Go Back
A vibrant homemade Greek chicken gyro on a warm slate platter, surrounded by fresh ingredients like tomatoes and cucumbers.

Greek Chicken Gyros (The BEST Authentic Recipe)

This Greek Chicken Gyros recipe features tender, juicy chicken marinated in yogurt, lemon, and herbs, served in a warm pita with homemade tzatziki. An easy, authentic recipe for an incredible Mediterranean meal at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 gyros
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into thin strips
  • 1/2 cup plain Greek yogurt
  • 1/4 cup lemon juice freshly squeezed
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Homemade Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 large cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
For Assembly
  • 4 pita breads warmed
  • 1 tomato sliced
  • 1/4 red onion thinly sliced
  • Feta cheese crumbled, for topping

Equipment

  • 1 Large Skillet or Grill Pan
  • 2 Mixing Bowls

Instructions
 

  1. In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, 3 cloves minced garlic, oregano, salt, and pepper. Add the chicken strips and toss to coat completely. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. While the chicken marinates, make the tzatziki. In a separate bowl, mix the 1 cup of Greek yogurt, grated and squeezed cucumber, 1 clove minced garlic, 1 tbsp lemon juice, and fresh dill. Season with salt. Refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat. Add a splash of olive oil. Cook the marinated chicken in a single layer for 3-4 minutes per side, until golden brown and cooked through.
  4. Warm the pitas. Spread a layer of tzatziki sauce on each pita, then top with the cooked chicken, sliced tomato, red onion, and crumbled feta cheese. Fold and serve immediately.

Notes

For the most tender chicken, use boneless, skinless chicken thighs.
Squeezing all the moisture from the grated cucumber is the key to thick, creamy tzatziki sauce.
Let the tzatziki rest for at least 15 minutes to let the flavors fully develop.
QR Code linking back to recipe