GREEK CHICKEN GYROS Recipe

I’m sharing my Chicken Gyro Recipe that you can make ahead and serve with homemade tzatziki, plus the simple timing tips I use to keep weeknight prep effortless.

I never thought weekday dinner could feel this clever, but these Greek Chicken Gyros changed my mind. I marinated tender chicken thighs or breasts until they were juicy and slightly charred and spooned a cool plain Greek yogurt on top.

It’s the kind of dish I make ahead when life’s busy yet want something that tastes like effort was made. Call it a Healthy Chicken Gyro Recipe or maybe just Greek Gyros, either way everyone asks for seconds.

Little surprises in the seasoning keep you guessing so you keep coming back, and somehow it always disappears fast.

Ingredients

• Chicken thighs or breasts: high protein iron and B vitamins, filling and versatile
• Greek yogurt: creamy, protein packed, probiotics for gut health, tangy not sweet
• Cucumber: hydrating low calorie, provides fibre and crunch, tones down richness
• Garlic: strong flavor, boosts immune system, adds sharp savory punch when minced
• Olive oil: healthy fats for heart, fruity taste, helps carry herbs and spices
• Lemon juice: bright acidic zip, balances richness, adds vitamin C and freshness
• Oregano: earthy Mediterranean herb, aromatic, brings classic Greek flavor, may aid digestion
• Pita bread: carbs for energy, soft scoop for fillings, pairs well with tangy sauces

Ingredient Quantities

• 1 1/2 lb (about 700 g) boneless skinless chicken thighs or breasts, your choice
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 4 garlic cloves
• 1 1/2 tsp dried oregano
• 1 tsp smoked paprika or regular paprika
• 1 tsp ground cumin (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup (240 g) plain Greek yogurt, full fat
• 1 medium cucumber (about 8 oz / 225 g)
• 2 garlic cloves (for the tzatziki)
• 1 tbsp fresh lemon juice (for the tzatziki)
• 1 tbsp extra virgin olive oil (for the tzatziki)
• 1 to 2 tbsp chopped fresh dill or 1 tsp dried dill
• 1/2 tsp salt (for the tzatziki)
• 1/4 tsp black pepper (for the tzatziki)
• 4 to 6 pita breads or flatbreads
• 1 small red onion
• 2 medium tomatoes
• 1 cup shredded romaine or iceberg 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

1. Mix the marinade: whisk together 3 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp smoked or regular paprika, 1 tsp ground cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 1/2 lb boneless skinless chicken thighs or breasts and toss to coat, pressing the marinade into the meat. Marinate at least 30 minutes or up to overnight in the fridge for best flavor.

2. Make the tzatziki while the chicken marinates: grate 1 medium cucumber, squeeze out as much water as you can in a towel or cheesecloth. Stir together 1 cup plain full fat Greek yogurt, the drained cucumber, 2 minced garlic cloves, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 to 2 tbsp chopped fresh dill or 1 tsp dried dill, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt, then chill so the flavors meld.

3. Quick pickle the onion: thinly slice 1 small red onion and toss with 1 tbsp lemon juice and a pinch of salt. Let sit at least 10 minutes while you cook the chicken, this softens the bite and adds brightness.

4. Cook the chicken: heat a grill or a heavy skillet over medium high heat and drizzle a little oil if using a skillet. Remove excess marinade and cook the chicken 6 to 8 minutes per side for breasts or thighs depending on thickness, until cooked through and the internal temp reaches 165 F. If you prefer oven cooking, bake at 425 F for about 18 to 22 minutes. Tip: pound thicker breasts to even thickness so they cook evenly.

5. Rest and slice: transfer chicken to a cutting board, let rest 5 minutes so the juices settle, then slice into thin strips against the grain.

6. Warm the pitas: wrap 4 to 6 pita breads in foil and heat in a 350 F oven for 5 to 10 minutes or microwave a stack for 20 to 30 seconds covered with a damp paper towel so they are pliable and easy to fold.

7. Prep the veggies: slice 2 medium tomatoes, shred about 1 cup romaine or iceberg lettuce, and crumble 1/2 cup feta if using. Chop a little parsley or extra dill for garnish.

8. Assemble the gyros: spread a generous spoonful of tzatziki on each warm pita, add shredded lettuce, tomato slices, a few quick pickled onion slices, a pile of sliced chicken, and sprinkle feta and chopped parsley or dill on top. Squeeze a lemon wedge over everything if you like extra brightness.

9. Serve and store leftovers: serve immediately with extra tzatziki and lemon wedges. Leftover chicken stores well in the fridge for 3 to 4 days and is great reheated for quick gyros or chopped into salads.

Equipment Needed

1. Large mixing bowl for whisking the marinade and stirring the tzatziki
2. Measuring spoons and cups plus a whisk (for accurate seasoning and emulsifying)
3. Box grater and a clean towel or cheesecloth to grate and squeeze the cucumber, yes its messy but do it
4. Sharp chef knife and a cutting board for slicing the chicken, tomatoes and herbs
5. Heavy skillet or grill pan (or outdoor grill if you prefer) to cook the chicken
6. Tongs or a spatula for flipping and moving the chicken and pitas
7. Instant read thermometer to verify the chicken hits 165 F
8. Small bowl or jar for quick pickling the onion
9. Baking sheet and foil or a microwave safe plate plus a damp paper towel to warm the pitas

FAQ

GREEK CHICKEN GYROS Recipe Substitutions and Variations

• Chicken (thighs or breasts): swap for boneless turkey cutlets, thin pork loin slices, extra-firm tofu for a vegetarian option, or even firm white fish like cod if you want something lighter.
• Plain Greek yogurt (for tzatziki): use plain whole-milk yogurt, labneh or strained yogurt for thicker creaminess, sour cream in a pinch, or unsweetened coconut or soy yogurt to go dairy-free (drain if too runny).
• Pita breads or flatbreads: use warmed tortillas, naan for a chewier wrap, or large romaine/iceberg leaves for a low-carb crunch; even sliced baguette works for an open-faced gyro.
• Fresh dill (or dried): swap with fresh parsley, fresh mint for a brighter note, or 1 tsp dried dill if you dont have fresh; a pinch of dried oregano also plays nicely with the flavors.

Pro Tips

1) Marinate smart not just long: aim for at least 2 hours and up to overnight for best flavor, but dont go crazy past 24 hours especially with lots of lemon or the texture can get weird. Score or poke thicker pieces so the marinade actually penetrates, and always reserve a little of the marinade if you want to use it as a sauce later.

2) Make tzatziki that stays thick: grate the cucumber, salt it and squeeze it in a towel until almost bone dry, and if you want really thick sauce let the Greek yogurt drain in a fine sieve for 20 to 30 minutes. Let the tzatziki chill at least 30 minutes so the garlic and dill mellow out, otherwise it can taste too sharp.

3) Sear for flavor and even cooking: pat the chicken dry before it hits the pan or grill, get the surface really hot, and dont crowd the pan or you’ll steam instead of sear. Use an instant read thermometer and pull the chicken at 165 F, then rest 5 to 8 minutes before slicing against the grain for juicy tender bites.

4) Assemble last minute and store smart: warm pitas just before serving so they stay pliable, keep tzatziki and pickled onions separate until assembly to avoid soggy bread, and store leftover chicken and sauces separately in the fridge for up to 3 to 4 days.

GREEK CHICKEN GYROS Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing my Chicken Gyro Recipe that you can make ahead and serve with homemade tzatziki, plus the simple timing tips I use to keep weeknight prep effortless.

Pin

Servings

4

servings

Calories

750

kcal

Equipment: 1. Large mixing bowl for whisking the marinade and stirring the tzatziki
2. Measuring spoons and cups plus a whisk (for accurate seasoning and emulsifying)
3. Box grater and a clean towel or cheesecloth to grate and squeeze the cucumber, yes its messy but do it
4. Sharp chef knife and a cutting board for slicing the chicken, tomatoes and herbs
5. Heavy skillet or grill pan (or outdoor grill if you prefer) to cook the chicken
6. Tongs or a spatula for flipping and moving the chicken and pitas
7. Instant read thermometer to verify the chicken hits 165 F
8. Small bowl or jar for quick pickling the onion
9. Baking sheet and foil or a microwave safe plate plus a damp paper towel to warm the pitas

Ingredients

• 1 1/2 lb (about 700 g) boneless skinless chicken thighs or breasts, your choice

• 3 tbsp extra virgin olive oil

• 3 tbsp fresh lemon juice (about 1 large lemon)

• 4 garlic cloves

• 1 1/2 tsp dried oregano

• 1 tsp smoked paprika or regular paprika

• 1 tsp ground cumin (optional)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

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

• 1 medium cucumber (about 8 oz / 225 g)

• 2 garlic cloves (for the tzatziki)

• 1 tbsp fresh lemon juice (for the tzatziki)

• 1 tbsp extra virgin olive oil (for the tzatziki)

• 1 to 2 tbsp chopped fresh dill or 1 tsp dried dill

• 1/2 tsp salt (for the tzatziki)

• 1/4 tsp black pepper (for the tzatziki)

• 4 to 6 pita breads or flatbreads

• 1 small red onion

• 2 medium tomatoes

• 1 cup shredded romaine or iceberg lettuce

• 1/2 cup crumbled feta cheese (optional)

• Fresh parsley or extra dill for garnish (optional)

• Lemon wedges for serving (optional)

Directions

• Mix the marinade: whisk together 3 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp smoked or regular paprika, 1 tsp ground cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 1/2 lb boneless skinless chicken thighs or breasts and toss to coat, pressing the marinade into the meat. Marinate at least 30 minutes or up to overnight in the fridge for best flavor.
• Make the tzatziki while the chicken marinates: grate 1 medium cucumber, squeeze out as much water as you can in a towel or cheesecloth. Stir together 1 cup plain full fat Greek yogurt, the drained cucumber, 2 minced garlic cloves, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 to 2 tbsp chopped fresh dill or 1 tsp dried dill, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt, then chill so the flavors meld.
• Quick pickle the onion: thinly slice 1 small red onion and toss with 1 tbsp lemon juice and a pinch of salt. Let sit at least 10 minutes while you cook the chicken, this softens the bite and adds brightness.
• Cook the chicken: heat a grill or a heavy skillet over medium high heat and drizzle a little oil if using a skillet. Remove excess marinade and cook the chicken 6 to 8 minutes per side for breasts or thighs depending on thickness, until cooked through and the internal temp reaches 165 F. If you prefer oven cooking, bake at 425 F for about 18 to 22 minutes. Tip: pound thicker breasts to even thickness so they cook evenly.
• Rest and slice: transfer chicken to a cutting board, let rest 5 minutes so the juices settle, then slice into thin strips against the grain.
• Warm the pitas: wrap 4 to 6 pita breads in foil and heat in a 350 F oven for 5 to 10 minutes or microwave a stack for 20 to 30 seconds covered with a damp paper towel so they are pliable and easy to fold.
• Prep the veggies: slice 2 medium tomatoes, shred about 1 cup romaine or iceberg lettuce, and crumble 1/2 cup feta if using. Chop a little parsley or extra dill for garnish.
• Assemble the gyros: spread a generous spoonful of tzatziki on each warm pita, add shredded lettuce, tomato slices, a few quick pickled onion slices, a pile of sliced chicken, and sprinkle feta and chopped parsley or dill on top. Squeeze a lemon wedge over everything if you like extra brightness.
• Serve and store leftovers: serve immediately with extra tzatziki and lemon wedges. Leftover chicken stores well in the fridge for 3 to 4 days and is great reheated for quick gyros or chopped into salads.

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: 430g
• Total number of serves: 4
• Calories: 750kcal
• Fat: 30g
• Saturated Fat: 9.4g
• Trans Fat: 0.2g
• Polyunsaturated: 2.4g
• Monounsaturated: 13.8g
• Cholesterol: 183mg
• Sodium: 1667mg
• Potassium: 1068mg
• Carbohydrates: 48.4g
• Fiber: 5g
• Sugar: 8.5g
• Protein: 70g
• Vitamin A: 800IU
• Vitamin C: 15mg
• Calcium: 239mg
• Iron: 2.85mg