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This Greek chicken gyro recipe transforms ordinary weeknight dinners into a Mediterranean feast without the fuss. The tender chicken pairs perfectly with cool tzatziki for a restaurant-quality meal you can easily make at home.
I discovered this recipe during a cooking adventure after returning from a trip to Greece. Five years later, it remains my most requested dish when friends come over for casual dinners on the patio.
Ingredients
- Chicken thighs: boneless and skinless provide more flavor and moisture than breast meat and are more forgiving if slightly overcooked
- Greek yogurt: full fat creates a rich and creamy tzatziki base that stands up better to the warm chicken
- Fresh dill: brings a distinctive herbal note that dried simply cannot match
- Oregano: dried Greek variety if possible for authentic flavor that transforms ordinary chicken
- Red onion: adds a pleasant bite that balances the creamy tzatziki and provides beautiful color contrast
- Feta cheese: authentic Greek feta made from sheep milk offers the best tangy flavor and crumbly texture
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt and pepper in a large bowl, whisking until fully incorporated. Add chicken pieces and massage the marinade into every surface, ensuring complete coverage. Allow to marinate for at least 30 minutes but ideally 2 hours for maximum flavor penetration. The acid from the lemon will begin tenderizing the meat while the herbs infuse it with Mediterranean essence.
- Prepare the Tzatziki:
- Grate cucumber using the large holes of a box grater. Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture this prevents watery tzatziki later. Mix wrung cucumber with Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper in a medium bowl. Stir thoroughly until completely combined, then refrigerate for at least 20 minutes to allow flavors to meld and develop.
- Cook the Chicken:
- Heat a large skillet over medium high heat until very hot. Add chicken pieces without overcrowding the pan you may need to work in batches. Cook undisturbed for 4–5 minutes until deeply golden, then flip and cook for another 4 minutes until internally registers 165°F. Transfer to a cutting board and let rest for 5 full minutes to allow juices to redistribute before slicing against the grain into tender strips.
- Assemble the Gyros:
- Warm pita breads either directly over a gas flame for 20 seconds per side or wrapped in foil in a 350°F oven for 5 minutes. Spread a generous layer of tzatziki over each warm pita, leaving a small border around the edge. Layer sliced chicken in the center, then top with tomatoes, lettuce, red onions and crumbled feta. Fold the bottom up slightly then roll from one side to create a secure wrap.
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My family especially loves the tzatziki sauce in this recipe. My daughter initially refused to try it, claiming she disliked yogurt sauces. After one reluctant taste, she now requests extra tzatziki on everything from sandwiches to scrambled eggs.
Make Ahead Strategy
The chicken marinade works its magic best when given time, which makes this perfect for meal planning. Prepare the marinated chicken up to 24 hours in advance, keeping it covered in the refrigerator. The flavors will continue developing, resulting in even more tender and flavorful meat. Tzatziki sauce actually improves after a day in the refrigerator, allowing the garlic and herbs to fully infuse the yogurt. Store in an airtight container for up to three days. For a quick weeknight dinner, prepare all components over the weekend, then simply cook the chicken and assemble when ready to eat.
Authentic Greek Touches
Traditional Greek gyros typically feature pork or lamb cooked on a vertical rotisserie, but this adaptation brings the essence of Greek street food to your home kitchen. The key to authenticity lies in the liberal use of oregano and lemon, cornerstone flavors in Greek cuisine. If available, use Greek oregano rather than Italian for a more authentic flavor profile. Real Greek tzatziki always includes dill and cucumber, unlike some Americanized versions that omit these crucial ingredients. For the most authentic experience, serve with a side of simple Greek salad dressed only with olive oil, red wine vinegar, and a sprinkle of oregano.
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Customization Options
This versatile recipe welcomes adaptations to suit dietary needs and preferences. For a lower carb option, serve the chicken and toppings over a bed of crisp romaine lettuce instead of pita bread. Vegetarians can substitute the chicken with grilled halloumi cheese or roasted chickpeas seasoned with the same spice blend. For a spicier version, add a pinch of cayenne to the chicken marinade and mix a little harissa paste into the tzatziki. Those following a dairy free diet can create a tzatziki alternative using coconut yogurt, though the flavor will naturally differ from the traditional version.
Frequently Asked Questions
- → How long should I marinate the chicken?
It's best to marinate the chicken for at least 30 minutes, but for maximum flavor, aim for 4 hours in the refrigerator.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well too. Just be careful not to overcook it to keep it juicy and tender.
- → What’s the best way to warm the pita breads?
You can warm pita breads on a dry skillet over medium heat or wrap them in foil and heat in the oven.
- → How do I prevent tzatziki from being watery?
Make sure to drain the grated cucumber thoroughly using a towel or strainer to remove excess moisture.
- → Can this dish be made ahead of time?
The chicken and tzatziki can be prepared in advance. Assemble the gyros just before serving for the best texture and freshness.
- → What can I substitute for feta cheese?
If you prefer a milder option, try crumbled goat cheese or simply omit the cheese altogether.