I’m sharing my Chicken Gyro Recipe featuring herb-marinated chicken, lemony cucumber salad, and creamy tzatziki all wrapped in soft pita for busy weeknights.

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I can’t resist a quick gyro night. This Easy Chicken Gyros recipe came from me testing a How To Make Chicken Gyros At Home idea and realizing simple flavors beat complicated steps.

I marinate boneless skinless chicken thighs or breasts in herbs, then stack it up with a bright salad and creamy sauce that starts from plain Greek yogurt full fat. It’s messy, fast, and oddly addictive, like a Greek Chicken Pita you actually crave after a long day.

You might roll your eyes at how easy it is but trust me, you’ll make it again and again.

Ingredients

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Juicy chicken gives most of the protein, stays tender and soaks up flavors.
Extra virgin oil brings healthy fats, silky mouthfeel and helps brown chicken.
Fresh lemon adds bright acid and tang, balances richness and wakes flavors.
Garlic gives sharp, aromatic punch, makes it savory not sweet and warming.
Thick yogurt makes creamy tzatziki, packs protein and probiotics, cools spice.
Cucumber adds crunch and hydration, lightens the wrap with fresh crispness.
Dried oregano brings earthy Mediterranean herb notes, pairs great with lemon.
Salty feta delivers tangy richness, a little goes far for flavor contrast.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

3 garlic cloves minced

1 tablespoon dried oregano

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup plain Greek yogurt full fat

1 small English cucumber grated and squeezed dry

1 clove garlic minced (for tzatziki)

1 tablespoon lemon juice (for tzatziki)

1 tablespoon olive oil (for tzatziki)

1 tablespoon chopped fresh dill

Salt and pepper to taste (for tzatziki)

1 medium cucumber thinly sliced (for lemony salad)

1/4 red onion thinly sliced

1 tablespoon olive oil (for salad)

1 tablespoon lemon juice (for salad)

1 teaspoon sugar or a pinch to balance acidity

2 tablespoons chopped fresh parsley or dill

4 to 6 pita breads warm

1 to 2 medium tomatoes diced or 1 cup cherry tomatoes halved

1/2 cup crumbled feta (optional)

1 cup shredded lettuce or baby greens (optional)

Extra lemon wedges for serving (optional)

How to Make this

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1. Whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; add 1 1/2 pounds boneless skinless chicken thighs or breasts, toss to coat and let marinate at least 15 minutes or up to 2 hours in the fridge, longer is fine but don’t go crazy.

2. While the chicken marinates prepare the tzatziki: grate and squeeze the small English cucumber very dry with a towel or paper towels (you want it almost bone dry or the sauce gets watery), then stir together 1 cup full fat plain Greek yogurt, the grated cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped fresh dill, salt and pepper to taste; chill for at least 10 minutes so the flavors meld.

3. Make the lemony cucumber salad: thinly slice 1 medium cucumber and 1/4 red onion, toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon sugar, 2 tablespoons chopped fresh parsley or dill, salt and pepper to taste; let it sit while you cook so the onion softens and the flavors mellow.

4. Heat a heavy skillet or grill over medium high and brush or spray with a little oil; remove chicken from the marinade and shake off excess, cook in batches if needed so you don’t crowd the pan, about 4 to 6 minutes per side depending on thickness until cooked through and juices run clear or internal temp hits 165 F.

5. Transfer cooked chicken to a cutting board and tent loosely with foil, rest 5 minutes so it stays juicy, then slice thinly against the grain for best texture.

6. Warm 4 to 6 pita breads: either heat in a dry skillet about 30 seconds per side, wrap in foil and warm in a 350 F oven for 5 to 10 minutes, or microwave covered for 20 to 30 seconds if you’re in a hurry.

7. Assemble gyros: spread a generous spoonful of tzatziki on each warm pita, add a handful of shredded lettuce or baby greens if using, pile on sliced chicken, spoon over the lemony cucumber and onion salad, add diced tomatoes or 1 to 2 medium tomatoes diced or 1 cup cherry tomatoes halved, and sprinkle with 1/2 cup crumbled feta if you want.

8. Finish with a drizzle of extra olive oil or a squeeze of lemon wedge and a sprinkle of chopped parsley or dill, fold the pita and eat right away because they’re best hot and fresh.

9. Helpful tips: squeeze that cucumber hard for the tzatziki, don’t overcook the chicken or it gets dry, slice the meat thin so it feels gyro like, and you can make the yogurt sauce a day ahead which actually helps the flavors, just keep it chilled.

Equipment Needed

1. Large mixing bowl for the marinade and tzatziki
2. Whisk plus measuring cups and spoons
3. Box grater for the cucumber and a clean kitchen towel or lots of paper towels to squeeze it dry
4. Cutting board and a sharp chef knife
5. Heavy skillet or grill pan and tongs for cooking the chicken
6. Instant read meat thermometer (helps avoid overcooking)
7. Small bowl or jar for the lemony cucumber salad
8. Aluminum foil for tenting the chicken and warming pitas
9. Plate for resting the chicken and a fork for slicing

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts work fine but dry out faster, so pound them thin or slice into cutlets, cook a bit less and check with a thermometer for 165°F. Thighs stay juicier if you forget about timing.

Q: How long should I marinate the chicken?
A: At least 30 minutes, ideally 2 to 6 hours for good flavor. You can do up to 24 hours, but after that the lemon can start to change the texture.

Q: My tzatziki gets watery, how do I stop that?
A: Grate the cucumber and squeeze it very dry in a towel or paper towels before mixing. Use full fat Greek yogurt and add the cucumber last, then chill so it firms up.

Q: Grill or pan sear which is better and what are cook times?
A: Both are great. Grill over medium high about 4 to 6 minutes per side for sliced/thin pieces. In a hot skillet, 6 to 8 minutes per side depending on thickness. Aim for 165°F and let rest before slicing thin against the grain.

Q: Can I make this ahead and store it?
A: Yes. Cooked chicken keeps 3 to 4 days in the fridge, tzatziki about 3 days. Freeze cooked chicken up to 2 to 3 months for best quality, thaw overnight and reheat gently.

Q: Any quick tips for assembling perfect gyros?
A: Warm the pita (30 sec in a hot pan or 5 to 8 min wrapped in foil at 350°F), spread tzatziki, add sliced chicken, tomatoes, cucumber salad, a handful of greens and feta, squeeze lemon on top. Don’t overstuff or it falls apart.

Easy Chicken Gyros Recipe Substitutions and Variations

Chicken (1 1/2 pounds): swap with thinly sliced boneless lamb (shoulder or leg) for a more traditional gyro taste, or use turkey thighs/breasts cooked the same way, or for a veg option try marinated firm tofu or tempeh, pressed and grilled.
Plain Greek yogurt, full fat: replace with labneh or full‑fat sour cream, or plain whole‑milk yogurt if thats what you have; for dairy‑free use unsweetened coconut or almond yogurt, but add extra lemon for tang.
Grated English cucumber (for tzatziki): if none on hand use a small regular cucumber, or grate zucchini and squeeze out the water, or just use about 1/2 cup store bought tzatziki to save time.
Pita breads (4 to 6): swap for warmed flatbreads, naan, soft tortillas, or roll everything in large lettuce leaves for a low‑carb wrap.

Pro Tips

– Tzatziki tip: grate the cucumber, salt it, let it sit 10 minutes and then squeeze it out until almost bone dry. If your yogurt feels loose, strain it in a fine mesh or cheesecloth over a bowl for 20 to 30 minutes. Chill the sauce a few hours or overnight, it tastes way better.

– Marinate smart: thighs can handle a long overnight soak, breasts cant — keep them under about 2 hours or cut back on the lemon or the meat can get mealy. Also save a couple tablespoons of the marinade before you add the raw chicken if you want to baste or use as a drizzle later, but if you do use it after contact with raw chicken, boil it first.

– Cook and slice for texture: cook on a very hot pan or grill, dont crowd the pieces so they sear and get a bit of color, then rest the meat 5 minutes. Slice thinly and against the grain so it feels like a proper gyro and stays juicy.

– Build and serve: warm pitas and keep them wrapped so they stay soft, spread tzatziki on first so the pita wont get soggy, then add meat and salad. Finish with a squeeze of lemon and fresh herbs right before eating. If you need to make ahead, keep components separate and assemble last minute.

Easy Chicken Gyros Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Chicken Gyro Recipe featuring herb-marinated chicken, lemony cucumber salad, and creamy tzatziki all wrapped in soft pita for busy weeknights.

Servings

servings

Calories

515

kcal

Equipment: 1. Large mixing bowl for the marinade and tzatziki
2. Whisk plus measuring cups and spoons
3. Box grater for the cucumber and a clean kitchen towel or lots of paper towels to squeeze it dry
4. Cutting board and a sharp chef knife
5. Heavy skillet or grill pan and tongs for cooking the chicken
6. Instant read meat thermometer (helps avoid overcooking)
7. Small bowl or jar for the lemony cucumber salad
8. Aluminum foil for tenting the chicken and warming pitas
9. Plate for resting the chicken and a fork for slicing

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
3 garlic cloves minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup plain Greek yogurt full fat
1 small English cucumber grated and squeezed dry
1 clove garlic minced (for tzatziki)
1 tablespoon lemon juice (for tzatziki)
1 tablespoon olive oil (for tzatziki)
1 tablespoon chopped fresh dill
Salt and pepper to taste (for tzatziki)
1 medium cucumber thinly sliced (for lemony salad)
1/4 red onion thinly sliced
1 tablespoon olive oil (for salad)
1 tablespoon lemon juice (for salad)
1 teaspoon sugar or a pinch to balance acidity
2 tablespoons chopped fresh parsley or dill
4 to 6 pita breads warm
1 to 2 medium tomatoes diced or 1 cup cherry tomatoes halved
1/2 cup crumbled feta (optional)
1 cup shredded lettuce or baby greens (optional)
Extra lemon wedges for serving (optional)

Directions

Whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; add 1 1/2 pounds boneless skinless chicken thighs or breasts, toss to coat and let marinate at least 15 minutes or up to 2 hours in the fridge, longer is fine but don't go crazy.
While the chicken marinates prepare the tzatziki: grate and squeeze the small English cucumber very dry with a towel or paper towels (you want it almost bone dry or the sauce gets watery), then stir together 1 cup full fat plain Greek yogurt, the grated cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped fresh dill, salt and pepper to taste; chill for at least 10 minutes so the flavors meld.
Make the lemony cucumber salad: thinly slice 1 medium cucumber and 1/4 red onion, toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon sugar, 2 tablespoons chopped fresh parsley or dill, salt and pepper to taste; let it sit while you cook so the onion softens and the flavors mellow.
Heat a heavy skillet or grill over medium high and brush or spray with a little oil; remove chicken from the marinade and shake off excess, cook in batches if needed so you don't crowd the pan, about 4 to 6 minutes per side depending on thickness until cooked through and juices run clear or internal temp hits 165 F.
Transfer cooked chicken to a cutting board and tent loosely with foil, rest 5 minutes so it stays juicy, then slice thinly against the grain for best texture.
Warm 4 to 6 pita breads: either heat in a dry skillet about 30 seconds per side, wrap in foil and warm in a 350 F oven for 5 to 10 minutes, or microwave covered for 20 to 30 seconds if you're in a hurry.
Assemble gyros: spread a generous spoonful of tzatziki on each warm pita, add a handful of shredded lettuce or baby greens if using, pile on sliced chicken, spoon over the lemony cucumber and onion salad, add diced tomatoes or 1 to 2 medium tomatoes diced or 1 cup cherry tomatoes halved, and sprinkle with 1/2 cup crumbled feta if you want.
Finish with a drizzle of extra olive oil or a squeeze of lemon wedge and a sprinkle of chopped parsley or dill, fold the pita and eat right away because they're best hot and fresh.
Helpful tips: squeeze that cucumber hard for the tzatziki, don't overcook the chicken or it gets dry, slice the meat thin so it feels gyro like, and you can make the yogurt sauce a day ahead which actually helps the flavors, just keep it chilled.

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.