Chicken Gyros Recipe

I created a Chicken Gyro Recipe combining marinated chicken with creamy tzatziki, tomato, cucumber and onion on soft pita for an easy grilling dinner.

I never thought I’d get street-level flavor from simple marinated chicken thighs, but I did. Bright lemon and garlic in the marinade cut through the meat, and cool tzatziki made from thick Greek yogurt and grated cucumber keeps each bite from getting boring.

It’s bold without trying too hard, a little messy, and somehow exactly what I want on a weeknight. I keep coming back to this because it feels like a treat that’s actually sensible.

This is my go-to for Healthy Chicken Gyros when I want dinner to impress without a lot of fuss.

Ingredients

• Chicken thighs: Rich in protein, juicy and flavorful, but can be higher in fat.
• Olive oil: Adds heart healthy monounsaturated fats and silky mouthfeel.
• Lemon juice: Bright acidic punch, helps tenderize meat and adds fresh sour notes.
• Garlic: Bold savory aroma, contains immune friendly compounds and lots of flavor.
• Greek yogurt: Thick tangy high protein base for tzatziki, soothing and creamy.
• Cucumber: Crisp hydrating adds cool crunch and a bit of fiber.
• Dill: Fresh herb lift with bright slightly grassy and clean flavor.
• Pita bread: Soft pocket for fillings gives carbs and satisfying chew.
• Red onion: Sharp sweet bite when raw, adds crunch and flavonoid antioxidants.
• Smoked paprika: Warm smoky depth, small salt free boost to color and aroma.

Ingredient Quantities

• Chicken and marinade
  • 1 1/2 lb boneless skinless chicken thighs (about 700 g)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)

• Tzatziki
  • 1 cup plain Greek yogurt (full fat, about 240 g)
  • 1 medium English cucumber (about 8 oz / 225 g), grated and excess moisture squeezed out
  • 2 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh dill (or 1 tsp dried)
  • 1/2 tsp kosher salt, pinch black pepper

• Toppings and bread
  • 4 to 6 pita breads (6 to 8 inch)
  • 2 medium tomatoes, sliced or diced
  • 1 small red onion, thinly sliced
  • 1 small cucumber, thinly sliced (for filling)
  • Extra olive oil (1 to 2 tbsp) for cooking or drizzling
  • Extra kosher salt and black pepper, to taste

How to Make this

1. Make the marinade and toss the chicken: In a bowl combine olive oil, lemon juice, minced garlic, oregano, salt, pepper and the smoked paprika if using. Add the chicken thighs, toss to coat well, then cover and refrigerate at least 30 minutes, better 2 hours or overnight for more flavor. If you want to brush marinade on later, scoop out a tablespoon before adding raw chicken.

2. Prep the tzatziki: grate the English cucumber, sprinkle a tiny pinch of salt and let it sit 5 to 10 minutes then squeeze out as much moisture as you can in a clean towel or cheesecloth. Mix the drained cucumber with Greek yogurt, minced garlic, lemon juice, olive oil, dill, salt and pepper. Chill while chicken marinates so flavors mellow.

3. Prep the veggies and bread: slice tomatoes, thinly slice the small cucumber for filling and slice the red onion. Warm the pita later but keep everything ready for quick assembly.

4. Bring chicken closer to room temp: take the chicken out of the fridge 15 to 20 minutes before cooking so it cooks more evenly, then pat pieces dry with paper towel for better browning.

5. Cook the chicken: heat a grill or heavy skillet over medium high heat and brush with a little olive oil. Cook the thighs about 6 to 8 minutes per side until nicely charred and cooked through, or until internal temperature reads 165 F 74 C. If using a grill press them gently for even contact, if using a skillet dont crowd the pan.

6. Rest and slice: let the chicken rest 5 minutes after cooking so juices redistribute, then slice thinly against the grain into strips.

7. Warm the pita: wrap pitas in foil and place in a 350 F oven for 5 to 7 minutes or quickly warm each side in a hot skillet with a little olive oil about 30 to 60 seconds per side so they are pliable.

8. Assemble the gyros: spread a generous spoonful of tzatziki on each warmed pita, add sliced chicken, tomatoes, cucumber slices and red onion. Drizzle a little extra olive oil and squeeze a bit more lemon if you like, season with extra salt and pepper.

9. Finish and serve: fold the pita around the fillings, tuck in extra tzatziki if you want, eat right away while warm. Leftover chicken lasts in the fridge 3 to 4 days, tzatziki keeps 2 to 3 days best.

Equipment Needed

1. Large mixing bowl, for the marinade and for mixing the tzatziki
2. Measuring cups and spoons (tbsp, tsp, 1/4 and 1/2 cup)
3. Box grater or microplane, to grate the English cucumber
4. Clean kitchen towel or cheesecloth, to squeeze out cucumber moisture
5. Sharp chef’s knife, for slicing chicken and veggies
6. Cutting board, one for meat and one for veg if you can
7. Tongs and a spatula, for flipping the chicken and handling pitas
8. Heavy skillet (cast iron) or a grill, preheated to medium-high for cooking
9. Instant-read meat thermometer and a sheet pan with foil to rest/warm pitas

FAQ

Chicken Gyros Recipe Substitutions and Variations

• Chicken thighs
  • Boneless skinless chicken breasts — leaner, slice thin or pound to even thickness so they cook fast and don’t dry out.
  • Thinly sliced lamb shoulder or leg — more traditional gyro flavor, cook a bit longer and slice very thin against the grain.
  • Extra-firm tofu — press well, marinate longer, then pan-fry or grill for a vegetarian gyro option.
  • Seitan or tempeh — great meaty texture for vegans, marinate like the chicken and sear until browned.
• Plain Greek yogurt (for tzatziki)
  • Labneh — thicker, tangy, almost identical texture so you can use it straight away.
  • Regular plain whole-milk yogurt, strained — place in a cheesecloth or fine sieve for 1 hour to get the Greek consistency.
  • Sour cream + a splash of milk — use if you want tang, but thin with milk till it feels like Greek yogurt.
  • Unsweetened coconut or soy yogurt — for dairy-free tzatziki, use a thicker variety and taste for salt and lemon.
• Pita bread
  • Flatbreads or wraps — warm them and fold, same idea but maybe not pocket-style.
  • Naan — softer and richer, works great for a heartier gyro.
  • Lavash — thinner, roll it up tight so fillings don’t fall out.
  • Large tortillas — easy and familiar, toast briefly so they hold up to the sauce.
• Fresh dill
  • Fresh mint — bright and cool, gives tzatziki a different but tasty twist.
  • Flat-leaf parsley — milder, good if you don’t like strong herb flavors.
  • Fresh oregano or a pinch of dried oregano — echoes the marinade and keeps the Mediterranean vibe.

Pro Tips

1. Marinate longer if you can, overnight is best it really boosts flavor and tenderizes the thighs. If you want to baste later scoop out a tablespoon of the marinade before adding the raw chicken so you dont have to use raw juice while cooking.

2. Pat the chicken super dry and let it sit at room temp for 15 to 20 minutes before cooking, that helps get a proper sear. Use a hot heavy skillet or grill and dont crowd the pan, cook in batches if you must so each piece gets contact and color.

3. Make the tzatziki extra thick by draining the yogurt in a fine mesh strainer lined with cheesecloth for 30 to 60 minutes, and squeeze the grated cucumber until almost dry. Chill the finished sauce at least an hour so the garlic and dill mellow and taste better together.

4. Keep juicy stuff separate until assembly so your pita stays nice and pliable, serve tomatoes on the side or add them last. Leftover chicken reheats best in a hot skillet with a splash of water or a squeeze of lemon to keep it moist, microwaving will dry it out quickly.

Chicken Gyros Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I created a Chicken Gyro Recipe combining marinated chicken with creamy tzatziki, tomato, cucumber and onion on soft pita for an easy grilling dinner.

Pin

Servings

4

servings

Calories

823

kcal

Equipment: 1. Large mixing bowl, for the marinade and for mixing the tzatziki
2. Measuring cups and spoons (tbsp, tsp, 1/4 and 1/2 cup)
3. Box grater or microplane, to grate the English cucumber
4. Clean kitchen towel or cheesecloth, to squeeze out cucumber moisture
5. Sharp chef’s knife, for slicing chicken and veggies
6. Cutting board, one for meat and one for veg if you can
7. Tongs and a spatula, for flipping the chicken and handling pitas
8. Heavy skillet (cast iron) or a grill, preheated to medium-high for cooking
9. Instant-read meat thermometer and a sheet pan with foil to rest/warm pitas

Ingredients

• Chicken and marinade

• 1 1/2 lb boneless skinless chicken thighs (about 700 g)

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice (about 1 lemon)

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/2 tsp smoked paprika (optional)

• Tzatziki

• 1 cup plain Greek yogurt (full fat, about 240 g)

• 1 medium English cucumber (about 8 oz / 225 g), grated and excess moisture squeezed out

• 2 garlic cloves, minced

• 1 tbsp fresh lemon juice

• 1 tbsp extra virgin olive oil

• 1 tbsp chopped fresh dill (or 1 tsp dried)

• 1/2 tsp kosher salt, pinch black pepper

• Toppings and bread

• 4 to 6 pita breads (6 to 8 inch)

• 2 medium tomatoes, sliced or diced

• 1 small red onion, thinly sliced

• 1 small cucumber, thinly sliced (for filling)

• Extra olive oil (1 to 2 tbsp) for cooking or drizzling

• Extra kosher salt and black pepper, to taste

Directions

• Make the marinade and toss the chicken: In a bowl combine olive oil, lemon juice, minced garlic, oregano, salt, pepper and the smoked paprika if using. Add the chicken thighs, toss to coat well, then cover and refrigerate at least 30 minutes, better 2 hours or overnight for more flavor. If you want to brush marinade on later, scoop out a tablespoon before adding raw chicken.
• Prep the tzatziki: grate the English cucumber, sprinkle a tiny pinch of salt and let it sit 5 to 10 minutes then squeeze out as much moisture as you can in a clean towel or cheesecloth. Mix the drained cucumber with Greek yogurt, minced garlic, lemon juice, olive oil, dill, salt and pepper. Chill while chicken marinates so flavors mellow.
• Prep the veggies and bread: slice tomatoes, thinly slice the small cucumber for filling and slice the red onion. Warm the pita later but keep everything ready for quick assembly.
• Bring chicken closer to room temp: take the chicken out of the fridge 15 to 20 minutes before cooking so it cooks more evenly, then pat pieces dry with paper towel for better browning.
• Cook the chicken: heat a grill or heavy skillet over medium high heat and brush with a little olive oil. Cook the thighs about 6 to 8 minutes per side until nicely charred and cooked through, or until internal temperature reads 165 F 74 C. If using a grill press them gently for even contact, if using a skillet dont crowd the pan.
• Rest and slice: let the chicken rest 5 minutes after cooking so juices redistribute, then slice thinly against the grain into strips.
• Warm the pita: wrap pitas in foil and place in a 350 F oven for 5 to 7 minutes or quickly warm each side in a hot skillet with a little olive oil about 30 to 60 seconds per side so they are pliable.
• Assemble the gyros: spread a generous spoonful of tzatziki on each warmed pita, add sliced chicken, tomatoes, cucumber slices and red onion. Drizzle a little extra olive oil and squeeze a bit more lemon if you like, season with extra salt and pepper.
• Finish and serve: fold the pita around the fillings, tuck in extra tzatziki if you want, eat right away while warm. Leftover chicken lasts in the fridge 3 to 4 days, tzatziki keeps 2 to 3 days best.

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.

Nutrition Facts

• Serving Size: 480g
• Total number of serves: 4
• Calories: 823kcal
• Fat: 47.9g
• Saturated Fat: 12.8g
• Trans Fat: 0.2g
• Polyunsaturated: 5.35g
• Monounsaturated: 20g
• Cholesterol: 175.5mg
• Sodium: 1228mg
• Potassium: 803mg
• Carbohydrates: 41.7g
• Fiber: 4g
• Sugar: 6.9g
• Protein: 54.5g
• Vitamin A: 500IU
• Vitamin C: 16.5mg
• Calcium: 116mg
• Iron: 3.75mg

1 1/2 lb boneless skinless chicken thighs (about 700 g) 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice (about 1 lemon) 3 garlic cloves, minced 1 tsp dried oregano 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 tsp smoked paprika (optional)","1 1/2 lb boneless skinless chicken thighs (about 700 g)","3 tbsp extra virgin olive oil","2 tbsp fresh lemon juice (about 1 lemon)","3 garlic cloves, minced","1 tsp dried oregano","1 tsp kosher salt","1/2 tsp freshly ground black pepper","1/2 tsp smoked paprika (optional)","Tzatziki

1 cup plain Greek yogurt (full fat, about 240 g) 1 medium English cucumber (about 8 oz / 225 g), grated and excess moisture squeezed out 2 garlic cloves, minced 1 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1 tbsp chopped fresh dill (or 1 tsp dried) 1/2 tsp kosher salt, pinch black pepper","1 cup plain Greek yogurt (full fat, about 240 g)","1 medium English cucumber (about 8 oz / 225 g), grated and excess moisture squeezed out","2 garlic cloves, minced","1 tbsp fresh lemon juice","1 tbsp extra virgin olive oil","1 tbsp chopped fresh dill (or 1 tsp dried)","1/2 tsp kosher salt, pinch black pepper","Toppings and bread

4 to 6 pita breads (6 to 8 inch) 2 medium tomatoes, sliced or diced 1 small red onion, thinly sliced 1 small cucumber, thinly sliced (for filling) Extra olive oil (1 to 2 tbsp) for cooking or drizzling Extra kosher salt and black pepper, to taste","4 to 6 pita breads (6 to 8 inch)","2 medium tomatoes, sliced or diced","1 small red onion, thinly sliced","1 small cucumber, thinly sliced (for filling)","Extra olive oil (1 to 2 tbsp) for cooking or drizzling","Extra kosher salt and black pepper, to taste" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "Make the marinade and toss the chicken: In a bowl combine olive oil, lemon juice, minced garlic, oregano, salt, pepper and the smoked paprika if using. Add the chicken thighs, toss to coat well, then cover and refrigerate at least 30 minutes, better 2 hours or overnight for more flavor. If you want to brush marinade on later, scoop out a tablespoon before adding raw chicken." }, { "@type": "HowToStep", "text": "Prep the tzatziki: grate the English cucumber, sprinkle a tiny pinch of salt and let it sit 5 to 10 minutes then squeeze out as much moisture as you can in a clean towel or cheesecloth. Mix the drained cucumber with Greek yogurt, minced garlic, lemon juice, olive oil, dill, salt and pepper. Chill while chicken marinates so flavors mellow." }, { "@type": "HowToStep", "text": "Prep the veggies and bread: slice tomatoes, thinly slice the small cucumber for filling and slice the red onion. Warm the pita later but keep everything ready for quick assembly." }, { "@type": "HowToStep", "text": "Bring chicken closer to room temp: take the chicken out of the fridge 15 to 20 minutes before cooking so it cooks more evenly, then pat pieces dry with paper towel for better browning." }, { "@type": "HowToStep", "text": "Cook the chicken: heat a grill or heavy skillet over medium high heat and brush with a little olive oil. Cook the thighs about 6 to 8 minutes per side until nicely charred and cooked through, or until internal temperature reads 165 F 74 C. If using a grill press them gently for even contact, if using a skillet dont crowd the pan." }, { "@type": "HowToStep", "text": "Rest and slice: let the chicken rest 5 minutes after cooking so juices redistribute, then slice thinly against the grain into strips." }, { "@type": "HowToStep", "text": "Warm the pita: wrap pitas in foil and place in a 350 F oven for 5 to 7 minutes or quickly warm each side in a hot skillet with a little olive oil about 30 to 60 seconds per side so they are pliable." }, { "@type": "HowToStep", "text": "Assemble the gyros: spread a generous spoonful of tzatziki on each warmed pita, add sliced chicken, tomatoes, cucumber slices and red onion. Drizzle a little extra olive oil and squeeze a bit more lemon if you like, season with extra salt and pepper." }, { "@type": "HowToStep", "text": "Finish and serve: fold the pita around the fillings, tuck in extra tzatziki if you want, eat right away while warm. Leftover chicken lasts in the fridge 3 to 4 days, tzatziki keeps 2 to 3 days best." } ], "image": [ "https://kapnosdc.com/wp-content/uploads/2025/08/Collage_Chicken-Gyros_1756320034.webp" ] }