Greek Chicken Gyros are a delicious and easy way to enjoy the fresh, bright flavors of the Mediterranean right at home. Tender chicken, perfectly seasoned with garlic, oregano, and lemon, is grilled or pan-cooked and wrapped in soft pita bread, along with crisp veggies like cucumber, tomato, and red onion. A generous helping of creamy tzatziki sauce ties it all together with its cool, tangy touch.
I love making these gyros on busy weeknights because they come together quickly and feel special without a lot of fuss. Plus, everyone can customize theirs to their liking, adding extra veggies or a little more sauce. I usually like to add some fresh parsley and a squeeze of lemon for an extra burst of flavor. It’s one of those meals that feels light but still filling and satisfying.
Serving Greek Chicken Gyros is always fun because they’re perfect for sharing. I like to lay out all the toppings and let everyone build their own. It makes dinner feel casual and relaxed, almost like a mini Mediterranean party on the table. It’s a dish that’s great to bring to a picnic or to enjoy as a quick weeknight dinner that feels like a treat.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for easy slicing and a tender result. You can swap for boneless thighs if you want juicier meat with more flavor.
Greek yogurt: This is important for the creamy tzatziki sauce. If you prefer dairy-free, try a thick coconut or almond-based yogurt, but flavor will be different.
Cucumber: Fresh cucumber adds crunch to both the sauce and the gyro. Peel and seed it to avoid extra water making the sauce runny.
Oregano: Dried oregano gives that classic Greek herb flavor. Fresh oregano works too—just use more, about 1 tablespoon fresh per teaspoon dried.
Pita bread: Soft pita or flatbread works best to hold the fillings without falling apart. Warm it gently to keep it flexible. For a low-carb option, try lettuce wraps.
How Do You Get Juicy, Flavorful Chicken for Gyros?
Marinating and cooking chicken well is key for juicy gyros. Here’s how I do it:
- Marinate: Combine olive oil, lemon juice, garlic, and spices. The acid in lemon tenderizes and the oil keeps chicken moist. Marinate 30 minutes to 2 hours for best flavor.
- Cook carefully: Use medium-high heat to get nice charred edges but avoid overcooking. About 5-6 minutes per side works well for medium-thick breasts.
- Rest before slicing: Let chicken sit a few minutes after cooking. This helps juices redistribute and keeps meat tender.
Slice thinly against the grain to ensure each bite is tender. This method gives you flavorful, juicy chicken perfect for piling into your gyros.
Equipment You’ll Need
- Grill pan or skillet – I recommend this because it gets a nice sear on the chicken and adds charred flavor.
- Mixing bowls – for marinating the chicken and preparing the tzatziki sauce, keeping things organized.
- Grater – essential for the cucumber for the sauce and optional for quick pickling if you like.
- Food processor or blender (optional) – helps to mix the tzatziki smoothly if you prefer a very creamy sauce.
- Tongs or a spatula – for flipping the chicken easily without piercing and losing juices.
- Oven or microwave – to warm the pita bread until soft and pliable.
Flavor Variations & Add-Ins
- Use lamb or beef instead of chicken for a richer gyro experience; adjust cooking time accordingly.
- Mix in thinly sliced bell peppers or roasted eggplant for extra vegetables and flavor variety.
- Switch up the herbs – add fresh mint or parsley into the tzatziki or the filling for a fresher taste.
- Replace feta with crumbled goat cheese or grated mozzarella for different cheesy notes.
How to Make Greek Chicken Gyros
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 lemon, juiced
- Salt and pepper, to taste
For the Fillings and Toppings:
- 4 pita breads or flatbreads
- 1 cup diced tomatoes
- 1 cup diced cucumber
- ½ cup shredded lettuce
- ¼ cup thinly sliced red onion (plus more if you want to quick-pickle)
- ½ cup crumbled feta cheese
- Fresh parsley for garnish (optional)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- Salt, to taste
How Much Time Will You Need?
This recipe takes around 10 minutes to prep, 30 minutes to 2 hours for marinating the chicken, and about 12-15 minutes to cook and assemble everything. Overall, about 45 minutes to 2.5 hours, depending on how long you marinate the meat.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix olive oil, minced garlic, dried oregano, cumin, smoked paprika, lemon juice, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Tzatziki Sauce:
Grate the cucumber and squeeze out extra water using a clean kitchen towel. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt. Stir well and chill in the refrigerator until you’re ready to serve.
3. Cook the Chicken:
Heat a grill pan or skillet on medium-high. Cook the marinated chicken breasts for 5-6 minutes on each side until cooked through and slightly charred. Remove from heat and let rest for a few minutes, then slice thinly into strips.
4. Prepare the Toppings:
Slice the tomatoes, cucumber, lettuce, and red onion. For extra zing, quick-pickle additional red onions by soaking them in a mix of vinegar, water, and a little sugar for 10-15 minutes.
5. Warm the Pita Bread:
Heat your pita breads briefly in a dry skillet or wrapped in foil in the oven until soft and warm, making them easy to fold.
6. Assemble the Gyros:
Lay a warmed pita flat and start by adding a layer of lettuce, then tomatoes and cucumber. Top with the sliced chicken, red onions, a generous spoonful of tzatziki sauce, and sprinkle with crumbled feta cheese. Garnish with fresh parsley if you like.
7. Serve and Enjoy:
Roll up the pita to enclose the fillings and serve your delicious Greek Chicken Gyros immediately, alongside fries or a fresh side salad for a complete meal.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating and cooking. Pat it dry to remove excess moisture for better searing.
Can I Substitute Greek Yogurt for Another Type of Yogurt in Tzatziki?
Greek yogurt is best for its thick, creamy texture. If you don’t have it, use plain strained yogurt or drain regular yogurt using a cheesecloth to thicken it before making the sauce.
How Long Can I Store Leftover Gyros?
Store leftovers separately in airtight containers in the fridge for up to 3 days. Keep the pita bread and fillings separate to avoid sogginess, and reheat the chicken gently before assembling.
Can I Make the Gyro Assembly Ahead of Time?
It’s better to prep all ingredients in advance but assemble just before eating to keep everything fresh and avoid soggy bread. You can marinate and cook the chicken ahead, and store the tzatziki chilled.
