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Greek Chicken Gyros with Tzatziki is a vibrant, flavorful dish that brilliantly balances tender, marinated chicken with the creamy freshness of homemade tzatziki and a crisp vegetable salad.
The use of boneless, skinless chicken thighs ensures juicy, protein-rich meat, while the marinade—featuring garlic, lemon juice, oregano, and Greek yogurt—adds depth and tenderizes the chicken beautifully.
This recipe is not only high in protein but also provides healthy fats from extra virgin olive oil and probiotics from yogurt, making it a nutritious, well-rounded meal.
With fresh cucumbers and tomatoes in the salad and tzatziki, it’s fiber-rich and hydrating, perfect for a light yet satisfying lunch or dinner.
Its quick cook time and simple assembly make it ideal for everyday cooking or meal prep, while the make-ahead marinade and tzatziki keep flavors bold and fresh.
Plus, the option to grill or pan-fry adds versatility, accommodating various kitchen setups and tastes.
Must-Have Tools for Perfect Results
Ziplock Bag
Essential for marinating the chicken evenly and mess-free. Its resealable design keeps flavors locked in while saving space in your fridge, perfect for marinating any protein or veggies.
Box Grater
Ideal for quickly grating cucumbers for the tzatziki, ensuring the perfect texture without excess moisture. A versatile tool for grating cheese, vegetables, and zesting citrus.
Outdoor Grill or Grill Pan
Delivers that authentic smoky char and juicy sear on the chicken, replicating the classic gyro flavor. A must-have for any kitchen that loves grilled meats and veggies year-round.
Paper Towels or Tea Towel
Used to squeeze excess liquid from cucumbers, preventing watery tzatziki and soggy wraps. An inexpensive kitchen essential for food prep and cleanup.
Parchment Paper
Perfect for wrapping assembled gyros tightly to hold ingredients together, making them easy to serve and eat. Also great for baking, roasting, and reducing mess.
Greek Chicken Gyro
Equipment
- 1 Ziplock bag (for marinating)
- 1 Box grater (for cucumber)
- 1 Outdoor grill or grill pan (for cooking chicken)
- Paper towels or tea towel (for squeezing cucumber)
- Parchment paper (for wrapping gyros)
Ingredients
For the Chicken and Marinade:
- 2 pounds 1 kg boneless, skinless chicken thigh fillets
- 3 large garlic cloves finely minced (about 3 teaspoons)
- 1 tablespoon white wine vinegar or substitute with red wine or apple cider vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons full-fat Greek yogurt
- 1 ½ tablespoons dried oregano
- 1 teaspoon salt
- Freshly ground black pepper to taste
For the Tzatziki Sauce:
- 2 medium cucumbers to yield about ½ to ¾ cup grated cucumber after draining
- 1 ¼ cups full-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil add more for a richer taste if desired
- 1 garlic clove minced
- ¼ teaspoon salt
- Freshly ground black pepper to taste
For the Salad:
- 3 ripe tomatoes seeded and chopped
- 3 cucumbers diced
- ½ small red Spanish onion finely chopped
- ¼ cup fresh parsley leaves optional
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Marinade and Chicken: In a large resealable plastic bag, combine the minced garlic, white wine vinegar, lemon juice, olive oil, Greek yogurt, dried oregano, salt, and pepper. Seal the bag and gently massage the mixture to blend all the flavors. Add the chicken thighs to the bag, ensuring each piece is thoroughly coated. Seal the bag tightly and refrigerate for at least 2 hours to allow the flavors to infuse—ideally 3 hours, or up to 12 hours for maximum tenderness. Avoid marinating longer than 24 hours to maintain texture.
- Make the Tzatziki Sauce: Cut the cucumbers in half lengthwise and use a spoon to scrape out the watery seeds. Grate the cucumbers coarsely using a box grater. Place the grated cucumber into a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture—this step prevents watery tzatziki. Transfer the drained cucumber to a mixing bowl, then add the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Stir until well combined. Cover and refrigerate for at least 20 minutes to let the flavors meld beautifully.
- Prepare the Fresh Salad: In a medium bowl, combine the diced tomatoes, cucumbers, finely chopped red onion, and fresh parsley if using. Season lightly with salt and pepper, then toss gently to mix. Set aside to complement the gyros with a fresh crunch.
- Cook the Chicken: Heat a grill to medium-high heat and lightly brush with oil to prevent sticking. Alternatively, warm a tablespoon of olive oil in a frying pan over medium-high heat. Remove chicken from the marinade, shaking off excess, and place it on the grill or in the pan. Cook each side for about 2 to 3 minutes until the chicken develops a golden-brown sear and is cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from heat and transfer to a plate. Loosely cover with foil and allow it to rest for 5 minutes to retain juices.
- Assemble the Gyros: If chicken thighs are large, slice them into manageable strips. Warm pita or flatbreads briefly in a pan or oven. Lay each flatbread on a piece of parchment or foil for easy handling. Spoon a generous amount of the salad onto the center of the bread, layer on the sliced chicken, then finish with a dollop of the chilled tzatziki sauce. Roll the bread tightly around the filling, twisting the parchment paper ends to secure the wrap. Cut in half if preferred, and serve immediately.
Notes
- Tzatziki Quantity: This recipe yields a generous amount of tzatziki—perfect for dipping or extra sauce, which many enjoy. It keeps well in the fridge for several days.
- Freezing Option: You can freeze the raw chicken thighs in their marinade. When ready to cook, thaw completely and massage the marinade again to reincorporate the ingredients before grilling or pan-frying.
- Storage: Cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days, making this dish excellent for meal prep.
- Pita Bread Tip: Warm your pita or flatbread before assembling to enhance pliability and flavor.
- Customization: Feel free to add extras like sliced red onions, feta cheese, or olives inside the wrap for extra layers of flavor.
Chef’s Secrets for Ultimate Flavor
To elevate your Greek Chicken Gyros, marinating the chicken for at least 3 hours is essential—it allows the yogurt and lemon juice to tenderize the meat while infusing it with vibrant Mediterranean herbs and garlic.
Using chicken thighs instead of breasts ensures juicier, more flavorful results because of their higher fat content.
When preparing the tzatziki, don’t skip squeezing out excess water from the grated cucumbers; this prevents the sauce from becoming watery and ensures a creamy texture.
For authentic smoky char and flavor, grilling the chicken is ideal, but a hot skillet or grill pan works equally well, delivering a perfect caramelized crust.
Resting the cooked chicken for a few minutes keeps it juicy and tender before assembly.
Lastly, warm your pita bread just before serving to make it pliable and bring out its aroma—this simple step makes your gyros feel truly fresh and restaurant-quality.
Serving Suggestions to Impress Guests
This dish shines when paired with classic Greek sides such as crispy roasted potatoes dusted with oregano or a light Greek salad with olives and feta.
For a heartier meal, serve alongside lemon-herb rice or couscous to soak up the vibrant flavors of the tzatziki and marinade.
Adding a drizzle of extra tzatziki or a sprinkle of fresh parsley on top of the gyro adds a burst of freshness that guests will appreciate.
Consider offering a side of pickled vegetables or spicy peppers for those who enjoy a bit of heat.
This recipe also works wonderfully for casual gatherings—simply lay out the ingredients and let everyone build their own gyro wraps, creating a fun, interactive meal experience.
Smart Storage Tips for Freshness
To maintain the flavors and textures of your gyro components, store the marinated chicken uncooked in an airtight container or resealable bag in the refrigerator for up to 24 hours before cooking.
Cooked chicken can be kept refrigerated for up to 4 days, making it perfect for quick lunches or dinners throughout the week.
The tzatziki sauce stores well in the fridge for 3 to 4 days but is best consumed fresh to enjoy its creamy texture.
If you prepare extra salad, keep it in a sealed container and toss gently before serving to revive its freshness.
For longer storage, you can freeze the marinated chicken raw; just thaw thoroughly and re-massage the marinade before cooking for consistent flavor and tenderness.
Frequently Asked Questions Answered Clearly
1. Can I substitute chicken breasts for thighs?
Yes, chicken breasts can be used if you prefer leaner meat. However, thighs tend to stay juicier and more flavorful, so adjust cooking time accordingly to avoid dryness.
2. How long can I marinate the chicken?
Marinate for at least 2 hours, ideally 3 to 12 hours. Avoid exceeding 24 hours as the yogurt’s acidity may start breaking down the meat too much, affecting texture.
3. Can I make the tzatziki ahead of time?
Absolutely! Tzatziki can be prepared a day in advance and refrigerated. This actually allows the flavors to meld and deepen. Just give it a good stir before serving.
4. What’s the best way to avoid watery tzatziki?
Squeezing the grated cucumber thoroughly with paper towels or a clean kitchen cloth removes excess moisture that can water down the sauce, keeping it thick and creamy.
5. Can I cook the chicken indoors without a grill?
Yes, a grill pan or a heavy skillet over medium-high heat works perfectly to cook the chicken and achieve a nice sear and caramelization.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
