Greek Chicken Gyros

This easy Greek chicken gyros recipe transforms simple ingredients into an authentic Mediterranean feast right in your kitchen. The marinade infuses the chicken with classic Greek flavors while the homemade tzatziki sauce adds cooling freshness to every bite.

I discovered this recipe during a cooking class in Santorini and have perfected it over dozens of family dinners. My teenagers now request these gyros instead of takeout on busy weeknights.

Ingredients

• Boneless skinless chicken breasts: the protein foundation cut into strips for quick cooking and maximum flavor absorption
• Olive oil: creates a rich base for the marinade while adding healthy fats
• Garlic: provides essential aromatic flavor look for firm cloves without sprouts
• Lemon juice: adds brightness and helps tenderize the chicken always use fresh not bottled
• Red wine vinegar: brings tangy depth that balances the richness
• Dried oregano: authentic Greek flavor use Mediterranean oregano if possible
• Ground cumin: adds earthy warmth that complements the oregano
• Paprika: provides subtle sweetness and color
• Soft pita or flatbreads: the traditional vessel choose thick Greek style pitas if available
• Greek yogurt: creamy tangy base for tzatziki use full fat for richness
• Cucumber: adds refreshing crunch and moisture
• Fresh dill or mint: brightens the tzatziki with herbaceous notes

Step-by-Step Instructions

Prepare the marinade:

Combine olive oil garlic lemon juice vinegar and all dried spices in a large bowl ensuring they're thoroughly mixed to create a balanced flavor profile. The acidity tenderizes while the herbs infuse throughout the meat.

Marinate the chicken:

Add the sliced chicken strips to the marinade coating each piece thoroughly. Let sit for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. This time allows the flavors to penetrate deeply into the meat.

Make tzatziki sauce:

Grate half a cucumber and squeeze out excess moisture using a clean kitchen towel. Combine with Greek yogurt lemon juice fresh herbs minced garlic salt and pepper. The sauce should be thick enough to dollop but not watery. Refrigerate to allow flavors to meld.

Cook the chicken:

Heat a skillet or grill pan until hot but not smoking. Cook chicken strips for 5 to 6 minutes per side until golden brown with slight charring. The chicken should reach 165°F internally and have caramelized edges for maximum flavor.

Warm the bread:

Quickly heat pitas in a dry skillet for 30 seconds per side or wrapped in foil in a 350°F oven for 5 minutes. The bread should be warm and pliable without becoming crisp.

Assemble the gyros:

Layer each warm pita with shredded lettuce cucumber slices tomatoes red onion and the grilled chicken. The order matters as lettuce provides a moisture barrier between bread and juicy fillings.

Finish with sauce:

Spoon a generous amount of tzatziki over each assembled gyro. The cooling sauce balances the warm spiced chicken and adds necessary moisture to bind all ingredients together.

The red wine vinegar in this recipe is my secret weapon. My Greek grandmother insisted on using it in all her marinades claiming it was the key to tender meat. Years later I can confirm she was absolutely right the subtle tang it adds is irreplaceable.

Make Ahead Options

These gyros work beautifully for meal prep with a few adjustments. Marinate and cook the chicken up to three days ahead storing it in an airtight container. The tzatziki sauce actually improves after 24 hours in the refrigerator as flavors meld together more completely. Keep all vegetables prepped but separate and assemble fresh gyros as needed. This approach gives you authentic Greek flavor in minutes on busy weeknights.

Customize Your Gyros

The beauty of homemade gyros lies in personalization. Try adding crumbled feta cheese for tangy richness or kalamata olives for briny depth. For a spicier version incorporate a pinch of crushed red pepper into the marinade or offer hot sauce at the table. Vegetarians can substitute the chicken with chickpeas roasted with the same spice blend or grilled halloumi cheese for a traditional Greek protein alternative. The tzatziki works beautifully with all these variations.

Authentic Serving Style

In Greece gyros are often enjoyed as street food wrapped tightly in parchment paper which helps hold everything together. Recreate this experience by wrapping your assembled gyros in parchment before serving which makes them easier to eat and captures all the delicious juices. Pair with a simple Greek salad dressed with olive oil and lemon juice or serve alongside lemon potatoes for a complete Greek feast. A glass of crisp white wine or light beer complements the flavors perfectly.

Common Recipe Questions

→ Can I make Greek chicken gyros ahead of time?

Yes, you can prepare components ahead of time. Marinate the chicken up to 24 hours in advance, and make the tzatziki sauce up to 2 days ahead (it actually improves with time). Slice vegetables the morning of serving. For best results, cook the chicken and warm the pita just before assembling and serving.

→ What can I substitute for red wine vinegar?

If you don't have red wine vinegar, you can substitute with white wine vinegar, apple cider vinegar, or additional lemon juice. Each will provide the necessary acidity, though the flavor profile will vary slightly.

→ How can I make this dish gluten-free?

To make gluten-free Greek chicken gyros, simply substitute the traditional pita bread with gluten-free pita or flatbread alternatives. You can also serve the marinated chicken and toppings over a bed of rice or in lettuce wraps for a completely gluten-free option.

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work excellently in this dish and often result in juicier meat. They contain slightly more fat than breasts and may need an extra minute or two of cooking time. The marinade and preparation method remain the same.

→ What sides pair well with Greek chicken gyros?

Greek chicken gyros pair wonderfully with Greek salad, lemon rice, roasted potatoes with oregano, or a simple cucumber and tomato salad. For a more authentic experience, serve with a side of kalamata olives, feta cheese, or grilled vegetables drizzled with olive oil.

→ How do I properly drain the cucumber for tzatziki sauce?

After grating the cucumber, place it in a clean kitchen towel or several layers of paper towels. Gather the edges and squeeze firmly to remove excess moisture. You can also salt the grated cucumber, let it sit for 10 minutes, then squeeze - this helps draw out even more liquid for a thicker sauce.