Greek Chicken Gyros with Cucumber Tzatziki That Taste Like a Vacation

These Greek chicken gyros with cucumber tzatziki are one of my favorite ways to bring bold Mediterranean flavors right into my kitchen. The chicken is marinated in lemon, garlic, and herbs, then grilled until juicy and packed with flavor. Wrapped in warm pita and topped with creamy homemade tzatziki, crisp veggies, and a sprinkle of feta, every bite tastes like sunshine.

Why I Love This Recipe

I love this recipe because it’s fresh, flavorful, and surprisingly easy. The chicken marinates while I prep the sauce and toppings, and once it hits the grill, the smell alone is enough to make me hungry. Tzatziki adds the perfect cool contrast, and the soft pita makes it a complete, handheld meal. It’s ideal for lunch, dinner, or feeding a crowd with minimal stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts

• Olive oil

• Lemon juice

• Garlic, minced

• Dried oregano

• Salt and black pepper

• Red wine vinegar (optional for extra tang)

For the cucumber tzatziki:

• Greek yogurt (full-fat is best)

• Cucumber, grated and drained

• Garlic, minced

• Fresh dill or mint, finely chopped

• Lemon juice

• Olive oil

• Salt

For serving:

• Pita bread or flatbreads

• Sliced red onion

• Diced tomato

• Sliced cucumber

• Crumbled feta cheese

• Romaine lettuce or spinach (optional)

Directions

1. Marinate the Chicken

I whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and vinegar. I add the chicken and let it marinate in the fridge for at least 30 minutes—though overnight makes it even better.

2. Make the Tzatziki

While the chicken marinates, I make the tzatziki. I grate the cucumber and squeeze out the excess liquid with a clean towel. Then I mix it with the Greek yogurt, garlic, lemon juice, olive oil, herbs, and a pinch of salt. I chill it in the fridge so the flavors can come together.

3. Cook the Chicken

I grill the chicken on medium-high heat for about 5–7 minutes per side (depending on thickness) until golden and fully cooked. If I’m using an indoor grill or pan, I make sure to get a nice sear. Then I let it rest for a few minutes before slicing.

4. Assemble the Gyros

I warm the pita bread and fill each with slices of grilled chicken, a generous spoonful of tzatziki, and my favorite toppings—like tomatoes, cucumbers, onions, and feta.

Servings and Timing

This recipe makes about 4–6 gyros, depending on the size of your pita and how much you stuff them. It takes me about 15 minutes to prep, 30 minutes to marinate (or longer if I plan ahead), and around 15 minutes to cook and assemble.

Variations

Sometimes I swap the chicken for grilled lamb, beef strips, or even falafel for a vegetarian twist. I’ve also used naan or lavash when I didn’t have pita on hand. If I want to cut carbs, I turn it into a gyro bowl with rice or salad greens. For a spicy kick, I stir a little harissa or crushed red pepper into the marinade.

Storage/Reheating

The marinated chicken can be made in advance and kept in the fridge for up to 2 days before cooking. Cooked chicken stores well in the fridge for up to 4 days and reheats beautifully in a skillet. Tzatziki lasts about 3 days, though I always stir it before using since it can separate a little.

FAQs

Can I use chicken breasts instead of thighs?

Yes! I use either, but thighs stay juicier and more flavorful. Just don’t overcook if using breasts.

What’s the best yogurt for tzatziki?

I go with full-fat Greek yogurt. It’s thick, creamy, and gives the tzatziki the best texture.

Can I make this ahead of time?

Definitely. I marinate the chicken the night before and prep the tzatziki in advance. Then it’s just a quick cook-and-assemble meal.

How do I stop my pita from tearing?

I warm it slightly before filling—either in a dry skillet or wrapped in foil in the oven. It makes it softer and easier to fold.

Is this freezer-friendly?

The chicken can be frozen raw in the marinade or cooked and frozen. I thaw it overnight in the fridge and reheat gently. I don’t freeze tzatziki—it doesn’t hold its texture well.

Conclusion

These Greek chicken gyros with cucumber tzatziki are a fresh, satisfying meal that never gets old. They’re full of bright, bold flavor and come together with just a little prep and a quick grill. Whether I’m making a casual weeknight dinner or feeding guests, this recipe always brings a taste of the Mediterranean straight to my table.

Greek Chicken Gyros with Cucumber Tzatziki That Taste Like a Vacation

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (with marinating)
• Yield: 4–6 gyros
• Category: Main Course, Wraps & Sandwiches, Mediterranean
• Method: Grilled or Pan-Seared
• Cuisine: Greek, Mediterranean

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Description

These Greek chicken gyros are bursting with bold Mediterranean flavor—featuring lemon-garlic marinated chicken, creamy homemade tzatziki, and crisp veggies all wrapped in soft pita bread. It’s an easy and fresh handheld meal that brings a sunny taste of Greece to your dinner table.

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Ingredients

• For the Chicken Marinade:
• Boneless, skinless chicken thighs or breasts
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 tbsp red wine vinegar (optional)
• For the Cucumber Tzatziki:
• 1 cup Greek yogurt (full-fat preferred)
• ½ cucumber, grated and squeezed dry
• 1–2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill or mint, chopped
• Salt, to taste
• For Serving:
• Pita bread or flatbreads
• Sliced red onion
• Diced tomato
• Sliced cucumber
• Crumbled feta cheese
• Romaine lettuce or spinach (optional)

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Instructions

•  Marinate the Chicken
• In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and vinegar. Add chicken and coat well. Marinate in the fridge for at least 30 minutes, or up to 24 hours.
• 2. Make the Tzatziki
• Grate cucumber and squeeze out moisture using a clean towel or paper towels. In a bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt. Stir and chill until ready to serve.
• 3. Cook the Chicken
• Grill or pan-sear the marinated chicken over medium-high heat for about 5–7 minutes per side, until golden and cooked through (165°F internal temp). Let rest, then slice thinly.
• 4. Assemble the Gyros
• Warm pita bread in a skillet or oven. Add sliced chicken, tzatziki, tomatoes, cucumber, red onion, and feta. Wrap and enjoy!

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Notes

• Thighs vs. Breasts: Thighs offer juicier results, but either cut works.
• Herb Swap: Use mint if you don’t have dill.
• Low-Carb Option: Serve over salad greens instead of in a pita.