Greek Chicken Gyro
Greek Chicken Gyros with Tzatziki combine marinated, juicy grilled chicken thighs with creamy homemade tzatziki and a fresh tomato-cucumber salad, all wrapped in warm pita bread. This quick, flavorful meal delivers protein-packed satisfaction with a Mediterranean twist.
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.
