Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Lemon-Herb Marinade and Tzatziki

These chicken gyros are fresh, filling, and easy to pull together with warm pita, juicy lemon-herb chicken, a quick tzatziki, and a simple tomato-cucumber-onion salad.

The recipe keeps things straightforward: one yogurt marinade for the chicken, one bowl of sauce, and one chopped salad. You can cook the chicken on an outdoor grill, grill pan, or large skillet. Just keep the heat at medium-high so the yogurt marinade browns well without scorching.

Ingredients for Greek Chicken Gyros

• 2 pounds boneless, skinless chicken thighs (about 900g)
• 1 cup plain Greek yogurt (about 225g), divided
• 5 to 6 garlic cloves, minced, divided
• 3 tablespoons lemon juice, divided
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1 medium cucumber (about 200g)
• 2 tablespoons chopped fresh dill or mint
• 2 medium tomatoes (about 300g), chopped
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley (about 15g)
• 4 to 6 pita breads or flatbreads

For the marinade, use 1/2 cup of the Greek yogurt, about half the garlic, 2 tablespoons of the lemon juice, the olive oil, oregano, red wine vinegar, 1 teaspoon of the salt, and the pepper.

For the tzatziki, use the remaining 1/2 cup Greek yogurt, the rest of the garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, the dill or mint, and about half of the grated cucumber.

For the salad, use the tomatoes, red onion, parsley, and the remaining cucumber if you like. If the cucumber is very seedy, scoop out part of the center before grating so the tzatziki stays thick.

How to Make Greek Chicken Gyros

1. Mix the marinade: In a large bowl, stir together 1/2 cup Greek yogurt, half the minced garlic, 2 tablespoons lemon juice, olive oil, oregano, red wine vinegar, 1 teaspoon kosher salt, and black pepper. Add the chicken thighs and turn to coat well.
2. Marinate the chicken: Cover and refrigerate for at least 30 minutes or up to 4 hours. Longer marinating can soften the texture too much because of the yogurt and lemon.
3. Make the tzatziki: Grate the cucumber, then squeeze out as much liquid as possible with clean hands or paper towels. In a small bowl, stir together the remaining 1/2 cup Greek yogurt, the rest of the garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, the dill or mint, and about half the grated cucumber. Let it sit while the chicken cooks. It should be thick, not watery.
4. Prep the salad and warm the bread: In another bowl, combine the tomatoes, red onion, parsley, and the remaining cucumber if using. Season lightly with the remaining salt to taste. Warm the pita or flatbreads just before serving so they fold easily.
5. Heat the grill or pan: Preheat an outdoor grill, grill pan, or large skillet over medium-high heat. Lightly oil the grates or pan. If needed, cook in batches so the chicken browns instead of steaming.
6. Cook the chicken: Lift the chicken from the marinade and cook for 15 to 20 minutes total, depending on thickness, flipping once or turning as needed for even browning. The outside should be well browned, the center should no longer be pink, and the thickest part should reach 165°F. If the outside is darkening too fast, lower the heat slightly.
7. Rest and slice: Transfer the chicken to a cutting board and rest for 5 minutes, then slice into strips.
8. Assemble the gyros: Fill each warm pita or flatbread with sliced chicken, tzatziki, and the tomato-cucumber-onion salad. Serve right away.

How to Keep the Chicken Juicy

Use medium-high heat rather than very high heat. The yogurt marinade helps the chicken brown quickly, so aggressive heat can darken the outside before the center is done.

Give the chicken enough space in the pan or on the grill, and let it rest before slicing. That short rest helps keep more juice in the meat.

How to Keep Tzatziki Thick

The key is squeezing plenty of water out of the grated cucumber before stirring it into the yogurt. If the sauce still looks loose, the cucumber likely needed more draining.

Serving Ideas

Serve the chicken in pita or flatbread as written, or turn it into a bowl with rice, greens, or roasted vegetables. Keep the tzatziki separate until serving so everything stays fresh.

How to Store and Reheat Greek Chicken Gyros

Store the cooked chicken, tzatziki, and salad in separate airtight containers in the refrigerator. Let the chicken cool before storing. The chicken will keep for 3 to 4 days. The salad is best within the first day or two while it still has some crunch.

Reheat the chicken gently in a skillet, microwave, or low oven until just warmed through. Avoid overheating, which can dry it out. Keep the tzatziki cold and add it after reheating. Warm the pita separately before serving.

You can also marinate the chicken earlier in the day, or freeze the raw chicken in the marinade for later. Thaw it fully in the refrigerator before cooking.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size. This estimate includes the chicken, marinade, tzatziki, salad, and pita for 4 servings.

• Serving size: 1/4 of recipe
• Calories: about 650
• Protein: 49g
• Fat: 31g
• Carbohydrates: 40g
• Per 100g: about 170 calories, 13g protein, 8g fat, 10g carbohydrates