There’s something undeniably satisfying about a well-made chicken gyro. Juicy, marinated chicken wrapped in warm pita bread, topped with cool, creamy tzatziki, and finished with crisp vegetables and a squeeze of fresh lemon. It’s simple, flavorful, and easy to make at home—no takeout required.
This recipe walks you through every step, from marinating the chicken in a zesty lemon-herb blend to preparing a homemade tzatziki sauce that’s rich with Greek yogurt, cucumber, and garlic. Whether you’re serving these gyros for a weeknight dinner or a casual get-together, they’re bound to become a regular favorite.
Why This Recipe Works
The secret to an incredible chicken gyro is in the marinade. A combination of olive oil, lemon juice, garlic, and herbs ensures that each bite of chicken is bursting with flavor. Grilling or pan-searing locks in that savory taste and gives the chicken a beautiful golden color.
Pair that with homemade tzatziki—a cool, tangy sauce made with fresh cucumber, Greek yogurt, and garlic—and you’ve got a balanced meal that’s both satisfying and light. Serve it all wrapped in soft pita bread with your favorite toppings, and you’ll be amazed at how close it tastes to the ones from your favorite Greek restaurant.
Ingredients You’ll Need
For the Lemon-Herb Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1/4 cup olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 3 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full-fat for best texture)
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced or grated
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or mint
- Salt to taste
For Assembly:
- 4–6 pita breads or flatbreads
- Sliced red onion
- Chopped tomato
- Shredded lettuce or baby spinach
- Crumbled feta cheese (optional)
- Lemon wedges for serving
Step-by-Step Instructions
1. Marinate the Chicken
Start by preparing the marinade. In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, vinegar, oregano, thyme, salt, and pepper. Add the chicken and coat it thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, for maximum flavor. If you’re short on time, even 30 minutes can make a difference.
2. Make the Tzatziki
While the chicken is marinating, prepare the tzatziki. Grate the cucumber and use a clean towel or paper towel to squeeze out as much liquid as possible. Combine the Greek yogurt, cucumber, garlic, olive oil, lemon juice, and dill in a bowl. Mix well and season with salt to taste. Chill until ready to serve. This sauce can be made a day ahead to let the flavors develop.
3. Cook the Chicken
When you’re ready to cook, heat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5–7 minutes per side, depending on thickness, until fully cooked and golden brown on the outside. Let the chicken rest for 5 minutes before slicing it into thin strips.
4. Warm the Pitas
Warm the pita bread in a dry skillet, on the grill, or in the oven until soft and pliable. This only takes about 30 seconds per side and makes a big difference in the final dish.
5. Assemble the Gyros
Lay each pita flat and spread a generous spoonful of tzatziki in the center. Add sliced chicken, red onion, tomato, lettuce, and feta if using. Fold or roll the pita around the filling and serve with lemon wedges on the side.
Serving Tips
- Serve with a side of roasted potatoes or a Greek salad for a complete meal.
- For a low-carb version, turn this into a gyro bowl by serving everything over greens or rice instead of pita.
- These gyros are great for meal prep. Store the cooked chicken, tzatziki, and toppings separately in the fridge and assemble when ready to eat.
Variations
- Swap chicken for lamb or beef strips for a traditional variation.
- Use naan or lavash bread if pita isn’t available.
- Add sliced cucumbers or olives for extra crunch and briny flavor.
Storage
Cooked chicken can be stored in the fridge for up to 4 days. Tzatziki keeps well for about 3 days, but it’s best enjoyed fresh. Pitas can be frozen and reheated as needed.
Frequently Asked Questions
Can I grill the chicken?
Yes, grilling gives the chicken an extra layer of smoky flavor that’s perfect for gyros. Use medium-high heat and oil the grates to prevent sticking.
Can I use chicken breast instead of thighs?
Yes, but thighs tend to stay juicier and are more forgiving during cooking. If using breast, be careful not to overcook.
What’s the best way to squeeze water from cucumbers?
After grating, place the cucumber in a clean kitchen towel and twist it tightly to remove excess water. This step is key to a thick, creamy tzatziki.
Can I make the marinade ahead of time?
Yes, the marinade can be made up to 24 hours ahead and stored in the fridge. Marinate the chicken no more than 12 hours for best results.
Final Thoughts
Greek Chicken Gyros are one of those meals that feel special but are surprisingly easy to make at home. With a bright, flavorful marinade and a creamy homemade tzatziki, this dish is sure to become a favorite in your rotation. It’s fresh, hearty, and versatile enough to serve for family dinners, weekend lunches, or casual entertaining.
If you’ve never tried making your own gyros before, this recipe is a great place to start. With just a little prep and a few simple ingredients, you’ll have a meal that’s satisfying, healthy, and full of authentic Mediterranean flavor.
