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This homemade Greek chicken gyros recipe brings the flavors of the Mediterranean straight to your kitchen. The juicy marinated chicken paired with fresh veggies and creamy tzatziki all wrapped in a warm pita makes for a meal that truly feels like a special occasion even on a weeknight. After years of tweaking and sharing with family and friends to rave reviews, I can confidently say these gyros will steal the show at any dinner table.
I first made these gyros to impress some picky eaters in my family and they ended up talking about the meal for weeks afterward. Now whenever someone asks what I want for my birthday dinner I almost always ask for this.
Ingredients
- Boneless skinless chicken thighs: these stay extra juicy and are more flavorful than breast
- Extra virgin olive oil: choose a bold robust one for richer flavor
- Garlic: fresh cloves add intense aromatics
- Dried oregano: opt for Greek oregano if you can find it
- Smoked paprika: adds depth and smokiness to the chicken
- Ground cumin: offers a warm earthiness
- Ground coriander: my signature addition for floral citrus notes
- Fresh lemon juice: gives the marinade a bright zing
- Lemon zest: use fresh lemon for best aroma
- Sea salt: enhances all the other flavors
- Freshly ground black pepper: use coarse ground for best effect
- Cinnamon: optional for a subtle warmth
- Full-fat Greek yogurt: thick and creamy is key for authentic tzatziki
- Cucumber: always seed and grate to avoid watery sauce
- Fresh dill: gives the tzatziki a true Greek flavor
- Feta cheese: buy block feta and crumble it yourself for freshness
- Pita bread or flatbreads: look for soft pliable ones in the bakery section
- Tomatoes: ripe and juicy add sweetness
- Red onion: thinly sliced red onions provide sharpness
- Kalamata olives: optional but really boost the Mediterranean vibe
- Parsley or mint: fresh herbs are perfect for garnish
- Lemon wedges: always squeeze over at the very end
Step-by-Step Instructions
- Marinate the Chicken:
- Mix olive oil minced garlic oregano smoked paprika cumin coriander lemon juice lemon zest salt pepper and cinnamon if using in a large bowl until well blended. Add the chicken thighs and coat thoroughly rubbing the marinade into all sides. Cover and refrigerate for at least one hour or preferably overnight so the flavors can really soak in.
- Grill the Chicken:
- Take chicken out of the fridge and let it come close to room temperature for about fifteen minutes. Heat your grill or cast iron skillet over medium-high. Grill the chicken without crowding for about six to seven minutes per side until nicely charred and cooked through. Set aside to rest for five minutes so juices stay locked in before slicing into thin strips.
- Make the Tzatziki:
- While the chicken rests stir together Greek yogurt lemon juice olive oil cinnamon salt and pepper in a small bowl. Grate the cucumber squeeze out as much water as possible then fold it into the yogurt along with minced garlic and chopped dill. Taste and adjust salt. The colder this sits the better the flavor.
- Warm and Prepare Pita:
- Just before serving warm pita bread in a dry pan or on the grill until soft and flexible. This makes wrapping much easier and brings out the bread’s aroma.
- Assemble the Gyros:
- Lay your warm pita flat fill with a hearty layer of sliced chicken top with fresh diced cucumber tomatoes red onion olives and crumbled feta if using. Spoon generous tzatziki over everything scatter with herbs and finish with a squeeze of lemon.
- Wrap It Up:
- Fold the pita around the filling. Enjoy your gyro immediately while everything is at its freshest and juiciest.
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The smoked paprika in the chicken marinade simply transforms the whole dish. Years ago my siblings and I would fight over the last piece of chicken and we always remember laughing while eating these together in the kitchen.
Storage Tips
Store leftover chicken gyros filling and toppings separately in airtight containers in the refrigerator. The chicken will keep for up to three days and tastes great cold or gently reheated. Tzatziki can be refrigerated for up to four days but always give it a stir before serving as it may separate a little.
Ingredient Substitutions
If you are out of chicken thighs you can substitute chicken breast just watch carefully so it does not dry out. For a dairy-free option swap Greek yogurt in the tzatziki for a thick coconut yogurt and use your favorite plant-based feta.
Serving Suggestions
Serve gyros with a big Greek salad lemon roasted potatoes or even a scoop of hummus on the side. These make fantastic party fare since everyone can build their own pita exactly how they like.
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Cultural Context
Gyros are a beloved Greek street food and in Greece the meat is traditionally cooked on a vertical spit then wrapped in pita with toppings. Home cooks achieve similar flavor by marinating and grilling chicken resulting in a dish that feels just as festive and authentic.
Common Recipe Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. Keep an eye on cooking time to avoid dryness; thighs tend to stay juicier and more flavorful, but breasts work just as well if grilled properly.
- → How long should I marinate the chicken?
The chicken benefits from at least 1 hour of marination, but for deeper flavor, marinate overnight in the refrigerator if possible.
- → Can I bake instead of grill the chicken?
Absolutely. Bake the marinated chicken in a preheated oven at 425°F (220°C) for about 20-25 minutes or until fully cooked, then slice as directed.
- → Is it possible to make the tzatziki ahead of time?
Yes. Prepare tzatziki up to two days ahead and store covered in the fridge. This allows the flavors to meld beautifully and saves time on busy days.
- → What sides pair well with Greek chicken gyros?
These pair wonderfully with Greek salad, seasoned fries, roasted vegetables, or simply extra pita wedges for dipping into tzatziki.