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Chicken Gyros Recipe

Chicken Gyros Recipe

Dive into the vibrant flavors of Greece with this foolproof Chicken Gyros Recipe, a quick and delicious meal perfect for busy evenings. This recipe breaks down how to achieve authentic, craveable gyros right in your own kitchen, saving you time and money while delivering restaurant-quality taste.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 gyros
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Chicken Gyros
  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4-6 pita breads
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber peeled and seeds removed
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • to taste salt
  • to taste pepper
Toppings
  • 1 red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup chopped fresh parsley
  • Feta cheese Optional
  • Kalamata olives Optional

Equipment

  • Medium Bowl
  • Small Bowl
  • Large Skillet or Grill Pan

Method
 

  1. In a medium bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Add the bite-sized chicken pieces to the marinade, ensuring all pieces are well-coated. Cover the bowl and let it marinate for at least 15-30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
    1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1.5 pounds boneless, skinless chicken thighs or breasts
  2. While the chicken marinates, prepare the tzatziki sauce. In a separate small bowl, combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and chopped fresh dill. Stir well to combine. Season with salt and pepper to taste. For a thicker sauce, you can strain the grated cucumber by squeezing out excess moisture before adding it to the yogurt. Set aside.
    1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 tablespoon fresh lemon juice, 1 clove garlic, 1 tablespoon chopped fresh dill, to taste salt, to taste pepper
  3. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of searing. Cook the chicken for 5-7 minutes per side, or until it's cooked through and has a nice char. Remove the chicken from the skillet and set aside.
    1.5 pounds boneless, skinless chicken thighs or breasts
  4. Warm the pita breads according to package directions. You can do this in a dry skillet over medium heat for about 30 seconds per side, in a toaster oven, or briefly in the microwave. They should be soft and pliable.
    4-6 pita breads
  5. To assemble your chicken gyros, spread a generous amount of tzatziki sauce onto each warm pita bread. Fill with the cooked chicken pieces, followed by your desired toppings such as thinly sliced red onion, halved cherry tomatoes, chopped fresh parsley, and optional feta cheese or Kalamata olives.
    1 cup plain Greek yogurt, 1.5 pounds boneless, skinless chicken thighs or breasts, 1 red onion, 1 cup cherry tomatoes, 1/2 cup chopped fresh parsley, Feta cheese, Kalamata olives
  6. Fold the pita breads in half to create your gyros and serve immediately while warm and fresh.
    4-6 pita breads

Notes

Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. Cooked chicken and tzatziki can be frozen, but texture may be affected. Reheat chicken gently in a skillet or microwave. Avoid reheating assembled gyros to prevent sogginess.