Greek Chicken Gyros with Tzatziki

Dinner · Meat & Poultry Mains

Greek Chicken Gyros with Tzatziki

Chicken thighs marinate in yogurt, lemon, garlic, oregano, and a little honey Dijon before cooking. Warm pita, cucumber-tomato salad, and creamy tzatziki complete the wraps.
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Prep
25 minutes
Cook
25 minutes
Refrigerated marinating
4 hours
Total
4 hours 50 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Yogurt-marinated chicken thighs in warm pita with cucumber-tomato salad and homemade tzatziki.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Ingredients

  • 2 lb Chicken Thighs (raw, boneless and skinless)

Marinade

  • 3 Cloves Garlic (minced)
  • 1 Tbsp. White Wine Vinegar (red wine or apple cider is acceptable)
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Greek Yogurt (full fat preferred)
  • 1½ Tbsp. Dried Oregano
  • 1 Tsp. Salt
  • 1 pinch Black Pepper (to taste)
  • 1 Tbsp. Honey Dijon mustard

Tzatziki

  • 1/2–3/4 cup Grated cucumber (measured after seeding, grating, and squeezing dry)
  • 1¼ Cups Greek Yogurt (full fat preferred)
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil (use more if you want it richer)
  • 1 Clove Garlic (minced)
  • ¼ tsp salt
  • 1 Pinch Black Pepper (to taste)

Salad

  • 3 Roma Tomatoes (deseeded and diced)
  • 3 English Cucumbers (diced fine)
  • ½ red onion (peeled and finely chopped)
  • ¼ Cup Parsley (fresh, chopped, optional)
  • 1 Pinch Salt (to taste)
  • 1 Pinch Black Pepper (to taste)

To Serve

  • 6 Pita Breads (or flatbreads)
  • Cooking oil (a little for the grill or skillet)

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Plan for the marinade

Refrigerate the chicken while it marinates. The salad and tzatziki can be prepared during that time; keep them chilled and separate from raw chicken. Check the cooked thighs with a thermometer before slicing.

Adapted from Nagi at RecipeTin Eats, with this version’s honey Dijon addition.

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The cooking plan

How to make Greek Chicken Gyros with Tzatziki.

  1. Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.

  2. Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.

  3. Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.

  4. Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.

  5. Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.

Let’s cook

The full recipe.

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Greek Chicken Gyros with Tzatziki

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Yogurt-marinated chicken thighs in warm pita with cucumber-tomato salad and homemade tzatziki.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Refrigerated marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek-inspired
Ingredients Instructions Notes

Ingredients
  

Ingredients
  •  
    2 lb Chicken Thighs raw, boneless and skinless
Marinade
  • 3 Cloves Garlic minced
  •  
    1 Tbsp. White Wine Vinegar red wine or apple cider is acceptable
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Greek Yogurt full fat preferred
  • 1½ Tbsp. Dried Oregano
  • 1 Tsp. Salt
  • 1 pinch Black Pepper to taste
  •  
    1 Tbsp. Honey Dijon mustard
Tzatziki
  •  
    1/2–3/4 cup Grated cucumber measured after seeding, grating, and squeezing dry
  • 1¼ Cups Greek Yogurt full fat preferred
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil use more if you want it richer
  • 1 Clove Garlic minced
  • ¼ tsp salt
  • 1 Pinch Black Pepper to taste
Salad
  • 3 Roma Tomatoes deseeded and diced
  •  
    3 English Cucumbers diced fine
  • ½ red onion peeled and finely chopped
  • ¼ Cup Parsley fresh, chopped, optional
  • 1 Pinch Salt to taste
  • 1 Pinch Black Pepper to taste
To Serve
  •  
    6 Pita Breads or flatbreads
  •  
    Cooking oil a little for the grill or skillet

Instructions
 

  1. Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.
  2. Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.
  3. Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.
  4. Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.
  5. Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.

Notes

The listed total includes 4 hours of refrigerated marinating. The tzatziki cucumber amount is measured after squeezing, so cucumber size does not change the sauce ratio. Chicken thickness determines cooking time; use the thermometer rather than relying on a short sear. Keep raw-chicken utensils separate from the salad, sauce, and cooked chicken.

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