Wrapped in warm pita bread and covered in tzatziki sauce, these homemade Greek chicken gyros are as delicious as they are nutritious. And the best part is, they are super quick and easy to make!
I don’t know about you, but I love Greek food and I love a good gyro. Whether you’re getting them at a street vendor, food truck, or restaurant, these handheld wraps are always a hit. The combination of a warm pita, succulent lemony chicken, crunchy vegetables, and creamy tzatziki always hits the spot. While authentic chicken gyro is cooked low and slow on a vertical rotisserie, you can make a quicker version at home with this simplified Greek chicken gyro recipe.
By cooking your chicken on a grill or in a grill pan, you can create the tender, juicy, and ever so slightly crispy chicken pieces we know and love in a fraction of the time without forgoing flavor. Trust me, this gyro recipe is so good your family will be wondering if it’s take-out.
Why You’ll Love Them
- High in Protein – With over 35 grams of protein per serving, these Greek chicken gyros are perfect for a high-protein meal.
- Full of Flavor – The combination of garlic, herbs, spices, and homemade tzatziki sauce ensures the gyros are full of flavor.
- Great for a Crowd – This recipe can be done on the stovetop or the grill and can easily be doubled or tripled without much effort.
Ingredients + Substitutions
- Chicken Thighs – I used chicken thighs because I think they provide better flavor but you can use chicken breasts if you like.
- Greek Yogurt – To make the Greek chicken marinade, it helps to flavor and tenderize the chicken, and make the tzatziki sauce. The recipe calls for Greek yogurt, but regular yogurt will work well too.
- Olive Oil – To make the marinade and cook the chicken.
- Lemon Juice – To balance the flavors in the marinade and tzatziki. I used fresh lemon juice but you can use lemon concentrate or red wine vinegar if needed.
- Herbs and Spices – A mixture of garlic cloves, dried dill, parsley, paprika, and cumin to marinate the chicken.
- Pita Bread – To wrap the chicken gyros.
- Veggies – A bit of cucumber to make the tzatziki and a combination of fresh tomatoes, lettuce, and red onion to make the gyros. You can also add a bit of feta cheese if you like.
- Salt and Pepper – To season.
I made homemade tzatziki sauce for my recipes but you can certainly buy store-bought tzatziki sauce if preferred. Just be sure to read the label and look at the ingredients so you can choose the best option possible.
Dietary Adaptions
To Make them Gluten-Free: Use gluten-free pita bread.
To Make them Dairy-Free: Swap the Greek yogurt for coconut yogurt or almond milk yogurt.
How to Make Greek Chicken Gyros
- Marinate the chicken. In a large bowl, add the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, paprika, cumin, and salt, and whisk to combine. Add the chicken thighs to the bowl, toss to coat in the marinade, then cover with plastic wrap, and transfer to the fridge for at least 2-3 hours or overnight.
- Make the tzatziki. In a small bowl, add the Greek yogurt, shredded cucumber, lemon juice, minced garlic, dried dill, dried parsley, and salt, and whisk to combine, then set aside.
- Cook chicken. Warm a grill, grill pan, or cast-iron skillet to medium-high heat, warm some olive oil, then add the chicken thighs and cook for 4-5 minutes per side until cooked through to an internal temperature of 165°F. Once cooked, transfer the chicken to a plate to cool for 5 minutes, then slice it into thin strips.
- Assemble gyros. Warm pita bread in the microwave for 10-20 seconds, then fill with slices of chicken, lettuce, tomatoes, red onion, and dollop with tzatziki sauce.
- Serve and enjoy! The Greek chicken gyros can be enjoyed immediately, and any leftover chicken can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
You can find the detailed instructions in the recipe card below.
Red’s Nutrition Tip
You can decrease the calorie content and increase the protein content of these gyros by making them with chicken breasts instead of thighs. While the nutritional differences between chicken breast and chicken thighs are minimal, in fact, they are far more similar than people think, breasts are a slightly leaner source of protein.
Serving Suggestions
These Greek chicken gyros can be enjoyed on their own as a balanced meal as they contain protein, carbohydrates, fiber, and healthy fats. If you wanted to serve them as part of a larger meal, I would suggest serving them with:
- Greek salad
- Lemon roasted potatoes
- Oven fries
- Rice pilaf
- Dolmades
- Olives
- Hummus
Storage + Reheating
To Refrigerate: Allow the chicken to cool completely and then store it in an airtight container for 4 days. The tzatziki sauce can be stored in a separate airtight container for up to 1 week.
To Freeze: Once cooled, the chicken can be stored in an airtight container in the freezer for up to 3 months.
To Reheat: Once thawed, the chicken can be reheated on the stove in a pan on medium heat for 3-5 minutes – this will help to create the best texture. It can also be reheated in the oven at 350°F for 5-10 minutes or in the microwave for 2-3 minutes.
More Greek Chicken Recipes:
PrintGreek Chicken Gyros
This Greek chicken gyro recipe is easy to make, full of flavor, and perfect for a family dinner. Plus, the chicken keeps well in the fridge and freezer so you can enjoy chicken gyros for days to come.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilled
- Cuisine: Greek
Ingredients
Chicken:
- 1 pound chicken thighs, boneless and skinless
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 cucumber
- 2 cloves garlic, finely minced or grated
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
To Serve:
- 4 pita breads
- 1 tomato, sliced
- 2 cups romaine lettuce, thinly sliced
- 1/4 cup red onion, thinly sliced
Instructions
- In a large bowl, add the marinade ingredients; Greek yogurt, olive oil, lemon juice, oregano, paprika, cumin, and salt, and whisk until well combined. Add the chicken thighs, tossing to coat them in the yogurt mixture, and cover with plastic wrap. If time permits, allow the beef to marinate in the fridge for 2-3 hours or overnight, otherwise, let it marinate for 10-15 minutes on the counter.
- While the chicken is marinating, make the tzatziki sauce. Cut the cucumber lengthwise, use a small spoon to remove the seeds, then use a box grater to shred the cucumber into fine pieces. Place the shredded cucumber into a paper towel and, using your hands while holding it over the sink, squeeze the paper towel to remove as much excess water from the cucumber as possible. Then transfer the cucumber to a small bowl with the Greek yogurt, garlic, lemon juice, dried dill, dried parsley, and salt, and stir to combine. Taste and adjust seasoning with salt and pepper as needed, then set aside.
- Once the chicken has marinated, warm a grill, grill pan, or cast-iron skillet to medium-high heat with some olive oil, then add the marinated chicken thighs and cook for 4-5 minutes per side until cooked through and the chicken has reached an internal temperate of 165°F. Once cooked, transfer the chicken thighs to a plate and allow them to rest for 5 minutes. Once the chicken thighs have rested, place it on a cutting board and slice it into thin strips.
- While the chicken is resting, slice the tomato, chop the lettuce, and thinly slice the red onion. Then warm the pita bread in the microwave for 10-20 seconds.
- Assemble the gyros by filling a warm pita bread with strips of cooked chicken, lettuce, tomatoes, red onion, and a dollop of tzatziki sauce.
- The chicken gyros can be enjoyed immediately, any leftover chicken can be cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts.
To Use Fresh Herbs: Swap the dried dill for 1 tablespoon of fresh dill and the dried parsley for 1 tablespoon of freshly minced parsley.
To Use Garlic Powder: Swap every 2 cloves of garlic for 1 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 473 calories
- Sugar: 7 grams
- Fat: 17 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 37 grams
Joanne Quinn says
Delicious
Anna V Cotton says
Great recipe. Made on Sunday for food prep for the week. Served over greens as a salad and added red peppers. The Tzatziki sauce/dressing was great. I grilled thighs but would probably bake next time because skin got to black.
Stephanie Kay says
I’m so happy you liked them, Anna, really appreciate you sharing!
Julie says
Absolutely delicious, quick and easy to make! Loved it. Definitely a keeper!
Helene says
No info on sodium content. Please advise. Thanks.
Stephanie Kay says
The sodium content will vary based on the brand of products (chicken and yogurt) you use, as well as how much salt you use to season to taste as per the instructions.
Caroline D says
You can always add the recipe in my fitness pal to get the sodium content.
Anna says
This recipe is a keeper. Everyone loved it. Flavors were perfect. Leftover chicken was amazing on a hot summer night with corn on the cob and a simple green salad.
Stephanie Kay says
Thank you so much for sharing, Anna!
LaKeshia Whitehurst says
The Greek Chicken Gyro was simple to make and it was delicious. I will definitely add it to the meal rotation.
Stephanie Kay says
Thank you for sharing, LaKeshia!
Julie says
I made this recipe for my family, it was delicious and easy to make!
Kim says
Ah-mazing. We sometimes get bored of checked but this is super tasty. Easy to make and fresh healthy ingredients. Love all of Stephanie’s recipes! Total 5+
Stephanie Kay says
Yay! So happy you liked this one, it’s personal favorite. 🙂
Sylvie Brule says
Delicious as are most of her recipes
Stephanie Kay says
Thanks, Sylvie!
Adele Cowan says
Delicious, and easy to make