This Greek Chicken Gyros with Tzatziki recipe brings bright lemon and oregano-marinated chicken wrapped in warm pita, crisp lettuce, juicy tomato, sharp red onion and cool, tangy tzatziki. The chicken smells of lemon and oregano as it cooks and the tzatziki adds a creamy, cooling contrast. If you like hands-on dinners, you might also enjoy this crunchy, cheesy snack for busy nights: Parmesan Cloud Chicken Bombs.
Recipe Information
- Prep Time: 40 minutes (10 minutes active + 30 minutes marinating)
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Servings: 4 gyros
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 460 kcal
- Protein: 36 g
- Carbohydrates: 40 g
- Fat: 16 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 650 mg
Why Make This Greek Chicken Gyros with Tzatziki
Gyros are bright, fast, and full of texture. The marinated chicken is juicy and savory, the pita is soft and warm, and tzatziki adds cool, garlicky creaminess. This recipe is quick on weeknights, easy to scale for guests, and gives you a satisfying mix of flavors and textures in every bite. The lemon and oregano scent while marinating fills the kitchen and hints at the fresh Mediterranean flavors ahead.
How to Make Greek Chicken Gyros with Tzatziki
This recipe focuses on a simple, fast marinade and high-heat cooking to keep the chicken tender and flavorful. Marinate to let the lemon and oregano work, then cook quickly so the meat stays juicy. Warm the pita last so it’s soft and pliable for rolling.
Ingredients:
- 1 pound chicken breast, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 4 pita breads
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1 cup tzatziki sauce
Directions:
Step 1: Preparation
In a bowl, combine olive oil, lemon juice, oregano, salt, and pepper. Add the chicken slices and marinate for at least 30 minutes. Pat the chicken dry before cooking to promote even browning.
Step 2: Mixing
While the chicken marinates, shred the lettuce, dice the tomato, and thinly slice the red onion. Have the tzatziki ready in a small bowl for easy spooning. Preparing the toppings before cooking keeps assembly fast.
Step 3: Cooking
Preheat a grill or skillet over medium-high heat. Cook the chicken slices until cooked through, about 5–7 minutes, turning once for even color. If using thicker slices, watch for internal doneness (165°F / 74°C). Warm the pita breads on the grill or in the skillet for about 1 minute on each side until soft and slightly charred.
Step 4: Finishing
Assemble the gyros by placing the cooked chicken on each warm pita, followed by lettuce, tomato, and onion. Add a generous dollop of tzatziki sauce. Roll the pita tightly and serve immediately so the pita stays warm and the textures contrast nicely.
How to Serve Greek Chicken Gyros with Tzatziki
Serve gyros hot and wrapped so they’re easy to hold. Offer extra lemon wedges and more tzatziki on the side. Pair with Greek salad, roasted potatoes, or a simple couscous for a fuller meal. For a casual party, lay out toppings buffet-style and let guests build their own.
How to Store Greek Chicken Gyros with Tzatziki
- Refrigerator: Store cooked, sliced chicken in an airtight container for up to 3 days. Store tzatziki separately for up to 3 days to keep it fresh.
- Freezer: Cooked chicken can be frozen up to 2 months. Thaw in the refrigerator before reheating.
- Best practice: Assemble gyros just before serving to keep pita from getting soggy. If you must prepare ahead, keep components separate and warm the pita and chicken quickly in a skillet before serving.
Expert Tips for Perfect Greek Chicken Gyros with Tzatziki
- Slice the chicken thinly and evenly so it cooks quickly and stays tender.
- Marinate at least 30 minutes; up to 4 hours for deeper flavor. Don’t exceed overnight for best texture.
- Dry the chicken before searing to get a good char.
- Use a hot grill or skillet to sear quickly and lock in juices.
- Warm pita just before assembly to keep it soft and pliable.
- If store-bought tzatziki is too thin, strain it briefly or stir in a spoonful of Greek yogurt to thicken.
- Substitute boneless thighs for slightly richer, more forgiving meat (adjust cook time).
- For a smoky note, finish chicken with a quick brush of olive oil and char on an open flame.
Delicious Variations
- Lamb gyros: Swap chicken for thinly sliced lamb shoulder marinated the same way.
- Vegetarian: Grill thick slices of portobello mushrooms or halloumi cheese and use same toppings.
- Spicy: Add 1/2 teaspoon smoked paprika or crushed red pepper to the marinade.
- Mediterranean bowl: Skip the pita and serve over rice or salad greens for a low-carb option.
- Herbed tzatziki: Mix in chopped fresh dill and mint for extra brightness.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are juicier and forgiving. Trim excess fat and adjust cook time slightly — thighs may take a minute or two longer.
Q: How long should I marinate the chicken?
A: At least 30 minutes. For better flavor, marinate up to 4 hours. Avoid very long marination (over 12 hours) as the lemon can start to change the meat’s texture.
Q: Can I make tzatziki ahead of time?
A: Yes. Tzatziki keeps well in the fridge for up to 3 days. Make it earlier to let flavors meld, but stir before serving. If it becomes watery, drain briefly and stir.
Q: How do I prevent the pita from getting soggy?
A: Warm the pita just before assembling and don’t overload with wet toppings. Place lettuce first to act as a barrier between the pita and wet ingredients.
Q: Is it safe to cook chicken from frozen?
A: It’s best to thaw chicken before slicing and marinating. Frozen chicken cooks unevenly and won’t absorb marinade well. Thaw overnight in the fridge.
Q: Can I grill the gyros outdoors?
A: Absolutely. Grill the marinated chicken on medium-high heat and warm pitas briefly over the grill. The smoky char adds great flavor.
Q: How do I know when the chicken is done?
A: The internal temperature should reach 165°F (74°C). Slices should be opaque with no pink center and the juices should run clear.
Conclusion
These Greek Chicken Gyros with Tzatziki are bright, fast, and satisfying — a go-to for weeknights and casual gatherings. The lemon-oregano chicken, warm pita, crisp vegetables, and cool tzatziki create a pleasing balance of flavors and textures that tastes like a quick trip to the Mediterranean. For another well-tested version and extra tips, check this RecipeTin Eats Greek Chicken Gyros recipe. Enjoy the hands-on fun of building your own gyro and don’t be afraid to customize it to your taste.
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Greek Chicken Gyros with Tzatziki
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
Juicy lemon and oregano-marinated chicken wrapped in warm pita with crisp lettuce, juicy tomato, sharp red onion and tangy tzatziki.
Ingredients
- 1 pound chicken breast, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 4 pita breads
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1 cup tzatziki sauce
Instructions
- In a bowl, combine olive oil, lemon juice, oregano, salt, and pepper. Add the chicken slices and marinate for at least 30 minutes.
- While the chicken marinates, shred the lettuce, dice the tomato, and thinly slice the red onion. Prepare the tzatziki in a small bowl.
- Preheat a grill or skillet over medium-high heat. Cook the chicken slices for about 5–7 minutes, turning once for even cooking. Warm the pita breads for 1 minute on each side.
- Assemble the gyros by placing the cooked chicken on each warm pita, followed by lettuce, tomato, onion, and tzatziki sauce. Roll tightly and serve immediately.
Notes
For best results, marinate the chicken for up to 4 hours and dry it before cooking for better browning.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 gyro
- Calories: 460
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg
