Name: Greek Chicken Gyros with Tzatziki Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 2 lbs boneless, skinless chicken thighs; 1/3 cup plain whole milk Greek yogurt; 5 garlic cloves, finely minced; 1 tablespoon fresh lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground nutmeg; Kosher salt and freshly ground black pepper, to taste; Extra virgin olive oil, for cooking; 1 cup plain whole milk Greek yogurt; 1/2 cup grated English cucumber, water squeezed out and completely dry; 2 garlic cloves, finely minced; Lemon zest from 1 lemon; 1 tablespoon lemon juice (from the zested lemon); 2 tablespoons freshly chopped dill; 2 teaspoons extra virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 6 pita breads or flatbreads of choice; 2-3 cups chopped romaine lettuce; 1 large tomato, roughly chopped into pieces

Introduction

Greek Chicken Gyros with Tzatziki Sauce is a delicious and flavorful dish perfect for a quick weeknight dinner or a casual gathering. Tender marinated chicken thighs are grilled to perfection and paired with fresh vegetables and creamy tzatziki inside warm pita bread. It’s a classic Mediterranean meal that’s both satisfying and easy to make at home.

The image shows three wrapped chicken wraps on a white rectangular plate with a black rim, each wrapped partially in brown paper tied with string. Inside the wraps, layers include grilled golden-brown chicken pieces at the base, topped with bright green lettuce, and small red tomato chunks, all finished with a dollop of white sauce sprinkled with green dill. To the left of the plate, there is a clear glass bowl with creamy white sauce mixed with finely chopped dill and a black spoon inside, and above it, a bunch of ripe red tomatoes with green stems rest on a white marbled surface. There is a lemon wedge and an additional chicken wrap partially in the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs

1/3 cup plain whole milk Greek yogurt

5 garlic cloves, finely minced

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper, to taste

Extra virgin olive oil, for cooking

6 pita breads or flatbreads of choice

2-3 cups chopped romaine lettuce

1 large tomato, roughly chopped

1 cup plain whole milk Greek yogurt (for tzatziki)

1/2 cup grated English cucumber, water squeezed out and completely dry

2 garlic cloves, finely minced (for tzatziki)

Lemon zest from 1 lemon

1 tablespoon lemon juice (from zested lemon)

2 tablespoons freshly chopped dill

2 teaspoons extra virgin olive oil (for tzatziki)

Kosher salt and freshly ground black pepper, to taste (for tzatziki)

Instructions

Step 1: Prep the tzatziki sauce by combining yogurt, grated cucumber, minced garlic, lemon zest, lemon juice, dill, olive oil, and salt and pepper in a bowl. Stir well, taste, and adjust seasoning as desired. Refrigerate until ready to use.

Step 2: Marinate the chicken by mixing chicken thighs, yogurt, garlic, lemon juice, olive oil, oregano, paprika, nutmeg, salt, and pepper in a large container or ziplock bag. Massage the marinade into the chicken evenly. Refrigerate for at least one hour, preferably up to 12 hours, turning halfway through.

Step 3: If grilling outdoors, heat grill to medium-high and brush with oil. Remove chicken from marinade and grill for 4-5 minutes per side, until cooked through with an internal temperature of 165°F.

Step 4: If using an indoor pan, heat 2 tablespoons olive oil in a cast iron skillet or grill pan over medium-high heat. Cook the chicken in batches for 3-5 minutes per side until fully cooked.

Step 5: Slice the cooked chicken thighs into strips.

Step 6: Assemble the gyros by filling each warmed pita bread with sliced chicken, chopped lettuce, chopped tomatoes, and a generous spoonful of tzatziki sauce. Serve immediately.

Tips & Variations

For added flavor, marinate the chicken overnight and turn halfway for even seasoning.

Use Greek yogurt for both marinade and tzatziki to keep the dish authentic and creamy.

If you prefer a spicier gyro, add a pinch of cayenne pepper or red chili flakes to the chicken marinade.

Try wrapping the gyros in foil to keep them warm and easy to eat on the go.

Include thinly sliced red onions or crumbled feta cheese as additional toppings for extra flavor.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate in another container and consume within 2-3 days for best freshness. Reheat the chicken gently in a skillet or microwave before assembling gyros. Avoid reheating the pita; warm them fresh for the best texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may be less juicy and tender than thighs. Marinate well and avoid overcooking to keep them moist.

How do I keep the pita bread soft and warm?

Warm pita breads wrapped in foil in a low oven (about 300°F) for 5-10 minutes just before serving. Alternatively, briefly heat them in a dry skillet over medium heat.