Authentic Greek Chicken Gyros with Tzatziki Sauce

An easy, flavor-packed recipe for the ultimate Mediterranean-inspired wrap

There’s something deeply satisfying about a warm, handheld meal that’s layered with flavor, texture, and just the right amount of freshness. Greek chicken gyros are exactly that—portable comfort wrapped in pillowy pita and bursting with bold Mediterranean flair.

This recipe brings together juicy marinated chicken, creamy homemade tzatziki, crisp vegetables, and soft, warm pita bread into a meal that tastes like a vacation in every bite. It’s simple enough for a weeknight dinner and satisfying enough to serve to guests. And with just 45 minutes total time (30 minutes prep, 15 minutes cook), it’s a recipe that proves you can have bold flavor without spending your entire evening in the kitchen.

Before we dive into the recipe, let’s walk through exactly what you’ll need—and why it matters.

What You Need and Why It Matters

To get the most out of this recipe, it helps to understand what each ingredient and piece of equipment contributes. These aren’t just grocery items or kitchen tools—they’re the building blocks of great texture, bold flavor, and a smooth cooking process.

Key Ingredients (And Why You Want Them)

• Boneless, skinless chicken breasts or thighs
  Chicken breasts are lean and quick-cooking, while thighs offer more fat and flavor. Use what you prefer—both work well with the marinade.

• Greek yogurt
  This ingredient is essential in both the chicken marinade and the tzatziki sauce. It adds creaminess, tang, and helps tenderize the chicken.

• Olive oil and lemon juice
  These pantry staples add richness and brightness, while helping emulsify the marinade and deepen the flavor of the tzatziki.

• Garlic (fresh)
  Used in both the marinade and the sauce, garlic brings depth and that essential Mediterranean bite.

• Ground spices:Together, these create a well-rounded, earthy, and slightly smoky flavor profile that defines the chicken’s taste.

• Cucumber
  Grated and drained, cucumber brings cool crunch to the tzatziki. Be sure to squeeze out the excess moisture to avoid watery sauce.

• Fresh dill (or dried)
  Dill is what gives tzatziki its classic herbal lift. Use fresh for the most flavor, but dried works too.

• Tomatoes, red onion, lettuce
  These vegetables provide freshness, texture, and balance to the warm, rich chicken and sauce.

• Pita bread
  The vessel that holds it all together. Look for soft, foldable pitas and warm them before serving for the best texture.

• Optional: feta cheese and fresh parsley
  Feta adds a creamy, tangy punch. Parsley brings a touch of brightness and color to the final plate.

Essential Equipment (And How It Helps)

• Mixing bowls
  You’ll need one for the marinade and one for the tzatziki. Using separate bowls makes prep cleaner and more organized.

• Grill pan or skillet
  Either will do the job. A grill pan gives those desirable sear marks, while a skillet keeps it quick and simple.

• Tongs
  Helpful for flipping and removing chicken without tearing the meat. Gives you control during cooking.

• Grater and paper towels
  You’ll use these to prep the cucumber for tzatziki. Grating and draining well ensures the sauce stays thick and creamy.

• Cutting board and sharp knife
  For prepping veggies, slicing cooked chicken, and chopping garnishes. A sharp knife makes cleaner cuts and faster work.

• Serving platter or prep station
  Optional, but great if you’re doing a “build-your-own-gyro” setup for guests or family-style meals.

With your ingredients gathered and tools ready, you’ll find everything you need in the recipe card below—from marinade instructions to sauce mixing to gyro assembly. Then, stick around for tips, nutrition info, troubleshooting advice, and serving ideas to help you perfect this dish every time.

Best Greek Chicken Gyros Recipe with Homemade Tzatziki – Easy & Flavorful!

DifficultyEasy

Servings4

Prep time30 minutes

Cook time15 minutes

Total time45 minutes

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Ingredients:

For the Chicken Gyros:

• 2 Large boneless, skinless chicken breasts, (or 4 boneless thighs)
• 3 tbsp olive oil
• 3 tbsp greek yogurt
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Tzatziki Sauce:

• 1 cup greek yogurt
• 1/2 cucumber, grated and drained
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

For the Gyro Assembly:

• 4 pita breads, warmed
• 1 small red onion, thinly sliced
• 1 small tomato, sliced
• 1/2 cup shredded lettuce
• 1/4 cup crumbled feta cheese, (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

• 1

  Step 1: Marinate the Chicken

  1. In a bowl, whisk together olive oil, Greek yogurt, lemon juice, minced garlic, oregano, cumin, coriander, paprika, salt, and black pepper.
  2. Add chicken and coat well in the marinade. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
• 2

  Step 2: Make the Tzatziki Sauce

  1. Grate the cucumber and squeeze out excess moisture with a paper towel.
  2. In a bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill.
  3. Cover and refrigerate until serving to let flavors blend.
• 3

  Step 3: Cook the Chicken

  1. Heat a grill pan or skillet over medium-high heat.
  2. Cook the marinated chicken for 5-6 minutes per side, until golden brown and fully cooked (internal temp: 165°F/75°C).
  3. Let rest for 5 minutes, then slice into strips.
• 4

  Step 4: Assemble the Gyros

  1. Warm the pita bread in a dry skillet or microwave for 20 seconds.
  2. Layer each pita with tzatziki sauce, sliced chicken, red onions, tomatoes, lettuce, and feta cheese.
  3. Garnish with fresh parsley and wrap the pita around the filling.
  4. Serve immediately and enjoy!

Equipment

• Mixing bowls
• Grill pan or skillet
• Cutting board
• Knife
• Tongs
• Grater
• Paper towels

Recipe Notes & Variations

✔ General Notes:

• For extra tenderness, marinate the chicken overnight.
• Use chicken thighs for juicier, more flavorful gyros.

✔ Substitutions:

• Swap chicken for beef, lamb, or shrimp.
• Use naan bread instead of pita for a softer wrap.
• Substitute dried oregano with fresh for a stronger aroma.

✔ Pro Tips:

1. Drain the cucumber well before adding it to the tzatziki to avoid a watery sauce.
2. Preheat your grill pan properly to achieve a nice char on the chicken.
3. Warm your pita bread before assembling for a more authentic taste.
4. Slice the chicken against the grain for tender bites.
5. Add a drizzle of extra virgin olive oil over the gyros for added richness.

✔ FAQs:

1. Can I bake the chicken instead of grilling?
   • Yes! Bake at 400°F (200°C) for 20-25 minutes until fully cooked.
2. How long does tzatziki last?
   • Store in an airtight container in the fridge for up to 3 days.
3. Can I make this gluten-free?
   • Yes! Use gluten-free pita or lettuce wraps.
4. What’s the best way to reheat the chicken?
   • Reheat in a skillet over medium heat for 3-4 minutes.
5. Is this recipe meal-prep friendly?
   • Absolutely! Store chicken and toppings separately for easy assembly.

✔ Storage & Reheating:

• Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a skillet over medium heat or in the microwave for 30-45 seconds.

Nutrition

Calories	450
Carbohydrates	38g
Cholesterol	75mg
Fat	18g
Fiber	3g
Protein	34g
Saturated Fat	5g
Sodium	680mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	8g

Technique Breakdown: Getting It Just Right

Once the chicken is marinated and ready to cook, make sure your skillet or grill pan is preheated. You want a nice sear on each side, which gives you that golden crust and locks in the flavor. Cook the chicken for 5 to 6 minutes per side, depending on thickness, and check for doneness—an internal temperature of 165°F (75°C) is your goal.

Let the chicken rest for five minutes before slicing. This helps keep the juices inside and prevents dry meat. Slice against the grain for tender, easy-to-chew pieces that layer nicely in your pita.

As for the tzatziki, take your time draining the cucumber. This step alone determines whether your sauce turns out thick and creamy or thin and watery. Let it chill in the fridge while the chicken cooks—the longer it rests, the better it tastes.

When assembling, warm the pita first. This simple step makes a big difference in flavor and pliability. Then layer in the components: sauce first, followed by chicken, then vegetables, and finally toppings like feta and parsley. Wrap it up or fold it in half—it’s up to you.

Tips, Substitutions, and Variations

• Let the chicken marinate longer
  One hour works, but overnight delivers even deeper flavor and tenderness.

• Use chicken thighs for more richness
  They’re juicier and a bit more forgiving during cooking.

• No pita? No problem
  Substitute with naan, lavash, or even lettuce wraps for a gluten-free option.

• Mix up your toppings
  Try kalamata olives, roasted red peppers, or banana peppers for extra tang.

• Make it spicy
  Add a touch of harissa or a sprinkle of chili flakes to the marinade for some heat.

• Bake instead of grill
  Bake chicken at 400°F (200°C) for 20–25 minutes, or until cooked through.

Nutrition Overview (Per Serving)

Each gyro, fully assembled with sauce and toppings, offers a great balance of macronutrients:

• Calories: 450
• Protein: 34g – Keeps you full and supports muscle recovery
• Fat: 18g – A mix of healthy fats from yogurt and olive oil
• Carbs: 38g – Mostly from pita bread and veggies
• Fiber: 3g – Thanks to cucumber, lettuce, and tomato
• Sodium: 680mg – Flavorful but easily adjustable by reducing feta or added salt

This is a meal you can feel good about—especially with its high protein and moderate fat profile. It’s satisfying without being too heavy, and it hits all the key food groups in one wrap.

Storage & Reheating

• Cooked chicken: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave for 30–45 seconds.

• Tzatziki: Best used within 3 days. Stir before using to reincorporate any liquid.

• Veggies: Slice fresh when possible, but onions and lettuce can be prepped 1–2 days ahead.

• Pita bread: Keep sealed at room temperature, or freeze extras. Warm before using for best results.

These components store well separately, making this a smart meal-prep option. Just assemble fresh when you’re ready to eat.

Final Thoughts On The Gyros!

Greek chicken gyros are a perfect mix of bold, fresh, and filling—a rare balance that’s hard to beat. They’re easy enough for a casual Tuesday dinner and satisfying enough to serve to company. Plus, the flexibility of this recipe means it can evolve with your preferences—change the protein, switch the toppings, or go low-carb without losing any of the flavor.

For me, this recipe is a go-to whenever I want something fast but crave something truly delicious. Once you make it once, I have a feeling it’ll find a regular spot in your rotation, too.

Share Your Take

Tried this recipe? I’d love to hear how it turned out for you. Did you swap in lamb? Add olives? Skip the pita? Leave a comment below or tag your creations on social media to join the conversation.

And if you’re looking for more easy, flavor-forward tasty meals, check out these next:

• Tasty Chipotle Lime Chicken & Sweet Potato Bowls
• Fiery Spicy Corn & Black Bean Chili Mac with Ground Beef
• Tender Instant Pot Sesame Ginger Beef & Rice

Thanks for stopping by—and happy cooking.