Greek Chicken Gyros are a delicious and fresh twist on a classic street food favorite. Tender, juicy chicken seasoned with warm spices is wrapped up in soft pita bread, along with crisp lettuce, ripe tomatoes, onions, and a creamy tzatziki sauce that adds just the right cool touch. The combination of textures and flavors makes every bite a little celebration.
I love making Greek Chicken Gyros because they’re so simple to put together yet feel special enough for a weekend dinner or a casual get-together. Marinating the chicken beforehand really makes a difference—it soaks up all those herby, garlicky flavors and keeps the meat juicy and flavorful. Plus, the tzatziki sauce is my favorite part; I like to make a big batch so there’s plenty to dollop on or dip into.
One of my favorite ways to enjoy these gyros is with some crunchy fries or a simple Greek salad on the side. They’re perfect for feeding a crowd because everyone can customize their own gyro just the way they like it. Whenever I make these, it feels like bringing a little piece of sun-soaked Greece right into my kitchen, and that’s always a good feeling.
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and have more flavor, but breasts work too. For a lighter option, try turkey breast. If you’re short on time, pre-cooked rotisserie chicken can be a good shortcut.
Olive Oil & Vinegar: Using good quality olive oil really brings out the flavor in the marinade. Red wine vinegar adds a nice tang, but you can swap it with apple cider vinegar or lemon juice if you like a fresher citrus note.
Spices: Oregano, cumin, and paprika create the classic gyro flavor. If you don’t have ground cumin, a pinch of coriander can work. Smoked paprika adds a nice smoky hint, but regular paprika is fine too.
Pita Bread: Use soft, fresh pita or flatbread. If unavailable, a soft tortilla can be a suitable substitute, though it won’t have quite the same texture.
Tzatziki Sauce: Greek yogurt is key for the thick, creamy texture. If you can’t find it, try strained plain yogurt or a mix of plain yogurt and sour cream. Fresh dill or mint adds great freshness, but dried herbs can work in a pinch.
How Can I Get the Chicken Tender and Full of Flavor?
Marinating is essential for flavorful, tender chicken. Here’s how I like to do it:
- Mix your marinade ingredients well before adding the chicken.
- Make sure each piece is coated thoroughly.
- Cover and chill for at least one hour. I recommend 2-3 hours or overnight for best results.
- Bring chicken to room temperature before cooking to ensure even cooking.
- Cook over medium-high heat to get a nice char without drying out the meat.
- Let the chicken rest a few minutes after cooking to keep it juicy before slicing.
These steps help the chicken soak up all the flavors and stay tender, making your gyros taste like they’re from a Greek street stand.
Equipment You’ll Need
- Grill or skillet – I like using a grill for that smoky flavor, but a skillet works just as well for quick cooking.
- Sharp knife – for slicing the cooked chicken and fresh vegetables with ease.
- Mixing bowls – to marinate the chicken and prepare the tzatziki sauce.
- Grater – for the cucumber in the tzatziki, ensuring it’s finely grated and drained.
- Tongs or spatula – handy for turning the chicken on the grill or in the skillet.
- Toothpicks or skewers (optional) – if you want to thread the chicken for grilling or broiling.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef—these options offer a richer gyro experience and work great on the grill.
- Add roasted red peppers or grilled eggplant to the toppings for extra smoky flavor and color.
- Mix in chopped fresh herbs like mint, cilantro, or basil into the tzatziki for a personalized touch.
- Use different cheeses like feta or crumbled goat cheese for a creamy, tangy addition.
Greek Chicken Gyros
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Gyro Assembly:
- 4 pita breads or flatbreads
- 1 cup shredded lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced and soaked in vinegar or lemon juice (optional, for pickling)
- Fresh parsley or dill, chopped (optional garnish)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, peeled, seeded, and finely grated
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken, 10 minutes to make the tzatziki sauce, and roughly 15 minutes to cook and assemble your gyros. For the best flavor, allow the chicken to marinate for 2–3 hours, but if you’re short on time, 1 hour works too!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix olive oil, minced garlic, red wine vinegar, lemon juice, oregano, cumin, paprika, salt, and pepper. Add your chicken pieces and toss until they’re fully coated. Cover and refrigerate for at least 1 hour, but ideally up to 3 hours to let the flavors soak in.
2. Prepare the Tzatziki Sauce:
Grate the cucumber finely, then place it in a clean kitchen towel and squeeze out as much moisture as possible. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, fresh dill or mint, salt, and pepper. Give it a good stir and chill it in the fridge until you’re ready to serve.
3. Cook the Chicken:
Heat your grill or a skillet over medium-high heat. Cook the chicken for about 5–7 minutes on each side until nicely charred and cooked through. Once done, let the chicken rest a few minutes, then slice it into strips.
4. Prepare the Toppings:
Slice the tomatoes and shred the lettuce. If you like, soak thinly sliced red onions in vinegar or lemon juice for a few minutes to mellow their sharpness—this adds a lovely tang to your gyro.
5. Warm the Pita Breads:
Quickly warm the pita breads on the grill or in a dry pan until they’re soft and pliable, making them easier to fold around the fillings.
6. Assemble the Gyros:
Place warm pita flat on a plate. Add a layer of shredded lettuce, tomato slices, pickled onions (if using), and several strips of the grilled chicken. Spoon generous amounts of tzatziki sauce over the top. Garnish with fresh parsley or dill if you like.
7. Serve and Enjoy:
Fold the pita around the fillings and wrap it with parchment or foil if you want to keep everything together. Serve immediately—gyros are fantastic with crispy fries or a fresh salad on the side.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This ensures even cooking and the best texture.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Tzatziki actually tastes better after sitting for a few hours or overnight, allowing the flavors to meld. Just keep it covered and refrigerated until ready to serve.
What Can I Use if I Don’t Have Red Wine Vinegar?
Lemon juice or apple cider vinegar makes a great substitute. Both add a bright tang that complements the marinade perfectly.
How Should I Store Leftover Gyros?
Keep any leftover chicken, sauce, and toppings separate in airtight containers in the fridge for up to 3 days. Reheat the chicken gently on the stove or microwave and assemble fresh gyros to enjoy later.