Greek Chicken Gyros with Tzatziki

This refreshing and light Greek chicken gyros recipe delivers the authentic taste of Greece in your own kitchen. The tender souvlaki chicken, fresh Greek salad, and creamy homemade tzatziki sauce all wrapped in a warm pita create a delicious meal that transports you straight to the Mediterranean.

I first made these gyros after returning from a trip to Greece, desperately trying to recreate the street food that had become my daily indulgence. After several attempts, this recipe finally captured that authentic flavor that reminds me of eating at a small taverna overlooking the Aegean Sea.

Ingredients

• Chicken breasts: Provides the perfect lean protein base that absorbs all the marinade flavors wonderfully
• Olive oil: Adds essential Mediterranean flavor and helps keep the chicken moist while grilling
• Fresh lemon juice: Tenderizes the meat and adds brightness to both chicken and tzatziki
• Greek yogurt: Creates that authentic thick and creamy tzatziki base with protein boost
• Fresh herbs: Like parsley, dill and oregano provide the signature Greek flavor profile
• Cucumber: Adds refreshing crunch to both the tzatziki and the gyro toppings
• Pita bread: Serves as the perfect vessel, especially when lightly grilled until warm
• Feta cheese: Brings that distinctive tangy saltiness that defines Greek cuisine

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil, crushed garlic, lemon juice, herbs, and seasonings in a large ziplock bag. Add chicken cubes and refrigerate for at least one hour or preferably overnight. The acid in the lemon juice works to tenderize the meat while the herbs infuse their flavors deep into the chicken.

Make the Tzatziki:

Grate cucumber and drain thoroughly by squeezing out excess moisture. Mix with Greek yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Refrigerate for at least an hour before serving. This resting time allows the flavors to meld together creating that distinctive cool and creamy sauce.

Prepare the Toppings:

Combine chopped romaine, quartered cherry tomatoes, chopped red onion, cucumber quarters, and crumbled feta in a bowl. Season lightly with salt and pepper. The variety of textures and flavors creates the perfect fresh counterpoint to the grilled chicken.

Grill the Chicken:

Brush grill pan with olive oil and heat to medium high. Cook chicken pieces for about 7 minutes per side until internal temperature reaches 165°F. The high heat creates a delicious char on the outside while keeping the inside juicy and tender.

Assemble the Gyros:

Warm pitas on the grill for 1-2 minutes per side. Place salad toppings in a line down the middle of each pita, add grilled chicken, and top with a generous scoop of tzatziki. Fold or wrap in parchment paper for easier eating. This assembly method ensures each bite contains the perfect balance of all flavors.

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The dried mint in the marinade is my secret ingredient that elevates these gyros to restaurant quality. My Greek neighbor first suggested adding it, explaining that while not all traditional recipes include it, it adds an authentic flavor that reminds him of home. Now my family refuses to eat gyros without that subtle mint undertone.

Marinade Magic

The marinade is truly where the magic happens in this recipe. The combination of acid from the lemon juice, fat from the olive oil, and aromatic herbs creates the perfect environment for flavoring and tenderizing the chicken. For best results, try not to rush this step. While one hour will work in a pinch, letting the chicken marinate overnight allows the flavors to fully penetrate the meat, resulting in much more flavorful and juicy chicken. The bay leaves might seem like an unusual addition, but they add a subtle depth that complements the other herbs beautifully.

Alternative Cooking Methods

While grilling gives the chicken that authentic char and smoky flavor, you can easily adapt this recipe for different cooking methods. Baking works wonderfully at 480°F for 12-13 minutes until the chicken reaches 165°F internally. For that characteristic char, simply broil for the final minute, watching carefully to prevent burning. You could also cook the chicken in a cast iron skillet on the stovetop over medium high heat for about 5-6 minutes per side. Each method produces slightly different results, but all will deliver delicious, tender chicken for your gyros.

Make Ahead Options

These gyros are perfect for meal prep or entertaining because many components can be made ahead. The chicken can be marinated up to 24 hours in advance, and the tzatziki actually improves with time as the flavors meld, lasting up to 3 days in the refrigerator. The vegetable toppings can be prepared a few hours ahead and stored separately in the refrigerator. If serving for a party, consider setting up a gyro station where guests can build their own with all the prepared components. Just keep the pitas warm by wrapping them in foil and the chicken hot in a covered dish.

Authentic Serving Suggestions

In Greece, gyros are typically served wrapped in parchment paper which helps hold everything together. Fold the bottom up and twist to prevent the tzatziki from dripping out. For a complete Greek meal, serve with a side of lemon roasted potatoes or a simple Greek salad. Traditional Greek mezze like hummus, olives, and dolmades make excellent accompaniments. For beverages, nothing complements these gyros better than a crisp white wine like Assyrtiko or a light beer. Finish the meal with traditional Greek yogurt drizzled with honey and walnuts for a simple yet perfect dessert.

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Frequently Asked Questions About Recipes

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 1 hour to allow the flavors to infuse and tenderize the meat. For maximum flavor development, marinating overnight in the refrigerator is recommended.

→ Can I cook the chicken in the oven instead of grilling?

Yes! Place the marinated chicken pieces on a baking tray and roast at 480°F (250°C) for 12-13 minutes, or until the internal temperature reaches 165°F (75°C). For a charred finish, broil on high for 1 minute, watching carefully to prevent burning.

→ How do I prevent tzatziki sauce from being watery?

The key is properly draining the grated cucumber. Use a cheesecloth, fine mesh sieve, or your hands to squeeze out excess moisture before mixing it with the yogurt and other ingredients. This ensures a thick, creamy tzatziki.

→ What's the best way to serve these gyros?

Wrap each assembled gyro in parchment paper and twist the bottom closed to contain the filling and prevent the tzatziki from dripping. You can secure it with an elastic band for easier handling, especially for eating on the go.

→ Can I prepare components ahead of time?

Absolutely! The tzatziki sauce actually improves with at least an hour of refrigeration as flavors meld. You can marinate the chicken overnight and prepare the vegetable toppings a few hours ahead. Just grill the chicken and warm the pitas right before serving.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a digital meat thermometer. Insert it into the thickest part of a chicken piece—the internal temperature should read 165°F (75°C). Without a thermometer, ensure there's no pink in the center of the largest pieces.