Greek Chicken Gyros With Tzatziki Recipe

I show How To Make Chicken Gyros At Home with a simple yogurt marinade, chopped veggies, and creamy tzatziki tucked into pita for a speedy weeknight meal.

I love making Greek Chicken Gyros With Tzatziki when the week gets crazy. I marinate the chicken in plain Greek yogurt until it almost melts into the meat, then I sear it quick so the edges get a little crisp.

The tangy bite keeps me sneaking bites, and every time I make it I wonder why it’s not on repeat. This is my take on How To Make Chicken Gyros At Home and yes it looks fancy but is stupidly simple.

Try not to eat the whole thing before anyone else notices.

Ingredients

• Chicken gives lean protein, fills you up, stays juicy when marinated.
• Greek yogurt adds creaminess, tang, probiotics, boosts protein and tenderizes meat.
• Cucumber brings crunchy freshness, lots of water, light fiber, cools the spicy flavors.
• Olive oil gives healthy fats, silky mouthfeel, helps grill and carry flavors.
• Lemon juice adds bright acidity, balances richness, tiny vitamin C boost.
• Garlic gives savory depth, pungent aroma, may help immunity, not overly sweet.
• Feta adds salty tang, creamy crumbly texture, a little extra protein.
• And pita provides carbs, soft pocket for fillings, makes it easy to eat.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts, about 700g
• 1 cup plain Greek yogurt for the marinade
• 2 tablespoons extra virgin olive oil, plus a little more for grilling
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 3 garlic cloves, divided
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt, plus extra to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup plain Greek yogurt for the tzatziki
• 1 medium cucumber, peeled and grated, excess water squeezed out
• 1 tablespoon fresh lemon juice for the tzatziki
• 1 tablespoon extra virgin olive oil for the tzatziki
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
• Salt and pepper to taste for the tzatziki
• 4 to 6 pita breads (4 large or 6 small)
• 1 medium tomato, diced
• 1 small red onion, thinly sliced
• 1 cup shredded romaine lettuce or mixed greens
• 1/2 cup crumbled feta cheese
• Lemon wedges for serving, optional

How to Make this

1. Make the yogurt marinade: whisk together 1 cup plain Greek yogurt, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the 1 1/2 pounds chicken (thighs or breasts) in the marinade so every piece is coated, cover and chill at least 30 minutes, preferably 2 hours or up to overnight.

2. While the chicken marinates, make the tzatziki: peel and grate 1 medium cucumber, squeeze out as much liquid as you can in a clean towel or fine mesh, then mix with 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), and salt and pepper to taste. Taste and adjust lemon or salt, then chill so flavors marry.

3. Prep the veggies and cheese: dice 1 medium tomato, thinly slice 1 small red onion, shred 1 cup romaine lettuce, and crumble 1/2 cup feta. Put them in bowls so assembly goes quick.

4. Preheat grill or grill pan to medium high and brush grates or pan with a little oil so nothing sticks. If you have thick breasts, slice them into 1/2 inch strips or pound to even thickness so they cook evenly and faster.

5. Shake off excess marinade from the chicken (too much yogurt will burn) and grill the pieces, oiled lightly, about 4 to 6 minutes per side for thinner pieces or 6 to 8 minutes for thicker, until cooked through and juices run clear. Aim for 165 F if you use a thermometer. Dont overcrowd the pan, work in batches.

6. Let chicken rest 5 minutes after cooking, then slice thinly against the grain if you grilled whole pieces. This keeps the meat juicy.

7. Warm 4 to 6 pitas on the grill or in a dry skillet for 20 to 30 seconds per side, or wrap in foil and heat in a 350 F oven for 5 minutes. A quick spray or brush of oil helps them brown and stay pliable.

8. Assemble each gyro: spread a generous spoonful of tzatziki on the pita, add shredded lettuce, grilled chicken slices, diced tomato, red onion, and sprinkle with crumbled feta.

9. Finish with a squeeze of lemon if you like it bright, add extra tzatziki on top, then fold or wrap the pita snugly in foil or parchment so it holds together.

10. Serve right away while warm. Leftover chicken stores well in the fridge for 3 days and the tzatziki will keep 2 to 3 days, just give it a stir before using.

Equipment Needed

1. Large mixing bowl for the yogurt marinade
2. Small bowl for the tzatziki and another for prepped veggies
3. Measuring cups and spoons, plus a whisk
4. Box grater or handheld grater and a clean kitchen towel or fine mesh to squeeze cucumber
5. Sharp chef’s knife and a cutting board
6. Tongs and a silicone brush or spatula for grilling
7. Grill, grill pan, or heavy skillet for cooking the chicken
8. Instant read thermometer and aluminum foil or parchment for wrapping and resting

FAQ

Greek Chicken Gyros With Tzatziki Recipe Substitutions and Variations

• Chicken (1 1/2 lb): turkey cutlets for similar texture, lamb strips if you want a more classic gyro flavor, firm tofu (press it well and marinate longer before grilling or pan searing), seitan for a hearty vegetarian option. adjust cook time and seasonings to taste.
• Plain Greek yogurt (marinade or tzatziki): sour cream or labneh for a thicker tang, buttermilk (good for a thinner marinade), plain unsweetened coconut or soy yogurt for a dairy free version. if using dairy free, bump up lemon and garlic for extra tang.
• Cucumber (for tzatziki): grated zucchini (squeeze out the water), thinly sliced radish for crunch and peppery bite, or quick pickled cucumber slices for extra zip. zucchini is the closest in texture to cucumber.
• Pita breads: warmed flour tortillas or naan/flatbread, toasted pita chips for a deconstructed bowl, or large lettuce leaves for a low carb wrap. warm whatever you use so it folds easily.

Pro Tips

1) Let the yogurt do its thing but not too long. Marinate at least a couple hours for flavor, sure, but dont leave it so long that the texture turns mushy. Overnight is fine, any more and the proteins start breaking down and the meat gets mealy.

2) Get every drop out of the cucumber for tzatziki. Salt the grated cucumber, let it sit 8 to 10 minutes, then squeeze hard inside a clean kitchen towel or cheesecloth. If it still seems damp, press it again. A thicker tzatziki clings to the pita and wont make everything soggy.

3) Use two heat zones when grilling. Blast the grill hot to get a quick sear for flavor then move pieces to a cooler spot to finish cooking through. That way you get char without drying the inside. A quick temp check, 165 F for chicken, removes guesswork.

4) Warm and protect the pita. Lightly oil and char or toast the pita so it stays flexible and gains flavor, then layer tzatziki first to form a moisture barrier before piling on lettuce and tomato. Wrap the finished gyro snugly in foil or parchment right away so it holds while you eat.

5) Store smart for leftovers. Keep the tzatziki separate from the chicken and veggies so nothing gets limp. Reheat chicken gently in a low oven or in a skillet with a splash of water to keep it juicy, dont microwave dry and expect great texture.

Greek Chicken Gyros With Tzatziki Recipe

Recipe by James Level

0.0 from 0 votes

I show How To Make Chicken Gyros At Home with a simple yogurt marinade, chopped veggies, and creamy tzatziki tucked into pita for a speedy weeknight meal.

Pin

Servings

4

servings

Calories

606

kcal

Equipment: 1. Large mixing bowl for the yogurt marinade
2. Small bowl for the tzatziki and another for prepped veggies
3. Measuring cups and spoons, plus a whisk
4. Box grater or handheld grater and a clean kitchen towel or fine mesh to squeeze cucumber
5. Sharp chef’s knife and a cutting board
6. Tongs and a silicone brush or spatula for grilling
7. Grill, grill pan, or heavy skillet for cooking the chicken
8. Instant read thermometer and aluminum foil or parchment for wrapping and resting

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs or breasts, about 700g

• 1 cup plain Greek yogurt for the marinade

• 2 tablespoons extra virgin olive oil, plus a little more for grilling

• 2 tablespoons fresh lemon juice (about 1 lemon)

• 3 garlic cloves, divided

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1 teaspoon kosher salt, plus extra to taste

• 1/2 teaspoon freshly ground black pepper

• 1 cup plain Greek yogurt for the tzatziki

• 1 medium cucumber, peeled and grated, excess water squeezed out

• 1 tablespoon fresh lemon juice for the tzatziki

• 1 tablespoon extra virgin olive oil for the tzatziki

• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill

• Salt and pepper to taste for the tzatziki

• 4 to 6 pita breads (4 large or 6 small)

• 1 medium tomato, diced

• 1 small red onion, thinly sliced

• 1 cup shredded romaine lettuce or mixed greens

• 1/2 cup crumbled feta cheese

• Lemon wedges for serving, optional

Directions

• Make the yogurt marinade: whisk together 1 cup plain Greek yogurt, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the 1 1/2 pounds chicken (thighs or breasts) in the marinade so every piece is coated, cover and chill at least 30 minutes, preferably 2 hours or up to overnight.
• While the chicken marinates, make the tzatziki: peel and grate 1 medium cucumber, squeeze out as much liquid as you can in a clean towel or fine mesh, then mix with 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), and salt and pepper to taste. Taste and adjust lemon or salt, then chill so flavors marry.
• Prep the veggies and cheese: dice 1 medium tomato, thinly slice 1 small red onion, shred 1 cup romaine lettuce, and crumble 1/2 cup feta. Put them in bowls so assembly goes quick.
• Preheat grill or grill pan to medium high and brush grates or pan with a little oil so nothing sticks. If you have thick breasts, slice them into 1/2 inch strips or pound to even thickness so they cook evenly and faster.
• Shake off excess marinade from the chicken (too much yogurt will burn) and grill the pieces, oiled lightly, about 4 to 6 minutes per side for thinner pieces or 6 to 8 minutes for thicker, until cooked through and juices run clear. Aim for 165 F if you use a thermometer. Dont overcrowd the pan, work in batches.
• Let chicken rest 5 minutes after cooking, then slice thinly against the grain if you grilled whole pieces. This keeps the meat juicy.
• Warm 4 to 6 pitas on the grill or in a dry skillet for 20 to 30 seconds per side, or wrap in foil and heat in a 350 F oven for 5 minutes. A quick spray or brush of oil helps them brown and stay pliable.
• Assemble each gyro: spread a generous spoonful of tzatziki on the pita, add shredded lettuce, grilled chicken slices, diced tomato, red onion, and sprinkle with crumbled feta.
• Finish with a squeeze of lemon if you like it bright, add extra tzatziki on top, then fold or wrap the pita snugly in foil or parchment so it holds together.
• Serve right away while warm. Leftover chicken stores well in the fridge for 3 days and the tzatziki will keep 2 to 3 days, just give it a stir before using.

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: 481g
• Total number of serves: 4
• Calories: 606kcal
• Fat: 35g
• Saturated Fat: 9.4g
• Trans Fat: 0.13g
• Polyunsaturated: 3g
• Monounsaturated: 17.5g
• Cholesterol: 192mg
• Sodium: 800mg
• Potassium: 678mg
• Carbohydrates: 30g
• Fiber: 1.5g
• Sugar: 5g
• Protein: 61g
• Vitamin A: 800IU
• Vitamin C: 10mg
• Calcium: 225mg
• Iron: 1.5mg