salad
3 tomatoes, deseeded and diced
3 cucumbers, diced
½ red Spanish onion, peeled and finely chopped
¼ cup fresh parsley leaves (optional)
Salt and pepper, to taste

To Serve
4 to 6 pita breads or flatbreads

Greek Chicken Gyros with Tzatziki Directions

Marinate the Chicken
I combine all the marinade ingredients in a ziplock bag, add the chicken fillets, and massage the bag so the chicken is evenly coated. I let it marinate for at least 2 hours (or up to 12 for the best flavor).

Prepare the Tzatziki
I cut the cucumbers in half lengthwise, scrape out the seeds, and grate them. I wrap the grated cucumber in a paper towel to squeeze out the extra liquid. Then, I mix it with Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper. I let the tzatziki rest for at least 20 minutes to let the flavors develop.

Make the Salad
I combine the diced tomatoes, cucumbers, red onion, and parsley in a bowl. I season it with salt and pepper and set it aside.

Cook the Chicken
I preheat a grill or heat a skillet with a bit of oil over medium-high heat. I remove the chicken from the marinade and cook each piece for about 2–3 minutes per side until golden and cooked through. After cooking, I let the chicken rest for about 5 minutes before slicing.

Assemble the Gyros
I warm the pita or flatbreads, then place some salad in the center. I add slices of chicken, a generous spoonful of tzatziki, and roll them up tightly. I like wrapping them in parchment or foil to hold everything together.

Servings and Timing

This recipe makes 4 to 6 servings. It takes about 20 minutes to prepare and 6 minutes to cook, for a total of 26 minutes (excluding marinating time). Each gyro contains about 400 kcal.

Variations

Sometimes I top my gyros with crumbled feta cheese for extra creaminess. For a vegetarian twist, I replace the chicken with grilled zucchini, mushrooms, and bell peppers. If I’m in the mood for spice, I sprinkle chili flakes or drizzle hot sauce into the tzatziki. I also love using gluten-free pita or lettuce wraps for a lighter option.

Storage/Reheating

I store the leftover components separately: the chicken in the fridge for up to 3 days, the tzatziki for 2 days, and the salad for 1 day to keep it fresh. I reheat the chicken in a skillet or microwave before assembling the gyros again.

FAQs

Can I use chicken breast instead of thighs?

Yes, I sometimes use chicken breasts, but thighs stay juicier and more flavorful.

How long should I marinate the chicken?

At least 2 hours, but 6–12 hours gives the best flavor. I avoid marinating longer than 24 hours.

Can I bake the chicken instead of grilling?

Yes, I bake it at 400°F (200°C) for about 20 minutes, flipping halfway through.

Can I make the tzatziki ahead of time?

Yes, it tastes even better after sitting for a few hours in the fridge.

What’s the best way to warm pita bread?

I heat it briefly in a dry skillet or wrap it in foil and warm it in the oven.

Can I make this recipe dairy-free?

Yes, I use dairy-free yogurt for both the marinade and tzatziki.

What kind of yogurt works best for tzatziki?

Full-fat Greek yogurt gives the best creamy texture and flavor.

How can I keep the cucumbers from making tzatziki watery?

I always squeeze out as much liquid as possible from the grated cucumbers before mixing.

Can I meal prep this recipe?

Yes, I store the chicken, salad, and sauce separately, then assemble the gyros just before eating.

Can I freeze the cooked chicken?

Yes, the cooked chicken freezes well for up to 2 months. I thaw it overnight before reheating.

Conclusion

Greek Chicken Gyros with Tzatziki is one of my go-to meals for when I want something fresh, flavorful, and filling. The juicy marinated chicken, creamy tzatziki, and crisp vegetables come together in warm pita for the ultimate handheld meal. I love how simple it is to make yet so full of authentic Mediterranean flavor—it’s always a crowd-pleaser at my table.


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Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Tzatziki


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  • Author: Emma
  • Total Time: 26 minutes (plus marinating time)
  • Yield: 4–6 servings
  • Diet: Halal

Description

A fresh and flavorful Mediterranean dish featuring juicy marinated chicken, crisp vegetables, and creamy homemade tzatziki sauce, all wrapped in warm pita bread for a satisfying Greek-style meal.


Ingredients

  • For the Chicken Marinade:
  • 2 lb (1 kg) boneless, skinless chicken thigh fillets
  • 3 large garlic cloves, minced (~3 tsp)
  • 4 tbsp lemon juice (divided)
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt (full-fat preferred)
  • 1½ tbsp dried oregano
  • 1 tsp salt
  • Black pepper, to taste
  • For the Tzatziki:
  • 2 cucumbers (½–¾ cup grated after squeezing)
  • 1¼ cups Greek yogurt (full-fat preferred)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ tsp salt
  • Black pepper, to taste
  • For the Salad:
  • 3 tomatoes, deseeded and diced
  • 3 cucumbers, diced
  • ½ red onion, finely chopped
  • ¼ cup fresh parsley leaves (optional)
  • Salt and pepper, to taste
  • To Serve:
  • 46 pita breads or flatbreads

Instructions

  1. Marinate the Chicken: Combine all marinade ingredients in a ziplock bag. Add chicken, coat evenly, and marinate for at least 2 hours or up to 12 hours.
  2. Prepare the Tzatziki: Halve cucumbers, remove seeds, and grate. Squeeze out excess moisture using paper towels. Mix with Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper. Chill for 20 minutes.
  3. Make the Salad: Combine diced tomatoes, cucumbers, red onion, and parsley. Season with salt and pepper; set aside.
  4. Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook marinated chicken for 2–3 minutes per side until golden and cooked through. Rest for 5 minutes, then slice.
  5. Assemble the Gyros: Warm pita bread, layer salad, add sliced chicken, and top with tzatziki. Wrap tightly in parchment or foil and serve.

Notes

  • Top with crumbled feta for extra flavor.
  • Use grilled vegetables instead of chicken for a vegetarian version.
  • Add chili flakes or hot sauce to the tzatziki for a spicy twist.
  • Use gluten-free pita or lettuce wraps for a lighter option.
  • Marinate chicken up to 12 hours for maximum flavor.
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Category: Main Course
  • Method: Grilling or Pan-Frying
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 gyro
  • Calories: 400
  • Sugar: 5g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 110mg

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