I’m excited to share Chicken Gyros featuring juicy marinated chicken topped with crisp cucumber, red onion and lettuce alongside an easy tzatziki, a simple recipe with an unexpected twist.

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I love when a simple street food idea becomes my go to dinner, and this Chicken Gyros does that for me. It highlights boneless skinless chicken thighs and plain Greek yogurt, but the real draw is how the flavors play together, you wont believe how small things make it sing, I mean seriously.

Warm pita piled with romaine, thin red onion and cucumber, a creamy yogurt cucumber sauce, every bite feels bright and a little unexpected. I tell anyone searching Healthy Dinner Recipes Chicken about this one, they shrug then come back for seconds.

Trust me, you’ll wanna try it.

Ingredients

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Chicken thighs: high in protein and iron, juicy rich flavor, sometimes fatty but satisfying
Greek yogurt: creamy, tangy, high protein, good for gut, adds moisture
Extra virgin olive oil: healthy monounsaturated fats, brightens flavor, good for heart
Fresh lemon juice: tart, adds brightness, small vitamin C boost, balances richness
Garlic: pungent, savory depth, may boost immunity, not sweet, rounds flavors
Cucumber: cooling crunch, low calories, adds hydration and mild freshness to tzatziki
Pita bread: carbs for energy, soft wrap, can be whole grain for more fiber

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs

1/2 cup plain Greek yogurt (for marinade)

1 cup plain Greek yogurt (for tzatziki)

4 tbsp extra virgin olive oil, divided

3 tbsp fresh lemon juice, divided

4-5 garlic cloves, divided, minced

1 1/2 tsp dried oregano

1 tsp ground cumin

1 tsp smoked paprika

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

1/4 tsp red pepper flakes or pinch cayenne, optional

1 medium cucumber, peeled and grated or thinly sliced (use part for tzatziki, part for topping)

1 tbsp chopped fresh dill or 1 tsp dried dill

4 large pita breads or flatbreads

2 cups shredded romaine lettuce

1 small red onion, thinly sliced

lemon wedges for serving, optional

How to Make this

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1. Prep the cucumber and onion: peel and grate the cucumber, then squeeze it in a clean towel or fine mesh strainer until most of the water is gone; set aside half for the tzatziki and slice or reserve the rest for topping. Thinly slice the red onion and shred the romaine.

2. Make the tzatziki: in a bowl mix 1 cup plain Greek yogurt, the drained half of the grated cucumber, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp extra virgin olive oil, salt and pepper to taste; chill while the chicken marinates so the flavors mellow.

3. Mix the marinade: in a second bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and the 1/4 tsp red pepper flakes or pinch of cayenne if using.

4. Marinate the chicken: add 1 1/2 lb boneless skinless chicken thighs to the marinade, make sure each piece is well coated, cover and refrigerate at least 30 minutes and up to 8 hours for best flavor, dont go way past that or the yogurt will start to break down the meat.

5. Preheat and cook: heat a large cast iron or heavy skillet over medium high heat (or preheat your grill to medium high). Add about 1 tbsp oil to the pan and sear the thighs 5 to 7 minutes per side until nicely browned and an instant read thermometer reads 165 F, if using the oven roast at 425 F for 18 to 22 minutes.

6. Rest and slice: transfer the cooked chicken to a cutting board and let it rest 5 minutes so the juices redistribute, then slice thinly against the grain for tender bites.

7. Warm the pitas: while the chicken rests warm 4 large pita breads in a dry skillet, oven at 350 F for 5 minutes or directly over a gas flame for a few seconds each side until pliable and slightly charred, keep them covered with a towel so they stay soft.

8. Finish the chicken: toss the sliced chicken with a pinch more salt, a squeeze of the remaining lemon juice and a drizzle of the last 1 tbsp olive oil to brighten the flavor.

9. Assemble the gyros: spread tzatziki on each warm pita, add shredded romaine, a generous handful of sliced chicken, cucumber slices, red onion, and extra tzatziki if you want; squeeze lemon wedges over the top and sprinkle a little extra dill or oregano if desired.

Equipment Needed

1. Large mixing bowl for the tzatziki and for tossing the chicken
2. Small bowl for the marinade
3. Box grater or fine grater, plus a clean kitchen towel or fine mesh strainer to squeeze/drain the cucumber
4. Cast iron or heavy skillet or a preheated grill for cooking the thighs
5. Tongs and a spatula for flipping and handling the chicken
6. Instant read thermometer to check for 165 F (so you dont overcook)
7. Cutting board and a sharp knife for slicing the rested chicken and vegs
8. Measuring cups and measuring spoons
9. Dry skillet or baking sheet and oven (or gas flame) to warm pitas, plus a clean towel to keep them soft

FAQ

Q: How long should I marinate the chicken?
A: At least 30 minutes if you are rushed, but 2 to 6 hours is best. Overnight is fine too and gives the most flavor, just don’t go much longer than 24 hours or the yogurt can start breaking down the meat too much.

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can, but breasts cook faster and can dry out. Marinate a bit longer (up to 6 hours), slice thinner after resting, and watch the temp so you don’t overcook. Thighs are more forgiving and juicier though.

Q: How do I make the tzatziki not watery?
A: After grating or chopping cucumber, squeeze it in a clean kitchen towel or paper towels to remove as much water as you can before mixing with the 1 cup yogurt. Also drain any excess liquid from the yogurt if it seems loose.

Q: What’s the easiest way to cook the chicken if I don’t have a grill?
A: Use a hot cast iron or heavy skillet with a little oil, cook on medium-high about 4 to 6 minutes per side for sliced pieces, or until internal temp hits 165 F (74 C). Broiler works too, watch closely so it doesn’t burn.

Q: How do I keep the pita from getting soggy?
A: Warm the pita briefly on a dry skillet or in the oven, then layer lettuce or a thin smear of yogurt before adding tomatoes or cucumber. Serve assembly just before eating so it stays nice and not soggy.

Q: Can I make this ahead and store it?
A: Yes. Cooked chicken keeps in the fridge for 3 to 4 days, tzatziki for 2 to 3 days (it gets more watery so stir before using). You can freeze cooked chicken up to 2 months, thaw overnight in the fridge and reheat gently.

Chicken Gyros Recipe Substitutions and Variations

Chicken thighs: boneless skinless chicken breasts (less fatty, marinate a bit longer), sliced lamb or pork shoulder for a more classic gyro flavor, extra-firm tofu or seitan if you want a vegetarian version (press and marinate well)
Plain Greek yogurt (marinade or tzatziki): plain full-fat yogurt or sour cream for similar tang, labneh or strained yogurt for thicker tzatziki, coconut yogurt for dairy free but note it’ll be coconutty
Extra virgin olive oil: avocado oil or grapeseed oil for a higher smoke point, neutral vegetable or canola oil if that’s what you got, melted butter or ghee for a richer finish
Pita breads: naan or other flatbreads, large flour tortillas for a quick wrap, sturdy lettuce leaves for a low-carb option

Pro Tips

1) Marinate smart, not long. 30 minutes up to 4 hours gives great flavor, any longer and the yogurt can start breaking down the meat so it gets mushy, dont go past 8 hours. If you only have 30 minutes, butterfly or pound the thighs a bit so they absorb more of the marinade fast.

2) Get the cucumber really dry for the tzatziki. After grating, squeeze it hard in a towel or press in a fine mesh strainer, otherwise your sauce will be too watery. Keep the grate size different for each use too – finer for the tzatziki, chunkier or thin slices for the topping so you get texture.

3) High heat sear then rest. Whether you grill or use a heavy skillet, hot and fast makes a better crust and stops the yogurt from sticking. Dont crowd the pan, flip only once, and let the cooked thighs rest 4 to 6 minutes before slicing so the juices settle. Slice against the grain for tender bites.

4) Warm the bread and finish bright. Heat pitas just enough so they are pliable and cover them with a towel to keep them soft. Right before serving toss the sliced chicken with a squeeze of lemon and a little olive oil, it wakes up the flavors way more than you expect.

Chicken Gyros Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share Chicken Gyros featuring juicy marinated chicken topped with crisp cucumber, red onion and lettuce alongside an easy tzatziki, a simple recipe with an unexpected twist.

Servings

servings

Calories

740

kcal

Equipment: 1. Large mixing bowl for the tzatziki and for tossing the chicken
2. Small bowl for the marinade
3. Box grater or fine grater, plus a clean kitchen towel or fine mesh strainer to squeeze/drain the cucumber
4. Cast iron or heavy skillet or a preheated grill for cooking the thighs
5. Tongs and a spatula for flipping and handling the chicken
6. Instant read thermometer to check for 165 F (so you dont overcook)
7. Cutting board and a sharp knife for slicing the rested chicken and vegs
8. Measuring cups and measuring spoons
9. Dry skillet or baking sheet and oven (or gas flame) to warm pitas, plus a clean towel to keep them soft

Ingredients

1 1/2 lb boneless skinless chicken thighs
1/2 cup plain Greek yogurt (for marinade)
1 cup plain Greek yogurt (for tzatziki)
4 tbsp extra virgin olive oil, divided
3 tbsp fresh lemon juice, divided
4-5 garlic cloves, divided, minced
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/4 tsp red pepper flakes or pinch cayenne, optional
1 medium cucumber, peeled and grated or thinly sliced (use part for tzatziki, part for topping)
1 tbsp chopped fresh dill or 1 tsp dried dill
4 large pita breads or flatbreads
2 cups shredded romaine lettuce
1 small red onion, thinly sliced
lemon wedges for serving, optional

Directions

Prep the cucumber and onion: peel and grate the cucumber, then squeeze it in a clean towel or fine mesh strainer until most of the water is gone; set aside half for the tzatziki and slice or reserve the rest for topping. Thinly slice the red onion and shred the romaine.
Make the tzatziki: in a bowl mix 1 cup plain Greek yogurt, the drained half of the grated cucumber, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp extra virgin olive oil, salt and pepper to taste; chill while the chicken marinates so the flavors mellow.
Mix the marinade: in a second bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and the 1/4 tsp red pepper flakes or pinch of cayenne if using.
Marinate the chicken: add 1 1/2 lb boneless skinless chicken thighs to the marinade, make sure each piece is well coated, cover and refrigerate at least 30 minutes and up to 8 hours for best flavor, dont go way past that or the yogurt will start to break down the meat.
Preheat and cook: heat a large cast iron or heavy skillet over medium high heat (or preheat your grill to medium high). Add about 1 tbsp oil to the pan and sear the thighs 5 to 7 minutes per side until nicely browned and an instant read thermometer reads 165 F, if using the oven roast at 425 F for 18 to 22 minutes.
Rest and slice: transfer the cooked chicken to a cutting board and let it rest 5 minutes so the juices redistribute, then slice thinly against the grain for tender bites.
Warm the pitas: while the chicken rests warm 4 large pita breads in a dry skillet, oven at 350 F for 5 minutes or directly over a gas flame for a few seconds each side until pliable and slightly charred, keep them covered with a towel so they stay soft.
Finish the chicken: toss the sliced chicken with a pinch more salt, a squeeze of the remaining lemon juice and a drizzle of the last 1 tbsp olive oil to brighten the flavor.
Assemble the gyros: spread tzatziki on each warm pita, add shredded romaine, a generous handful of sliced chicken, cucumber slices, red onion, and extra tzatziki if you want; squeeze lemon wedges over the top and sprinkle a little extra dill or oregano if desired.

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.