Greek Chicken Gyros
A quick and easy recipe for Greek Chicken Gyros featuring marinated grilled chicken, homemade tzatziki, and warm pita, ideal for weeknight meals.
Ingredients
For the Chicken
- 1 lb Chicken breast Use boneless, skinless; substitute thighs for richer flavor
- 2 tablespoons Olive oil Extra-virgin preferred; use avocado oil if needed
- 2 tablespoons Juice of lemon (Juice of 1 lemon) Use bottled lemon juice in a pinch; add zest for extra brightness
- 4 cloves Garlic, minced Use garlic paste for convenience, or roasted garlic for sweetness
- 1 tablespoon Dried oregano Substitute fresh oregano, chopped, using double amount
- Salt and pepper Season generously; use kosher salt for controlled salting
- 4 pieces Pita bread Warm or grill briefly; use flatbreads as an alternative
For the Tzatziki
- 1 cucumber Cucumber, grated Seed and drain for dryer tzatziki; use Persian cucumber for less water
- 1 cup Greek yogurt Use full-fat for creamier sauce; substitute labneh for tangier result
- 1 tablespoon Fresh dill, chopped Substitute fresh mint for a different herb profile
- 1 tablespoon Lemon juice Adjust acidity to taste; more lemon brightens the sauce
Instructions
Marinating the Chicken
- Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl.
- Add chicken breast to the bowl and coat thoroughly with the marinade.
- Cover the bowl and refrigerate, allowing the chicken to marinate for at least 30 minutes.
- Remove the chicken from the refrigerator about 10 minutes before grilling to temper it.
Grilling the Chicken
- Preheat the grill to medium-high heat and oil the grates to prevent sticking.
- Place the marinated chicken on the grill and close the lid for even cooking.
- Grill the chicken until cooked through, about 6 to 7 minutes per side.
- Transfer the chicken to a cutting board and rest for 5 minutes to preserve juices.
Making the Tzatziki Sauce
- Grate the cucumber and squeeze out excess water using a clean towel or sieve.
- Combine the drained cucumber, Greek yogurt, chopped dill, and lemon juice in a bowl.
- Stir the mixture until smooth and season with salt and pepper to taste.
- Chill the tzatziki briefly to let the flavors meld while the chicken rests.
Assembling the Gyros
- Slice the rested, grilled chicken thinly across the grain for tenderness.
- Warm the pita bread briefly on the grill or in a skillet to make pliable.
- Spread a generous spoonful of tzatziki on each pita and add sliced chicken.
- Fold the pita around the filling and serve immediately while warm.
Notes
Marinate at least 30 minutes and up to 4 hours. Pat chicken dry before grilling to promote a golden crust. Use full-fat Greek yogurt for creamier texture.