Greek Chicken Gyros with Tzatziki

This vibrant Greek Chicken Gyros with Tzatziki brings the sunshine of the Mediterranean straight to your table. Tender marinated chicken, creamy homemade tzatziki, and crisp fresh vegetables are all wrapped in warm pita bread for a meal full of flavor and texture that feels like a mini vacation.

I first made this recipe for a backyard barbecue and it quickly became the star of summer evenings around my house.

Ingredients List

• Boneless, skinless chicken thigh fillets: for juicy, flavorful meat that stays tender when cooked
• Garlic cloves minced: fresh garlic infuses the marinade and tzatziki, lending a robust aroma choose firm bulbs with tight skins
• White wine vinegar: adds subtle acidity that tenderizes and brightens the chicken flavor
• Fresh lemon juice: gives vibrant citrus notes and balances richness
• Extra virgin olive oil: contributes smoothness and richness select a fruity, cold-pressed variety
• Dried oregano: brings classic Greek herb fragrance pick one with strong aroma
• Salt and freshly ground black pepper: season perfectly to taste
• Full-fat Greek yogurt: is the creamy, tangy base for tzatziki, best when thick and unsweetened
• Cucumbers: grated and drained for tzatziki to avoid watery sauce and diced fresh for topping add contrasting crispness
• Tomatoes: deseeded to prevent excess moisture keep them firm and ripe
• Red Spanish onion: finely chopped for sharp bite and color
• Fresh parsley leaves: optional but add an herbaceous uplift
• Pita breads or flatbreads: warm and soft to wrap everything comfortably without breaking

Cooking Steps

Prepare The Marinade:

Mix minced garlic, white wine vinegar, lemon juice, olive oil, oregano, salt, and black pepper in a sealable plastic bag to create a flavorful base that will penetrate the chicken deeply.

Marinate The Chicken:

Add the chicken thigh fillets to the marinade bag and gently massage so that every piece is evenly coated. Refrigerate for at least 2 hours for good flavor absorption but ideally overnight for best results.

Make The Tzatziki:

Combine grated cucumbers that have been thoroughly drained with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Stir gently until smooth and refrigerate to develop the cooling flavors.

Prepare Fresh Toppings:

In a bowl, mix diced tomatoes, diced cucumbers, finely chopped red onion, parsley, salt, and black pepper. This fresh salad adds crunch and color to the gyros.

Cook The Chicken:

Grill or pan-fry the marinated chicken over medium-high heat, cooking about 10 minutes per side until meat is cooked through and reaches an internal temperature of 75 degrees Celsius. This creates a slightly charred, juicy interior.

Assemble The Gyros:

Slice the cooked chicken thinly and fill warmed pita breads with the slices, a generous spoonful of fresh toppings, and a good dollop of tzatziki sauce. Serve immediately while warm and fresh.

My favorite part is the tzatziki sauce because it cools the spiced chicken and adds a creamy texture that makes every gyro feel special.

Best Storage Practices

Store leftover marinated raw chicken in an airtight container and use within 24 hours for optimal freshness. Cooked chicken gyros can be refrigerated for up to 2 days, but the pita bread is best enjoyed fresh to avoid sogginess. Keep the tzatziki in a sealed container and stir before serving again.

Ingredient Swaps

Chicken thighs can be swapped with boneless chicken breasts if you prefer leaner meat though thighs remain juicier. For a vegetarian version, grilled halloumi or portobello mushrooms seasoned similarly offer a delicious alternative. Greek yogurt can be replaced with dairy-free yogurt for a vegan-friendly tzatziki.

Serving Pairings

Serve gyros with a side of crispy oven-baked fries or a light Greek salad for a complete meal. A glass of chilled white wine or sparkling water with lemon complements the bright citrus notes. Adding pickled peppers or olives on the side enhances the authentic Mediterranean experience.

This recipe brings fresh Mediterranean flavors to your table with ease and wonderful taste.

Frequently Asked Cooking Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thigh fillets are ideal for their tenderness and flavor, absorbing the marinade well while staying juicy when grilled.

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 2 hours, preferably up to 12 hours, but avoid exceeding 24 hours to maintain texture.

→ How can I prevent watery tzatziki sauce?

Grate the cucumbers and then drain them thoroughly, squeezing out excess liquid before mixing with the yogurt to keep the sauce creamy and thick.

→ What is the recommended cooking method?

Grilling or pan-frying over medium-high heat until the chicken reaches an internal temperature of 75°C ensures a juicy, cooked-through result.

→ Can I customize the toppings?

Yes, you can add fresh parsley for brightness or adjust diced tomatoes, cucumbers, and red onion quantities according to taste for a balanced texture.