If you’ve ever strolled through a sunlit Greek marketplace or dined at a cozy Mediterranean café, you know the joy of biting into a warm, fluffy pita stuffed with juicy chicken and creamy tzatziki. These Greek Chicken Gyros bring that experience home—no passport required.
This recipe takes just 45 minutes from start to finish, and the result is a satisfying, vibrant meal that feels both nourishing and indulgent. Inspired by the always-creative Homemade Recipes Community, this dish is everything we love about Greek food: bold herbs, fresh ingredients, and tons of flavor in every bite.
Greek Chicken Gyros with Cucumber Tzatziki
These Greek Chicken Gyros are packed with tender marinated chicken, creamy cucumber tzatziki sauce, and fresh veggies all wrapped in warm pita. A simple, delicious Mediterranean meal perfect for any night of the week.
Prep: 30 min | Cook: 15 min | Total: 45 min
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 pita breads
- 1 small red onion, thinly sliced
- 1 tomato, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat chicken thighs in marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Grill or pan-cook chicken over medium heat for 5–7 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then slice into strips.
- Mix Greek yogurt, grated (and squeezed) cucumber, garlic, lemon juice, olive oil, salt, and pepper in a bowl until creamy.
- Warm pita breads. Spread tzatziki, top with chicken, red onion, tomato, and parsley. Roll and serve.
Nutrition
- Calories: 480 kcal
- Fat: 26 g
- Carbs: 30 g
- Protein: 35 g
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Facebook PinterestWhy These Gyros Will Be Your New Go-To
What sets this recipe apart is its simplicity paired with authentic flavor. The chicken is marinated in a lemony, garlicky olive oil blend with oregano, giving it that signature Greek taste. The homemade tzatziki adds a creamy, cooling contrast that balances the savory meat, and when you wrap it all in a warm pita with fresh veggies—perfection.
And best of all? You don’t need any special equipment or hard-to-find ingredients. This is a dish you can pull off any night of the week.
Tips for the Best Chicken Gyros
- Use chicken thighs for extra juiciness. They’re more forgiving and flavorful than breasts.
- Don’t skip the marinating time—even 30 minutes makes a big difference in taste.
- Drain your cucumber well for a thick, creamy tzatziki. A quick squeeze in a paper towel or cheesecloth does the trick.
- Warm the pita before serving—it brings everything together and makes the wraps more pliable.
Customize Your Gyros
One of the best things about gyros? You can build them your way:
- Add feta crumbles for salty, creamy depth.
- Include lettuce or baby spinach for extra crunch.
- Swap chicken for lamb, beef, or grilled veggies if you’re in the mood for something different.
- Make it a bowl: Skip the pita and serve everything over rice or greens for a lower-carb option.
Serve with a Side of Mediterranean Magic
To round out your meal, pair your gyros with:
- A crisp Greek salad with olives and feta
- Lemon roasted potatoes
- A side of hummus and pita chips
- Sparkling water with cucumber or mint
It’s the kind of dinner that makes any ordinary night feel like a little celebration.
Q&A Section
Q: Can I make the chicken ahead of time?
Yes! Cooked chicken will keep in the fridge for 3–4 days. Just reheat gently before serving.
Q: What if I don’t have Greek yogurt?
You can use plain whole milk yogurt—just strain it with a coffee filter or cheesecloth to thicken it.
Q: Is it okay to use store-bought tzatziki?
Of course! Homemade is fresh and flavorful, but store-bought can be a time-saver on busy nights.
