Name: Greek Chicken Gyros with Tzatziki Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Greek
Ingredients: 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; 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice); 1 1/4 cups Greek yogurt, preferably full fat; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil (or more for richer flavor); 1 garlic clove, minced; 1/4 tsp salt; Black pepper, to taste; 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; 4 to 6 pita breads or flatbreads

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Introduction

Greek Chicken Gyros with Tzatziki is a flavorful and fresh dish that brings the taste of Greece to your kitchen. Tender marinated chicken thighs are grilled to perfection and served with a tangy homemade tzatziki sauce and a crisp salad, all wrapped in warm pita bread. This recipe is perfect for a quick weeknight dinner or a casual weekend gathering.

The image shows two wraps filled with grilled chicken, small pieces of green cucumber, red tomato, and a creamy white sauce, all wrapped in a soft white flatbread. The grilled chicken pieces are golden brown with dark grill marks, sitting on top of the fresh vegetables and the thick white sauce inside the flatbread. The wraps rest on light brown paper placed on a white marbled surface, with a lemon wedge and some scattered chopped cucumbers, tomatoes, and red onions nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
1 1/4 cups Greek yogurt, preferably full fat
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more for richness)
1 garlic clove, minced
1/4 tsp salt
Black pepper, to taste
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
4 to 6 pita breads or flatbreads

Instructions

Step 1: Place the marinade ingredients (garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper) into a ziplock bag and massage to combine. Add the chicken thighs to the bag, massage again to coat thoroughly, and marinate for at least 2 hours, preferably 3 hours, ideally up to 12 hours but no longer than 24 hours.
Step 2: To make the tzatziki, cut the cucumber in half lengthwise and use a teaspoon to scrape out the watery seeds. Coarsely grate the cucumber, then wrap it in paper towels or a clean tea towel and squeeze out as much liquid as possible.
Step 3: Place the grated cucumber in a bowl, add Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Stir to combine and set aside for at least 20 minutes to allow flavors to meld.
Step 4: Prepare the salad by combining diced tomatoes, diced cucumbers, finely chopped red onion, fresh parsley (if using), and seasoning with salt and pepper in a bowl. Mix gently and set aside.
Step 5: Heat an outdoor grill or stovetop grill pan to medium-high heat. Alternatively, heat 1 tablespoon of olive oil in a frying pan over medium-high heat.
Step 6: Remove chicken from marinade and cook for 2 to 3 minutes on each side until golden brown and fully cooked through. Cooking time may vary depending on the size of the chicken pieces.
Step 7: Transfer the cooked chicken to a plate, cover loosely with foil, and let it rest for 5 minutes to retain juices.
Step 8: If chicken thighs are large, slice them into smaller pieces. Warm the pita or flatbreads.
Step 9: Assemble the gyros by placing a pita bread on parchment paper or foil. Add a layer of salad, top with chicken pieces, then spoon on tzatziki.
Step 10: Roll up the pita tightly in the parchment or foil, twisting the ends to secure. Cut in half if desired. Serve immediately and let everyone build their own gyros if preferred.

Tips & Variations

For extra flavor, marinate the chicken overnight to deepen the taste.
You can swap chicken thighs for chicken breast, but thighs stay juicier and more tender.
Add a sprinkle of smoked paprika or chili flakes to the marinade for a spicy kick.
Use whole wheat pita or gluten-free flatbreads as a healthier or dietary alternative.
Serve with additional lemon wedges for a fresh citrus burst.

Storage

Store leftover cooked chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Keep tzatziki in its own container to maintain freshness. When reheating the chicken, warm gently in a pan or microwave until heated through. Assemble gyros just before serving to avoid soggy bread.

How to Serve

The image shows a soft, folded white flatbread wrapped around grilled, golden-brown pieces of chicken. Inside the wrap, there is a layer of chopped fresh vegetables, including green cucumber and red tomato, with small bits of purple onion scattered throughout. On top of the chicken, a creamy white sauce with visible green herbs is drizzled generously. The wrap rests on a piece of white parchment paper placed on a wooden board, with lemon wedges nearby. In the background, there are blurred white plates with more grilled chicken and bowls filled with a fresh vegetable salad and a creamy dip, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken and tzatziki in advance?

Yes, you can marinate the chicken up to 24 hours ahead and make tzatziki a day before. Keep them refrigerated separately and assemble just before serving.

What if I don’t have fresh cucumbers for the salad?

You can use pre-cut cucumber or substitute with chopped bell peppers or radishes for crunch and freshness, though traditional cucumbers provide the best authentic flavor.