Why You Will Love This Recipe
If you’re craving fresh, bold flavors that come together with minimal effort, these Mediterranean Chicken Gyros are for you! Imagine tender, marinated chicken tucked into warm pita bread with crisp veggies and a tangy Tzatziki sauce—it’s a filling meal that’s perfect for busy weeknights or weekend gatherings. Best of all, this dish is packed with bright herbs and spices, making it a healthy yet satisfying option everyone will love.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 4-6 pita bread rounds
- 1 cup shredded lettuce
- 1 medium tomato, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
For the Chicken Marinade:
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp fresh dill, chopped
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1/4 tsp salt
Ingredient Prep Guide
Chicken: Trim excess fat from the thighs and slice them into thin strips. This helps them cook faster and absorb more marinade.
Veggies: Slice the red onion and tomato as thinly as possible for easy biting. If the onion’s too sharp, soak the slices in cold water for 10 minutes to mellow the flavor.
Tzatziki: Grate the cucumber and squeeze out as much liquid as you can using a clean kitchen towel. This keeps the sauce creamy and prevents it from getting watery.
Garlic: Mince fresh garlic instead of using pre-minced jars for the brightest flavor. If you’re short on time, a garlic press works too!
Equipment & Tools
- Large mixing bowl (for marinating)
- Skillet or grill pan
- Chef’s knife and cutting board
- Measuring spoons and cups
- Tongs for flipping chicken
- Kitchen towel (for draining cucumber)
Step-by-Step Instructions
Step 1: Marinate the chicken. In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper. Add the chicken strips and toss until fully coated. Let it sit for at least 30 minutes (or up to 4 hours in the fridge) for maximum flavor.
Step 2: Make the Tzatziki sauce. Mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, and salt in a bowl. Cover and refrigerate until ready to use.
Step 3: Cook the chicken. Heat a skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Cook for 4-5 minutes per side until golden brown and cooked through. Let it rest for 2 minutes before slicing into bite-sized pieces.
Step 4: Warm the pitas. Lightly toast them in a dry skillet for 20-30 seconds per side to make them pliable.
Step 5: Assemble the gyros. Spread Tzatziki on each pita, add lettuce, tomato, onion, chicken, and a sprinkle of feta. Fold or roll the pita to enclose the fillings.
Key Details
Total Time: 45 mins (Prep: 20 mins | Cook: 25 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowls, knife, cutting board, tongs
Serving Suggestions
Pair your gyros with a simple Greek salad or crispy roasted potatoes for a complete meal. For a lighter option, try a side of hummus and carrot sticks. These gyros also shine at cookouts—set up a DIY topping bar with olives, pickled peppers, and extra Tzatziki for guests to customize their own!
Pro Tips
Marinating Magic: Don’t rush the marinating time! Even 30 minutes makes a difference, but if you can let the chicken soak for 2-4 hours, the spices will deepen and tenderize the meat further. If using wooden skewers for grilling, soak them in water first to prevent burning.
Perfectly Juicy Chicken: Avoid overcrowding the skillet. Cooking in batches ensures the chicken browns instead of steaming. Use a meat thermometer to check for an internal temperature of 165°F—it’s the foolproof way to prevent dryness.
Storage and Reheating Instructions
Store leftover chicken, veggies, and Tzatziki separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet over medium-low heat with a splash of water to keep it moist. Assemble gyros fresh to prevent soggy pitas. Tzatziki sauce can stay fresh for up to 5 days if stored properly.
Troubleshooting
Dry Chicken: This usually means it’s overcooked. Stick to the 4-5 minute per side rule, and let the meat rest before slicing. Chicken thighs are more forgiving than breasts, but a quick brine (15 minutes in salted water) can add extra moisture if needed.
Bland Flavor: Taste the marinade before adding the chicken—it should be slightly salty and zesty. If the cooked chicken needs a boost, sprinkle with a pinch of salt and lemon juice before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work, but they’re leaner, so marinate them for at least 2 hours and cook just until 165°F to avoid dryness.
What if I don’t have Tzatziki sauce?
Try hummus or a mix of Greek yogurt with chopped cucumbers and mint. You’ll still get that creamy, cooling contrast.
Are these gyros gluten-free?
Use gluten-free pitas or serve the chicken and toppings over a grain bowl with quinoa or rice.
Mediterranean Chicken Gyros
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 4-6 pita bread rounds
- 1 cup shredded lettuce
- 1 medium tomato thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup crumbled feta cheese optional
- 1/4 cup olive oil
- 3 garlic cloves minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Greek yogurt
- 1/2 cucumber grated and drained
- 1 tbsp fresh dill chopped
- 1 garlic clove minced
- 1 tsp lemon juice
- 1/4 tsp salt
Instructions
- Marinate the chicken: In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper. Add the chicken strips and toss until fully coated. Let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Make the Tzatziki sauce: Mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, and salt in a bowl. Cover and refrigerate until ready to use.
- Cook the chicken: Heat a skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Cook for 4-5 minutes per side until golden brown and cooked through. Let it rest for 2 minutes before slicing into bite-sized pieces.
- Warm the pitas: Lightly toast them in a dry skillet for 20-30 seconds per side.
- Assemble the gyros: Spread Tzatziki on each pita, add lettuce, tomato, onion, chicken, and a sprinkle of feta. Fold or roll the pita to enclose the fillings.