Greek Chicken Gyros are a wonderful mix of tender, juicy chicken wrapped in soft pita bread, topped with fresh veggies like tomatoes, onions, and cucumbers. The star of the show is the creamy tzatziki sauce that adds a cool, tangy touch to every bite. It’s a delicious meal with layers of flavor and texture that make it feel like a little taste of Greece.
I love making these at home because they come together quickly, and the marinated chicken always stays juicy and flavorful. One tip I find helpful is to let the chicken soak in the marinade for a few hours or even overnight to really bring out the herbs and lemony brightness. It makes a big difference and brings that authentic gyro taste to the plate.
Serving these gyros with a side of crispy fries or a fresh Greek salad is my favorite way to enjoy them. They make for a perfect weeknight dinner or a fun weekend treat when friends are over. Honestly, once you try homemade Greek Chicken Gyros, you might find yourself craving them again and again!
Key Ingredients & Substitutions for Greek Chicken Gyros
Chicken: Thighs are great for juicy, flavorful meat, but breasts work if you prefer leaner cuts. Just be careful not to overcook breasts as they dry out faster.
Greek Yogurt: Use full-fat for a rich, creamy tzatziki. If dairy-free, try coconut or almond yogurt but expect a slightly different taste. Straining it helps thicken the sauce.
Cucumber: Grated and squeezed to avoid watery tzatziki. English cucumbers or Kirby cucumbers work best and have fewer seeds.
Pita Bread: Traditional Greek pita is ideal—soft and thick. If you can’t find it, naan or flatbread are good substitutes to wrap the gyro.
Herbs & Spices: Oregano, dill, and garlic deliver classic Mediterranean flavors here. If fresh dill isn’t available, dried dill will do, but use sparingly.
How Do You Get Perfectly Tender and Flavorful Chicken for Gyros?
Marinating is key to juicy chicken packed with flavor:
- Mix olive oil, lemon juice, garlic, vinegar, and spices to create a balanced marinade.
- Slice the chicken thinly so it cooks quickly and absorbs more marinade.
- Let it rest in the fridge for at least 1 hour—overnight is best!
- Cook on medium-high heat for a nice char without drying it out.
- Cook in batches to avoid steaming and ensure even browning.
Rest the chicken briefly after cooking to keep the juices sealed in, making every bite moist and tasty.
Equipment You’ll Need
- Large mixing bowl – I find it perfect for whisking the marinade and combining ingredients easily.
- Grill pan or skillet – I use this to get the chicken nicely charred and flavorful.
- Grater – helps you quickly grate the cucumber and garlic for the tzatziki sauce, making preparation faster.
- Small bowl – for mixing and chilling the tzatziki sauce until ready to serve.
- Tongs or a fork – makes flipping the chicken slices simple and safe on the hot pan.
- Oven or toaster oven (optional) – for warming pita bread so it’s soft and warm.
Flavor Variations & Add-Ins
- Protein Swap: Substitute chicken with lamb slices or beef for a richer fold. Lamb adds a slightly gamey flavor that’s traditionally Greek.
- Cheese Addition: Add crumbled feta or a sprinkle of kasseri cheese for extra cheesy goodness.
- Veggie Boost: Incorporate roasted peppers or grilled eggplant for more veggie flavor and texture.
- Spice it Up: Mix in a pinch of cayenne or chili flakes to the marinade to add some heat.
Greek Chicken Gyros
Ingredients You’ll Need:
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), thinly sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander (optional)
- 1 tsp salt
- 1/2 tsp black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated and excess liquid squeezed out
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper, to taste
For Assembly:
- 4-6 pita breads or flatbreads
- 1 medium tomato, thinly sliced
- 1/2 red onion, thinly sliced
- Fresh lettuce or parsley leaves, chopped
- Crumbled feta cheese (optional)
- Olive oil, for grilling
How Much Time Will You Need?
Total time is about 45 minutes to 1 hour, including 1 hour or more to marinate the chicken. Active prep and cooking take around 30-40 minutes. For best flavor, marinate chicken overnight if you can, but at least one hour will do.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, oregano, cumin, paprika, coriander if using, salt, and pepper. Add the thinly sliced chicken and toss well until fully coated. Cover the bowl tightly with plastic wrap and put it in the fridge. Let the chicken soak up all the flavors for at least 1 hour, but if you have time, leave it for 3-4 hours or overnight for even better taste.
2. Prepare Tzatziki Sauce:
In a small bowl, mix Greek yogurt, grated cucumber (make sure to squeeze out any liquid, so the sauce isn’t watery), minced garlic, lemon juice, and chopped dill. Add salt and pepper to your taste. Stir well, then cover and chill in the fridge until you’re ready to serve. The sauce will thicken and flavors will blend beautifully.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Brush it lightly with olive oil so the chicken doesn’t stick. Cook the chicken slices in batches to avoid overcrowding the pan—about 3-4 minutes on each side. You want nice char marks and to make sure the chicken is cooked through. When done, remove from heat and let the chicken rest for a few minutes to keep it juicy.
4. Warm the Pita:
Place the pita breads on the grill or in a dry skillet for about 30 seconds on each side. This makes the bread soft, warm, and easy to fold without cracking.
5. Assemble the Gyros:
Lay a warm pita on a plate. Add a generous handful of the cooked chicken as the base. Next, layer slices of fresh tomato, red onion, and some chopped lettuce or parsley for crunch and freshness. Drizzle plenty of the creamy tzatziki sauce over the fillings. For extra flavor, sprinkle with crumbled feta cheese if you like.
6. Serve and Enjoy:
Fold or roll the pita to enclose the fillings. Serve your Greek Chicken Gyros immediately, with extra tzatziki on the side if you want more sauce. They’re perfect for a quick, satisfying meal with bold flavors and bright, fresh toppings!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before marinating. This ensures even cooking and better flavor absorption.
How Long Should I Marinate the Chicken?
For best results, marinate for at least 1 hour, but 3-4 hours or overnight will give your chicken the most tender and flavorful outcome.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! You can prepare the tzatziki a day in advance and keep it refrigerated. This also helps the flavors meld together for a tastier sauce.
What’s the Best Way to Store Leftovers?
Store any leftover chicken, sauce, and pita separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet over medium heat and warm the pita before assembling again.
