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Greek Chicken Gyros with Cucumber Tzatziki is the kind of meal that brings a little sunshine to your plate. Juicy grilled chicken, a punchy lemon and garlic marinade, and that creamy homemade tzatziki—it is everything I crave when I want something fresh, filling, and flavorful. Whether it is a weeknight dinner or a casual lunch with friends, this recipe never fails to deliver.
I first made this for a backyard dinner, and everyone kept asking for seconds. Now it is a staple I return to every summer.
- Boneless skinless chicken thighs: provide a juicier texture and soak up the marinade beautifully
- Garlic: adds a deep savory flavor to both the chicken and the tzatziki
- White wine vinegar: brings brightness to the marinade
- Lemon juice: enhances tang and helps tenderize the meat
- Extra virgin olive oil: is key for richness and grilling
- Greek yogurt full fat: makes the marinade creamy and keeps the chicken moist
- Dried oregano: is a classic Greek herb and adds depth
- Salt and black pepper: for seasoning and balance
- Cucumbers grated and drained: create a crisp refreshing base for the tzatziki
- Greek yogurt: again in the sauce gives it that thick creamy texture
- Lemon juice and olive oil: in the sauce make it tangy and smooth
- Garlic: in the sauce adds punchy flavor
- Tomatoes and cucumbers: in the salad offer juicy crunch
- Red onion: adds a sharp bite to the fresh salad
- Parsley optional: but brings a pop of color and brightness
- Warm pita or flatbreads: are essential for wrapping it all up
Step-by-Step Instructions
- Make the Marinade:
- In a ziplock bag combine garlic white wine vinegar lemon juice olive oil yogurt oregano salt and black pepper. Seal the bag and knead gently to blend everything together into a creamy mixture.
- Marinate the Chicken:
- Add the chicken thighs into the bag making sure they are fully coated. Refrigerate for at least 3 hours or up to 12 hours. The longer it sits the more flavor it will have.
- Prepare the Tzatziki:
- Grate cucumbers and use a clean towel to squeeze out as much moisture as possible. In a bowl mix the drained cucumber with yogurt lemon juice olive oil minced garlic salt and pepper. Stir well and chill until ready to use.
- Mix the Salad:
- In another bowl combine diced tomatoes cucumbers red onion and parsley. Season with salt and pepper. Let it sit to develop flavor while you cook the chicken.
- Grill the Chicken:
- Heat a grill or skillet over medium high and lightly oil the surface. Add the marinated chicken and cook for 2 to 3 minutes on each side until golden and cooked through. You should see some nice char marks and no pink inside.
- Rest and Slice:
- Transfer the cooked chicken to a plate and let it rest for 5 minutes. This helps the juices settle so the meat stays tender. Then slice it thinly across the grain.
- Warm the Pita:
- Heat the pita or flatbreads in a dry skillet or in foil in the oven until soft and warm. This makes them easier to fold and brings out their flavor.
- Assemble the Gyros:
- Place salad in the center of each pita followed by sliced chicken and a generous spoonful of tzatziki. Wrap and twist with parchment paper for easy handling. Serve while warm.
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Storage Tips
Leftover grilled chicken will keep in the fridge for up to four days. Store it in an airtight container and reheat gently to avoid drying it out. The tzatziki should be stored separately and stirred before each use.
Ingredient Substitutions
If you prefer leaner meat use boneless skinless chicken breasts just watch the cooking time closely to avoid dryness. You can also swap red onion with shallots for a milder flavor or add crumbled feta to the salad for extra richness.
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Serving Suggestions
Serve gyros alongside lemon roasted potatoes or Greek fries for a heartier meal. For a lighter touch a side of orzo salad or a chilled white bean salad works beautifully.
Cultural Context
Gyros are a street food staple across Greece traditionally made with pork or lamb and cooked on a vertical spit. This version with chicken is more approachable for home cooks while still honoring the bold Mediterranean flavors of garlic oregano and lemon.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they tend to be drier than thighs. Marinate well and avoid overcooking for best results.
- → How long should I marinate the chicken?
For optimal flavor, marinate for at least 3 hours, or up to 12 hours. Longer marination results in more tender, flavorful chicken.
- → Can I make the tzatziki ahead of time?
Yes, tzatziki can be made in advance and stored covered in the refrigerator for up to 3 days. Stir before serving.
- → Is it possible to freeze the marinated chicken?
Absolutely. Place the marinated raw chicken in a freezer-safe bag and freeze for up to 1 month. Thaw overnight before cooking.
- → What are good sides to serve with gyros?
Greek fries, lemon wedges, crumbled feta, or a light orzo salad pair wonderfully with these gyros for a complete meal.
- → Can I serve this dish buffet-style for a group?
Yes, it works well as a self-serve spread. Set out warm pita, sliced chicken, salad toppings, and tzatziki for easy assembly.