GREEK CHICKEN GYROS Recipe

I’m sharing my Best Chicken Gyro Recipe, a make-ahead chicken dinner that includes homemade tzatziki and fits neatly into busy weeknight plans.

I’m kind of in love with these Greek Chicken Gyros. Nothing beats an easy, yummy dinner you can make ahead, and served with homemade tzatziki they get crazy good.

I use boneless skinless chicken thighs because they stay juicy, and that tang of plain Greek yogurt in the sauce just flips everything over the top. This isn’t some fussy restaurant thing, its the Best Chicken Gyro Recipe for weeknights, and yeah it reads like a Healthy Chicken Gyro Recipe without being boring.

You’ll want to know what I do next, trust me you’ll be shaking up your dinner routine.

Ingredients

• Chicken: Lean protein packed with iron, keeps gyros hearty and satisfying, good for muscles.
• Olive oil: Healthy mono fats, helps flavors bloom and keeps meat moist when you cook.
• Lemon: Adds bright sourness, vitamin C boost, cuts richness and wakes up other flavors.
• Garlic: Punchy aromatic, gives depth and savory bite, also has immune friendly compounds.
• Greek yogurt: Creamy base for tzatziki, high protein, tangy, cools the spice and adds richness.
• Cucumber: Crunchy, hydrating and fresh, mutes yogurt tang and adds pleasant texture contrast.
• Feta cheese: Salty, crumbly, brings savory tang and extra protein, optional but very Mediterranean.

Ingredient Quantities

• 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 3 cloves garlic, minced (for the marinade)
• 1 tbsp dried oregano (or 2 tbsp fresh, chopped)
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup (240 g) plain Greek yogurt, full fat preferred
• 1/2 medium cucumber, peeled, seeded and grated (about 3/4 cup packed)
• 1-2 cloves garlic, minced (for the tzatziki)
• 1 tbsp olive oil (for the tzatziki)
• 1 tbsp lemon juice (for the tzatziki)
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1/2 tsp salt (for the tzatziki)
• 4-6 pita breads or flatbreads
• 1 medium red onion, thinly sliced
• 2 medium tomatoes, sliced
• 2 cups chopped romaine or shredded lettuce
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or extra dill for garnish (optional)

How to Make this

1. Make the marinade: whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3 cloves garlic minced, 1 tbsp dried oregano (or 2 tbsp fresh chopped), 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Put 1 1/2 lb boneless skinless chicken thighs or breasts in a zip top bag, pour the marinade in and massage it into the meat. Marinate at least 30 minutes or up to 24 hours for best flavor.

2. While chicken marinates make the tzatziki: grate 1/2 medium cucumber, squeeze out as much moisture as you can in a clean towel or cheesecloth. In a bowl stir together 1 cup plain Greek yogurt, the drained cucumber, 1-2 cloves garlic minced, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp fresh dill chopped (or 1 tsp dried) and 1/2 tsp salt. Taste and adjust. Chill at least 30 minutes so it can mellow.

3. Preheat a grill or a large skillet to medium high. If using chicken breasts, pound to even thickness so they cook evenly. Remove chicken from the marinade and let excess drip off.

4. Cook the chicken 4 to 6 minutes per side depending on thickness, until internal temp reaches 165 F and juices run clear. If you want a little char, finish with a minute over higher heat. Transfer to a cutting board and rest 5 minutes before slicing thinly.

5. Warm 4 to 6 pita breads or flatbreads: wrap in foil and heat on the grill or in a 350 F oven for 5 to 10 minutes, or microwave wrapped in a damp paper towel for 15 to 30 seconds if you are in a hurry.

6. Prep the toppings: thinly slice 1 medium red onion, slice 2 medium tomatoes, chop 2 cups romaine or shred the lettuce, crumble 1/2 cup feta cheese if using, and chop 1/4 cup fresh parsley or extra dill for garnish.

7. Assemble the gyros: spread a generous spoonful of tzatziki on each warm pita, pile on sliced chicken, tomatoes, red onion, lettuce and feta. Add extra tzatziki and a sprinkle of parsley or dill, then fold or roll. Squeeze a little extra lemon juice over if you like brightness.

8. Make ahead and storage tips: chicken keeps in the fridge 3 to 4 days, tzatziki 2 to 3 days but it can thin slightly so stir before using. You can marinate the chicken overnight and make the tzatziki a day ahead for easy assembly at dinner.

9. Quick hacks: squeeze cucumber well to avoid watery tzatziki, use full fat Greek yogurt for creamier sauce, press chicken with tongs while searing for better contact and browning, and if you want more smoky flavor add a quick broil for 1 minute at the end.

Equipment Needed

1. Mixing bowls (one large for the marinade, one small for the tzatziki)
2. Whisk plus measuring spoons and measuring cup
3. Zip-top bag or shallow airtight container for marinating
4. Box grater and a clean towel or cheesecloth to squeeze the cucumber
5. Grill or large heavy skillet (cast iron is great) and tongs
6. Instant-read meat thermometer to hit 165 F
7. Cutting board and a sharp chef’s knife
8. Aluminum foil or microwave-safe plate plus a damp towel for warming pitas

FAQ

GREEK CHICKEN GYROS Recipe Substitutions and Variations

• Chicken thighs or breasts: swap for thinly sliced lamb (leg or shoulder) for a more classic gyro, or use pork tenderloin, or go vegetarian with firm tofu or tempeh. If using tofu press it and marinate longer.
• Greek yogurt: use full fat sour cream, labneh (strained yogurt) or a thick dairy free yogurt like coconut or soy for a vegan tzatziki. If you use sour cream add a splash of lemon so it tastes bright.
• Pita breads or flatbreads: use naan, soft tortillas, or big romaine or butter lettuce leaves for a low carb wrap. Warm them first so they dont crack when you fold.
• Grated cucumber for the tzatziki: swap with grated zucchini (salt and squeeze out the water), or finely chopped dill pickles for extra tang, or just omit it and boost dill and lemon instead.

Pro Tips

1) Marinate longer for deeper flavor but not forever. 30 minutes is fine, overnight is even better, beyond 24 hours the texture can go mushy so keep an eye on it. Let the chicken sit at room temp 15 minutes before cooking so it cooks more evenly.

2) Dont skimp on squeezing the cucumber. After grating, salt it a bit, let it sit for 5 minutes then squeeze like crazy in a towel or cheesecloth. If the tzatziki still seems thin chill it and stir again before serving, it firms up a bit.

3) For even cooking and better browning, pound breasts to the same thickness or score thighs lightly and press with tongs while searing so they make good contact with the pan. Finish with a quick high heat blast if you want a little char, but watch it close so it doesnt burn.

4) Warm and store smart: heat pitas just until pliable so they dont get rubbery, and keep tzatziki and sliced veg separate from the chicken if you need leftovers. Chicken will last a few days in the fridge, tzatziki can thin so give it a stir before you use it again.

GREEK CHICKEN GYROS Recipe

Recipe by James Level

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I’m sharing my Best Chicken Gyro Recipe, a make-ahead chicken dinner that includes homemade tzatziki and fits neatly into busy weeknight plans.

Pin

Servings

4

servings

Calories

700

kcal

Equipment: 1. Mixing bowls (one large for the marinade, one small for the tzatziki)
2. Whisk plus measuring spoons and measuring cup
3. Zip-top bag or shallow airtight container for marinating
4. Box grater and a clean towel or cheesecloth to squeeze the cucumber
5. Grill or large heavy skillet (cast iron is great) and tongs
6. Instant-read meat thermometer to hit 165 F
7. Cutting board and a sharp chef’s knife
8. Aluminum foil or microwave-safe plate plus a damp towel for warming pitas

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice (about 1 lemon)

• 3 cloves garlic, minced (for the marinade)

• 1 tbsp dried oregano (or 2 tbsp fresh, chopped)

• 1 tsp smoked paprika

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 tsp red pepper flakes (optional)

• 1 cup (240 g) plain Greek yogurt, full fat preferred

• 1/2 medium cucumber, peeled, seeded and grated (about 3/4 cup packed)

• 1-2 cloves garlic, minced (for the tzatziki)

• 1 tbsp olive oil (for the tzatziki)

• 1 tbsp lemon juice (for the tzatziki)

• 1 tbsp fresh dill, chopped (or 1 tsp dried)

• 1/2 tsp salt (for the tzatziki)

• 4-6 pita breads or flatbreads

• 1 medium red onion, thinly sliced

• 2 medium tomatoes, sliced

• 2 cups chopped romaine or shredded lettuce

• 1/2 cup crumbled feta cheese (optional)

• 1/4 cup chopped fresh parsley or extra dill for garnish (optional)

Directions

• Make the marinade: whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3 cloves garlic minced, 1 tbsp dried oregano (or 2 tbsp fresh chopped), 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Put 1 1/2 lb boneless skinless chicken thighs or breasts in a zip top bag, pour the marinade in and massage it into the meat. Marinate at least 30 minutes or up to 24 hours for best flavor.
• While chicken marinates make the tzatziki: grate 1/2 medium cucumber, squeeze out as much moisture as you can in a clean towel or cheesecloth. In a bowl stir together 1 cup plain Greek yogurt, the drained cucumber, 1-2 cloves garlic minced, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp fresh dill chopped (or 1 tsp dried) and 1/2 tsp salt. Taste and adjust. Chill at least 30 minutes so it can mellow.
• Preheat a grill or a large skillet to medium high. If using chicken breasts, pound to even thickness so they cook evenly. Remove chicken from the marinade and let excess drip off.
• Cook the chicken 4 to 6 minutes per side depending on thickness, until internal temp reaches 165 F and juices run clear. If you want a little char, finish with a minute over higher heat. Transfer to a cutting board and rest 5 minutes before slicing thinly.
• Warm 4 to 6 pita breads or flatbreads: wrap in foil and heat on the grill or in a 350 F oven for 5 to 10 minutes, or microwave wrapped in a damp paper towel for 15 to 30 seconds if you are in a hurry.
• Prep the toppings: thinly slice 1 medium red onion, slice 2 medium tomatoes, chop 2 cups romaine or shred the lettuce, crumble 1/2 cup feta cheese if using, and chop 1/4 cup fresh parsley or extra dill for garnish.
• Assemble the gyros: spread a generous spoonful of tzatziki on each warm pita, pile on sliced chicken, tomatoes, red onion, lettuce and feta. Add extra tzatziki and a sprinkle of parsley or dill, then fold or roll. Squeeze a little extra lemon juice over if you like brightness.
• Make ahead and storage tips: chicken keeps in the fridge 3 to 4 days, tzatziki 2 to 3 days but it can thin slightly so stir before using. You can marinate the chicken overnight and make the tzatziki a day ahead for easy assembly at dinner.
• Quick hacks: squeeze cucumber well to avoid watery tzatziki, use full fat Greek yogurt for creamier sauce, press chicken with tongs while searing for better contact and browning, and if you want more smoky flavor add a quick broil for 1 minute at the end.

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: 390g
• Total number of serves: 4
• Calories: 700kcal
• Fat: 32.7g
• Saturated Fat: 8.8g
• Trans Fat: 0.2g
• Polyunsaturated: 4g
• Monounsaturated: 15.5g
• Cholesterol: 203mg
• Sodium: 1537mg
• Potassium: 835mg
• Carbohydrates: 47.4g
• Fiber: 3.5g
• Sugar: 3g
• Protein: 64.8g
• Vitamin A: 800IU
• Vitamin C: 10mg
• Calcium: 178mg
• Iron: 1.5mg