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This authentic Greek-style chicken gyro recipe brings the vibrant flavors of Mediterranean street food right to your kitchen table. The tender marinated chicken paired with cool, creamy tzatziki creates that perfect balance of flavors that makes this dish a staple in Greek cuisine.
I first made these gyros after returning from a trip to Greece where I fell in love with the street food. Now these have become our Friday night tradition when we want something special without the fuss of complicated cooking.
Ingredients
- For the Chicken: Boneless skinless chicken breasts provide the perfect lean protein base for absorbing all those Mediterranean flavors
- Olive oil: Helps tenderize the meat while adding authentic Greek character
- Fresh lemon juice: Brings brightness and helps tenderize the chicken
- Garlic cloves: Add aromatic depth that defines Greek cuisine
- Dried oregano: Is essential for authentic Greek flavor profile
- Salt and pepper: Enhance all the other flavors
- For the Tzatziki: Greek yogurt must be full fat for the creamiest authentic tzatziki
- Fresh cucumber: Adds refreshing crunch and subtle flavor
- Lemon juice: Brightens the sauce with citrus notes
- Garlic: Provides that signature bite that balances the coolness
- Fresh dill: Brings herbaceous notes that elevate the sauce
- Salt and pepper: For perfect seasoning
- For Assembly: Pita or flatbreads look for thick soft varieties that can hold the fillings
- Fresh vegetables: Like tomatoes, onions, and lettuce add color, texture, and nutrition
How To Make Greek-Style Chicken Gyros with Homemade Tzatziki
- Marinate the Chicken:
- Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl and whisk until well blended. Add chicken breasts to the mixture ensuring they're fully coated. Allow chicken to marinate for at least 30 minutes in the refrigerator—the longer the better for flavor development, up to 4 hours.
- Prepare the Tzatziki:
- Grate half a cucumber and place in a clean kitchen towel. Squeeze firmly to remove excess moisture—this prevents watery tzatziki. Mix the drained cucumber with Greek yogurt, fresh lemon juice, minced garlic, chopped dill, salt, and pepper in a bowl. Stir thoroughly until well combined. Refrigerate for at least 30 minutes to allow flavors to meld together.
- Cook the Chicken:
- Heat a grill pan or skillet over medium-high heat until hot. Remove chicken from marinade and place in the hot pan. Cook for 6 to 7 minutes on each side until golden brown on the outside and the internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing against the grain into thin strips.
- Assemble the Gyros:
- Warm pita breads in the oven or on a dry skillet for about 30 seconds per side until soft and pliable. Spread a generous layer of tzatziki down the center of each pita. Arrange sliced chicken over the tzatziki followed by fresh sliced tomatoes, onions, and lettuce. Fold the pita around the fillings or wrap in parchment paper for easier handling.
The tzatziki sauce is truly the heart of this recipe. My Greek neighbor once watched me making it and insisted I double the garlic and add a pinch of salt to the cucumber before draining. That simple advice transformed my tzatziki from good to restaurant quality authentic.
Authentic Tzatziki Secrets
The key to perfect tzatziki is removing excess moisture from the cucumber. After grating, I like to salt the cucumber lightly and let it sit for 10 minutes before squeezing it in a kitchen towel. This draws out even more water and concentrates the cucumber flavor. For extra authenticity, use only Greek yogurt with at least 5% fat content. The higher fat percentage creates that luxurious mouthfeel that makes restaurant tzatziki so irresistible. Many Greeks also add a tiny splash of white wine vinegar to their tzatziki for depth that most home cooks miss.
Make-Ahead and Storage Tips
These gyros are perfect for planned leftovers. The marinated chicken actually improves with an overnight stay in the refrigerator, developing deeper flavor profiles. Once cooked, the chicken will keep well for up to 3 days refrigerated in an airtight container. The tzatziki sauce stays fresh for about 4 days when stored separately. Just give it a quick stir before serving as some separation is natural. For meal prep, store all components separately and assemble just before eating to prevent soggy pitas. Warm the pitas and chicken separately before assembling for the best texture experience.
Customization Ideas
While this recipe presents the classic Greek gyro preparation, there are countless ways to make it your own. For a lower carb option, serve the chicken and toppings over a bed of crisp romaine lettuce instead of pita. Vegetarians can substitute the chicken with grilled halloumi cheese or roasted chickpeas seasoned with the same marinade spices. Add a sprinkle of crumbled feta cheese for extra tanginess or include thinly sliced cucumbers for added crunch. For spice lovers, incorporate a few thin slices of fresh jalapeño or a sprinkle of red pepper flakes to bring some heat to this traditionally mild dish.
Recipe FAQs
- → What is the best chicken cut to use for gyros?
Chicken breasts work best for gyros as they are lean and absorb marinade well. Thighs can also be used for a juicier result.
- → Can I prepare tzatziki in advance?
Yes, tzatziki can be prepared a day in advance. Store it in an airtight container in the fridge for best flavor retention.
- → How do I ensure the chicken is flavorful?
Marinate the chicken for at least 30 minutes, or up to overnight, to ensure the flavors deeply penetrate the meat.
- → What are the best garnishes for gyros?
Classic garnishes include sliced tomatoes, onions, and lettuce. You can also add pickled veggies or crumbled feta for extra flavor.
- → Can I use store-bought tzatziki?
Yes, store-bought tzatziki works in a pinch. However, homemade tzatziki offers fresher and more vibrant flavors.
- → How can I make this dish vegetarian?
Replace the chicken with grilled vegetables or falafel for a vegetarian-friendly version with the same delicious flavors.