Transport your taste buds to the sun-soaked streets of Greece with these homemade chicken gyros.
This Mediterranean classic combines marinated chicken with vegetables and tzatziki sauce, all wrapped in warm pita bread.
Every bite delivers a perfect balance of textures and tastes – from the char-grilled meat to the tangy brightness of homemade tzatziki.
Who needs takeout when you’ve got this recipe?
Why You’ll Love These Chicken Gyros
Restaurant-Quality Taste: Bursting with zesty, aromatic spices and creamy tzatziki, these gyros deliver authentic Mediterranean flavors that rival your favorite Greek restaurant.
Budget-Friendly: This family dinner is surprisingly economical, using simple, readily available ingredients and chicken thighs (which are typically less expensive than breasts).
Versatile Leftovers: The marinated chicken and tzatziki sauce can be repurposed into grain bowls, salads, or wraps, ensuring nothing goes to waste and providing multiple meal options throughout the week.
Party-Perfect: These gyros are ideal for casual entertaining. Set up a build-your-own gyro bar and let guests customize their portions and toppings for an interactive dining experience.
Ingredients
- Boneless, Skinless Chicken Thighs: Thighs offer more flavor and moisture, but you can use breasts if you prefer.
- Olive Oil: Helps bind the marinade ingredients and prevents sticking during cooking.
- Greek Yogurt: Creates a thick, creamy marinade that tenderizes the meat. It also serves as the base for tzatziki sauce.
- Garlic: Provides essential aromatic flavor to both marinade and tzatziki. Use fresh for the best taste.
- Lemon: Adds brightness and acidity to both marinade and tzatziki.
- Mediterranean Spice Blend: You’ll combine dried oregano, ground cumin, smoked paprika, ground coriander, salt, and black pepper to create the authentic gyro flavor profile.
- Cucumber & Fresh Dill: Key ingredients for authentic tzatziki sauce. Cucumber adds a refreshing crunch, while dill provides a distinctive herb flavor.
- Red Onion, Cherry Tomatoes & Lettuce: The bright vegetable toppings that add crunch, color, and texture.
- Crumbled Feta Cheese: An optional topping that adds traditional Greek tang and saltiness.
- Pita Breads: Traditional Greek-style pocket bread that holds all the ingredients.
How to Make Chicken Gyros
The magic of this dish lies in the aromatic blend of traditional Greek spices and the tenderizing powers of yogurt.
Together, they make the chicken incredibly flavorful and succulent.
But as tasty as these gyros are, the hands-on prep it minimal.
1. MIX the marinade ingredients in a bowl, coat the chicken, and refrigerate for at least 2 hours (overnight is best).
2. SQUEEZE the moisture out of the grated cucumber, then mix it with the other sauce ingredients. Chill until ready to use.
3. COOK the chicken on the grill, in a skillet, or under the broiler. Depending on how thick the pieces are, it should take between 6 and 8 minutes per side. Let rest for 5 minutes before slicing into thin strips.
4. ASSEMBLE the elements in warm pita bread with fresh veggies. Enjoy!
Tips For the Best Chicken Gyros
Whether you’re seeking a quick weeknight dinner or planning a casual gathering with friends, these gyros bring the essence of Greek street food right to your kitchen.
They’re satisfying without being heavy, and versatile enough to customize with your favorite toppings.
My top tip? Make extra tzatziki – you’ll want to drizzle it on everything.
- Marinate overnight. This allows the spices and yogurt to deeply penetrate the meat, making it extra tender and flavorful.
- Use chicken thighs. They have more fat, which keeps them moist during cooking.
- Using chicken breasts. If you prefer breasts, that’s okay! I recommend pounding them slightly so they’re all the same thickness.
- Don’t skip the squeeze. Cucumber is super watery, so if you don’t squeeze that liquid out, your dip will be sad.
- Warm the pita. Do this one by one in a dry skillet or in the microwave for 30-60 seconds. Alternatively, bake them all at once at 350°F for 5-10 minutes.
- Slice the chicken thinly. This makes assembly easier and ensures every bite is well-balanced.
- Avoid overfilling. It’s tempting to cram a lot in there, but an over-stuffed pita will make a mess.
- Cook on a grill. This will give you the best, most authentic taste.
How to Store
What I love most about gyros is how customizable they are.
You can load them up with as many toppings as you want, double down on the tzatziki (because why not?), or even leave out the feta if that’s not your thing.
Not to mention, the marinade on this chicken is so good, you’ll probably want to use it on everything!
All that to say – I doubt you’ll have leftovers. But in case you do, here’s how to store them:
To Store: Store the cooked chicken and tzatziki sauce separately in airtight containers. Refrigerate for 3-4 days.
To Freeze: Once cooled, store the chicken in an airtight container or freezer bag for up to 3 months. Tzatziki sauce and assembled gyros are not suitable for freezing.
To Reheat, Warm the chicken in a skillet over medium heat for 3-5 minutes, in the oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes covered with a damp paper towel. Never reheat gyro meat more than once.
More Mediterranean Dishes You’ll Love
Italian Grinder Salad
Feta Stuffed Olives
Caprese Skewers
Tzatziki Chicken Salad
Chicken Gyros
4
servings20
minutes15
minutes574
kcalHomemade chicken gyros combine tender, marinated chicken with creamy tzatziki, fresh veggies, and warm pita for a flavorful, Mediterranean-inspired meal.
Ingredients
- Chicken Marinade
1/4 cup Greek yogurt
3 tablespoons olive oil
4 cloves garlic, minced
1 lemon, juiced
2 teaspoons dried oregano
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds boneless, skinless chicken thighs (or breasts)
- Tzatziki Sauce
1 large cucumber, finely grated
1 cup Greek yogurt
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh dill, chopped
1 tablespoon fresh lemon juice
salt and pepper, to taste
- To Serve
6 pita breads or flatbreads, warmed
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup shredded lettuce
1/2 cup crumbled feta cheese, optional
Instructions
- Marinate the Chicken: In a large bowl, mix the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, paprika, cumin, coriander, salt, and pepper. Add the chicken and coat thoroughly. Cover and refrigerate for at least 2 hours (overnight is best).
- Make the Tzatziki: Press the excess liquid out of the grated cucumber. Add it to a bowl with the Greek yogurt, minced garlic, olive oil, dill, and lemon juice. Mix well and season with salt and pepper to taste. Cover and chill for 15-20 minutes.
- Cook the Chicken: Preheat a grill, skillet, or oven broiler to medium-high heat. Remove the chicken from the marinade, let the excess drip off, and cook for 6–8 minutes per side or until fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing into thin strips.
- Assemble the Gyros: Lay a warm pita bread on a flat surface. Spread a generous dollop of tzatziki sauce on the bread. Add a portion of sliced chicken, followed by red onions, cherry tomatoes, lettuce, and crumbled feta cheese (if using). Fold the pita around the filling and secure it with parchment paper or foil, if desired.
- Repeat with the remaining pitas and enjoy your homemade Chicken Gyros with a side of fries, a Greek salad, or extra tzatziki sauce for dipping!
Notes
- Marinate overnight. This allows the spices and yogurt to deeply penetrate the meat, making it extra tender and flavorful.
- Don’t skip the squeeze. Cucumber is super watery, so if you don’t squeeze that liquid out, your dip will be sad.
