Greek Chicken Gyros are a delicious and easy way to bring the flavors of the Mediterranean right to your kitchen. Tender, juicy chicken seasoned with oregano, garlic, and lemon is wrapped in warm pita bread with fresh tomatoes, crisp onions, and creamy tzatziki sauce. The combination of the juicy chicken and cool sauce is always a hit!
I love making these gyros because they come together so quickly, and they’re perfect for a casual weeknight dinner or a fun gathering with friends. One of my little secrets is to marinate the chicken for a few hours if I have time—it makes the flavors even better. Plus, tzatziki sauce always adds that refreshing touch that makes the whole meal feel bright and satisfying.
When I serve Greek Chicken Gyros, I like to add a side of crisp cucumber salad or some roasted potatoes for extra crunch and comfort. It’s one of those meals where everyone can build their own gyro just how they like it, which always feels like a little party at the table. Simple, tasty, and full of sunshine—that’s how I’d describe my perfect gyro night.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless is best for easy slicing and tenderness. You can swap for chicken thighs if you like juicier meat—they stay tender and add some extra flavor.
Olive Oil & Lemon Juice: They’re the base of the marinade. Olive oil gives richness, and lemon juice adds bright acidity to balance the spices. If you don’t have fresh lemon, vinegar (like red wine or apple cider) can work too.
Spices (Oregano, Cumin, Paprika): Oregano is classic Greek flavor, but feel free to use fresh if you have it. Smoked paprika adds a nice mild smokiness. For cumin, mild ground cumin works; avoid too much or it’ll overpower the other flavors.
Pita Bread: Soft, warm pita is a must for wrapping your gyro. If you don’t have pita, try flatbreads or naan—they hold fillings well and are easy to toast.
Tzatziki Sauce: Greek yogurt is key for creaminess; plain yogurt works too but drain excess liquid first. Grated cucumber should be squeezed dry to avoid watery sauce. Fresh dill adds a lovely herbal note; if unavailable, a touch of dried dill or fresh mint works well.
How Do I Get Perfectly Juicy and Flavorful Chicken for My Gyros?
The chicken is the star, so let’s get it right! Marinating is key to infusing flavor and keeping it juicy.
- Combine olive oil, lemon, garlic, and spices to build a balanced marinade with acidity and savory notes.
- Marinate for at least 30 minutes, but 1-2 hours (or even overnight) deeply enhances the flavor and tenderness.
- Cook over medium-high heat to get some nice charred edges, but avoid overcooking. Chicken should reach an internal temp of 165°F (75°C).
- Rest the chicken a few minutes before slicing to keep juices locked in—this step really improves texture.
Also, slice the chicken thinly after resting so it fills your pita perfectly and mixes well with the fresh toppings and tzatziki.
Equipment You’ll Need
- Grill or grill pan – I recommend this to get those nice charred grill marks and smoky flavor on the chicken.
- Mixing bowls – useful for marinating the chicken and preparing the tzatziki sauce.
- Grater – for shredding the cucumber for the sauce, making it easy to squeeze out excess moisture.
- Cutting board and knife – for slicing chicken, veggies, and herbs.
- Toaster or skillet – to warm the pita bread for easy wrapping and better flavor.
Flavor Variations & Add-Ins
- Use sliced lamb or beef instead of chicken for a different turning of classic gyros.
- Add sliced roasted red peppers or grilled zucchini for extra veggies and color.
- Sprinkle some crumbled feta or kalamata olives inside for a salty burst.
- Swap the tzatziki for hummus or garlic sauce if you prefer a different dip.
How to Make Greek Chicken Gyros?
Ingredients You’ll Need:
For the Chicken and Gyro:
- 2 lbs boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 large pita breads or flatbreads
- 1 large tomato, thinly sliced
- ½ small red onion, thinly sliced
- 1 cup shredded iceberg lettuce
- ½ cup crumbled feta cheese
- Chopped fresh parsley or dried oregano, for garnish
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, peeled and grated
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe typically takes about 10 minutes to prepare, plus 30 minutes (or longer) to marinate the chicken. Cooking the chicken and assembling the gyros takes another 15-20 minutes. Total time is around 45 minutes to 1 hour, depending on how long you marinate for the best flavor.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours to let the flavors soak in.
2. Prepare the Tzatziki Sauce:
Grate the peeled cucumber and squeeze out any excess water using a clean kitchen towel or paper towels. In a small bowl, mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Stir well and chill in the refrigerator until you’re ready to serve.
3. Cook the Chicken:
Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the marinated chicken breasts for 5 to 6 minutes on each side, or until fully cooked and nice char marks appear. Remove from heat and let the chicken rest for about 5 minutes before slicing into thin strips.
4. Warm the Pita Bread:
Warm the pita breads on the grill or in a dry skillet for a minute or two until soft and pliable. This makes them easier to fold and enhances their flavor.
5. Assemble the Gyros:
Lay out a warm pita bread and start layering the ingredients: shredded lettuce, sliced tomato, sliced red onion, the sliced grilled chicken, and a generous spoonful of tzatziki sauce on top. Sprinkle crumbled feta cheese and garnish with fresh parsley or dried oregano.
6. Serve and Enjoy:
Fold the pita around the fillings to make a wrap. You can wrap it in parchment or foil to hold everything together if you like. Serve immediately with your favorite sides like crispy fries or a fresh Greek salad.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before marinating. This ensures even cooking and better absorption of the marinade flavors.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Preparing the tzatziki sauce a few hours or even a day ahead helps the flavors meld together beautifully. Just keep it covered and refrigerated until ready to use.
How Should I Store Leftover Gyros?
Store any leftover ingredients separately—chicken, vegetables, and pita—in airtight containers in the fridge for up to 3 days. Reheat the chicken gently before assembling new gyros to keep everything fresh.
What Can I Substitute for Pita Bread?
If you don’t have pita, soft flatbreads, wraps, or even naan make great alternatives. Just warm them slightly to make them flexible and easy to fold with your fillings.
