Greek Chicken Gyros

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.

How to Make Greek Chicken Gyros

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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

More Greek Chicken Recipes:

• Greek Chicken Tray Bake
• Greek Chicken Casserole
• Greek Chicken Kebabs
• Greek Chicken Pasta
• Mediterranean Grain Bowls
• Greek Potato Chicken Tzatziki Bowls

Greek Chicken Gyros

Author: Stephanie Kay

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.

• Author: Stephanie Kay
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Grilled
• Cuisine: Greek

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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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Assemble the gyros by filling a warm pita bread with strips of cooked chicken, lettuce, tomatoes, red onion, and a dollop of tzatziki sauce.
6. 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.