Greek Chicken Gyros with Tzatziki Recipe
If you’re craving the vibrant, irresistible flavors of the Mediterranean, look no further than this Greek Chicken Gyros with Tzatziki Recipe. It brings together juicy, perfectly marinated chicken thighs with a cool, creamy tzatziki sauce and a fresh, crunchy salad wrapped in warm pita bread. Making this dish is a joyous experience that fills your kitchen with the scent of garlic, lemon, and oregano—it’s like having a little Greek tavern right at home. Whether you’re serving it for a casual family dinner or a lively gathering with friends, these gyros deliver layers of taste and texture that everyone will love.
Ingredients You’ll Need
To create this Greek Chicken Gyros with Tzatziki Recipe, you’ll need simple, wholesome ingredients that each play a crucial role in building authentic flavors, balanced textures, and fresh colors. From the marinated chicken to the tangy tzatziki and crisp salad, every component is essential to bringing this meal to life.
- Chicken thigh fillets (2 lb / 1 kg, boneless skinless): Juicy and tender, chicken thighs hold marinade flavors beautifully for that perfect gyro filling.
- Garlic cloves (4 total, minced): Adds pungency and warmth, key in both marinade and tzatziki.
- White wine vinegar (1 tbsp): Brings a subtle tang and brightens the marinade.
- Lemon juice (4 tbsp total): Fresh citrus lifts the marinade and tzatziki with vibrant acidity.
- Extra virgin olive oil (2 tbsp): Provides richness and helps blend flavors smoothly.
- Greek yogurt (1 1/4 cups plus 3 tbsp, preferably full fat): The creamy base for marinade and tzatziki, adding luscious texture and authentic taste.
- Dried oregano (1 1/2 tbsp): Classic herb that infuses the chicken with earthy depth.
- Salt and black pepper: Essential seasoning to bring everything fully to life.
- Cucumbers (5 total): Used twice—once grated and squeezed for the tzatziki, and once diced for the fresh salad crunch.
- Tomatoes (3, deseeded and diced): Adds juicy sweetness and color contrast in the salad.
- Red Spanish onion (1/2, finely chopped): Offers sharpness and a little bite in the salad.
- Fresh parsley leaves (1/4 cup, optional): Bright herbal note to finish the salad.
- Pita breads or flatbreads (4 to 6): Soft and warm, perfect for wrapping all the delicious fillings.
How to Make Greek Chicken Gyros with Tzatziki Recipe
Step 1: Marinate the Chicken
Start by mixing all the marinade ingredients—garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper—in a ziplock bag. Add the chicken thighs, massage everything together to coat evenly, and let them soak up those bold Mediterranean flavors. Patience pays off here—marinate for at least 2 hours, but if you can, aim for closer to 12 hours for maximum deliciousness.
Step 2: Prepare the Tzatziki
This tzatziki sauce is your cooling companion to the warm, savory chicken. Cut the cucumbers lengthwise, scrape out the watery seeds, then grate coarsely. Squeeze out excess liquid using a clean towel. Combine the grated cucumber with Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Let it rest for 20 minutes to let the flavors meld into that dreamy creamy dip you’ll love dolloping onto your gyros.
Step 3: Make the Fresh Salad
This salad offers a crisp and refreshing counterpoint to the hearty chicken and creamy sauce. Simply mix diced tomatoes, diced cucumbers, finely chopped red onion, fresh parsley, salt, and pepper. It’s surprisingly simple but delivers a burst of freshness and crunch in every bite.
Step 4: Cook the Chicken
Whether on a preheated outdoor grill brushed with oil or in a hot frying pan, cook the marinated chicken for about 2 to 3 minutes per side until golden brown and fully cooked. Don’t rush this part! Once done, transfer to a plate and cover loosely with foil to rest for 5 minutes, preserving all those flavorful juices.
Step 5: Assemble Your Gyros
Warm your pita breads, then lay each flat on parchment or foil. Pile on the fresh salad first, add the sliced or whole chicken thighs next, and finish generously with tzatziki. Roll it all up like a snug little package, twisting the parchment ends if you like, and cut it in half if desired. This is where all those flavors and textures come together—every bite unforgettable.
How to Serve Greek Chicken Gyros with Tzatziki Recipe
Garnishes
Enhance the experience by sprinkling some extra fresh parsley or a few slivers of red onion on top of your assembled gyro. A little sprinkle of paprika or a drizzle of olive oil can elevate the presentation and add subtle layers of flavor. Garnishes make the dish feel festive and inviting.
Side Dishes
Pair your gyros with classic Greek sides like crispy baked potatoes dusted with oregano, a simple lemon and olive oil dressed green salad, or even some warm, fluffy rice pilaf. These sides complement the main dish without overpowering the bright tzatziki and herbaceous chicken.
Creative Ways to Present
If you’re hosting, consider laying everything out buffet-style—pita breads, sliced chicken, salad, and tzatziki so guests can build their own gyros exactly how they like. Wrap each finished gyro in parchment paper for easy handling and an authentic street food vibe. For a fun twist, try serving gyros open-faced on platters family-style, letting everyone mix and match flavors with forks and spoons.
Make Ahead and Storage
Storing Leftovers
Leftover chicken, tzatziki, and salad can be stored separately in airtight containers in the fridge. The chicken stays flavorful and moist for up to 3 days, and the tzatziki remains creamy and fresh. Keep your pita breads wrapped tightly to prevent drying out.
Freezing
While the chicken can be frozen after cooking and cooled, it’s best not to freeze the tzatziki or fresh salad as their texture and flavor may suffer. Freeze cooked chicken in a single layer for up to 2 months, and thaw overnight in the fridge before reheating gently.
Reheating
Reheat the chicken gently in a low oven or microwave to avoid drying it out. Warm your pita bread separately, ideally wrapped in foil or a damp towel. Add fresh or chilled tzatziki only after reheating to keep the sauce fresh and cooling.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast if you prefer leaner meat, but thighs stay juicier and absorb the marinade better, which gives you that classic gyro richness.
How long can I marinate the chicken?
Marinating anywhere from 2 hours to 24 hours is fine, but aim for around 12 hours to balance flavor infusion without breaking down the texture too much.
Is there a way to make the tzatziki less garlicky?
Absolutely, simply reduce the amount of garlic in the tzatziki and let the flavors mellow a bit longer by resting it in the fridge before serving.
Can I grill the gyros on an indoor grill pan?
Yes! An indoor grill pan works great and gives the chicken those beautiful char lines and smoky flavor even without an outdoor grill.
What can I substitute for pita bread?
If you can’t find pita, flatbreads, lavash, or even warmed tortillas work well as delicious wraps for these gyros.
Final Thoughts
I hope this Greek Chicken Gyros with Tzatziki Recipe inspires you to bring a burst of Mediterranean sunshine to your dinner table. It’s one of those dishes that feels special but is surprisingly easy to make at home. Gather your favorite people, roll up your sleeves, and enjoy the vibrant, satisfying flavors together. Once you try it, this recipe will become a beloved go-to for joyful, flavorful meals any day of the week!
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Greek Chicken Gyros with Tzatziki Recipe
- Total Time: 26 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Diet: Halal
Description
This Greek Chicken Gyros recipe features tender marinated chicken thigh fillets grilled to perfection and served with a refreshing homemade tzatziki sauce, a vibrant cucumber and tomato salad, and warm pita bread. Perfect for a quick yet flavorful Mediterranean meal, this dish combines zesty garlic, lemon, and oregano with creamy Greek yogurt for an authentic taste experience.
Ingredients
Marinade and Chicken
- 2 lb / 1 kg chicken thigh fillets, boneless skinless
- 3 large garlic cloves, minced (~3 tsp)
- 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 3 tbsp Greek yogurt, preferably full fat
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
Tzatziki Sauce
- 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups Greek yoghurt, preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more if desired)
- 1 garlic clove, minced
- 1/4 tsp salt
- Black pepper, to taste
Salad
- 3 tomatoes, deseeded and diced
- 3 cucumbers, diced
- 1/2 red Spanish onion, peeled and finely chopped
- 1/4 cup fresh parsley leaves (optional)
- Salt and pepper, to taste
Other
- 4 to 6 pita breads or flatbreads
Instructions
- Marinate the Chicken: Place the marinade ingredients (garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and black pepper) into a ziplock bag. Add the chicken thigh fillets into the bag and massage well to coat all the chicken pieces evenly. Seal the bag and refrigerate to marinate for at least 2 hours, preferably 3 hours, ideally up to 12 hours but no longer than 24 hours for best flavor and tenderness.
- Prepare the Tzatziki: Cut the cucumbers in half lengthwise and scrape out the watery seeds with a teaspoon. Coarsely grate the cucumber then wrap it in paper towels or a tea towel and squeeze out the excess liquid to prevent watery sauce. Place the grated cucumber in a bowl, add Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Mix well and let the flavors meld by setting the mixture aside for at least 20 minutes before serving.
- Make the Salad: In a mixing bowl, combine the diced tomatoes, diced cucumbers, finely chopped red onion, and fresh parsley leaves if using. Season with salt and pepper to taste and toss gently to combine. Set aside.
- Cook the Chicken: Preheat an outdoor grill to medium-high heat and brush the grill grates with oil to prevent sticking. Alternatively, heat 1 tbsp oil in a frying pan over medium-high heat. Remove chicken thighs from the marinade, letting any excess drip off. Cook the chicken for approximately 2 to 3 minutes on each side, until they are golden brown and cooked through. Cooking times may vary depending on the thickness of the fillets.
- Rest the Chicken: Transfer the cooked chicken to a plate and cover loosely with aluminum foil. Allow the chicken to rest for about 5 minutes to retain juices and improve tenderness.
- Assemble the Gyros: If the chicken thighs are large, cut them into smaller pieces. Warm the pita or flatbreads if desired. Place a piece of parchment or foil on your work surface and lay a pita bread on it. Add a generous amount of the salad mixture in the center, top with cooked chicken pieces, and spoon over tzatziki sauce. Roll up the pita tightly, enclosing the filling, then twist the extra parchment paper at the ends to secure or cut if preferred.
- Serve and Enjoy: Arrange the assembled gyros on a platter or let guests build their own wraps. Serve immediately for a flavorful and satisfying meal.
Notes
- Marinating the chicken longer (up to 12 hours) will yield more tender and flavorful results.
- Removing excess moisture from the cucumber is essential to prevent a watery tzatziki sauce.
- You can cook the chicken on an outdoor grill or stove top in a frying pan, depending on availability.
- For a richer tzatziki, add a bit more olive oil to the sauce.
- Optional fresh parsley in the salad adds a lovely aroma and color.
- Warm pita bread just before assembly for best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner
- Method: Grilling
- Cuisine: Greek
