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This hearty Mediterranean chicken gyros recipe brings the vibrant flavors of Greek cuisine right to your kitchen. The combination of tender marinated chicken, warm pita bread, and creamy feta tzatziki creates a delightful meal that feels like a Mediterranean getaway without leaving home.
I first created this recipe after returning from a trip to Greece where I fell in love with authentic gyros. After several attempts to recreate that perfect balance of flavors, this version has become a weekly staple in our home that even my pickiest eater requests regularly.
Ingredients
- Chicken Breast: boneless and skinless provides lean protein and takes on marinade flavors beautifully. Look for organic if possible
- Olive Oil: authentic Mediterranean flavor base. Choose extra virgin for best results
- Garlic: adds essential punchy flavor to both chicken and tzatziki. Fresh cloves are vastly superior to pre-minced
- Dried Oregano: classic Greek herb that defines the flavor profile. Crush between fingers before using to release oils
- Salt and Pepper: enhances all other flavors. Use kosher salt and freshly ground pepper
- Pita Bread: the perfect vessel for your gyros. Try to find authentic Greek style if possible
- Cucumber: provides refreshing crunch and moisture in tzatziki. English or Persian varieties have fewer seeds
- Greek Yogurt: creates creamy tzatziki base. Full fat provides richest flavor and texture
- Feta Cheese: adds tangy depth to tzatziki. Traditional Greek feta made from sheep milk offers authentic flavor
- Lemon Juice: brightens all flavors. Always use fresh squeezed for vibrant citrus notes
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil, freshly minced garlic, dried oregano, salt, and pepper in a glass bowl. Add chicken breasts and coat thoroughly, massaging the marinade into the meat. Cover with plastic wrap and refrigerate for at least 30 minutes, though 2 hours or overnight will develop much deeper flavor. The acid from the garlic begins tenderizing the meat while the herbs infuse their aromatic oils.
- Prepare the Feta Tzatziki:
- Grate cucumber using the large holes of a box grater, then place in a colander. Sprinkle with a pinch of salt and let sit for exactly 10 minutes – this draws out excess moisture that would otherwise make your tzatziki watery. Squeeze handfuls of cucumber firmly over the sink to remove remaining liquid. In a medium bowl, combine with Greek yogurt, crumbled feta, fresh lemon juice, salt and pepper. Stir thoroughly and refrigerate to allow flavors to meld while preparing other components.
- Grill the Chicken:
- Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Place on hot grill and cook undisturbed for 6–7 minutes until grill marks form. Flip once and cook another 6–7 minutes until internal temperature reaches exactly 75°C or 165°F. Transfer to a cutting board and let rest for 5 minutes so juices redistribute throughout the meat before slicing into thin strips against the grain.
- Warm the Pita:
- While chicken rests, place pita bread on the still hot grill for approximately 60 seconds per side until warmed through and slightly charred. This brief heating makes them pliable for wrapping while enhancing their wheaty flavor. Cover with a clean kitchen towel to keep warm and soft.
- Assemble and Serve:
- Lay each warmed pita flat and arrange sliced chicken down the center, leaving room on sides for folding. Add optional fresh toppings like sliced tomatoes, red onion, or lettuce if desired. Generously drizzle with prepared feta tzatziki. Fold the bottom edge up slightly, then wrap sides around filling to create a handheld package. Serve immediately with extra tzatziki on the side for dipping.
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The secret to this recipe is absolutely in the tzatziki. The addition of feta cheese takes it from good to extraordinary, creating a creamy, tangy sauce that my family now demands with everything from vegetables to potato chips. I discovered this twist accidentally when I was low on yogurt and needed to stretch my tzatziki for unexpected guests.
Make Ahead Strategy
While this meal comes together quickly, you can prepare components in advance for even faster assembly. Marinate chicken up to 24 hours ahead, stored in a sealed container in the refrigerator. The tzatziki actually improves after sitting for several hours, allowing flavors to develop fully. Make it up to 3 days ahead and store in an airtight container. When ready to serve, simply grill the chicken and warm the pita for a meal that tastes like you spent hours in the kitchen.
Vegetarian Adaptation
This recipe transforms beautifully into a vegetarian feast by substituting the chicken with grilled halloumi cheese or marinated tempeh. Use the same marinade ingredients, but reduce cooking time to about 2–3 minutes per side for halloumi until golden brown. The protein content remains impressive, and the tzatziki provides the same creamy satisfaction. My vegetarian daughter says the halloumi version is even better than the original.
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Serving Suggestions
Transform this meal into a Mediterranean feast by serving alongside simple sides. A classic Greek salad with tomatoes, cucumbers, olives and more feta complements the flavors perfectly. For a complete spread, add hummus with vegetable crudités, lemon rice, or crispy roasted potatoes with oregano and lemon. If entertaining, set up a gyros bar where guests can customize their own wraps from an array of toppings and sauces.
Cultural Context
Gyros originated in Greece and have become beloved street food throughout the Mediterranean region. Traditionally made with vertical rotisserie meat, this adaptation makes the dish accessible for home cooking while honoring authentic flavors. While purists might insist on lamb, chicken has become widely accepted even in Greece. The combination of warm bread, savory meat, and cooling yogurt sauce represents the perfect balance that makes Mediterranean cuisine so enduringly popular worldwide.
Frequently Asked Questions About Recipes
- → How long should I marinate the chicken?
While the recipe requires a minimum marination of 30 minutes, marinating for at least 2 hours or overnight will develop the best flavor. The longer marination allows the olive oil, garlic, and oregano to fully penetrate the chicken breast, resulting in more tender and flavorful meat.
- → Can I make the tzatziki sauce ahead of time?
Yes! The tzatziki sauce actually benefits from being made ahead. Prepare it up to 24 hours in advance and store it in the refrigerator. This allows the flavors to meld together, resulting in a more complex and delicious sauce. Just give it a good stir before serving.
- → What can I serve with chicken gyros?
Traditional accompaniments include a Greek salad with tomatoes, cucumbers, red onions, and olives. Other excellent sides are lemon rice, roasted potatoes with oregano, or a simple tabbouleh. For drinks, consider serving with a refreshing beverage like mint-infused lemonade or a light white wine.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 75°C (165°F) when measured with a meat thermometer. If you don't have a thermometer, cut into the thickest part of the chicken—the meat should be completely white with no pink remaining, and the juices should run clear.
- → Can I make this dish gluten-free?
Yes, this dish can easily be made gluten-free by using gluten-free pita bread or wraps. All the other ingredients—chicken, yogurt, feta, cucumber, and spices—are naturally gluten-free. Just double-check the labels on your yogurt and any pre-packaged ingredients to ensure they haven't been processed with gluten-containing additives.
- → What's the best way to reheat leftover chicken gyros?
For best results, store the components separately. Reheat the chicken in a covered skillet with a splash of water to prevent drying out, or in a 350°F (175°C) oven for about 10 minutes. Warm the pita bread separately in a dry skillet or microwave for a few seconds. Assemble with the cold tzatziki sauce just before serving.