Easy Homemade Mediterranean Chicken Gyros
Transport yourself to the Mediterranean with these easy homemade chicken gyros. Juicy marinated chicken is served in warm pita with fresh veggies and creamy tzatziki sauce for a fast, flavorful, and crowd-pleasing meal.
Equipment
- Medium bowl
- Large skillet or grill
- Cutting board
- Small bowl
Ingredients
For the chicken marinade
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 3 tbsp plain Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- salt and pepper to taste
For serving
- 4 pita or flatbreads warmed
- 1 cup chopped lettuce
- 1/2 cup diced cucumber
- 1/2 cup chopped tomato
- 1/4 red onion thinly sliced
- 1/2 cup crumbled feta cheese optional
For the tzatziki sauce
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber squeezed dry
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill or mint Use your favorite, or a mix!
- Salt to taste
Instructions
- Step 1: Marinate the chicken: In a medium bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Step 2: Cook the chicken: Heat a grill or large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for about 5-6 minutes per side, until golden-brown and cooked through (165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes. Slice into thin strips.
- Step 3: Make the tzatziki: While chicken rests, combine Greek yogurt, squeezed grated cucumber, minced garlic, olive oil, lemon juice, chopped dill or mint, and salt in a small bowl. Stir until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to use.
- Step 4: Assemble the gyros: Warm pita or flatbreads according to package directions. Spread a generous amount of tzatziki on each warm pita. Pile on chopped lettuce, diced cucumber, chopped tomato, and thinly sliced red onion. Add sliced chicken and crumbled feta cheese (if using).
- Step 5: Wrap and serve: Gently fold or wrap the pita. Serve immediately with extra tzatziki on the side.
Notes
Substitutions & Additions: Swap chicken for sliced pork, lamb, tofu, or halloumi. Add roasted red peppers, Kalamata olives, pickled peppers, grilled zucchini, or eggplant. Add red pepper flakes to the marinade or tzatziki for heat. Use parsley or chives in tzatziki if dill/mint are unavailable. Serve over rice or salad instead of pita.
Tips for Success: Squeeze as much water as possible from grated cucumber for thick tzatziki. Marinate chicken for at least 30 minutes but no more than 4 hours to maintain texture. Rest cooked chicken for 5 minutes before slicing to keep it juicy. Always warm pita bread to prevent breaking. Prep tzatziki and chop veggies ahead of time and store separately for quick assembly.
Storage: Store cooked, sliced chicken and tzatziki separately in airtight containers in the fridge for up to 3-4 days. Store chopped vegetables separately. Keep pita at room temperature. Reheat chicken and pita if desired, then assemble fresh.