These Greek Chicken Gyros with Cucumber Tzatziki are a serious favorite around here. Living close to a really good Greek restaurant, I’ve had my fair share of amazing gyros, and this recipe really hits the spot when I’m craving those flavors at home.
It’s a perfect meal for a casual weeknight dinner, but it’s also fun enough for a weekend get-together. The combination of the seasoned chicken, fresh vegetables, and that cool, creamy tzatziki is just irresistible.
Recipe Overview: Greek Chicken Gyros
This dish is all about tender, flavorful chicken wrapped in warm pita bread, topped with crisp veggies, and a generous dollop of homemade tzatziki sauce.
The chicken gets its amazing flavor from a simple marinade of lemon juice, garlic, oregano, and a few other spices.
The tzatziki is a refreshing blend of Greek yogurt, cucumber, garlic, and dill.
It’s a classic combination that’s both satisfying and relatively healthy. You can serve these gyros with a side of Greek salad, some lemon potatoes, or even just some simple roasted vegetables.
Detailed Ingredients for Chicken Gyros
Here’s what you’ll need to make these amazing gyros:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs (you can use breasts, but thighs are juicier)
- ¼ cup olive oil
- ¼ cup lemon juice (fresh is best!)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat or low-fat both work)
- 1 medium cucumber, peeled, seeded, and grated
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- 4-6 pita breads
- Sliced tomatoes
- Sliced red onion
- Shredded lettuce
Ingredient Notes & Substitutions:
- Chicken: If using chicken breasts, consider pounding them to an even thickness for more even cooking.
- Greek Yogurt: Plain yogurt can be used in a pinch, but Greek yogurt provides the best thickness and tang.
- Cucumber: English cucumbers are ideal because they have fewer seeds and thinner skin.
- Pita Bread: Whole wheat pita bread is a healthier option.
- Vegetables: Feel free to add other favorite toppings, like Kalamata olives or crumbled feta cheese.
Step-by-Step Instructions: Making the Perfect Greek Chicken Gyros
Let’s get cooking! Here’s how to make these delicious gyros, step by step:
- Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and pepper. Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be.
- Prepare the Tzatziki Sauce: While the chicken is marinating, make the tzatziki. Grate the cucumber and then squeeze out as much excess liquid as possible. This is important to prevent the sauce from becoming watery. I usually just use my hands, or you can wrap it in a clean kitchen towel.
- In a medium bowl, combine the grated cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well to combine. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve. This allows the flavors to meld.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs. Cook for 6-8 minutes per side, or until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips. This helps the juices redistribute, resulting in more tender chicken.
- Warm the Pita Breads: While the chicken is resting, warm the pita breads. You can do this in a dry skillet, in the microwave, or in the oven. I usually just pop them in the microwave for 15-20 seconds.
- Assemble the Gyros: Lay a warm pita bread on a plate. Top with sliced chicken, shredded lettuce, sliced tomatoes, and sliced red onion.
- Spoon a generous amount of tzatziki sauce over the top.
- Fold the pita bread in half and serve immediately. Enjoy!
Variations & Tips for your Chicken Gyros
- Make it a Bowl: Instead of using pita bread, serve the chicken and toppings over a bed of rice or quinoa for a gyro bowl.
- Add Some Heat: Add a pinch of red pepper flakes to the marinade or a dash of hot sauce to the tzatziki for a spicy kick.
- Make-Ahead: The chicken can be marinated and the tzatziki can be made up to a day in advance. Store them separately in the refrigerator.
- Storage: Leftover cooked chicken and tzatziki can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a skillet or in the microwave. Warm the pita breads separately.
- Serving Suggestions: Serve with a side of Greek salad, French fries, or roasted vegetables.
Key Details
- Prep time: 20 minutes (plus marinating time)
- Cook time: 15-20 minutes
- Total time: 35-40 minutes (plus marinating time)
- Servings: 4-6
- Equipment you’ll need: Large bowl, medium bowl, skillet or grill pan, cutting board, knife.
Greek Chicken Gyros with Cucumber Tzatziki
These Greek Chicken Gyros with Cucumber Tzatziki are a serious favorite around here. Living close to a really good Greek restaurant, I've had my fair share of amazing gyros, and this recipe really hits the spot when I'm craving those flavors at home.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 medium cucumber peeled, seeded, and grated
- 2 cloves garlic minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4-6 pita breads
- Sliced tomatoes
- Sliced red onion
- Shredded lettuce
Instructions
- Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and pepper. Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Tzatziki Sauce: While the chicken is marinating, make the tzatziki. Grate the cucumber and then squeeze out as much excess liquid as possible. In a medium bowl, combine the grated cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well to combine. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs. Cook for 6-8 minutes per side, or until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- Warm the Pita Breads: While the chicken is resting, warm the pita breads. You can do this in a dry skillet, in the microwave, or in the oven.
- Assemble the Gyros: Lay a warm pita bread on a plate. Top with sliced chicken, shredded lettuce, sliced tomatoes, and sliced red onion.
- Spoon a generous amount of tzatziki sauce over the top.
- Fold the pita bread in half and serve immediately. Enjoy!