Authentic Greek Chicken Gyros Made Simple Recipe

I’m excited to share one of my Quick Greek Recipes for authentic chicken gyros featuring garlicky, herb-marinated chicken and a tangy homemade tzatziki with a simple trick that keeps the meat irresistibly juicy.

Ever crave a gyro that actually tastes like Greece? I do, and this recipe nails it.

I keep it simple, letting boneless skinless chicken thighs and garlic carry the day, with creamy Greek yogurt waiting on the side. It hits that sweet spot between weekend indulgence and fast weeknight dinner, and yeah it travels great for meal prep.

If you like Greek Mediterranean Food or want a riff on Chicken Souvlaki Gyro, this will get you there. I won’t lie, it took some trial and error, but once you taste it, you wont look back.

Ingredients

• Juicy dark meat, high in protein and iron, a bit more fat, very flavorful.
• Its thick and creamy, rich in protein and calcium it adds tang and cool cream.
• Crunchy watery, low calorie, provides fiber and freshness perfect in tzatziki.
• Extra virgin boosts heart healthy fats, gives silky mouthfeel and richer flavor.
• Pungent and savory offers immune boosting compounds, brightens the marinade and sauce.
• Adds bright acidity and citrus aroma, helps tenderize meat and cuts richness.
• Earthy slightly bitter herb, classic Greek flavor, gives savory aromatic Mediterranean character.
• Soft pocket bread carbs for energy, wraps everything up, warm is best.

Ingredient Quantities

• 1.5 lb (700 g) boneless skinless chicken thighs, trimmed and cut into 1 inch strips
• 3 tbsp extra virgin olive oil for the marinade
• 3 cloves garlic, minced and divided
• Juice of 1 lemon about 2 tbsp, divided
• 2 tsp dried oregano or 1 tbsp chopped fresh oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup full fat Greek yogurt well drained
• 1 medium cucumber grated and squeezed dry about 3/4 cup
• 1 tbsp extra virgin olive oil for the tzatziki
• 1 tbsp chopped fresh dill or mint
• 4 to 6 pita breads or flatbreads warmed
• 1 small red onion thinly sliced
• 2 medium tomatoes sliced or chopped
• 1 cup shredded lettuce or chopped romaine optional
• 1/2 cup crumbled feta cheese optional
• Lemon wedges for serving

How to Make this

1. Put the chicken strips in a bowl and add 3 tbsp olive oil, 2 cloves of the minced garlic, half the lemon juice, 2 tsp dried oregano (or 1 tbsp fresh), 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat, cover and marinate in the fridge at least 30 minutes and up to overnight for best flavor.

2. While the chicken marinates, drain 1 cup full fat Greek yogurt by placing it in a fine sieve or cheesecloth over a bowl for 15 to 30 minutes so it gets thick and not watery.

3. Grate the cucumber, squeeze out as much liquid as you can with your hands or a clean towel until you have about 3/4 cup of dry cucumber, then add it to the drained yogurt.

4. Stir 1 tbsp olive oil, the last clove of minced garlic, the remaining lemon juice, 1 tbsp chopped fresh dill or mint, and a pinch of salt and pepper into the yogurt-cucumber mix; taste and adjust, then chill the tzatziki while you cook.

5. Heat a grill, cast iron skillet or heavy pan to medium high and lightly oil it. Take the chicken from the fridge, let it sit 5 minutes at room temp if chilled, then cook in a single layer without over crowding, 3 to 4 minutes per side for thin strips until edges char a bit and internal temp reaches 165 F (74 C).

6. Cook in batches if needed so the pan stays hot and you get nice color. Transfer cooked chicken to a plate and let it rest 4 to 5 minutes so juices settle.

7. Warm 4 to 6 pita breads or flatbreads by wrapping in foil and heating in a 350 F oven for 5 to 10 minutes or microwaving wrapped in a damp paper towel for 20 to 30 seconds; warm pitas are easier to fold and less likely to tear.

8. Assemble each pita by spreading a generous spoonful of tzatziki, piling on the chicken, then add thinly sliced red onion, tomatoes, shredded lettuce or romaine if using, and sprinkle with 1/2 cup crumbled feta if you want extra tang.

9. Finish with a squeeze of lemon and a final crack of black pepper, fold and serve right away; leftover chicken keeps 3 to 4 days refrigerated and tzatziki will keep its best texture if used within 2 to 3 days.

Equipment Needed

1. Large mixing bowl for the chicken marinade and another small bowl for the yogurt
2. Measuring spoons and a tablespoon/cup measure for oil, salt, lemon juice etc
3. Fine mesh sieve or cheesecloth (with a bowl) to drain the Greek yogurt
4. Box grater and a clean towel or your hands to squeeze the grated cucumber dry
5. Cutting board and a sharp chef’s knife for trimming and slicing chicken, onions, tomatoes
6. Cast iron skillet, heavy frying pan or a hot grill for cooking the chicken
7. Tongs or a spatula to turn the chicken without tearing it
8. Instant read thermometer to check chicken reaches 165 F (74 C)
9. Baking sheet and foil or a microwave safe plate to warm the pitas

FAQ

Authentic Greek Chicken Gyros Made Simple Recipe Substitutions and Variations

• Chicken thighs: try boneless skinless chicken breasts (slice thinner or pound, cook a bit less), thinly sliced lamb leg or shoulder for a more classic gyro flavor, or extra-firm tofu or seitan if you want a vegetarian option (marinate longer so it soaks up the flavor).
• Extra virgin olive oil (marinade): swap with avocado oil or a light olive/canola oil blend, or use melted ghee for a richer taste; you can also use a bit more lemon juice plus a splash of any neutral oil if you’re out of EVOO.
• Full fat Greek yogurt (tzatziki): use regular plain yogurt that’s been well strained, labneh, or a thick sour cream; for dairy free use unsweetened coconut or cashew yogurt and drain excess liquid before mixing.
• Pita breads or flatbreads: use warm lavash, naan, or large tortillas as wraps, or serve the gyro components over a bed of rice or chopped romaine for a deconstructed bowl.

Pro Tips

1) Marinate and sear like you mean it. Slice the chicken into uniform pieces so everything cooks at the same rate, and pat the pieces dry right before they hit the pan so you get a good brown crust. If you want to baste with the marinade, set a little aside before adding the raw chicken, otherwise boil the used marinade first so you dont spread raw juices.

2) Make the tzatziki really thick and cold. Let the yogurt drain longer if it seems watery, and squeeze the grated cucumber in a clean towel until almost dry. Chill the sauce at least 20 to 30 minutes so the garlic and herbs mellow, it tastes way better when it’s cold.

3) Keep the pan screaming hot and dont overcrowd it. A heavy skillet or grill gives the best char, so do smaller batches if needed, and let the cooked chicken rest a few minutes so juices settle. Use a quick-read thermometer if you dont wanna guess, it takes the stress out of cooking.

4) Little finishing moves matter. Warm the pitas so they flex without tearing, soak thin red onion slices in cold water or a quick lemon splash to tame the bite, and add feta at the end so it stays crumbly. For leftovers, reheat briefly in a hot pan to keep the chicken juicy — microwave only if youre in a real rush.

Authentic Greek Chicken Gyros Made Simple Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share one of my Quick Greek Recipes for authentic chicken gyros featuring garlicky, herb-marinated chicken and a tangy homemade tzatziki with a simple trick that keeps the meat irresistibly juicy.

Pin

Servings

4

servings

Calories

770

kcal

Equipment: 1. Large mixing bowl for the chicken marinade and another small bowl for the yogurt
2. Measuring spoons and a tablespoon/cup measure for oil, salt, lemon juice etc
3. Fine mesh sieve or cheesecloth (with a bowl) to drain the Greek yogurt
4. Box grater and a clean towel or your hands to squeeze the grated cucumber dry
5. Cutting board and a sharp chef’s knife for trimming and slicing chicken, onions, tomatoes
6. Cast iron skillet, heavy frying pan or a hot grill for cooking the chicken
7. Tongs or a spatula to turn the chicken without tearing it
8. Instant read thermometer to check chicken reaches 165 F (74 C)
9. Baking sheet and foil or a microwave safe plate to warm the pitas

Ingredients

• 1.5 lb (700 g) boneless skinless chicken thighs, trimmed and cut into 1 inch strips

• 3 tbsp extra virgin olive oil for the marinade

• 3 cloves garlic, minced and divided

• Juice of 1 lemon about 2 tbsp, divided

• 2 tsp dried oregano or 1 tbsp chopped fresh oregano

• 1 tsp dried thyme

• 1 tsp smoked paprika

• 1 tsp kosher salt plus more to taste

• 1/2 tsp freshly ground black pepper

• 1 cup full fat Greek yogurt well drained

• 1 medium cucumber grated and squeezed dry about 3/4 cup

• 1 tbsp extra virgin olive oil for the tzatziki

• 1 tbsp chopped fresh dill or mint

• 4 to 6 pita breads or flatbreads warmed

• 1 small red onion thinly sliced

• 2 medium tomatoes sliced or chopped

• 1 cup shredded lettuce or chopped romaine optional

• 1/2 cup crumbled feta cheese optional

• Lemon wedges for serving

Directions

• Put the chicken strips in a bowl and add 3 tbsp olive oil, 2 cloves of the minced garlic, half the lemon juice, 2 tsp dried oregano (or 1 tbsp fresh), 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat, cover and marinate in the fridge at least 30 minutes and up to overnight for best flavor.
• While the chicken marinates, drain 1 cup full fat Greek yogurt by placing it in a fine sieve or cheesecloth over a bowl for 15 to 30 minutes so it gets thick and not watery.
• Grate the cucumber, squeeze out as much liquid as you can with your hands or a clean towel until you have about 3/4 cup of dry cucumber, then add it to the drained yogurt.
• Stir 1 tbsp olive oil, the last clove of minced garlic, the remaining lemon juice, 1 tbsp chopped fresh dill or mint, and a pinch of salt and pepper into the yogurt-cucumber mix; taste and adjust, then chill the tzatziki while you cook.
• Heat a grill, cast iron skillet or heavy pan to medium high and lightly oil it. Take the chicken from the fridge, let it sit 5 minutes at room temp if chilled, then cook in a single layer without over crowding, 3 to 4 minutes per side for thin strips until edges char a bit and internal temp reaches 165 F (74 C).
• Cook in batches if needed so the pan stays hot and you get nice color. Transfer cooked chicken to a plate and let it rest 4 to 5 minutes so juices settle.
• Warm 4 to 6 pita breads or flatbreads by wrapping in foil and heating in a 350 F oven for 5 to 10 minutes or microwaving wrapped in a damp paper towel for 20 to 30 seconds; warm pitas are easier to fold and less likely to tear.
• Assemble each pita by spreading a generous spoonful of tzatziki, piling on the chicken, then add thinly sliced red onion, tomatoes, shredded lettuce or romaine if using, and sprinkle with 1/2 cup crumbled feta if you want extra tang.
• Finish with a squeeze of lemon and a final crack of black pepper, fold and serve right away; leftover chicken keeps 3 to 4 days refrigerated and tzatziki will keep its best texture if used within 2 to 3 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 370g
• Total number of serves: 4
• Calories: 770kcal
• Fat: 43g
• Saturated Fat: 13.4g
• Trans Fat: 0.2g
• Polyunsaturated: 6g
• Monounsaturated: 23.4g
• Cholesterol: 190mg
• Sodium: 900mg
• Potassium: 630mg
• Carbohydrates: 51g
• Fiber: 4g
• Sugar: 6g
• Protein: 52g
• Vitamin A: 600IU
• Vitamin C: 8mg
• Calcium: 150mg
• Iron: 2mg