I’m sharing my authentic Greek Chicken Gyros recipe that pairs garlic-and-herb grilled chicken with soft pita, crisp fresh toppings and tangy homemade tzatziki to reveal a fresh take on Mediterranean Gyros.

Jump to Recipe

I love making gyros at home because they almost always beat takeout and the whole thing is shockingly simple. I start with thinly sliced chicken thighs, toss them in a quick seasoning, then get a fast char on the grill so the edges get that little crisp you want.

A cool spoonful of plain Greek yogurt cuts through the richness and somehow makes every bite sing. It’s messy, noisy cooking, not precious, and honestly that’s the fun part.

If you like bold flavors with hardly any fuss this Mediterranean Gyros idea will surprise you.

Ingredients

Print Recipe (No Advertisments)

Chicken: rich in protein and iron, thighs stay juicier, breasts are leaner and milder
Extra virgin olive oil: heart healthy monounsaturated fat adds silkiness and bright savory flavor
Lemon: sharp citrus tang that cuts richness, adds vitamin C and bright fresh zip
Garlic: pungent aromatic gives depth and savory bite, also has immune boosting compounds
Greek yogurt: creamy tang, adds protein and probiotics making sauce rich and cooling
Cucumber: watery crunch, subtle freshness, low calorie and adds texture to tzatziki
Pita bread: soft foldable base, provides carbs and a scoopable vehicle for all fillings

Ingredient Quantities

About 1.5 pounds boneless skinless chicken thighs or breasts, sliced thin (thighs are juicier but use breasts if you want)

3 tablespoons extra virgin olive oil, plus more for serving

2 tablespoons fresh lemon juice (about 1 lemon)

3 garlic cloves, minced, divided between marinade and sauce

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon ground cumin (optional)

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper

1 cup plain Greek yogurt, full fat preferred (for tzatziki)

¾ cup grated cucumber, well drained (about half a medium cucumber)

1 tablespoon fresh lemon juice (for tzatziki)

1 tablespoon extra virgin olive oil (for tzatziki)

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

4 to 6 soft pita breads, 6 inch foldable style

2 medium tomatoes, sliced

1 small red onion, thinly sliced

1 cup shredded lettuce or chopped romaine (optional)

½ cup crumbled feta cheese (optional)

Lemon wedges and extra olive oil for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Make the marinade: whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp ground cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper. If you chose breasts pound them thin so they cook evenly, thighs are juicier though. Add the
1.5 lb thinly sliced chicken, toss well to coat and refrigerate at least 30 minutes, up to overnight for more flavor.

2. Prep the tzatziki: grate about 3/4 cup cucumber, then press or squeeze out as much water as you can using a clean towel or paper towels. Mix the drained cucumber with 1 cup plain Greek yogurt, the remaining 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), and a pinch of salt and pepper. Chill while you cook so it firms up a bit.

3. Get your grill or skillet ready: heat to medium high and brush or spray a little oil so chicken doesn’t stick. If using a grill preheat so you get nice char marks.

4. Cook the chicken: shake off excess marinade and grill or pan sear the slices in a single layer, do not overcrowd the pan (work in batches). Thin slices take about 3 to 5 minutes per side, thicker pieces a bit longer, cook until juices run clear and internal temp reaches 165 F. Don’t overcook or it gets dry.

5. Let the chicken rest 4 to 5 minutes so the juices redistribute, then if needed cut into bite sized strips. Resting is important, don’t skip it.

6. Warm the pitas: wrap 4 to 6 pitas in foil and heat in a 350 F oven for 5 to 7 minutes or toast each briefly in a hot skillet about 20 to 30 seconds per side, then keep them wrapped in a clean towel so they stay soft and foldable.

7. Prep toppings: slice 2 medium tomatoes, thinly slice 1 small red onion, shred about 1 cup lettuce or chop romaine, and crumble 1/2 cup feta if using. Lay everything out so assembly is quick.

8. Assemble gyros: spread a generous spoonful of tzatziki on each warmed pita, pile on the chicken, then tomatoes, onion, lettuce and feta. Drizzle with a little extra olive oil and squeeze fresh lemon juice over the top for brightness.

9. Serve right away with lemon wedges on the side and extra tzatziki. For meal prep store chicken and tzatziki separately in airtight containers up to 3 days, keep pitas at room temp or freeze if longer.

10. Quick tips: if your cucumber is soggy keep squeezing, a dry tzatziki avoids weeping. Cook chicken in hot batches for a good crust. If you want more smoke flavor add a pinch more smoked paprika.

Equipment Needed

1. Large mixing bowl, for the marinade and tossing the chicken
2. Small mixing bowl and a whisk or fork, for the tzatziki
3. Measuring spoons and measuring cups, for oil, lemon and spices
4. Cutting board and a sharp chef’s knife, for chicken, tomatoes and onion
5. Box grater or microplane plus a clean towel or paper towels, to grate and drain cucumber
6. Grill, grill pan or heavy skillet plus tongs or a spatula, to cook the chicken and toast pitas
7. Instant read meat thermometer, to confirm chicken reaches 165 F
8. Baking sheet, aluminum foil and a clean kitchen towel, to warm and keep the pitas soft

FAQ

Can I use chicken breasts instead of thighs? Yes, you can. Breasts are leaner so they can dry out faster, slice them thin and marinate at least 30 minutes, 2 to 4 hours is better. Cook to 165°F and rest 5 minutes so they stay juicy.

How long should I marinate the chicken? Minimum 30 minutes, ideal 2 to 4 hours, up to about 24 hours. If you marinate longer the lemon can start to "cook" the meat, so dont go way past a day.

My tzatziki is watery, how do I fix that? Grate the cucumber, sprinkle a little salt, let sit 10 minutes then squeeze it tightly in a towel or use a fine mesh to press out the water. You can also strain the yogurt in a cheesecloth for 30 minutes if you want thicker sauce.

What's the easiest way to cook the chicken if I dont have a grill? Use a hot cast iron or heavy skillet, a little oil, cook thin slices 3 to 5 minutes per side on medium high for char and quick cooking. Or broil at 425°F about 10 to 15 minutes, flipping once. Always check for 165°F inside.

How do I assemble gyros so they dont get soggy? Warm the pita first, smear a thin layer of tzatziki, add chicken, then tomatoes, onion, lettuce and feta. Dont overload with sauce and serve right away. A layer of lettuce or feta actually helps keep moisture away from the pita.

Can I make parts ahead and how long will leftovers keep? Yes. Cooked chicken keeps 3 to 4 days in the fridge, tzatziki 3 days. You can freeze cooked chicken up to 2 months, thaw overnight and reheat gently. Assemble just before eating for best texture.

Authentic Greek Chicken Gyros Made Simple Recipe Substitutions and Variations

Chicken (thighs or breasts): Swap for thinly sliced lamb leg or shoulder for a more classic gyro, or use flank/skirt steak if you prefer beef. Both need similar seasonings but may cook a bit longer.
Greek yogurt (tzatziki): Use labneh or strained plain yogurt, or sour cream thinned with a little lemon juice. For dairy free, try an unsweetened plain almond or coconut yogurt instead, just taste and adjust the lemon and garlic.
Pita breads: Replace with warm flour tortillas, naan or lavash, or go low carb and wrap everything in large romaine leaves if you dont want bread.
Fresh dill: If you dont have dill try chopped mint for a bright lift, or flat leaf parsley for a milder herb note. Dried dill works too but use less.

Pro Tips

1. Marinate longer if you can, like a few hours to overnight, it really boosts flavor but don’t leave thin breast slices too long or the texture can get weird, thighs are safer for long marinades.

2. Squeeze the grated cucumber until it feels almost dry, then pat it with a towel, this stops the tzatziki from getting watery and it firms up better in the fridge.

3. Cook the chicken in hot batches and don’t crowd the pan, otherwise you steam the meat and lose that nice crust, and let the cooked pieces rest a few minutes before slicing so the juices stay inside.

4. Warm the pitas then keep them wrapped in a towel so they stay soft, and right before serving add a little flaky salt and a fresh squeeze of lemon to wake up all the flavors.

Authentic Greek Chicken Gyros Made Simple Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

671

kcal

Equipment: 1. Large mixing bowl, for the marinade and tossing the chicken
2. Small mixing bowl and a whisk or fork, for the tzatziki
3. Measuring spoons and measuring cups, for oil, lemon and spices
4. Cutting board and a sharp chef’s knife, for chicken, tomatoes and onion
5. Box grater or microplane plus a clean towel or paper towels, to grate and drain cucumber
6. Grill, grill pan or heavy skillet plus tongs or a spatula, to cook the chicken and toast pitas
7. Instant read meat thermometer, to confirm chicken reaches 165 F
8. Baking sheet, aluminum foil and a clean kitchen towel, to warm and keep the pitas soft

Ingredients

About 1.5 pounds boneless skinless chicken thighs or breasts, sliced thin (thighs are juicier but use breasts if you want)
3 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons fresh lemon juice (about 1 lemon)
3 garlic cloves, minced, divided between marinade and sauce
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon ground cumin (optional)
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 cup plain Greek yogurt, full fat preferred (for tzatziki)
¾ cup grated cucumber, well drained (about half a medium cucumber)
1 tablespoon fresh lemon juice (for tzatziki)
1 tablespoon extra virgin olive oil (for tzatziki)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
4 to 6 soft pita breads, 6 inch foldable style
2 medium tomatoes, sliced
1 small red onion, thinly sliced
1 cup shredded lettuce or chopped romaine (optional)
½ cup crumbled feta cheese (optional)
Lemon wedges and extra olive oil for serving (optional)

Directions

Make the marinade: whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp ground cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper. If you chose breasts pound them thin so they cook evenly, thighs are juicier though. Add the
5 lb thinly sliced chicken, toss well to coat and refrigerate at least 30 minutes, up to overnight for more flavor.
Prep the tzatziki: grate about 3/4 cup cucumber, then press or squeeze out as much water as you can using a clean towel or paper towels. Mix the drained cucumber with 1 cup plain Greek yogurt, the remaining 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), and a pinch of salt and pepper. Chill while you cook so it firms up a bit.
Get your grill or skillet ready: heat to medium high and brush or spray a little oil so chicken doesn't stick. If using a grill preheat so you get nice char marks.
Cook the chicken: shake off excess marinade and grill or pan sear the slices in a single layer, do not overcrowd the pan (work in batches). Thin slices take about 3 to 5 minutes per side, thicker pieces a bit longer, cook until juices run clear and internal temp reaches 165 F. Don’t overcook or it gets dry.
Let the chicken rest 4 to 5 minutes so the juices redistribute, then if needed cut into bite sized strips. Resting is important, don’t skip it.
Warm the pitas: wrap 4 to 6 pitas in foil and heat in a 350 F oven for 5 to 7 minutes or toast each briefly in a hot skillet about 20 to 30 seconds per side, then keep them wrapped in a clean towel so they stay soft and foldable.
Prep toppings: slice 2 medium tomatoes, thinly slice 1 small red onion, shred about 1 cup lettuce or chop romaine, and crumble 1/2 cup feta if using. Lay everything out so assembly is quick.
Assemble gyros: spread a generous spoonful of tzatziki on each warmed pita, pile on the chicken, then tomatoes, onion, lettuce and feta. Drizzle with a little extra olive oil and squeeze fresh lemon juice over the top for brightness.
Serve right away with lemon wedges on the side and extra tzatziki. For meal prep store chicken and tzatziki separately in airtight containers up to 3 days, keep pitas at room temp or freeze if longer.
Quick tips: if your cucumber is soggy keep squeezing, a dry tzatziki avoids weeping. Cook chicken in hot batches for a good crust. If you want more smoke flavor add a pinch more smoked paprika.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.