If you’ve ever had a proper Greek Chicken Gyro, you know it’s all about layers—juicy grilled chicken, cool garlicky tzatziki, fresh chopped salad, and pillowy pita bread. It’s a full flavor experience in every bite, and this homemade version gets you there with no passport required.
Perfect for a weeknight dinner, summer cookout, or DIY wrap bar for guests, these gyros are healthier and fresher than takeout—and honestly, way more delicious.
Why I Love This Recipe
This recipe is a Mediterranean meal dream come true. The marinated chicken gets ultra-tender from Greek yogurt and lemon, while the homemade tzatziki cools things down with cucumber and garlic. The chopped salad adds that juicy crunch and freshness that ties everything together.
You can also prep most of this ahead of time, making it ideal for hosting, meal prep, or packing lunches.
Ingredients
For the Chicken & Marinade:
- 2 lb (1 kg) boneless, skinless chicken thigh fillets
- 3 garlic cloves, minced (about 3 tsp)
- 1 tbsp white wine vinegar (or red wine/apple cider vinegar)
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 3 tbsp full-fat Greek yogurt
- 1½ tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
For the Tzatziki:
- 2 cucumbers (makes about ½–¾ cup grated and drained)
- 1¼ cups full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- ¼ tsp salt
- Black pepper, to taste
For the Salad:
- Tomatoes, deseeded and diced
- 3 cucumbers, diced
- ½ red onion, finely chopped
- ¼ cup fresh parsley leaves (optional)
- Salt and pepper, to taste
For Serving:
- 4–6 pita breads or flatbreads
- Extra tzatziki or lemon wedges (optional)
Instructions
1️⃣ Marinate the Chicken
Add all marinade ingredients to a ziplock bag. Massage to combine, then add chicken and coat thoroughly.
Marinate in the fridge for at least 2 hours, ideally 12 hours, but no longer than 24 hours.
2️⃣ Make the Tzatziki
Halve cucumbers lengthwise and scoop out the seeds. Grate coarsely and squeeze well in paper towels to remove excess liquid.
Mix cucumber with yogurt, lemon juice, olive oil, garlic, salt, and pepper. Chill for at least 20 minutes to let flavors develop.
3️⃣ Prepare the Salad
In a bowl, combine tomatoes, cucumber, onion, and parsley. Season with salt and pepper. Set aside.
4️⃣ Cook the Chicken
Heat a grill or skillet to medium-high. Lightly oil the surface.
Cook marinated chicken 2–3 minutes per side until golden brown and cooked through.
Let rest for 5 minutes, then slice into strips.
5️⃣ Assemble the Gyros
Warm the pita breads.
Spread a generous layer of tzatziki, add sliced chicken, then top with chopped salad.
Optional: Add extra herbs or a drizzle of olive oil or lemon juice for extra zing.
Tips for Success
- Full-fat Greek yogurt makes a creamier marinade and richer tzatziki.
- Don’t skip resting the chicken—it keeps it juicy and tender.
- Use thigh meat for maximum flavor and tenderness.
- You can freeze the marinated chicken before cooking for future meals.
Storage & Leftovers
- Cooked chicken lasts up to 4 days in the fridge.
- Tzatziki can be stored in an airtight container for 3–4 days.
- Keep salad components separate for best texture.
- Reheat chicken gently on the stove or microwave before serving.
More Recipes You’ll Love
- The Best Peanut Butter Brownies – reward yourself after dinner!
- This Edible Cookie Dough – for a quick no-bake treat
- These Chocolate Chip Cookie Dough Brownie Bombs – because you earned dessert
Final Thoughts
These Greek Chicken Gyros bring together the bold and fresh flavors of the Mediterranean in the most satisfying way. Whether you’re serving them for a casual dinner or building a gyro bar for a crowd, this recipe brings maximum flavor with minimal fuss.
Tried it? Let me know in the comments what you stuffed in your gyro—and don’t forget to follow ChefManiac for more globally inspired recipes that are easy to make and impossible to forget.
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