This Mediterranean Chicken Gyros recipe combines tender, yogurt-marinated chicken thighs grilled to perfection with a creamy feta-dill tzatziki sauce. Served with warm pita bread and fresh vegetables like lettuce, tomatoes, cucumber, and red onion, this dish offers a delicious and authentic taste of Greek-inspired street food that’s perfect for a satisfying lunch or dinner.
Total Time:2 hours 35 minutes
Yield:6 servings
Ingredients
For the Marinade
1 cup plain Greek yogurt
4 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons Greek-style extra virgin olive oil
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 lbs boneless, skinless chicken thighs
For the Tzatziki
1 cup plain Greek yogurt
1 medium cucumber
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
1/2 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
For Assembling
6-8 warm pita bread wraps
2 cups shredded lettuce
2 large tomatoes, diced
1 cucumber, sliced
1 red onion, thinly sliced
Instructions
Prepare the marinade: In a large bowl, whisk together the plain Greek yogurt, minced garlic, fresh lemon juice, olive oil, dried oregano, ground cumin, paprika, ground coriander, kosher salt, and black pepper until well combined.
Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade and coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours or ideally overnight to tenderize and infuse flavor.
Make the tzatziki sauce: Grate the medium cucumber using a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible to avoid watery sauce.
Combine tzatziki ingredients: In a medium bowl, mix the Greek yogurt, squeezed cucumber, minced garlic, fresh lemon juice, olive oil, chopped fresh dill, crumbled feta cheese, salt, and black pepper. Stir well and refrigerate until ready to serve for enhanced flavor.
Cook the chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for 6-7 minutes per side until cooked through with an internal temperature of 165°F and a smoky char. Alternatively, bake on a baking sheet at 400°F for 30 minutes.
Rest and slice the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to lock in juices. Then slice into thin, bite-sized strips.
Warm the pita breads: Heat the pita bread wraps briefly on the grill for about 30 seconds, or use a dry skillet or oven for about 5 minutes until soft and warm.
Assemble the gyros: Spread a generous layer of the feta-dill tzatziki on each warm pita. Top with sliced chicken, shredded lettuce, diced tomatoes, cucumber slices, and thin red onion slices. Optionally, sprinkle extra feta cheese on top before folding and serving immediately.
Notes
Marinate the chicken overnight for the best flavor and tenderness.
Squeezing out excess moisture from the cucumber is key to preventing watery tzatziki.
Use chicken thighs for juicier, more flavorful gyros, but chicken breasts can be used as a leaner option.
Warming the pita on the grill adds a nice smoky flavor and soft texture.
Extra feta cheese on top adds a delicious salty note, but it can be omitted for a lighter dish.
If you don’t have a grill, baking the chicken at 400°F for 30 minutes is a good alternative.
