Flavorful Greek Chicken Gyros for a Quick Weeknight (Print Version)

Whip up juicy Greek Chicken Gyros at home! This recipe brings tender marinated chicken, fresh tzatziki, and warm pita together for a delicious, easy meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Greek
Dietary: High Protein

# Ingredients:

→ Main Gyro Components

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 4-6 pieces pita bread
03 - 1/2 English cucumber, grated
04 - 1 cup plain full-fat Greek yogurt

→ Marinade & Flavor Boosters

05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 4-5 cloves garlic, minced
08 - 1.5 tsp dried oregano
09 - 0.5 tsp dried thyme
10 - Salt and freshly ground black pepper to taste

→ Tzatziki Essentials

11 - 2 tbsp fresh dill, chopped
12 - 1 clove garlic, minced (for tzatziki)
13 - Splash of olive oil (for tzatziki)
14 - Squeeze of lemon juice (for tzatziki)

→ Fresh Toppings & Serveware

15 - 1/2 red onion, thinly sliced
16 - 1 large tomato, diced
17 - Shredded lettuce

# Instructions:

01 - Okay, first things first, let's get that chicken soaking up all the good stuff! Slice your boneless, skinless chicken thighs into thin, bite-sized strips. In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, a good pinch of salt, and some freshly ground black pepper. Add the chicken strips, toss them until they're fully coated, and then cover the bowl. Pop it in the fridge for at least 30 minutes, or honestly, up to 4 hours for maximum flavor. I've even done it overnight when I'm feeling super on top of things, and it makes the chicken incredibly tender. This is where the magic starts to happen; you can almost smell the Mediterranean sunshine!
02 - While the chicken is doing its thing, let's tackle the tzatziki. Grate half an English cucumber and then here's the crucial part: squeeze out as much liquid as you possibly can. I usually put it in a clean kitchen towel and wring it out over the sink like my life depends on it! This prevents a watery dip, which no one wants. In a separate bowl, combine the squeezed cucumber with the full-fat Greek yogurt, chopped fresh dill, another minced garlic clove (because, garlic!), a splash of olive oil, and a squeeze of lemon juice. Season with salt and pepper to taste. Give it a good stir, and then let it chill in the fridge. The flavors really meld together nicely while it cools.
03 - Time to cook! Heat a large skillet or cast-iron pan over medium-high heat. Add a tiny splash of olive oil, just enough to coat the bottom. Once it's shimmering, add the marinated Greek Chicken Gyros strips in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Cook for 3-4 minutes per side, until the chicken is beautifully browned and cooked through. It should be tender and juicy, not dry! I love how the kitchen starts to smell like a Greek taverna at this point. Transfer the cooked chicken to a plate and loosely tent it with foil to keep it warm.
04 - This step is often overlooked, but it makes a huge difference, trust me. While the chicken is resting, use the same skillet (no need to clean it!) over medium heat. Place one pita bread at a time in the dry skillet and warm for about 30 seconds to 1 minute per side, until it's soft, pliable, and slightly puffed. You want them warm and flexible, not crispy. This makes wrapping your Greek Chicken Gyros so much easier and more enjoyable. I've definitely skipped this before and regretted it deeply when my pita cracked!
05 - Now for the fun part – assembly! Lay out a warm pita bread. Spread a generous dollop of your homemade tzatziki down the center. Pile on a good amount of the cooked Greek Chicken Gyros strips. Then, top with your favorite fresh garnishes: thinly sliced red onion, diced tomatoes, and maybe some shredded lettuce. Don't be shy with the fillings; this is your gyro! I always add extra red onion; I just love that bite.
06 - Carefully fold or roll your loaded pita into a delicious gyro. Serve immediately and watch everyone dig in! The combination of the tender, flavorful Greek Chicken Gyros, the cool and creamy tzatziki, and the fresh veggies is just out of this world. It's a symphony of textures and tastes. I love seeing the happy faces around the table when I bring these out. Sometimes, I even drizzle a little extra olive oil over the top, just for good measure. Enjoy your little taste of Greece!

# Notes:

01 - Don't skip the marinating time; it makes all the difference for tender chicken.
02 - The chicken marinates beautifully overnight, saving you precious dinner prep time.
03 - No fresh dill for tzatziki? Dried works okay in a pinch, but honestly, fresh is king.
04 - Warm your pita bread slightly in a dry skillet for that authentic, pliable wrap experience.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - grater
04 - clean kitchen towel
05 - large skillet or cast-iron pan
06 - tongs
07 - measuring spoons/cups

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 35g

Back