Name: Greek Chicken Gyros Recipe
Prep time: 20 min
Cook time: 6 min
Total time: 3 h 30 min
Cuisine: Greek
Ingredients: 1.5 lbs chicken thigh fillets, boneless and skinless; Marinade:; 3 garlic cloves, minced; 1 tbsp apple cider vinegar; 2 tbsp lemon juice; 2 tbsp extra virgin olive oil; 1/3 cup full-fat Greek yogurt; 2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; Tzatziki:; 1/2 cucumber, grated and squeezed dry; 1 cup full-fat Greek yogurt; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 garlic clove, minced; Salt and pepper to taste; Salad:; 2 tomatoes, deseeded and diced; 1 cucumber, diced; 1/2 red Spanish onion, finely chopped; Fresh parsley leaves (optional); Salt and pepper to taste; To Serve:; 4–6 pita breads or flatbreads

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This Greek Chicken Gyros recipe is a true flavor explosion that I keep coming back to. The yogurt-based marinade makes the chicken incredibly tender and juicy, while the garlic and oregano shine through in every bite. Wrapped in warm pita with crisp salad and creamy tzatziki, it’s one of those meals that feels comforting yet fresh at the same time.

Why You’ll Love This Recipe

I love how versatile this recipe is—it works just as well for a casual family dinner as it does for entertaining a crowd. The marinade is simple but powerful, and I find myself using it even when I’m not making gyros. I also like that this meal can be set up DIY style, where everyone builds their own wrap. It’s fun, interactive, and saves me from assembling each one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken thigh fillets, boneless skinless

Marinade

garlic cloves, minced
apple cider vinegar
lemon juice
extra virgin olive oil
Greek yogurt, preferably full fat
dried oregano
salt
black pepper

Tzatziki

cucumbers, grated and squeezed dry
Greek yogurt, preferably full fat
lemon juice
extra virgin olive oil
garlic clove, minced
salt
black pepper

Salad

tomatoes, deseeded and diced
cucumbers, diced
red spanish onion, finely chopped
fresh parsley leaves (optional)
salt and pepper

To Serve

pita breads or flatbreads

Directions

Combine the marinade ingredients in a ziplock bag, add the chicken, and coat well. Marinate for at least 2 hours, ideally overnight.
Prepare the tzatziki by grating and draining the cucumber, then mixing it with yogurt, lemon juice, olive oil, garlic, salt, and pepper. Let it rest for 20 minutes.
Mix the salad ingredients together in a bowl.
Grill or pan-fry the chicken for 2–3 minutes per side until golden and cooked through. Rest for 5 minutes before slicing.
Warm the pita or flatbread. Assemble by layering salad, chicken, and tzatziki. Roll up and serve immediately.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 20 minutes
Cook time: 6 minutes
Marinating time: 3 hours (minimum 2 hours, up to 24 hours)
Total time: about 3.5 hours (including marinating)

Variations

I sometimes swap chicken thighs for chicken breasts when I want a leaner option. If I’m craving something different, I’ll add fries inside the gyro, which is how it’s often served in Greece. For a vegetarian twist, grilled halloumi or roasted chickpeas make a great filling.

Storage/Reheating

I store leftover cooked chicken in an airtight container in the fridge for up to 4 days. To reheat, I either warm it gently in a skillet or give it a quick blast in the air fryer to crisp it up. The tzatziki keeps for 2–3 days in the fridge, but I prefer to make it fresh when possible. The salad is best eaten the same day for maximum crunch.

FAQs

Can I freeze the chicken?

Yes, I freeze the chicken raw in its marinade. Once thawed, I give it a quick massage to smooth out the yogurt before cooking.

Can I cook the chicken in the oven?

Absolutely. I roast it at 400°F (200°C) for about 20 minutes, flipping halfway through. It comes out tender and flavorful.

What’s the best bread for gyros?

I prefer soft pita or homemade flatbread. Store-bought pita works, but warming it first makes a big difference.

Can I make this ahead of time?

Yes. I often marinate the chicken a day ahead and prepare the tzatziki earlier in the day. The chicken tastes even better when the flavors have had time to develop.

How do I keep the chicken juicy?

Using chicken thighs helps, but the yogurt marinade is the real secret. It tenderizes the meat and locks in flavor so the chicken doesn’t dry out.

Conclusion

Every time I make these Greek Chicken Gyros, I’m reminded why it’s a favorite. The balance of tangy yogurt, fresh herbs, and charred chicken tucked into soft bread is unbeatable. It’s easy enough for weeknights yet impressive enough for guests—and once I set everything out on the table, everyone happily builds their own.

Greek Chicken Gyros Recipe

Why You’ll Love This Recipe