Greek Chicken Gyros

There’s something magical about Greek Chicken Gyros: the way each bite combines warm, pillowy pita with succulent, herb-marinated chicken and tangy tzatziki. As soon as you sink your teeth in, you’ll taste bright lemon dancing alongside earthy oregano, garlic’s warm embrace mingling with creamy yogurt, and a whisper of smoky paprika bringing it all together. Whether you’re new to Mediterranean cooking or a seasoned home chef, this recipe delivers a burst of sunshine in every wrap. From marinating the chicken to tossing crisp veggies and crumbled feta in your gyros, you’ll feel like you’ve been invited into a bustling Greek taverna––right in your own kitchen.

I still remember the first time I tried making these at home: I cranked up the grill, let that marinade work its magic, and ended up with charred, juicy chicken that smelled like a summer festival. Gathering friends around, we passed platters of fresh tomatoes, sliced red onions, shredded lettuce, and homemade tzatziki, each of us layering flavors exactly how we liked. There’s a playful creativity in assembling gyros––add extra heat with cayenne, swap chicken for lamb, or load on the feta for a richer finish. By the end of the night, the stack of empty plates told its own story: Greek Chicken Gyros is more than just a meal; it’s an experience you’ll want to share again and again.

KEY INGREDIENTS IN GREEK CHICKEN GYROS

Before you dive into cooking, let’s talk about the heart and soul of this recipe—fresh, quality ingredients that create layers of vibrant flavor. Each element plays a crucial role, from the tender chicken absorbing that zesty marinade to cool tzatziki sauce balancing warm spices. Here’s what you’ll need:

• Boneless, skinless chicken thighs: Juicy and forgiving on the grill, chicken thighs soak up the marinade beautifully and stay tender even with high heat.
• Olive oil: A staple in Mediterranean cuisine, it carries flavors deep into the meat and adds richness to both marinade and tzatziki.
• Lemon juice: Bright acidity cuts through the richness of yogurt and oil, helping to tenderize the chicken and add zing.
• Garlic cloves: Minced garlic infuses every layer of the recipe with its pungent, savory warmth.
• Red wine vinegar: Works alongside lemon juice to add tang and complexity, balancing the rich yogurt.
• Plain Greek yogurt: In the marinade, it creates a creamy base that tenderizes chicken; in tzatziki, it lends that characteristic cool, tangy texture.
• Dried oregano: Earthy and aromatic, this classic Greek herb brings depth to the marinade.
• Ground cumin: Adds a subtle smokiness and warm earthiness that complements the other spices.
• Paprika: Sweet or smoked, paprika gives a lovely color and gentle heat.
• Salt: Enhances all flavors and helps the chicken retain moisture during cooking.
• Ground black pepper: A bit of sharp heat to round out the spice profile.
• Pita breads or flatbreads: Soft, warm vessels for all your fillings—make sure they’re sturdy enough to hold everything without tearing.

For the Tzatziki Sauce:

• Plain Greek yogurt: The creamy canvas that soaks up flavor from cucumber, garlic, and herbs.
• Cucumber: Grated and squeezed of excess water to maintain tzatziki’s silky consistency and fresh crunch.
• Lemon juice: Lifts and brightens the cool yogurt base.
• Olive oil: Adds smoothness and carries the aroma of garlic and dill.
• Garlic cloves: A small amount lends a bold punch to this classic sauce.
• Fresh dill: Fragrant and slightly grassy, dill is the signature herb in tzatziki.
• Salt and pepper: To taste—season carefully to let the flavors harmonize.

For Assembly:

• Tomatoes: Juicy, ripe slices add a burst of freshness.
• Red onion: Thin slices contribute crunch and a slight bite.
• Shredded lettuce: Offers cool crispness and a mild backdrop for stronger flavors.
• Crumbled feta cheese (optional): Salty and tangy, it’s the perfect finishing touch for authentic Greek flair.

HOW TO MAKE GREEK CHICKEN GYROS

Ready to transform these vibrant ingredients into an unforgettable gyro feast? Follow these detailed steps for perfect results every time:

1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, red wine vinegar, Greek yogurt, oregano, cumin, paprika, salt, and black pepper. Use a whisk or fork to mix vigorously, ensuring the spices and liquids form a smooth, fragrant marinade.

2. Add the chicken thighs to the bowl, turning each piece so it’s fully coated in the mixture. Cover the bowl tightly and refrigerate for at least 1 hour—overnight if you have the time—to let the flavors penetrate deeply.

3. While the chicken is marinating, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber (with excess liquid squeezed out), lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper in a clean bowl. Stir until the sauce is well-blended, then cover and chill until you’re ready to assemble.

4. Preheat a grill or skillet over medium-high heat. Once it’s hot, place the marinated chicken thighs on the surface and cook for 6–8 minutes per side, letting the edges char slightly for that signature smoky flavor. Remove from heat and allow the chicken to rest for several minutes.

5. Slice the grilled chicken into thin strips, cutting against the grain to keep each bite tender.

6. Warm the pita breads or flatbreads for a few seconds on each side on the grill or in a skillet—this makes them pliable and enhances their flavor.

7. To assemble the gyros, spread a generous layer of tzatziki sauce down the center of each warm pita.

8. Layer sliced chicken, tomato, red onion, shredded lettuce, and crumbled feta (if using) on top of the sauce. Roll up the pita tightly, folding in the sides as you go, and serve immediately while still warm.

SERVING SUGGESTIONS FOR GREEK CHICKEN GYROS

Serving Greek Chicken Gyros is all about striking a balance between vibrant flavors, textures, and presentations that delight both the eye and the palate. You want to showcase the juicy chicken, creamy tzatziki, and crisp veggies in a way that’s inviting and easy to enjoy. Whether you’re hosting a casual family dinner, a backyard barbecue, or meal prepping for a busy week, these serving ideas will elevate your gyro game and make every bite feel special. Let’s explore four fun and delicious ways to plate, pair, and devour this Mediterranean classic:

• Family-Style Platter: Arrange all the components—warm pitas, chicken strips, bowls of tzatziki, sliced tomatoes, red onions, lettuce, and feta—on a large wooden board. This DIY setup encourages guests to customize their own gyros and creates a relaxed, interactive meal.
• Gyro Bowls: Skip the pita and serve ingredients over a bed of fluffy rice or mixed greens. Drizzle tzatziki over the top, sprinkle with chopped parsley, and finish with a lemon wedge. These bowls are perfect for meal prep or a lighter, gluten-free option.
• Mini Skewer Bites: Thread small cubes of grilled chicken, cucumber, cherry tomato halves, and feta onto short skewers. Place dollops of tzatziki on a serving platter and let guests dip each skewer bite for a fun appetizer or party snack.
• Grilled Gyro Sandwich: After assembling the pita wrap, brush the outside lightly with olive oil and place it back on the grill or in a sandwich press for a minute per side. You’ll get warm, crispy edges that add an irresistible crunch to each bite.

HOW TO STORE GREEK CHICKEN GYROS

When you’ve got extra gyros or want to prep ahead, proper storage ensures your ingredients stay fresh, flavorful, and safe to eat. The key is to store components separately, maintain airtight conditions, and control moisture so nothing becomes soggy or loses its bite. Here’s how to keep your Greek Chicken Gyros tasting like they were just made:

• Refrigerate Components Separately: Place grilled chicken strips, tzatziki sauce, and chopped veggies in separate airtight containers. This prevents moisture from veggies softening the chicken or dressing soaking through the pita.
• Use Airtight Containers: Transfer each element into well-sealed containers or Ziploc bags. Remove as much air as possible before sealing to slow oxidation and bacterial growth.
• Store Pitas in a Cool, Dry Place: Keep flatbreads in a resealable bag at room temperature for up to two days. If you need to keep them longer, wrap them tightly in aluminum foil and freeze.
• Freeze for Longer Storage: For extended shelf life, freeze chicken and pita breads separately. Chicken can be kept in a freezer bag for up to three months; thaw overnight in the refrigerator before reheating. Pitas can be reheated straight from frozen in a toaster or oven.

CONCLUSION

From the moment you mix that tangy yogurt-based marinade until the very first bite of a warm, rolled gyro, Greek Chicken Gyros bring a lively, sun-drenched Mediterranean feast to your table. We’ve walked through everything—from selecting the best boneless, skinless chicken thighs and balancing bright lemon juice with earthy oregano, to crafting creamy tzatziki and assembling each wrap into a handheld delight. You’ve discovered tips on grilling for perfect char, ideas for serving family-style platters or gyro bowls, and detailed methods for storing components separately to maintain freshness. Whether you’re cooking for a crowd or planning a week’s worth of lunches, this recipe hits every note: bright, savory, creamy, and utterly comforting.

Feel free to print and save this article for easy reference in your recipe binder or digital kitchen folder. You’ll find that once you master the simple steps, customizing your gyros becomes second nature. Swap in lamb, turn up the spice with cayenne, or load on extra feta—there’s no wrong way to enjoy this Mediterranean classic. Check out the FAQ below if you have questions about technique or ingredient swaps. And if you try this recipe, I’d love to hear how it goes! Drop a comment with your tweaks, ask for help if you need it, or share the stories that emerged around your own sizzling grill. Buon appetito!

Print Recipe

Greek Chicken Gyros

Author: Sophie Reynolds Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 1 hr Total Time 1 hr 35 mins

Calories: 500

Description

Juicy, herb-infused chicken thighs grill to smoky perfection, nestled in soft pita with cool, tangy tzatziki, fresh tomatoes, red onion, and crisp lettuce for a mouthwatering Mediterranean feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ lbs (about 680g) boneless, skinless chicken thighs

• 2 tablespoons olive oil

• 3 tablespoons lemon juice

• 2 cloves, minced

• 1 tablespoon red wine vinegar

• 1 tablespoon plain Greek yogurt

• 1 tablespoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 6 pita breads or flatbreads

• For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• 1 medium cucumber, grated and excess liquid squeezed out

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 2 cloves, minced

• 1 tablespoon fresh dill, chopped

• Salt and pepper to taste

• For Assembly:

• 2 medium tomatoes, sliced

• 1 small red onion, thinly sliced

• 1 cup shredded lettuce

• ½ cup crumbled feta cheese (optional)

Instructions

1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, red wine vinegar, Greek yogurt, oregano, cumin, paprika, salt, and black pepper. Mix well to create a marinade.
2. Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. While the chicken is marinating, prepare the tzatziki sauce. In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper. Mix until well-blended. Cover and refrigerate until ready to use.
4. Preheat a grill or skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 6-8 minutes per side, or until fully cooked and charred. Remove from heat and let rest for a few minutes.
5. Slice the grilled chicken into strips.
6. Warm the pita breads/flatbreads on the grill or in a pan for a few seconds on each side.
7. To assemble the gyros, spread a generous amount of tzatziki sauce over each pita. Add sliced chicken, followed by tomatoes, red onion, shredded lettuce, and feta cheese if using.
8. Roll up the pita to enclose the filling. Serve immediately while warm.

Note

• You can replace chicken with lamb or beef for a different taste variation.
• Try adding a sprinkle of smoked paprika or cayenne for a spicy kick.
• Serve gyros with a side of warm fries for an authentic Greek touch.
• For a more intense flavor, marinate the chicken overnight.
• Make extra tzatziki sauce to use as a dip with veggies or other grilled meats.

Keywords: Greek chicken gyros, tzatziki sauce, Mediterranean recipes, grilled chicken, pita sandwiches, fresh herbs