I’m excited to share my Easy Greek Gyros recipe featuring succulent grilled chicken, a garlicky herb marinade, and creamy homemade tzatziki, plus one surprising tip you won’t expect.

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I remember the first time I captured those bold, tangy flavors at home. There’s something about boneless skinless chicken thighs that just sings, and cool plain Greek yogurt gives a bright lift that keeps you going back for more.

I didn’t overthink it, because simple things hit harder sometimes, but this one still surprised me. It works for a weeknight or impressing friends when you want Authentic Gyros vibes without fuss.

If you’re into Quick Greek Recipes that actually taste like the real thing, you’re gonna want to try this.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy when cooked, gives savory meaty backbone
Olive oil: Heart healthy monounsaturated fats, adds fruitiness and helps brown chicken
Lemon: Bright citrus, gives tangy sour lift and vitamin C freshness
Garlic: Punchy savory bite, contains allicin, slightly spicy and aromatic
Greek yogurt: Thick creamy tang, full of protein and probiotics for gut health
Cucumber: Crisp watery cooling crunch, adds freshness and low calorie hydration
Pita bread: Soft warm pocket, carbs for energy, soaks up juices and sauce
Feta cheese: Salty crumbly tang, provides calcium and savory richness in small doses

Ingredient Quantities

1 1/2 lb (700 g) boneless skinless chicken thighs (or breasts) thinly sliced

1/4 cup extra virgin olive oil

1 tbsp olive oil for cooking if needed

3 tbsp fresh lemon juice (about 1 lemon)

3-4 garlic cloves, minced, divided

1 tbsp dried Greek oregano

1 tsp dried thyme (or 1 tsp ground cumin, optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp sweet paprika (optional, for color)

1 cup plain Greek yogurt (full fat)

1/2 English cucumber, grated and drained

1-2 garlic cloves, minced (for tzatziki)

1 tbsp fresh lemon juice (for tzatziki)

1 tbsp extra virgin olive oil (for tzatziki)

1 tbsp chopped fresh dill or 1 tsp dried dill

1/2 tsp kosher salt (for tzatziki)

pinch of black pepper (for tzatziki)

4-6 pita breads or small flatbreads

1 medium tomato, sliced

1 small red onion, thinly sliced

1 cup shredded romaine lettuce

1/2 cup crumbled feta cheese (optional)

fresh parsley or extra dill for garnish (optional)

lemon wedges for serving (optional)

How to Make this

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1. Thinly slice the chicken across the grain then whisk together the marinade: 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 3 to 4 minced garlic cloves (reserve 1 to 2 for the tzatziki), 1 tablespoon dried Greek oregano, 1 teaspoon dried thyme or 1 teaspoon ground cumin if you like, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon sweet paprika if you want color; toss the chicken in the marinade to coat.

2. Put the chicken in a bowl or zip top bag, press out excess air and refrigerate; let it marinate at least 30 minutes, longer is better, up to overnight if you have time.

3. Grate the half English cucumber, then squeeze or press out as much liquid as you can using paper towels or a clean cloth so the tzatziki wont be watery.

4. Make the tzatziki: stir together 1 cup plain Greek yogurt, the drained grated cucumber, the reserved 1 to 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 tablespoon chopped fresh dill or 1 teaspoon dried dill, 1/2 teaspoon kosher salt and a pinch of black pepper; taste and adjust, then chill while the chicken marinates.

5. Preheat a grill to medium high or heat a heavy skillet over medium high heat and add 1 tablespoon olive oil if using a pan, shake off excess marinade from the chicken to avoid flare ups and cook in batches so you dont overcrowd the pan.

6. Cook the chicken 3 to 5 minutes per side depending on thickness, until well browned and cooked through (internal temp about 165°F or no pink center), shorter if slices are very thin, you want a nice char.

7. Let the cooked chicken rest for about 5 minutes, then slice into thinner strips if needed; this keeps it juicy.

8. Warm 4 to 6 pita breads briefly on the grill or in the skillet until soft and slightly puffed, about 20 to 30 seconds per side.

9. Assemble the gyros: spread a good dollop of tzatziki on each pita, add shredded romaine, sliced tomato, thin red onion, the sliced chicken, sprinkle with crumbled feta and chopped parsley or extra dill, squeeze a lemon wedge over everything if you like.

10. Serve right away with extra tzatziki on the side, store leftovers in the fridge for up to three days and reheat the chicken gently so it stays tender.

Equipment Needed

1. Sharp chef’s knife
2. Cutting board
3. Measuring cups and spoons
4. Medium mixing bowl and a small bowl for the tzatziki
5. Whisk or fork
6. Box grater plus paper towels or a clean kitchen cloth (to drain the cucumber)
7. Zip top bag or shallow container for marinating
8. Heavy skillet or outdoor grill
9. Tongs or a sturdy spatula
10. Instant read thermometer and a plate for resting the cooked chicken

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, breasts work fine, just slice them thinly so they cook fast. Marinate the same time but watch the cook time, breasts can dry out quicker so don’t overcook.

Q: How long should I marinate the chicken? A: Minimum 30 minutes, 2 to 4 hours is better for flavor, and up to 24 hours is ok. Longer than that the lemon can start to change the texture so try not to go past a day.

Q: What’s the best way to cook the chicken? A: Grill for smoky flavor, or cook in a hot skillet with a little oil for a nice sear, or broil in the oven if you want hands off. Thin slices need about 3 to 6 minutes per side depending on heat, just cook till juices run clear.

Q: My tzatziki is watery, how do I fix that? A: Grate the cucumber then salt it and squeeze or drain in a towel for 10 minutes before mixing with yogurt. Use full fat Greek yogurt and chill the sauce to let it thicken, that helps tons.

Q: How do I keep pita warm and soft? A: Wrap them in foil and warm in a low oven for 5 to 10 minutes, or heat quickly in a skillet. You can also microwave a stack wrapped in a damp paper towel for 15 to 20 seconds, but don’t overdo it or they get rubbery.

Q: Can I store or freeze leftovers? A: Yes, cooked chicken keeps in the fridge for 3 to 4 days, and you can freeze cooked chicken for 2 to 3 months. Tzatziki doesn’t freeze well so store it separately in the fridge and use within 3 to 4 days.

Authentic Greek Chicken Gyros Made Simple Recipe Substitutions and Variations

Chicken thighs: swap with boneless turkey breast or thinly sliced lamb for a more classic gyro taste, or use extra firm tofu or seitan if you want a vegetarian option. Cook times change though, turkey and tofu need less time, lamb might need higher heat.
Extra virgin olive oil: use avocado oil, light olive oil, or grapeseed oil for a higher smoke point; the flavor will be milder so add a little extra lemon or oregano if you miss the olive oil taste.
Plain Greek yogurt (for tzatziki): replace with full fat sour cream or labneh for similar creaminess, or try unsweetened coconut or almond based yogurt for dairy free. If using sour cream thin it with a splash of milk or water to match the texture.
Pita breads: substitute with warmed flatbreads or tortillas, or go low carb with large sturdy lettuce leaves. To get a nice chew, heat briefly in a hot skillet or oven until slightly crisp.

Pro Tips

1. Let the chicken marinate longer when you can, but not forever; acid from the lemon will start to break down the meat if you leave it too long. Pat the slices mostly dry and shake off excess marinade right before cooking so you get a proper sear and less flare ups.

2. For thick, non-watery tzatziki salt the grated cucumber and let it sit 10 minutes, then squeeze out the liquid with a towel. If you want extra silkiness, drain the yogurt in a fine sieve or cheesecloth for 20 to 30 minutes before mixing.

3. Cook on a very hot surface and dont overcrowd the pan so the chicken browns instead of steams. Work in batches, let pieces rest a few minutes after cooking, and slice against the grain for the juiciest, most tender bites.

4. Warm pitas quickly and keep them wrapped in a clean towel so they stay soft while you assemble. Store tzatziki and chicken separately if you have leftovers, and reheat the chicken gently with a splash of water or olive oil to avoid drying it out.

Authentic Greek Chicken Gyros Made Simple Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Easy Greek Gyros recipe featuring succulent grilled chicken, a garlicky herb marinade, and creamy homemade tzatziki, plus one surprising tip you won’t expect.

Servings

servings

Calories

860

kcal

Equipment: 1. Sharp chef’s knife
2. Cutting board
3. Measuring cups and spoons
4. Medium mixing bowl and a small bowl for the tzatziki
5. Whisk or fork
6. Box grater plus paper towels or a clean kitchen cloth (to drain the cucumber)
7. Zip top bag or shallow container for marinating
8. Heavy skillet or outdoor grill
9. Tongs or a sturdy spatula
10. Instant read thermometer and a plate for resting the cooked chicken

Ingredients

1 1/2 lb (700 g) boneless skinless chicken thighs (or breasts) thinly sliced
1/4 cup extra virgin olive oil
1 tbsp olive oil for cooking if needed
3 tbsp fresh lemon juice (about 1 lemon)
3-4 garlic cloves, minced, divided
1 tbsp dried Greek oregano
1 tsp dried thyme (or 1 tsp ground cumin, optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp sweet paprika (optional, for color)
1 cup plain Greek yogurt (full fat)
1/2 English cucumber, grated and drained
1-2 garlic cloves, minced (for tzatziki)
1 tbsp fresh lemon juice (for tzatziki)
1 tbsp extra virgin olive oil (for tzatziki)
1 tbsp chopped fresh dill or 1 tsp dried dill
1/2 tsp kosher salt (for tzatziki)
pinch of black pepper (for tzatziki)
4-6 pita breads or small flatbreads
1 medium tomato, sliced
1 small red onion, thinly sliced
1 cup shredded romaine lettuce
1/2 cup crumbled feta cheese (optional)
fresh parsley or extra dill for garnish (optional)
lemon wedges for serving (optional)

Directions

Thinly slice the chicken across the grain then whisk together the marinade: 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 3 to 4 minced garlic cloves (reserve 1 to 2 for the tzatziki), 1 tablespoon dried Greek oregano, 1 teaspoon dried thyme or 1 teaspoon ground cumin if you like, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon sweet paprika if you want color; toss the chicken in the marinade to coat.
Put the chicken in a bowl or zip top bag, press out excess air and refrigerate; let it marinate at least 30 minutes, longer is better, up to overnight if you have time.
Grate the half English cucumber, then squeeze or press out as much liquid as you can using paper towels or a clean cloth so the tzatziki wont be watery.
Make the tzatziki: stir together 1 cup plain Greek yogurt, the drained grated cucumber, the reserved 1 to 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 tablespoon chopped fresh dill or 1 teaspoon dried dill, 1/2 teaspoon kosher salt and a pinch of black pepper; taste and adjust, then chill while the chicken marinates.
Preheat a grill to medium high or heat a heavy skillet over medium high heat and add 1 tablespoon olive oil if using a pan, shake off excess marinade from the chicken to avoid flare ups and cook in batches so you dont overcrowd the pan.
Cook the chicken 3 to 5 minutes per side depending on thickness, until well browned and cooked through (internal temp about 165°F or no pink center), shorter if slices are very thin, you want a nice char.
Let the cooked chicken rest for about 5 minutes, then slice into thinner strips if needed; this keeps it juicy.
Warm 4 to 6 pita breads briefly on the grill or in the skillet until soft and slightly puffed, about 20 to 30 seconds per side.
Assemble the gyros: spread a good dollop of tzatziki on each pita, add shredded romaine, sliced tomato, thin red onion, the sliced chicken, sprinkle with crumbled feta and chopped parsley or extra dill, squeeze a lemon wedge over everything if you like.
Serve right away with extra tzatziki on the side, store leftovers in the fridge for up to three days and reheat the chicken gently so it stays tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.