Greek Chicken Gyros With Tzatziki
Greek Chicken Gyros With Tzatziki
Transport your taste buds straight to the Mediterranean with these Greek Chicken Gyros—a handheld feast bursting with flavor. Juicy, marinated chicken is grilled to perfection, tucked into warm, fluffy pita bread, and topped with crisp cucumbers, ripe tomatoes, red onion, and a generous drizzle of cool, creamy homemade tzatziki. Fresh, zesty, and packed with bold Greek spices, this recipe is perfect for an easy weeknight dinner, meal prep, or a fun DIY gyro night at home. Every bite is light, satisfying, and unforgettable!
Greek Chicken Gyro with Tzatziki
Greek Chicken Gyros are a delicious and satisfying meal that's perfect for any occasion. Tender, marinated chicken is cooked to perfection and then wrapped in warm pita bread with fresh vegetables and a creamy tzatziki sauce. It's a symphony of flavors and textures that will transport your taste buds to the Mediterranean. The chicken is marinated in a blend of olive oil, lemon, garlic, and herbs, creating a flavorful and juicy filling. The tzatziki sauce, made with creamy yogurt, refreshing cucumber, and a hint of dill, adds a cool and tangy counterpoint to the savory chicken. Wrapped in soft pita bread with crisp vegetables like tomatoes, onions, and lettuce, it's a delightful handheld meal that's both flavorful and refreshing. Whether you're enjoying a casual lunch, a quick dinner, or a fun party snack, Greek Chicken Gyros are sure to be a hit. They're a delicious and versatile dish that captures the essence of Mediterranean cuisine.
Ingredients
Ingredients
- 2lbs Chicken Thighs Boneless, 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
- 2 English Cucumbers enough to make about ½-¾ cup grated cucumber after squeezing out the juice
- 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 Ttsp. salt
- 1 Pinch Black Pepper to taste
Salad
- 3 Roma Tomatoes deseeded and diced
- 3 English Cucumbers diced fine
- ½ red onion
- ¼ Cup Parsley optional
- 1 Pinch Salt to taste
- 1 Pinch Black Pepper to taste
To Serve
- 4-6 Pita Breads or flatbreads
Method
Marinade
- In a large Ziplock bag, combine the olive oil, honey Dijon mustard, minced garlic, lemon zest, salt, and oregano. Seal the bag and massage it to mix the marinade ingredients thoroughly. Add the chicken thighs to the bag, seal it again, and massage the bag to ensure all the chicken pieces are coated in the marinade. Marinate the chicken for at least 2 hours, preferably 3 hours, or even better, 12 hours. Do not marinate for longer than 24 hours.2lbs Chicken Thighs, 3 Cloves Garlic, 1 Tbsp. White Wine Vinegar, 3 Tbsp. Lemon Juice, 1 Tbsp. Extra Virgin Olive Oil, 3 Tbsp. Greek Yogurt, 1 Tsp. Salt, 1 Tbsp. Honey Dijon mustard, 1 pinch Black Pepper
Make the Tzatziki
- Start by preparing the cucumber. Cut it in half lengthwise. Use a teaspoon to scrape out the seeds and the watery pulp surrounding them. This will prevent the tzatziki sauce from becoming too watery. Next, use the large holes of a box grater to coarsely grate the cucumber. Once grated, wrap the cucumber in paper towels or a clean tea towel and squeeze out any excess liquid. This step is crucial for achieving a thick and creamy tzatziki sauce.2 English Cucumbers
- Place the prepared cucumber in a medium-sized bowl. Add the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper to the bowl. Stir all the ingredients together until they are well combined and the tzatziki sauce is smooth and creamy. Cover the bowl and set it aside in the refrigerator for at least 20 minutes. This will allow the flavors to meld and the sauce to thicken slightly.1¼ Cups Greek Yogurt, 1 Tbsp. Lemon Juice, 1 Tbsp. Extra Virgin Olive Oil, 1 Clove Garlic, ¼ Ttsp. salt, 1 Pinch Black Pepper
Salad
- In a large bowl, combine the prepared salad ingredients: diced tomatoes, diced cucumbers, chopped red onion, and parsley.3 Roma Tomatoes, ½ red onion, ¼ Cup Parsley, 3 English Cucumbers
Cook Chicken
- You have two options for cooking the chicken: grilling or pan-frying. If you're using an outdoor grill, start by brushing the grill grates with oil and preheating the grill to medium-high. If you're cooking the chicken in a frying pan, heat some oil in a large pan over medium-high heat. Once the grill or pan is hot, add the chicken. Cook for 2-3 minutes per side, until golden brown and cooked through. Remember to discard any leftover marinade.2lbs Chicken Thighs, 1 Tbsp. Extra Virgin Olive Oil
- When the chicken is fully cooked, remove it from the grill or frying pan and transfer it to a clean plate or platter. Loosely cover the chicken with aluminum foil. This will help to keep it warm while it rests. Allow the chicken to rest for about 5 minutes before slicing and serving. Resting the chicken allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful gyro.
Assembly
- If your chicken thighs are large, you may want to cut them into smaller pieces for easier assembly. If you have small chicken thighs, like I did, you can leave them whole. Warm the pita bread or flatbread slightly. This will make it more pliable and easier to fold. Place the warmed bread on a piece of parchment paper. Arrange a generous portion of the prepared salad down the center of the bread. Top with the sliced or whole chicken thighs and a generous dollop of the creamy tzatziki sauce. Serve!
Nutrition
Notes
Ingredients:
- Chicken: Boneless, skinless chicken thighs are ideal for gyros as they stay juicy and flavorful.
- Marinade: The marinade is a blend of olive oil, honey Dijon mustard, garlic, lemon zest, salt, and oregano. You can adjust the amount of each ingredient to your liking.
- Tzatziki Sauce: Use full-fat Greek yogurt for the creamiest tzatziki. English cucumbers are ideal, but other varieties with thin skin and minimal seeds work well too.
- Pita Bread: Use soft, fresh pita bread. Warm it slightly before assembling the gyros to make it more pliable.
- Vegetables: Tomatoes, cucumbers, and red onions are classic gyro toppings. You can add other vegetables like lettuce or bell peppers.
- Marinate: Marinate the chicken for at least 2 hours, or even better, overnight, for maximum flavor and tenderness.
- Cooking Method: You can cook the chicken on an outdoor grill or in a frying pan on the stovetop. Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Rest the Chicken: Allow the cooked chicken to rest for a few minutes before slicing. This will help it retain its juices.
- Grate and Drain Cucumber: Grate the cucumber and squeeze out excess moisture to prevent the tzatziki from becoming watery.
- Use Full-Fat Yogurt: Full-fat Greek yogurt provides the best flavor and texture.
- Chill the Sauce: Allow the tzatziki to chill for at least 20 minutes to allow the flavors to meld.
- Warm the Pita: Warm the pita bread slightly to make it more pliable.
- Layer the Ingredients: Spread some tzatziki sauce on the pita bread, then add the salad, chicken, and any additional toppings you like.
- Fold and Serve: Fold the pita bread in half or wrap it like a cone to keep the fillings secure.
- Make it a Meal: Serve the gyros with a side of fries, rice, or a Greek salad.
- Customize: Add your favorite toppings, such as feta cheese, olives, or hot sauce.
- Make Ahead: You can prepare the chicken and tzatziki sauce ahead of time for a quick and easy meal.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- Marinade:
- 3 cloves garlic, minced
- 1 tablespoon white wine vinegar (red wine or apple cider vinegar is acceptable)
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Greek yogurt (full-fat preferred)
- 1 ½ tablespoons dried oregano
- 1 teaspoon salt
- 1 pinch black pepper, to taste
- 1 tablespoon honey Dijon mustard
For the Tzatziki Sauce:
- 2 English cucumbers (enough to make about ½ – ¾ cup grated cucumber after squeezing out the juice)
- 1 ¼ cups Greek yogurt (full-fat preferred)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil (use more if you want it richer)
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1 pinch black pepper, to taste
For the Salad:
- 3 Roma tomatoes, deseeded and diced
- 3 English cucumbers, diced fine
- ½ red onion, finely diced
- ¼ cup fresh parsley (optional)
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
To Serve:
- 4-6 pita breads or flatbreads
Image Gallery Greek Chicken Gyros with Tzatziki
Storage & Leftovers
Storage:
Chicken:
Store grilled chicken in an airtight container in the refrigerator for up to 4 days. It also freezes well—wrap tightly and freeze for up to 2 months.Tzatziki Sauce:
Keep refrigerated in a sealed container for up to 3–4 days. Stir before each use. Do not freeze, as the yogurt and cucumber will separate.Pita Bread & Veggies:
Store pita in a zip-top bag at room temp for 2–3 days or refrigerate up to 5 days. Chopped veggies (tomatoes, cucumbers, onions) should be stored separately in containers and used within 2–3 days.
Reheating:
Chicken:
Reheat in a skillet over medium heat for a few minutes, or in the microwave in 30-second bursts until warmed through. Add a splash of lemon juice or olive oil to refresh.Pita:
Warm in a dry skillet, wrapped in foil in the oven, or in the microwave for 10–15 seconds to soften.
Leftover Ideas:
Turn into a gyro bowl with rice or quinoa.
Make a Greek-style wrap with hummus and extra veggies.
Add chicken to a fresh Greek salad with tzatziki as dressing.
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