This Authentic Greek Chicken Gyros recipe brings the taste of Greece right to your kitchen! The tender, spiced chicken is wrapped in warm pita bread, topped with fresh veggies and creamy tzatziki sauce.
These gyros are a fun dinner option that the whole family will love. I always make extra tzatziki because it’s just too good to resist! Plus, making your own means you can customize it all. Yum!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their juicy texture. If you only have chicken breasts, you can use those too, but they may dry out more easily. Marinating is crucial to keep them moist!
Garlic: Fresh minced garlic brings a strong flavor. If you’re short on fresh garlic, you can use garlic powder – about 1/8 teaspoon for each clove. But let’s be honest, fresh is best!
Olive Oil: Extra virgin olive oil is perfect for dressing the chicken and tzatziki sauce. If you’re looking for a lighter option, you could use avocado oil. It won’t change the flavor much, but it has a higher smoke point.
Dried Oregano: Oregano gives a distinct taste. If you don’t have dried oregano, try dried thyme or Italian seasoning instead. Fresh oregano can also be used; just increase the amount slightly.
Greek Yogurt: Use full-fat Greek yogurt for creaminess. If you want a lighter sauce, low-fat Greek yogurt works too. For a dairy-free alternative, coconut yogurt can be used, but it may alter the taste.
How Do I Grill Chicken Perfectly for Gyros?
Getting well-grilled chicken is key to delicious gyros. Here’s how to ensure your chicken is juicy and flavorful:
- Marinate the chicken for at least one hour, but overnight is best. This infuses flavor and helps tenderize the meat.
- Preheat your grill or grill pan to medium-high heat – this is important for a nice sear.
- Cook the chicken for 6-7 minutes on each side. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
- Let your chicken rest for 5 minutes before slicing it. This helps keep it juicy by letting the juices redistribute.
How to Make Authentic Greek Chicken Gyros
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
For Assembly:
- 4 pita breads or flatbreads
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 small cucumber, grated and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep time, plus at least 1 hour for marinating the chicken (overnight is best). You’ll spend about 15-20 minutes cooking the chicken and preparing the tzatziki sauce. In total, you can expect to spend around 1.5 hours to 2 hours, including marinating time, to make these delicious gyros.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by making the marinade. In a bowl, mix the minced garlic, olive oil, red wine vinegar, lemon juice, oregano, cumin, paprika, and a pinch of salt and pepper. Stir well until combined. Add the chicken thighs to the bowl, making sure they’re completely covered in the marinade. Cover the bowl with plastic wrap or a lid and let it sit in the fridge for at least 1 hour, or ideally overnight for the best flavor.
2. Prepare the Tzatziki Sauce:
While the chicken is marinating, it’s a great time to whip up the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and a sprinkle of salt and pepper. Mix everything together until smooth and well integrated. Cover and refrigerate until you’re ready to use it. This will keep it nice and fresh!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. Take the chicken out of the marinade, letting the excess drip off. Grill the chicken for about 6-7 minutes on each side, or until it’s fully cooked and no longer pink inside. Use a meat thermometer to ensure it reaches 165°F (75°C). Once done, remove from the grill and let it rest for about 5 minutes before slicing the chicken into strips.
4. Warm the Pita Breads:
While the chicken is resting, warm your pita or flatbreads. Place them on the grill for about 30 seconds on each side until they’re warm and soft. This makes them easier to fold and enjoy!
5. Assemble the Gyros:
Now it’s time for the fun part—assembling your gyros! Take a warm pita bread and lay it flat. Start layering with sliced chicken, diced cucumber, diced tomatoes, thinly sliced red onion, and a sprinkle of chopped parsley. Drizzle a generous amount of tzatziki sauce on top to add that creamy, tangy flavor.
6. Roll and Serve:
Carefully roll up the pita around the fillings, tucking in the sides as you go to keep everything inside. If you like, you can wrap it in parchment paper or foil to hold it together. Serve your gyros immediately and enjoy the taste of Greece right at home!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer! Just be aware that they may cook faster, so check the internal temperature to ensure they reach 165°F (75°C) without overcooking.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! You can prepare the tzatziki sauce a day in advance. Just keep it stored in an airtight container in the fridge. The flavors will actually meld together beautifully overnight!
How Should I Store Leftover Gyros?
Store any leftover chicken and veggies in separate airtight containers in the fridge for up to 3 days. If you have leftover tzatziki, keep it in a separate container as well. You can reheat the chicken in the microwave or skillet before assembling fresh gyros!
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar on hand, you can substitute it with white wine vinegar or even apple cider vinegar. Just keep the quantity the same for a similar tangy flavor!
