Greek Chicken Gyros With Tzatziki – A Fresh, Flavor-Packed Favorite

Greek Chicken Gyros with Tzatziki are the kind of meal that tastes like sunshine on a plate. Tender, lemony chicken wrapped in warm pita, crisp vegetables, and a cool, garlicky yogurt sauce—what’s not to love? It’s simple enough for a weeknight but special enough to serve to friends.

You can prep most of it ahead, then assemble in minutes. If you love bold, bright flavors without a lot of fuss, this is your recipe.

Why This Recipe Works

Greek flavors shine when you keep things simple. A marinade of lemon, olive oil, garlic, and herbs makes chicken juicy and deeply seasoned without effort.

Grilling or searing adds smoky edges and caramelization for extra flavor. Fresh tzatziki brings creamy balance and a clean, cooling finish. Warm pita and crunchy veggies add texture, so every bite feels complete.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
• For the Marinade:
  • 3 tablespoons olive oil
  • 1 large lemon (zest and juice)
  • 3–4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional but great)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• Tzatziki:
  • 1 1/2 cups Greek yogurt (whole milk for best texture)
  • 1/2 large English cucumber, grated
  • 1–2 garlic cloves, very finely minced
  • 2 tablespoons fresh dill, chopped (or mint)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
• For Serving:
  • 4–6 warm pita or flatbreads
  • Tomatoes, sliced or chopped
  • Red onion, thinly sliced
  • Cucumber, sliced
  • Romaine or shredded lettuce
  • Feta cheese, crumbled
  • Lemon wedges

Step-by-Step Instructions

1. Make the marinade. In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, cumin, smoked paprika, salt, and pepper.

   You want a bright, fragrant mixture.

2. Prep the chicken. Pat the chicken dry and cut larger pieces into even sizes for quick, even cooking. Add to the marinade, toss to coat, and refrigerate for at least 30 minutes. For best flavor, marinate 2–6 hours.
3. Make the tzatziki. Grate the cucumber, then squeeze out excess liquid using your hands or a clean kitchen towel.

   Stir cucumber into Greek yogurt with garlic, dill, lemon juice, olive oil, salt, and pepper. Chill while you cook the chicken.

4. Cook the chicken. Heat a grill pan or skillet over medium-high until hot. Add a light film of oil, then cook chicken 4–6 minutes per side, until browned and cooked through (165°F/74°C).

   Let rest 5 minutes, then slice.

5. Warm the pita. Heat pitas in a dry skillet or wrap in foil and warm in a low oven. A soft, warm pita makes assembly easier and tastier.
6. Prep the veggies. Slice tomatoes, cucumbers, and red onion; rinse and pat lettuce dry. Crumble feta.
7. Assemble the gyros. Spread tzatziki on a warm pita.

   Add sliced chicken, then layer on tomato, cucumber, red onion, and lettuce. Sprinkle with feta. Finish with a squeeze of lemon.

8. Serve. Fold and enjoy right away.

   Keep extra tzatziki and lemon on the side for topping.

Keeping It Fresh

Store cooked chicken in an airtight container in the fridge for up to 4 days. Tzatziki keeps well for 3–4 days; give it a stir before serving. Keep veggies and pita separate until you’re ready to assemble to avoid sogginess.

If reheating chicken, use a skillet over medium heat to keep it juicy, or microwave briefly and splash with a little lemon to wake up the flavors.

Benefits of This Recipe

• Balanced and satisfying: Protein-rich chicken, creamy yogurt, and crisp veggies make a complete meal.
• Meal-prep friendly: Marinate and cook the chicken ahead, then assemble fresh in minutes.
• Lighter than takeout: You control the oil, salt, and toppings without losing flavor.
• Customizable: Swap proteins, adjust spices, and choose your favorite vegetables.
• Hot or cold: The chicken is great warm, room temp, or chilled—ideal for lunches.

Common Mistakes to Avoid

• Skipping the marinade: Even 30 minutes makes a big difference in tenderness and flavor.
• Overcrowding the pan: Cook in batches. Crowding traps steam and prevents browning.
• Not draining the cucumber: Watery tzatziki dilutes flavors. Squeeze it dry.
• Using cold pita: Warm bread is essential.

  It’s softer, more pliable, and tastier.

• Overcooking chicken: Dry chicken ruins a gyro. Pull it at 165°F (74°C) and rest before slicing.

Recipe Variations

• Spicy Gyros: Add red pepper flakes or a pinch of cayenne to the marinade. Top with a drizzle of hot sauce.
• Lemon-Herb Boost:</-strong> Add extra lemon zest and fresh oregano or parsley after cooking for a bright finish.
• Grilled Skewer Style:</-strong> Thread marinated chicken onto skewers and grill.

  Great for parties.

• Low-Carb Bowls: Skip the pita and build a bowl with greens, quinoa or cauliflower rice, chicken, and tzatziki.
• Turkey or Pork: Swap in turkey cutlets or thinly sliced pork shoulder. Adjust cook times as needed.
• Vegetarian: Use grilled halloumi, roasted chickpeas, or marinated tofu. Keep the same toppings and sauce.
• Extra Creamy Tzatziki: Stir in a spoonful of mayonnaise or an extra drizzle of olive oil for richness.

FAQ

Can I use chicken breasts instead of thighs?

Yes.

Breasts work well, but they cook faster and can dry out more easily. Pound to even thickness, marinate, and cook just until 165°F. Rest before slicing to keep them juicy.

How long should I marinate the chicken?

At least 30 minutes, but 2–6 hours is ideal.

Overnight is okay, but avoid more than 12 hours with lots of lemon juice, which can affect texture.

What’s the best yogurt for tzatziki?

Whole milk Greek yogurt makes the creamiest sauce. If using low-fat, add a teaspoon of olive oil for body. Always drain the cucumber to prevent watery tzatziki.

Can I bake the chicken instead of grilling?

Yes.

Bake at 425°F (220°C) for 18–22 minutes, depending on thickness, flipping once. Broil for the last 1–2 minutes for a bit of char.

How do I keep pitas soft and pliable?

Warm them briefly in a skillet or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes. You can also spritz lightly with water and microwave for 15–20 seconds.

What if I don’t like dill?

Use fresh mint or parsley in the tzatziki.

The flavor shifts slightly but stays fresh and bright.

Can I freeze the chicken?

Cooked chicken freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently. Tzatziki and fresh veggies don’t freeze well; make those fresh.

In Conclusion

Greek Chicken Gyros with Tzatziki deliver big flavor with simple ingredients and straightforward steps.

Marinated, juicy chicken and a creamy, garlicky sauce make a winning pair, while fresh veggies and warm pita bring it all together. Prep ahead, assemble quickly, and enjoy a meal that’s bright, satisfying, and endlessly adaptable. Once you make these at home, they’ll become a regular in your weeknight rotation.

Greek Chicken Gyros With Tzatziki – A Fresh, Flavor-Packed Favorite

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
• For the Marinade:
• 3 tablespoons olive oil
• 1 large lemon (zest and juice)
• 3–4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional but great)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Tzatziki:
• 1 1/2 cups Greek yogurt (whole milk for best texture)
• 1/2 large English cucumber, grated
• 1–2 garlic cloves, very finely minced
• 2 tablespoons fresh dill, chopped (or mint)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Pinch of salt and pepper
• For Serving:
• 4–6 warm pita or flatbreads
• Tomatoes, sliced or chopped
• Red onion, thinly sliced
• Cucumber, sliced
• Romaine or shredded lettuce
• Feta cheese, crumbled
• Lemon wedges

Instructions

 

• Make the marinade. In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, cumin, smoked paprika, salt, and pepper. You want a bright, fragrant mixture.
• Prep the chicken. Pat the chicken dry and cut larger pieces into even sizes for quick, even cooking. Add to the marinade, toss to coat, and refrigerate for at least 30 minutes. For best flavor, marinate 2–6 hours.
• Make the tzatziki. Grate the cucumber, then squeeze out excess liquid using your hands or a clean kitchen towel. Stir cucumber into Greek yogurt with garlic, dill, lemon juice, olive oil, salt, and pepper. Chill while you cook the chicken.
• Cook the chicken. Heat a grill pan or skillet over medium-high until hot. Add a light film of oil, then cook chicken 4–6 minutes per side, until browned and cooked through (165°F/74°C). Let rest 5 minutes, then slice.
• Warm the pita. Heat pitas in a dry skillet or wrap in foil and warm in a low oven. A soft, warm pita makes assembly easier and tastier.
• Prep the veggies. Slice tomatoes, cucumbers, and red onion; rinse and pat lettuce dry. Crumble feta.
• Assemble the gyros. Spread tzatziki on a warm pita. Add sliced chicken, then layer on tomato, cucumber, red onion, and lettuce. Sprinkle with feta. Finish with a squeeze of lemon.
• Serve. Fold and enjoy right away. Keep extra tzatziki and lemon on the side for topping.

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