This Greek Chicken Gyros Recipe features warm pita bread piled high with grilled chicken, fresh veggies, and the best tzatziki sauce I’ve ever tasted.
author’s note
This Marinade Is the Secret to Seriously Good Chicken Gyros!
This Greek chicken marinade has been one of my go-to ways to make chicken for years. I honestly know it by heart. Most of the time, I serve it over rice with veggies for an easy Greek chicken bowl. But when I had family coming to visit, I decided to switch things up and try it in warm pita for more of a gyro feel.
I love Greek food and all those fresh, delicious flavors, and in my opinion, nothing beats a good gyro. So I set everything out like an elevated taco bar with grilled chicken, soft pita, and all the toppings so everyone could build their own. It was one of those dinners where people kept going back for more.
It ended up being one of my favorite ways to serve a crowd, and now these Greek chicken gyros are officially on regular rotation at my house.
Greek Chicken Gyros Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Chicken breasts | Swap with chicken thighs |
| Greek yogurt | Use full-fat for best flavor or swap with 2 percent |
| Lemon juice | Fresh is best but bottled works if needed |
| Olive oil | Any mild oil can work as a backup |
| Dried oregano | Italian seasoning works in a pinch |
| Red wine vinegar | Sub with white wine vinegar or lemon juice |
| Honey | Maple syrup also works |
| Tzatziki sauce | Homemade has the best flavor but store-bought works |
| Pita | Naan or flatbread can work if you can’t find pita |
How To Make This Chicken Gyros Recipe
- Marinate Chicken: Mix all marinade ingredients and coat chicken. Refrigerate.
- Make Tzatziki Sauce: Prep and refrigerate.
- Grill the Chicken: Cook the marinated chicken on a grill.
- Prepare Veggies: Cut tomatoes, cucumber, and red onions.
- Assemble Gyros: Warm the pita, then add veggies, sliced grilled chicken, and tzatziki.
Quick Tip
How do you pronounce “gyro”? Save yourself the awkward moment in front of your guests. It’s pronounced “YEAR-oh.”
More Easy Chicken Recipes:
Chicken Gyros Recipe
Equipment
Ingredients
- 1/4 of 1 large English cucumber 1/2 cup measured after grating
- 1/2 cup plain Greek yogurt full-fat
- 1 teaspoon minced garlic
- 1-1/2 teaspoons red wine vinegar
- 1 large lemon zested and juiced
- 1-1/2 tablespoons olive oil
- 4 to 6 pitas
- 1/2 of a large red onion thinly sliced
- 2 cups diced English cucumber or Persian cucumber
- 2 cups diced cherry tomatoes
- Fresh parsley
Instructions
- Halve large chicken breasts, cover with plastic wrap (to avoid splatter), and pound to even thickness using a meat mallet or frying pan—no need to flatten, just even it out. Pat dry with a paper towel. Place in a large zipper-top bag. In a bowl, whisk together 3 tablespoons lemon juice, Greek yogurt, dried oregano, olive oil, red wine vinegar, honey, and minced garlic. Season with salt and pepper. Once combined, pour over the prepared chicken. Turn to coat and massage into the breasts; refrigerate for 2–3 hours and up to 8 hours.
- While chicken marinates, prepare the tzatziki sauce so it can have a chance to chill before serving. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much moisture as you can from the cucumber (to keep the sauce from being watery). Once drained, add to a medium bowl. Add the Greek yogurt, minced garlic, red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, olive oil, and salt and pepper to taste. Cover the bowl and place in the fridge until ready to serve.
- Preheat grill to medium heat (400°F). Remove chicken from the marinade and discard any remaining marinade. Generously oil the preheated grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- Add the chicken to the grill. Cook chicken for 4–5 minutes per side or until it registers 160°F (carryover heat will take it to the safe temperature of 165°F). Remove grilled chicken to a plate and cover with foil. Once everything is removed, give the grates a quick clean with the brush. Now add the pita bread. Grill pita bread for 15–30 seconds per side or until toasted and warmed through.
- Assembly: In a large bowl, toss the sliced red onion, diced cucumber, and diced tomato. Season with salt and pepper (just a pinch) and toss to combine.
- While chicken is resting under the foil (5 minutes), set everything out: grilled/warmed pita, sauce, and veggies. Slice chicken breasts and assemble. Start with pita bread and top with veggies and fresh parsley, add chicken, and drizzle tzatziki sauce on top. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Success
- Marinate in a zip-top bag: Use a gallon-size bag for easy cleanup and even coating.
- Rest the chicken: Tent with foil for a few minutes after grilling to keep it juicy.
- Grill the pita: Toast for about 30 seconds per side to warm it up and prevent tearing.
- Serve assembly-style: Set out all components so everyone can build their own gyro.
Featured Comment
“I made these for dinner last night and they were so delish!!! That sauce is to die for, I was dipping everything in it!”
– Jessica
Storage
- Make Ahead: Marinate the chicken and prepare the tzatziki up to a day in advance for this Greek Chicken Gyros Recipe.
- Storage: Store chicken, veggies, and sauce in separate airtight containers. Keep pita separate. Refrigerate for 2 to 3 days.
- Freezing: Freeze cooked chicken for up to 3 months. Thaw overnight and reheat in a skillet or microwave.
Easy prep. Easy Cook. I also cooked some lamb steaks as well as the chicken thighs. Briiliant. Cooked for 2 different sets of people Friday and Monday. Quick. Easy sensational meals! Thanks Chelsea
I’m so thrilled to hear this! Thanks so much John!