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Greek Chicken Gyros with Tzatziki Sauce Recipe

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4 from 6 reviews

These Greek Chicken Gyros feature tender marinated chicken thighs grilled to perfection and served with fresh vegetables and homemade tzatziki sauce wrapped in warm pita bread. This classic Greek street food is a flavorful and satisfying meal perfect for a quick dinner or casual gathering.

  • Total Time: 40 minutes (active cooking and prep plus marinating time may be longer)
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 1 pound chicken thighs, boneless and skinless
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For the Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 cucumber
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt

To Assemble

  • 4 pita breads
  • 1 tomato, sliced
  • 2 cups romaine lettuce, thinly sliced
  • 1/4 cup red onion, thinly sliced

Instructions

  1. Prepare the marinade: In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, oregano, paprika, cumin, salt, black pepper, and minced garlic until well combined. Add the chicken thighs and toss to coat evenly. Cover with plastic wrap and marinate in the fridge for 2-3 hours or overnight if possible; if short on time, let marinate on the counter for 10-15 minutes.
  2. Make the tzatziki sauce: Cut the cucumber lengthwise and remove the seeds. Grate the cucumber finely and place the grated cucumber in a paper towel. Squeeze out excess water using your hands over the sink. In a small bowl, combine the drained cucumber with Greek yogurt, minced garlic, lemon juice, dried dill, dried parsley, and salt. Stir well, adjust seasoning with salt and pepper as desired, then set aside.
  3. Cook the chicken: Heat a grill, grill pan, or cast-iron skillet over medium-high heat and add a drizzle of olive oil. Add the marinated chicken thighs and cook for 4-5 minutes per side until cooked through and the internal temperature reaches 165°F. Remove the chicken and let rest for 5 minutes to retain juices. Slice the rested chicken into thin strips on a cutting board.
  4. Prepare the vegetables and pita: While the chicken rests, slice the tomato, thinly slice the romaine lettuce, and red onion. Warm the pita breads in the microwave for about 10-20 seconds until soft and pliable.
  5. Assemble the gyros: Place sliced chicken strips onto each warm pita. Top with lettuce, tomato slices, red onion, and a generous dollop of tzatziki sauce. Fold the pita to enclose the fillings and serve immediately.
  6. Storage: Enjoy the gyros fresh. Leftover cooked chicken can be cooled and stored in the refrigerator for up to 4 days or frozen for up to 3 months for future meals.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Removing excess water from cucumber in tzatziki prevents watery sauce.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Use fresh herbs if available instead of dried for a brighter flavor.
  • Leftover chicken can be repurposed in salads, wraps, or sandwiches.
  • Author: Maya
  • Prep Time: 10 minutes (plus marinating time of 2-3 hours or overnight if possible)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://recipeteach.com/greek-chicken-gyros-with-tzatziki-sauce-recipe/