I just nailed How To Make Chicken Gyros At Home that deliver juicy yogurt-marinated chicken, crisp chopped veggies, and cool tzatziki all wrapped in pillowy pita.

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I’m obsessed with these Greek chicken gyros because the chicken is tangy and charred and the tzatziki is cool and sharp. I love the contrast of warm flatbread, crunchy bits and fresh herbs, and that creamy plain Greek yogurt with grated cucumber that somehow makes every bite sing.

How To Make Chicken Gyros At Home? It’s the sort of thing I crave after a long day, messy fingers and all.

Gyro Recipe fans will get it. And yes, it’s simple enough for weeknights but rich enough to feel like a little celebration.

I can’t stop eating them every time now.

Ingredients

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Chicken: the juicy protein you’ll slice and crave.
Greek yogurt (marinade): adds tang and tenderizes, it’s magic.
Olive oil: keeps things moist and grill-friendly, basically liquid gold.
Lemon juice: bright acid that cuts richness, adds zip.
Garlic: punchy savory notes, use twice for depth.
Dried oregano: classic herbiness, it’s unmistakably Greek.
Smoked paprika: subtle smokiness and color, pleasantly warm.
Ground cumin: earthy hint if you want a twist.
Kosher salt: brings out everything, don’t skimp.
Black pepper: subtle heat and sharpness, simple finish.
Pita breads: soft scoop for all the fillings, very handy.
Cucumber (grated): cool crunch and hydration in the tzatziki.
Greek yogurt (tzatziki): creamy base, tangy and refreshing.
Red wine vinegar/lemon: makes the tzatziki lively and bright.
Fresh dill: herbal lift, it’s fresh and fragrant.
Red onion: sharp bite and color, thinly pretty.
Tomatoes: juicy sweetness, they’ll balance the tang.
Romaine lettuce: crisp texture and green freshness.
Fresh mint: optional cool pop, fun if you like it.
Lemon wedges: extra citrus on demand, simple joy.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced

1 cup plain Greek yogurt (for marinade)

2 tablespoons extra virgin olive oil, plus more for grilling

2 tablespoons fresh lemon juice

3 garlic cloves, minced (divide between marinade and tzatziki)

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin (optional but nice)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

4 to 6 small pita breads or flatbreads

1 large cucumber, peeled and grated (about 1 1/2 cups drained) for tzatziki

1 cup plain Greek yogurt (for tzatziki)

1 tablespoon red wine vinegar or extra lemon juice (for tzatziki)

2 tablespoons chopped fresh dill, plus extra for garnish

1 small red onion, thinly sliced

2 medium tomatoes, chopped or sliced

1 cup shredded romaine lettuce or mixed greens

Salt and black pepper for the tzatziki to taste

Optional: 1 tablespoon chopped fresh mint (for tzatziki or garnish)

Optional: lemon wedges for serving

How to Make this

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1. Make the marinade: in a bowl stir together 1 cup Greek yogurt, 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper. Add the thinly sliced 1 1/2 lb chicken and toss to coat, cover and refrigerate at least 30 minutes, preferably 2 hours.

2. While chicken marinates, make the tzatziki: grate and squeeze the peeled cucumber until mostly dry (about 1 1/2 cups drained). Mix with 1 cup Greek yogurt, 1 minced garlic clove, 1 Tbsp red wine vinegar or extra lemon juice, 2 Tbsp chopped dill, optional 1 Tbsp chopped mint, salt and pepper to taste. Chill so flavors meld.

3. Preheat grill or a cast iron skillet to medium high and brush grates or pan with a little oil so chicken won’t stick.

4. Remove chicken from marinade and shake off excess. Grill or sear in batches so pieces get a nice char and don’t steam. Cook about 3 to 5 minutes per side depending on thickness until internal temp reaches 165 F and juices run clear.

5. Let the cooked chicken rest 4 to 5 minutes, then slice or chop into bite sized strips. Resting keeps it juicy so don’t skip it.

6. Warm 4 to 6 pita breads or flatbreads over the grill, in a dry skillet, or wrapped in foil in a 350 F oven for a few minutes. Keep them covered with a towel so they stay soft.

7. Prep your toppings: thinly slice 1 small red onion, chop or slice 2 medium tomatoes, shred about 1 cup romaine or mixed greens, and chop extra dill for garnish. Have lemon wedges on hand if you like.

8. Assemble each gyro: spread a generous spoonful of tzatziki on the warm pita, add a layer of greens, a few tomato slices, some red onion, then top with a heap of sliced chicken. Drizzle more tzatziki and sprinkle chopped dill and optional mint.

9. Fold or roll the pita snugly and serve immediately with lemon wedges. Leftover chicken stores well in the fridge for 3 to 4 days and the tzatziki keeps for about 2 to 3 days, though it softens the pita if assembled too far ahead.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Microplane or box grater (for cucumber)
4. Cutting board and a sharp chef knife
5. Whisk or wooden spoon for mixing marinades and tzatziki
6. Grill or cast iron skillet (preheated)
7. Tongs or a spatula for flipping chicken
8. Instant-read meat thermometer

FAQ

Q: How long should I marinate the chicken for best flavor? A: At least 1 hour, but 4 to 8 hours is ideal. Overnight is fine too and it makes the chicken extra tender and juicy. If you’re in a rush, 30 minutes still helps.

Q: Can I use chicken breasts instead of thighs? A: Yes. Thinly slice breasts so they cook fast and don’t dry out. Thighs are more forgiving and a bit juicier, but breasts work great when sliced thin.

Q: How do I prevent the tzatziki from getting watery? A: Squeeze as much liquid out of the grated cucumber as you can with a clean towel or cheesecloth. Also drain it in a fine sieve for 10 minutes and press. Use Greek yogurt since it’s thicker and holds up better.

Q: What’s the easiest way to cook the chicken if I don’t have a grill? A: Use a cast iron skillet or a heavy pan over medium high heat with a bit of oil. Cook in batches so pieces get nicely browned and not steamed. You can also bake at 425 F for 12 to 18 minutes depending on thickness.

Q: How do I warm and keep pita soft? A: Wrap pitas in foil and heat in a 350 F oven for 5 to 10 minutes, or briefly warm on a hot dry skillet. If you microwave them wrapped in a damp paper towel for 15 to 20 seconds they’ll be pliable, but don’t overdo it or they get chewy.

Q: Can I make parts of this ahead of time? A: Totally. Marinate the chicken up to 24 hours ahead and make the tzatziki a day ahead for deeper flavor. Keep the cucumber drained and stir tzatziki before serving. Assemble just before eating so veggies stay fresh.

Greek Chicken Gyros With Tzatziki Recipe Substitutions and Variations

Chicken (1 1/2 pounds boneless skinless thighs or breasts)
- Ground lamb or beef, formed into thin patties or quick kebabs, for a richer, more traditional gyro vibe
- Turkey cutlets or ground turkey, they grill up lean and still soak up the marinade well
- Firm tofu, pressed and sliced, or tempeh, for a vegetarian option that still holds on the grill
Plain Greek yogurt (for marinade)
- Regular plain yogurt, just strain it a bit if it seems watery
- Buttermilk, for extra tenderizing power and tang, thin the marinade if needed
- Kefir or a mix of yogurt and milk, if you want a looser marinade that still adds tang
Small pita breads or flatbreads
- Warm naan, for a softer, chewier wrap
- Lavash or large tortillas, they roll easily and are great if your pitas break
- Toasted baguette slices or pita chips on the side, make it more of an open faced sandwich or plate
Cucumber (for tzatziki)
- Zucchini, grated and squeezed dry, mild flavor but works in a pinch
- Finely chopped celery or bell pepper, for crunchier, less watery tzatziki-style sauce
- Use extra yogurt plus a splash of lemon and fresh dill for a quick cucumber-free dill sauce

Pro Tips

1) Don’t skimp on marinating time. If you can, let the chicken sit in that yogurt mix for at least 2 hours or overnight. The acid and enzymes really tenderize it and the yogurt keeps the meat juicy. If you’re in a rush, still try for 30 minutes, but longer is way better.

2) Dry your chicken well before it hits the hot pan or grill. Shake off excess marinade and pat the slices with paper towel. Too much moisture will make the pieces steam instead of getting that nice char and flavor. Also grill in batches so the pieces aren’t crowded.

3) Squeeze the grated cucumber for tzatziki until it’s almost dry. Use a clean kitchen towel or lots of paper towel and really press out the water. If you don’t, the sauce gets runny fast and will soak the pita. You can make the tzatziki a few hours ahead and keep it cold for best flavor.

4) Rest then slice. Let the chicken sit 4 to 5 minutes after cooking before you cut it. It sounds small but that pause keeps the juices inside so the meat isn’t dry. Slice against the grain for more tender bites.

Greek Chicken Gyros With Tzatziki Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just nailed How To Make Chicken Gyros At Home that deliver juicy yogurt-marinated chicken, crisp chopped veggies, and cool tzatziki all wrapped in pillowy pita.

Servings

servings

Calories

660

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Microplane or box grater (for cucumber)
4. Cutting board and a sharp chef knife
5. Whisk or wooden spoon for mixing marinades and tzatziki
6. Grill or cast iron skillet (preheated)
7. Tongs or a spatula for flipping chicken
8. Instant-read meat thermometer

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
1 cup plain Greek yogurt (for marinade)
2 tablespoons extra virgin olive oil, plus more for grilling
2 tablespoons fresh lemon juice
3 garlic cloves, minced (divide between marinade and tzatziki)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin (optional but nice)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 to 6 small pita breads or flatbreads
1 large cucumber, peeled and grated (about 1 1/2 cups drained) for tzatziki
1 cup plain Greek yogurt (for tzatziki)
1 tablespoon red wine vinegar or extra lemon juice (for tzatziki)
2 tablespoons chopped fresh dill, plus extra for garnish
1 small red onion, thinly sliced
2 medium tomatoes, chopped or sliced
1 cup shredded romaine lettuce or mixed greens
Salt and black pepper for the tzatziki to taste
Optional: 1 tablespoon chopped fresh mint (for tzatziki or garnish)
Optional: lemon wedges for serving

Directions

Make the marinade: in a bowl stir together 1 cup Greek yogurt, 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper. Add the thinly sliced 1 1/2 lb chicken and toss to coat, cover and refrigerate at least 30 minutes, preferably 2 hours.
While chicken marinates, make the tzatziki: grate and squeeze the peeled cucumber until mostly dry (about 1 1/2 cups drained). Mix with 1 cup Greek yogurt, 1 minced garlic clove, 1 Tbsp red wine vinegar or extra lemon juice, 2 Tbsp chopped dill, optional 1 Tbsp chopped mint, salt and pepper to taste. Chill so flavors meld.
Preheat grill or a cast iron skillet to medium high and brush grates or pan with a little oil so chicken won't stick.
Remove chicken from marinade and shake off excess. Grill or sear in batches so pieces get a nice char and don't steam. Cook about 3 to 5 minutes per side depending on thickness until internal temp reaches 165 F and juices run clear.
Let the cooked chicken rest 4 to 5 minutes, then slice or chop into bite sized strips. Resting keeps it juicy so don't skip it.
Warm 4 to 6 pita breads or flatbreads over the grill, in a dry skillet, or wrapped in foil in a 350 F oven for a few minutes. Keep them covered with a towel so they stay soft.
Prep your toppings: thinly slice 1 small red onion, chop or slice 2 medium tomatoes, shred about 1 cup romaine or mixed greens, and chop extra dill for garnish. Have lemon wedges on hand if you like.
Assemble each gyro: spread a generous spoonful of tzatziki on the warm pita, add a layer of greens, a few tomato slices, some red onion, then top with a heap of sliced chicken. Drizzle more tzatziki and sprinkle chopped dill and optional mint.
Fold or roll the pita snugly and serve immediately with lemon wedges. Leftover chicken stores well in the fridge for 3 to 4 days and the tzatziki keeps for about 2 to 3 days, though it softens the pita if assembled too far ahead.

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.