Go Back
–+ servings
chicken gyros
No ratings yet

Chicken Gyros Recipe with Homemade Tzatziki

This Chicken Gyros Recipe features juicy marinated chicken and creamy homemade tzatziki wrapped in a warm pita. It’s a family-focused dinner that brings authentic Mediterranean street food flavors to your kitchen in under 30 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken & Marinade
  • 2 lb boneless skinless chicken thighs Stays juicier than breasts.
  • 3 cloves garlic Minced for the marinade.
  • 1 tablespoon white wine vinegar For the marinade.
  • 4 tablespoon fresh lemon juice Divided between marinade and tzatziki.
  • 2 tablespoon extra virgin olive oil Divided between marinade and tzatziki.
  • 1.5 cups full-fat Greek yogurt Use 3 tablespoon for marinade, the rest for tzatziki.
  • 1.5 tablespoon dried oregano The key to authentic flavor.
Assembly & Sides
  • 5 total cucumbers 2 for tzatziki, 3 for salad.
  • 3 total tomatoes Deseeded and diced for salad.
  • 0.5 total red onion Finely chopped.
  • 4 to 6 total pita breads Warm before serving.
  • 1.25 teaspoon salt Divided use.
  • To taste - Black pepper Freshly ground is best.

Equipment

  • 1 12-inch heavy cast iron skillet or outdoor grill Provides a beautiful sear and charred edges.
  • 1 Digital Instant-Read Meat Thermometer Ensures chicken reaches exactly 165°F.
  • 1 4-sided stainless steel box grater Used for grating the cucumber for the tzatziki.
  • 1 1-gallon Ziplock bag The best way to massage the marinade into the chicken.
  • 1 Clean kitchen towel Essential for squeezing moisture out of the cucumber.

Method
 

  1. Friends, let's start with the heart of the dish! In your [ziplock bag], combine the [minced garlic], [white wine vinegar], 3 tablespoon [lemon juice], 1 tablespoon [olive oil], 3 tablespoon [Greek yogurt], and [dried oregano]. Seal it up and give it a good massage, you want those flavors to bloom! Now, slide in your [chicken thighs], reseal, and massage again until they’re perfectly coated. Let them rest in the fridge for at least 2 hours. My grandmother always said patience makes the best seasoning!
  2. While our chicken gets happy in the fridge, let's prep the tzatziki. Use your [box grater] to coarsely shred 2 [cucumbers]. Here’s my favorite pro-tip: wrap those shreds in a [clean kitchen towel] and squeeze like you mean it! Getting all that water out is the secret to a thick, creamy sauce that won't make your pita soggy.
  3. In a small bowl, stir together your squeezed [cucumbers], 1 ¼ cups [Greek yogurt], 1 tablespoon [lemon juice], 1 tablespoon [olive oil], and a minced [garlic clove]. Season with a pinch of [salt] and [black pepper]. I like to let this sit in the fridge for 20 minutes so the flavors can really get to know each other.
  4. Time for some color! Dice your [tomatoes] and the remaining [cucumbers], and finely chop that [red onion]. Toss them together in a bowl with some fresh parsley. It’s like a little bowl of sunshine on your counter!
  5. Get your [skillet] nice and hot, we want a sizzle! Remove the [chicken thighs] from the marinade and cook them for 2 to 3 minutes per side. You’re looking for a gorgeous, deep golden crust. Use your [meat thermometer] to make sure they reach 165°F. Let the meat rest for 5 minutes before slicing so it stays incredibly juicy.
  6. Warm up your [pita breads] until they’re soft and pliable. Layer in your fresh salad and sliced chicken, then finish with a big, generous drizzle of that homemade tzatziki. Wrap it up tight in parchment paper just like the street stalls in Greece. Enjoy every single bite!

Nutrition

Serving: 1GyroCalories: 480kcalCarbohydrates: 38gProtein: 32gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 840mgPotassium: 560mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 12mgCalcium: 180mgIron: 3mg

Notes

Make-Ahead Tip: The tzatziki actually tastes better on day two! Feel free to make it a day early and store it in an airtight container.
Substitutions: If you prefer white meat, you can use chicken breasts, but keep a close eye on that thermometer so they don't dry out.
Air Fryer Version: You can cook the marinated chicken at 400°F for 10-12 minutes if you’re in a hurry!
Storage: Store the components separately in the fridge for up to 3 days to keep the pita from getting soggy.
Tried this recipe?Let us know how it was!