I’m sharing my Chicken Gyro Recipe with yogurt-marinated grilled chicken, chopped veggies, and creamy tzatziki tucked into pita, and one unexpected step makes all the difference.
Ive been turning to Greek chicken gyros with tzatziki on nights I want something fast but surprising. Grilled boneless skinless chicken thighs soaked in plain greek yogurt make the meat tender and tangy and the whole thing becomes a messy, addictive bite.
If youve ever typed How To Make Chicken Gyros At Home into a search youll see there are a million takes, but this one keeps getting called an Authentic Chicken Gyro Recipe by friends even when I rush it. Try it once and youll get why I keep making these, over and over.
Ingredients
- Chicken thighs: Rich in protein, juicy and forgiving, gives gyros a savory meaty backbone
- Greek yogurt: Thick, tangy, full of protein and probiotics, cools heat and adds creaminess
- Cucumber: Crunchy, hydrating, mild flavor; keeps tzatziki fresh and light, adds fiber
- Garlic: Pungent, sharp bite, small amounts boost flavor and may fight bacteria
- Lemon: Bright acidic pop wakes flavors, adds vitamin C and a clean tang
- Olive oil: Monounsaturated fat, silky mouthfeel, helps carry flavors and keeps chicken moist
- Feta cheese: Salty tangy crumble, adds calcium and a savory punch to finished gyros
- Pita bread: Soft warm pocket to hold fillings, supplies carbs for energy and comfort
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken thighs (about 700 g)
- 1 cup plain greek yogurt for the marinade
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup plain greek yogurt for the tzatziki
- 1/2 English cucumber
- 1 clove garlic for the tzatziki
- 1 tbsp fresh lemon juice for the tzatziki
- 1 tbsp extra virgin olive oil for the tzatziki
- 1 tbsp chopped fresh dill or 1 tsp dried dill
- 4 to 6 small pita breads
- 1 large tomato
- 1 small red onion
- 2 cups shredded romaine or iceberg lettuce
- 1/2 cup crumbled feta cheese
- Extra olive oil for cooking
- Fresh parsley or extra dill for garnish
- Salt and black pepper to taste
- Optional pinch red pepper flakes or sumac for serving
How to Make this
1. Make the marinade: whisk together 1 cup Greek yogurt, 2 minced garlic cloves, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Add the 1 1/2 lb chicken thighs, coat well, cover and refrigerate at least 30 minutes, preferably 2 to 6 hours or overnight if you got time.
2. While the chicken marinates, make tzatziki: grate the 1/2 English cucumber onto a towel or paper towels, squeeze out as much water as you can. Mix 1 cup Greek yogurt, the drained cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), salt and pepper to taste. Chill for 10 minutes so flavors settle.
3. Quick-pickle the onion: thinly slice the small red onion and toss with about 1 tbsp lemon juice and a pinch of salt. Let sit while you cook, it softens the bite and adds brightness.
4. Heat a grill or a heavy skillet over medium-high heat and add a little extra olive oil so it wont stick. Bring the marinated chicken to room temp for 10 minutes before cooking so it cooks evenly.
5. Cook the chicken: grill or sear the thighs 5 to 7 minutes per side depending on thickness until nicely charred and internal temp reaches 165 F, or juices run clear. If pieces are very thick, lower heat and finish covered for a few minutes. Dont overcook or it gets dry.
6. Rest and slice: transfer chicken to a cutting board, let rest 5 minutes so juices redistribute, then thinly slice against the grain into bite sized strips.
7. Warm the pitas: wrap 4 to 6 small pita breads in foil and heat in a 350 F oven for 5 minutes or warm in the skillet 20 to 30 seconds per side until puffed and soft. Keep warm in a towel.
8. Prep the veg: chop 1 large tomato, shred 2 cups romaine or iceberg lettuce, crumble 1/2 cup feta, chop some parsley or extra dill for garnish.
9. Assemble gyros: open a warm pita, layer some lettuce, tomato, a few slices of chicken, spoon over tzatziki, add pickled red onion, sprinkle feta and parsley or dill. Finish with a pinch of black pepper, a little olive oil if you like and optional red pepper flakes or sumac for bright flavor.
10. Serve right away, with extra tzatziki on the side. Leftover chicken stores well for 3 days and the tzatziki keeps for about 2 to 3 days, just give it a stir before serving.
Equipment Needed
1. Large mixing bowl for the marinade and tzatziki
2. Measuring cups and spoons plus a whisk
3. Box grater or coarse grater (for the cucumber)
4. Clean kitchen towel or paper towels (to squeeze the cucumber)
5. Sharp chef’s knife and a cutting board
6. Heavy skillet, grill pan or outdoor grill for cooking the thighs
7. Tongs or a sturdy spatula for flipping the chicken
8. Instant read meat thermometer (check for 165 F)
9. Baking sheet and foil or a clean skillet to warm the pitas — youll want them soft and pliable
FAQ
Greek Chicken Gyros With Tzatziki Recipe Substitutions and Variations
- Chicken thighs:
- Boneless skinless chicken breasts, sliced thin, leaner and cooks faster so watch the time.
- Turkey thighs, cut into strips, similar texture and less fatty.
- Thinly sliced lamb shoulder or leg, makes the gyro richer and more traditional.
- Firm tofu, pressed and cubed, vegetarian swap that benefits from a longer marinade and more oil for searing.
- Greek yogurt (for marinade or tzatziki):
- Regular plain yogurt, drain in a cloth for 30 minutes if you want thicker texture.
- Labneh or strained yogurt, nearly identical in tang and thickness.
- Sour cream or crème fraîche, richer and tangy so use a little less for the same bite.
- Buttermilk for the marinade, makes meat extra tender, but its thinner so reduce other liquids.
- English cucumber:
- Persian cucumber, same mild taste and less watery.
- Regular slicing cucumber, peel and seed to avoid extra water.
- Zucchini, grated and squeezed, works if you dont like cucumber flavor.
- Pita breads:
- Warm flatbreads or village pita, both hold fillings well.
- Naan, soft and a bit richer, good for a heartier wrap.
- Large tortillas, for an easier fold and quick weeknight option.
- Butter lettuce leaves, for a fresh low carb wrap.
Pro Tips
1) Marinate longer if you can, like overnight, it really softens the thighs and adds flavor, but don’t go crazy with acid or it can turn mushy. Pat the chicken mostly dry before it hits the pan or grill so you get a good sear and not just steam.
2) Squeeze the grated cucumber for the tzatziki until it’s almost bone dry, then stir it in. A little extra olive oil and a short chill make it silkier, and add fresh dill at the last minute so it stays bright.
3) Cook hot and fast to get char, then lower the heat to finish thicker pieces, or use an instant read thermometer to aim for 165 F so you dont guess and dry it out. Let the meat rest a few minutes, then slice against the grain for the best texture.
4) Keep wet components separate until assembly so the pita doesn’t get soggy; tuck the cheese on top so it doesn’t melt into the sauce. Warm the pitas right before serving and sprinkle a bit of sumac or red pepper flakes at the end for a bright pop.
Greek Chicken Gyros With Tzatziki Recipe
I’m sharing my Chicken Gyro Recipe with yogurt-marinated grilled chicken, chopped veggies, and creamy tzatziki tucked into pita, and one unexpected step makes all the difference.
4
servings
650
kcal
Equipment: 1. Large mixing bowl for the marinade and tzatziki
2. Measuring cups and spoons plus a whisk
3. Box grater or coarse grater (for the cucumber)
4. Clean kitchen towel or paper towels (to squeeze the cucumber)
5. Sharp chef’s knife and a cutting board
6. Heavy skillet, grill pan or outdoor grill for cooking the thighs
7. Tongs or a sturdy spatula for flipping the chicken
8. Instant read meat thermometer (check for 165 F)
9. Baking sheet and foil or a clean skillet to warm the pitas — youll want them soft and pliable
Ingredients
-
1 1/2 lb boneless skinless chicken thighs (about 700 g)
-
1 cup plain greek yogurt for the marinade
-
2 cloves garlic, minced
-
2 tbsp extra virgin olive oil
-
2 tbsp fresh lemon juice (about 1 lemon)
-
1 tsp dried oregano
-
1 tsp smoked paprika
-
1/2 tsp ground cumin
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1 cup plain greek yogurt for the tzatziki
-
1/2 English cucumber
-
1 clove garlic for the tzatziki
-
1 tbsp fresh lemon juice for the tzatziki
-
1 tbsp extra virgin olive oil for the tzatziki
-
1 tbsp chopped fresh dill or 1 tsp dried dill
-
4 to 6 small pita breads
-
1 large tomato
-
1 small red onion
-
2 cups shredded romaine or iceberg lettuce
-
1/2 cup crumbled feta cheese
-
Extra olive oil for cooking
-
Fresh parsley or extra dill for garnish
-
Salt and black pepper to taste
-
Optional pinch red pepper flakes or sumac for serving
Directions
- Make the marinade: whisk together 1 cup Greek yogurt, 2 minced garlic cloves, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Add the 1 1/2 lb chicken thighs, coat well, cover and refrigerate at least 30 minutes, preferably 2 to 6 hours or overnight if you got time.
- While the chicken marinates, make tzatziki: grate the 1/2 English cucumber onto a towel or paper towels, squeeze out as much water as you can. Mix 1 cup Greek yogurt, the drained cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), salt and pepper to taste. Chill for 10 minutes so flavors settle.
- Quick-pickle the onion: thinly slice the small red onion and toss with about 1 tbsp lemon juice and a pinch of salt. Let sit while you cook, it softens the bite and adds brightness.
- Heat a grill or a heavy skillet over medium-high heat and add a little extra olive oil so it wont stick. Bring the marinated chicken to room temp for 10 minutes before cooking so it cooks evenly.
- Cook the chicken: grill or sear the thighs 5 to 7 minutes per side depending on thickness until nicely charred and internal temp reaches 165 F, or juices run clear. If pieces are very thick, lower heat and finish covered for a few minutes. Dont overcook or it gets dry.
- Rest and slice: transfer chicken to a cutting board, let rest 5 minutes so juices redistribute, then thinly slice against the grain into bite sized strips.
- Warm the pitas: wrap 4 to 6 small pita breads in foil and heat in a 350 F oven for 5 minutes or warm in the skillet 20 to 30 seconds per side until puffed and soft. Keep warm in a towel.
- Prep the veg: chop 1 large tomato, shred 2 cups romaine or iceberg lettuce, crumble 1/2 cup feta, chop some parsley or extra dill for garnish.
- Assemble gyros: open a warm pita, layer some lettuce, tomato, a few slices of chicken, spoon over tzatziki, add pickled red onion, sprinkle feta and parsley or dill. Finish with a pinch of black pepper, a little olive oil if you like and optional red pepper flakes or sumac for bright flavor.
- Serve right away, with extra tzatziki on the side. Leftover chicken stores well for 3 days and the tzatziki keeps for about 2 to 3 days, just give it a stir before serving.
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: 350g
- Total number of serves: 4
- Calories: 650kcal
- Fat: 30g
- Saturated Fat: 8g
- Trans Fat: 0.3g
- Polyunsaturated: 3g
- Monounsaturated: 15g
- Cholesterol: 140mg
- Sodium: 900mg
- Potassium: 800mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 7g
- Protein: 45g
- Vitamin A: 1500IU
- Vitamin C: 25mg
- Calcium: 250mg
- Iron: 3.5mg