Greek Chicken Gyros with Cucumber & Tzatziki
A classic Greek street food favorite — juicy, flavorful marinated chicken, grilled and wrapped in warm pita bread, topped with crisp cucumbers, onions, and creamy, refreshing tzatziki sauce. This homemade version brings authentic Mediterranean flavors to your kitchen for an easy, satisfying meal.
⏱️ Time Required:
Marinating Time: 1–2 hours (or overnight for best flavor)
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: ~2 hours (mostly marinating)
Ingredients:
For the Chicken Marinade:
1.5 lbs (700 g) boneless, skinless chicken thighs or breasts, thinly sliced
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tbsp red wine vinegar
2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
Salt & pepper, to taste
For the Tzatziki Sauce:
1 cup Greek yogurt (full fat or 2%)
½ cucumber, finely grated and excess water squeezed out
2 garlic cloves, minced
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper, to taste
For Assembly:
4 large pita breads or flatbreads
1 medium cucumber, thinly sliced
½ red onion, thinly sliced
Fresh parsley or mint, for garnish (optional)
Lemon wedges, for serving
Instructions:
1. Marinate the Chicken:
1. In a bowl, whisk together olive oil, lemon juice, garlic, vinegar, oregano, cumin, paprika, salt, and pepper.
2. Add the sliced chicken, toss to coat well, cover, and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Tzatziki:
1. Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl.
2. Mix well, taste, and adjust seasoning. Refrigerate until ready to serve.
3. Cook the Chicken:
1. Heat a grill pan or skillet over medium-high heat.
2. Add marinated chicken pieces in a single layer. Cook 5–7 minutes per side or until cooked through and slightly charred.
3. Remove and let rest for a couple of minutes.
4. Warm the Pitas:
1. Heat pitas on the grill or in a dry skillet for 1–2 minutes until warm and pliable.
5. Assemble the Gyros:
1. Spread a generous spoonful of tzatziki on each pita.
2. Add grilled chicken, cucumber slices, red onion, and garnish with fresh herbs.
3. Squeeze lemon juice on top if desired.
4. Fold pita around the filling and serve immediately.
Notes & Tips:
Chicken Choice: Thighs stay juicier and more flavorful; breasts can dry out if overcooked.
Tzatziki: For best results, drain cucumber thoroughly to avoid watery sauce.
Make ahead: Tzatziki can be made a day ahead. Marinate chicken overnight for deeper flavor.
Add extras: Try adding tomatoes, lettuce, or feta cheese inside the gyro for extra freshness and texture.
❓ frequently asked questions FAQ:
Q: Can I use a different protein?
A: Yes! Pork, lamb, or beef can also be used for gyros, with similar marinades.
Q: What if I don’t have fresh dill?
A: Dried dill works fine, or you can substitute with fresh mint or parsley.
Q: Can I bake the chicken instead of pan frying?
A: Yes, bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
Q: How do I store leftovers?
A: Store chicken and tzatziki separately in airtight containers in the fridge for up to 3 days.
Nutritional Value
Calories 450 kcal
Protein 35 g
Carbohydrates 30 g
Fat 18 g
Fiber 3 g
Sodium 600 mg