Greek Chicken Gyros Recipe

I’m sharing my Healthy Chicken Gyro Recipe that pairs make-ahead chicken with homemade tzatziki and includes one simple trick to cut your prep time.

I get why everyone keeps asking for my take on Greek Chicken Gyros. Nothing beats this easy, yummy dinner idea, and yes it’s a chicken recipe you can make ahead.

I stick with boneless skinless chicken thighs or breasts and a creamy plain Greek yogurt for the tzatziki, and somehow it always turns out addictive. It might be the Best Chicken Gyro Recipe you make all month, but it never feels fussy, just honest and bold.

These Greek Gyros sneak up on you with flavor, and if you like simple meals that still impress, this one will disappear fast.

Ingredients

• Chicken gives the gyro its protein and savory base, stays juicy if marinated
• Extra virgin olive oil provides healthy fats, adds silkiness and helps flavors meld
• Lemon juice brings bright acid that cuts richness and adds a clean tang
• Garlic gives a pungent earthy punch that builds deep savory flavor everywhere
• Greek yogurt adds creaminess, tenderizes meat with acid and makes tzatziki thick
• Cucumber cools the tzatziki, adds crunch and light fresh watery texture
• Oregano is a classic herb with warm slightly bitter notes that taste Greek
• Pita bread is a soft pocket for fillings, carbs that soak up sauces
• Feta cheese gives salty crumbly tang, lifts richness and adds briny pops

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken thighs or breasts (700 to 900 g)
• 1/2 cup extra virgin olive oil (120 ml)
• 1/4 cup fresh lemon juice (60 ml) about 1 to 2 lemons
• 3 cloves garlic, minced
• 1/4 cup plain Greek yogurt (for marinade, optional)
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup plain Greek yogurt (240 g) for tzatziki
• 1/2 English cucumber, grated and drained for tzatziki
• 2 cloves garlic, minced (for tzatziki)
• 1 tbsp fresh lemon juice (for tzatziki)
• 1 tbsp extra virgin olive oil (for tzatziki)
• 1 tbsp chopped fresh dill or 1 tsp dried dill
• 1/4 tsp kosher salt (for tzatziki)
• 1/8 tsp black pepper (for tzatziki)
• 4 to 6 pita pockets or flatbreads (6 to 8 inch)
• 1 medium tomato, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup shredded lettuce or baby greens (optional)
• 1/2 cup crumbled feta cheese (optional)
• Fresh parsley or extra dill for garnish (optional)

How to Make this

1. Make the marinade: whisk together 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 3 cloves minced garlic, 1/4 cup plain Greek yogurt (optional but makes the chicken super tender), 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper.

2. Marinate the chicken: put 1 1/2 to 2 lb boneless skinless chicken thighs or breasts in a zip top bag or bowl, pour the marinade over, squeeze out excess air and massage to coat. Refrigerate at least 30 minutes, better 2 hours to overnight. Take the chicken out about 20 to 30 minutes before cooking so it comes closer to room temp.

3. Make the tzatziki: grate 1/2 English cucumber and squeeze out as much water as you can in a towel or cheesecloth, then mix with 1 cup plain Greek yogurt, 2 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill or 1 tsp dried, 1/4 tsp kosher salt and 1/8 tsp black pepper. Chill while you cook, that lets the flavors mellow and the garlic lose its raw bite.

4. Prep the toppings: thinly slice 1 medium tomato and 1 small red onion, shred 1 cup lettuce or baby greens if using, crumble 1/2 cup feta, chop parsley or extra dill. If the onion is too sharp soak slices in cold water for 5 to 10 minutes then drain and pat dry.

5. Cook the chicken: heat a grill, grill pan or large skillet to medium high and oil lightly. Shake off excess marinade and cook whole thighs or breasts 5 to 7 minutes per side until nicely charred and internal temp reads 165 F / 74 C, or slice into strips and cook 3 to 5 minutes until browned. Don’t overcrowd the pan; do batches so you get a good sear.

6. Rest and slice: let the chicken rest 5 minutes after cooking, then slice thinly against the grain so it stays juicy.

7. Warm the pitas: wrap 4 to 6 pita pockets or flatbreads in foil and warm in a 350 F oven for 5 to 10 minutes, or toast briefly in a dry skillet 30 to 60 seconds per side, or microwave wrapped in a damp towel 20 seconds. Warm pitas fold better and wont crack.

8. Assemble the gyros: spread a generous spoonful of tzatziki on each pita, pile on sliced chicken, add tomato, red onion, lettuce, sprinkle with crumbled feta and chopped parsley or dill, add more tzatziki or a squeeze of lemon if you like. Fold and eat.

9. Make ahead and storage tips: chicken keeps 3 to 4 days in the fridge, tzatziki 3 days best if stored separately so pitas dont get soggy. To reheat chicken, warm gently in a skillet with a splash of water or in a 350 F oven until heated through.

10. Quick hacks: removing cucumber moisture is key so tzatziki stays thick; using some yogurt in the marinade tenderizes the meat; if you want extra char pop the chicken under a hot broiler for 1 to 2 minutes per side; always check for 165 F internal temp so its safe to eat.

Equipment Needed

1. Mixing bowls (one large for the marinade and one medium for the tzatziki)
2. Measuring cups and spoons plus a whisk
3. Zip-top bag or shallow nonreactive container for marinating
4. Box grater and a clean kitchen towel or cheesecloth (to drain cucumber)
5. Sharp chef’s knife and cutting board
6. Grill, grill pan, or large heavy skillet
7. Tongs and a spatula
8. Instant-read meat thermometer

FAQ

Greek Chicken Gyros Recipe Substitutions and Variations

• Chicken (boneless skinless thighs or breasts)
  • Turkey cutlets or boneless turkey thighs, same weight, cook a little less time for cutlets since they’re thinner
  • Firm tofu (press well, 1 to 1.2x weight), marinate longer and pan-fry or grill until browned for a vegetarian gyro
  • Lamb shoulder or leg, thinly sliced, use same marinade but allow a longer rest time and slightly longer cook for best flavor
• Greek yogurt (for marinade or tzatziki)
  • Sour cream, same amount, gives similar tang though slightly richer, good in marinades and tzatziki
  • Labneh or strained plain yogurt, same amount, even thicker and creamier so less draining needed for tzatziki
  • Coconut or soy yogurt (unsweetened) for dairy free, same amount, note flavor changes so add extra lemon and salt
• English cucumber (for tzatziki)
  • Grated zucchini, squeezed dry and salted briefly, similar texture and mild flavor when drained well
  • Thinly diced celery or diced bell pepper for crunch if you want a different texture instead of grated cucumber
  • Skip the veg and use 1 to 2 tbsp extra lemon + 1 tsp white vinegar and extra dill for a cucumber-free tzatziki style sauce
• Pita pockets or flatbreads
  • Naan or flatbreads from the bakery, slightly thicker but great for wrapping, warm before serving
  • Tortillas (flour or whole wheat), roll them tighter and they hold fillings well
  • Large lettuce leaves (butter or romaine), for a low carb fresh wrap, use sturdy leaves and pat dry so they don’t tear

Pro Tips

– Marinade timing matters, try to marinate for a couple hours or overnight if you can, but even 30 minutes helps. If you use yogurt in the marinade dont leave thin breast meat in it all day or it can get a bit mushy.

– For a great sear pat the chicken very dry before it hits the grill or pan, oil the surface lightly and dont overcrowd it so you get color instead of steaming. If pieces are thick finish them briefly in a hot oven or under the broiler for more char.

– Make the tzatziki dense and not watery: salt the grated cucumber, let it sit 5 to 10 minutes then squeeze it out in a towel until almost dry, chill the sauce so the garlic calms down and the flavors marry.

– Warm the pitas so they fold and wont crack, wrap in foil to keep them soft if you need to hold them a bit. Store chicken and tzatziki separately if you plan to make ahead so the bread doesnt go soggy.

– Let the cooked chicken rest a few minutes then slice thinly against the grain so its tender, and reheat gently with a splash of water in a skillet or low oven so it stays juicy.