I’m sharing my Chicken Gyro Recipe featuring marinated Greek chicken, homemade tzatziki, fresh Greek salad, and pillowy pita that’s sure to spark your curiosity.

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I can’t resist the sizzle of marinated boneless skinless chicken thighs on the grill, that char and juice that make each bite kind of wild. Paired with a cooling spoonful of plain Greek yogurt turned into tzatziki, this feels like a little flavor bomb any night of the week.

People call it the Best Chicken Gyro Recipe and honestly some days its my Healthy Chicken Gyro Recipe when I need bright food that still hits hard. It doesnt always come out perfect but thats the fun, you get to chase that perfect bite.

Ingredients

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Chicken thighs: Rich in protein and iron, it’s juicy when grilled, lots of flavor.
Olive oil: Heart healthy monounsaturated fats, helps carry herbs and makes it silky.
Lemon juice: Bright, tangy acid that cuts richness and adds freshness, not sweet.
Garlic: Pungent savory punch, gives depth and aroma, great when roasted or raw.
Greek yogurt: Thick creamy, high in protein and probiotics, cools the spicy chicken.
Cucumber: Crunchy hydrating veggie, adds mild sweetness and texture to tzatziki and salad.
Feta cheese: Salty tangy crumbly cheese, brings savory bite and creaminess to wraps.
Kalamata olives: Briny bold flavor, packs healthy fats and a strong Mediterranean punch.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs (about 700 g) trimmed

4 tablespoons extra virgin olive oil (divided)

3 tablespoons fresh lemon juice (divided)

1 tablespoon red wine vinegar

4 garlic cloves minced (divided: about 2 for the marinade, 2 for the tzatziki)

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups plain Greek yogurt full fat (for tzatziki)

1 medium English cucumber peeled, grated and squeezed dry (about 1 cup grated)

2 tablespoons fresh dill chopped (or 1 teaspoon dried dill)

1 tablespoon extra virgin olive oil (for tzatziki)

2 tablespoons fresh lemon juice (for tzatziki)

2 medium tomatoes chopped (for Greek salad)

1 medium cucumber chopped (for Greek salad)

1/2 small red onion thinly sliced

1/2 cup Kalamata olives pitted

4 ounces feta cheese crumbled or cubed (about 115 g)

1 tablespoon red wine vinegar (for salad)

1 teaspoon dried oregano (for salad)

Salt and pepper to taste

4 to 6 soft pita breads warmed

Optional garnishes fresh parsley or extra dill and lemon wedges

How to Make this

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1. Make the marinade: in a bowl whisk 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, about 2 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the 1 1/2 pounds trimmed boneless skinless chicken thighs in the marinade, cover or seal in a bag and chill at least 30 minutes, preferably a few hours or overnight for max flavor.

2. Make the tzatziki: grate and squeeze the peeled English cucumber very dry in a clean towel until most moisture is gone. In a bowl stir together 1 1/2 cups full fat Greek yogurt, the grated cucumber, 2 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill (or 1 teaspoon dried), salt and pepper to taste. Chill while you cook the chicken so flavors marry.

3. Prep the Greek salad: chop 2 medium tomatoes, 1 medium cucumber and thinly slice 1/2 small red onion. Combine with 1/2 cup pitted Kalamata olives and 4 ounces crumbled or cubed feta. Toss with 1 tablespoon red wine vinegar, about 1 to 2 tablespoons olive oil (from the oil you have left), 1 teaspoon dried oregano, salt and pepper to taste. Set aside.

4. Heat your grill or a heavy skillet over medium high heat and lightly oil the grates or pan. Remove chicken from the fridge, let it sit 10 minutes at room temp, shake off excess marinade.

5. Cook the chicken 5 to 7 minutes per side depending on thickness, until nicely charred in spots and internal temperature reads 165 F. If using a grill press lightly for even contact, if using a pan don’t overcrowd. Don’t overcook or it will get dry.

6. Let the cooked chicken rest 5 minutes, then slice thinly against the grain so the pieces are tender and easy to bite.

7. Warm 4 to 6 soft pita breads in a dry skillet or wrapped in foil in a 350 F oven for 5 to 8 minutes, or directly over the grill for a few seconds per side until pliable and warm.

8. Assemble gyros: spread a generous spoonful of tzatziki on each warmed pita, pile on sliced chicken, top with the Greek salad, extra crumbled feta or fresh dill or parsley if you like, and finish with a squeeze of lemon. Serve immediately and expect some messy, delicious eating.

Equipment Needed

1. Large mixing bowl, for the marinade and for the tzatziki
2. Whisk plus measuring spoons and measuring cup (get the amounts right)
3. Chef’s knife and cutting board for chopping and slicing
4. Box grater and a clean kitchen towel to grate and squeeze the cucumber dry
5. Large heavy skillet or a hot grill and a pair of tongs to cook the chicken
6. Instant-read meat thermometer to hit 165 F so it wont be dry
7. Baking sheet and foil or a second dry skillet to warm the pitas
8. Small bowls and a spoon for the tzatziki and for tossing the salad
9. Zip-top bag or plastic wrap to marinate the chicken and let flavors meld

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can, but thighs stay juicier and tolerate longer marinating; if you use breasts, watch cook time closely and aim for 165 F 74 C internal temp, about 6 to 8 minutes per side depending on thickness.

Q: How long should I marinate the chicken?
A: At least 30 minutes, but 2 to 4 hours is best for flavor. You can marinate up to 24 hours with thighs, but try not to go longer or the acid can start changing the texture.

Q: What's the easiest way to cook the chicken so it has a nice char?
A: Grill on high, or use a hot cast iron skillet, or broil in the oven. Cook over high heat until nicely browned and cooked through, flipping once. Finish when internal temp reaches 165 F 74 C. Dont crowd the pan or you wont get a good sear.

Q: My tzatziki always gets watery, how do I fix that?
A: Squeeze the grated cucumber really well in a towel or cheesecloth, and strain the yogurt in a fine mesh for 20 to 30 minutes if you want it thicker. Also add salt at the end so it doesnt draw out more liquid too soon.

Q: Can I make parts of this ahead and how long will they last?
A: Yes. Tzatziki keeps in the fridge for about 3 days, cooked chicken for 3 to 4 days. Salad components stay fresh a couple days if dressed lightly or kept separate. Assembled gyros are best right away, they get soggy if left too long.

Q: Any quick tips to keep the pita from getting soggy?
A: Warm pitas right before serving and layer ingredients so wet stuff like tomatoes and tzatziki go on top of the chicken, not directly on the pita. You can also pat tomatoes dry and use thicker tzatziki to help.

Greek Chicken Gyros With Tzatziki Sauce Recipe Substitutions and Variations

Chicken thighs: Use boneless skinless chicken breasts (cook a little less time so they don’t dry out), or for a meatier, traditional taste try thinly sliced lamb shoulder or leg; for vegetarian go with extra-firm tofu or seitan, press and marinate longer.
Plain Greek yogurt (tzatziki): Swap with full-fat plain yogurt strained in cheesecloth for 30 minutes to thicken, or use labneh or sour cream for tangier, richer sauce; for dairy-free use thick coconut or almond yogurt.
Kalamata olives: Replace with Castelvetrano or black olives for milder brine, or use capers if you want small bursts of salty tang; reduce added salt if you pick capers.
Pita breads: Use warmed flatbreads, naan, or soft tortillas if you don’t have pita; for gluten-free options try corn tortillas or store-bought gluten-free flatbreads warmed in a skillet.

Pro Tips

1) Reserve a little of the marinade before you put the raw chicken in it, that way you can baste or finish with a quick brush without risking raw juice on the food. If you forget to reserve some, then boil the leftover marinade for a few minutes before using it as a sauce.

2) For the creamiest tzatziki, salt the grated cucumber and let it sit a bit, then squeeze it out in a clean towel until almost dry. Using full fat yogurt helps the texture, and if it feels too thick add a tablespoon or two of very cold water or lemon juice to loosen it up.

3) Pat the chicken well with paper towels before it hits the hot pan or grill, that gives you a much better sear and less sticking. Don’t crowd the pan, work in batches, and use an instant read thermometer so you stop right when it’s cooked through not a minute later.

4) Prep ahead smart: make the tzatziki and marinate the chicken the day before, but toss the salad just before serving so it stays crisp. Warm the pitas stacked in foil or wrapped cloth so they stay soft, and squeeze a little lemon over the assembled gyro right before you eat it for a fresh lift.

Greek Chicken Gyros With Tzatziki Sauce Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Chicken Gyro Recipe featuring marinated Greek chicken, homemade tzatziki, fresh Greek salad, and pillowy pita that’s sure to spark your curiosity.

Servings

servings

Calories

938

kcal

Equipment: 1. Large mixing bowl, for the marinade and for the tzatziki
2. Whisk plus measuring spoons and measuring cup (get the amounts right)
3. Chef’s knife and cutting board for chopping and slicing
4. Box grater and a clean kitchen towel to grate and squeeze the cucumber dry
5. Large heavy skillet or a hot grill and a pair of tongs to cook the chicken
6. Instant-read meat thermometer to hit 165 F so it wont be dry
7. Baking sheet and foil or a second dry skillet to warm the pitas
8. Small bowls and a spoon for the tzatziki and for tossing the salad
9. Zip-top bag or plastic wrap to marinate the chicken and let flavors meld

Ingredients

1 1/2 pounds boneless skinless chicken thighs (about 700 g) trimmed
4 tablespoons extra virgin olive oil (divided)
3 tablespoons fresh lemon juice (divided)
1 tablespoon red wine vinegar
4 garlic cloves minced (divided: about 2 for the marinade, 2 for the tzatziki)
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups plain Greek yogurt full fat (for tzatziki)
1 medium English cucumber peeled, grated and squeezed dry (about 1 cup grated)
2 tablespoons fresh dill chopped (or 1 teaspoon dried dill)
1 tablespoon extra virgin olive oil (for tzatziki)
2 tablespoons fresh lemon juice (for tzatziki)
2 medium tomatoes chopped (for Greek salad)
1 medium cucumber chopped (for Greek salad)
1/2 small red onion thinly sliced
1/2 cup Kalamata olives pitted
4 ounces feta cheese crumbled or cubed (about 115 g)
1 tablespoon red wine vinegar (for salad)
1 teaspoon dried oregano (for salad)
Salt and pepper to taste
4 to 6 soft pita breads warmed
Optional garnishes fresh parsley or extra dill and lemon wedges

Directions

Make the marinade: in a bowl whisk 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, about 2 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the 1 1/2 pounds trimmed boneless skinless chicken thighs in the marinade, cover or seal in a bag and chill at least 30 minutes, preferably a few hours or overnight for max flavor.
Make the tzatziki: grate and squeeze the peeled English cucumber very dry in a clean towel until most moisture is gone. In a bowl stir together 1 1/2 cups full fat Greek yogurt, the grated cucumber, 2 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill (or 1 teaspoon dried), salt and pepper to taste. Chill while you cook the chicken so flavors marry.
Prep the Greek salad: chop 2 medium tomatoes, 1 medium cucumber and thinly slice 1/2 small red onion. Combine with 1/2 cup pitted Kalamata olives and 4 ounces crumbled or cubed feta. Toss with 1 tablespoon red wine vinegar, about 1 to 2 tablespoons olive oil (from the oil you have left), 1 teaspoon dried oregano, salt and pepper to taste. Set aside.
Heat your grill or a heavy skillet over medium high heat and lightly oil the grates or pan. Remove chicken from the fridge, let it sit 10 minutes at room temp, shake off excess marinade.
Cook the chicken 5 to 7 minutes per side depending on thickness, until nicely charred in spots and internal temperature reads 165 F. If using a grill press lightly for even contact, if using a pan don't overcrowd. Don't overcook or it will get dry.
Let the cooked chicken rest 5 minutes, then slice thinly against the grain so the pieces are tender and easy to bite.
Warm 4 to 6 soft pita breads in a dry skillet or wrapped in foil in a 350 F oven for 5 to 8 minutes, or directly over the grill for a few seconds per side until pliable and warm.
Assemble gyros: spread a generous spoonful of tzatziki on each warmed pita, pile on sliced chicken, top with the Greek salad, extra crumbled feta or fresh dill or parsley if you like, and finish with a squeeze of lemon. Serve immediately and expect some messy, delicious eating.

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.