Juicy marinated chicken tucked into warm pita with cool, garlicky tzatziki and crisp veggies—these Greek Chicken Gyros with Fresh Tzatziki are everything you love about a Mediterranean street-food favorite, made easy at home. The chicken soaks up a bright lemon–garlic–oregano marinade, grills (or roasts) to a gorgeous char, then gets sliced and piled into fluffy flatbreads. A shower of tomatoes, cucumber, red onion, and herbs keeps each bite fresh, while homemade tzatziki adds that signature creamy tang.
This version is weeknight-friendly but totally company-worthy: the marinade mixes in minutes, the tzatziki can be made ahead, and the chicken is just as good on a grill pan or in the oven. Lay out a build-your-own gyro bar and let everyone customize with extra toppings like feta, olives, or a few fries tucked inside (very Greek-style!).
Key Ingredients & Substitutions
Classic pantry staples, big payoff—here’s how to swap smartly.
Chicken: Boneless, skinless thighs are juicy and forgiving on high heat. Breasts work—pound to even 3/4-inch thickness and pull at 165°F for tenderness.
Marinade essentials: Lemon juice/zest, olive oil, garlic, dried oregano, and a touch of yogurt for tenderness. No yogurt? Skip it and add an extra teaspoon olive oil; marinate a bit longer.
Tzatziki: Greek yogurt (2% or whole), grated cucumber (well-drained), lemon, garlic, dill, and olive oil. No dill? Use mint or parsley for a different but still-fresh vibe.
Pitas/flatbreads: Greek-style pocketless pitas are traditional. Naan or pocket pitas work in a pinch; warm them so they’re pliable.
Veggie toppings: Tomato, cucumber, red onion, romaine, and fresh herbs. Add Kalamata olives or pickled peppers if you like a briny kick.
Feta: Crumbled on top for salty, creamy contrast. Omit for dairy-free.
Equipment You’ll Need
- Grill or grill pan (or sheet pan + oven broiler)
- Mixing bowls and whisk
- Box grater (for cucumber and lemon zest)
- Microplane (for garlic)
- Tongs and instant-read thermometer
- Sharp knife for slicing
Flavor Variations & Add-Ins
- Herby-mint chicken: Add 2 tablespoons chopped fresh mint and 1 teaspoon ground coriander to the marinade.
- Spicy gyro: Stir 1–2 teaspoons Aleppo pepper or a pinch of red pepper flakes into the marinade; add a drizzle of harissa to the wrap.
- Lemon–garlic super zesty: Finish cooked chicken with extra lemon zest and a squeeze of juice.
- Sheet-pan dinner: Roast chicken with wedged red onions and peppers; pile everything straight into pitas.
- Grain bowl remix: Serve the gyro fixings over lemon rice or quinoa with tzatziki as the dressing.
How to Make Greek Chicken Gyros with Fresh Tzatziki
Ingredients You’ll Need:
- Chicken & Marinade
- 1 1/2–2 pounds boneless, skinless chicken thighs (or breasts, pounded to 3/4 inch)
- 1/3 cup plain Greek yogurt (2% or whole)
- 3 tablespoons extra-virgin olive oil
- Zest of 1 lemon + 3 tablespoons fresh lemon juice
- 4 garlic cloves, finely grated or minced
- 1 1/2 teaspoons dried oregano (or 1 tablespoon fresh, minced)
- 1 teaspoon ground cumin
- 3/4–1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper
- Fresh Tzatziki
- 1 1/2 cups Greek yogurt
- 1 medium English cucumber, grated (about 1 1/4 cups)
- 1–2 tablespoons extra-virgin olive oil
- 1–2 tablespoons lemon juice (to taste)
- 1–2 garlic cloves, very finely grated
- 2 tablespoons chopped fresh dill (or 1 tablespoon dill + 1 tablespoon mint)
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- For Serving
- 6–8 Greek pitas or soft flatbreads, warmed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 small red onion, very thinly sliced
- 2 cups shredded romaine or mixed greens
- 1/2 cup crumbled feta
- Lemon wedges and fresh dill/parsley for garnish
- Optional: Kalamata olives, pickled pepperoncini, a handful of hot, crispy fries
How Much Time Will You Need?
Marinate: 30 minutes (or up to 8 hours). Cook: 10–14 minutes. Tzatziki: 10 minutes (plus 10 minutes draining cucumber). Assembly: 5 minutes. Total: about 45–60 minutes, mostly hands-off.
Step-by-Step Instructions:
1. Marinate the chicken
In a bowl, whisk yogurt, olive oil, lemon zest/juice, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat well. Marinate at least 30 minutes (room temp) or up to 8 hours (refrigerated). Bring toward room temp while you heat the grill or oven.
2. Make the tzatziki
Grate cucumber on the large holes of a box grater. Toss with a pinch of salt and let sit in a sieve 10 minutes; then squeeze firmly to remove excess liquid (this keeps tzatziki thick). Stir together yogurt, drained cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Adjust lemon and salt to taste; chill until serving.
3. Cook the chicken (grill, grill pan, or oven)
Grill/grill pan: Heat to medium-high and oil the grates. Grill chicken 4–6 minutes per side (thighs) or 3–4 minutes per side (breasts), until charred in spots and the thickest part registers 165°F. Rest 5 minutes, then slice thinly against the grain.
Oven + broil: Arrange chicken on a foil-lined sheet with a rack if you have one. Roast at 425°F for 14–18 minutes to 165°F, then broil 1–2 minutes for light char. Rest and slice.
4. Warm the pitas & prep toppings
Warm pitas briefly on the grill, in a dry skillet, or wrapped in foil in a 350°F oven for 5–7 minutes until soft and pliable. Set out tomatoes, cucumber, onion, lettuce, feta, and any extras.
5. Build the gyros
Spread a generous layer of tzatziki on a warm pita. Pile on sliced chicken, then add tomatoes, cucumber, onion, and greens. Sprinkle with feta and herbs. Squeeze with lemon and fold to eat—wrap in parchment or foil for the full street-food feel.
Pro Tips for Best Texture & Taste
Small moves = gyro shop flavor at home.
- Drain that cucumber: Squeezing out liquid is the difference between thick, clingy tzatziki and a runny sauce.
- Yogurt in the marinade: A spoonful of yogurt gently tenderizes and helps char—don’t skip.
- Char without burning: Medium-high heat gives color fast; if sugars brown too quickly, move chicken to a cooler zone.
- Rest & slice thin: Resting keeps juices in; thin slices mean every bite has marinade and charred edges.
- Warm pitas: Soft, pliable bread makes wrapping easier and improves the overall bite.
Frequently Asked Questions
Can I make this ahead for meal prep?
Yes. Marinate and cook the chicken up to 4 days ahead; slice and store with a splash of lemon. Make tzatziki up to 2 days ahead (it thickens slightly as it chills). Reheat chicken gently in a skillet or 300°F oven; warm pitas just before serving.
How do I keep it dairy-free or gluten-free?
Dairy-free: use a plant-based Greek-style yogurt for both marinade and tzatziki; skip feta. Gluten-free: choose GF-certified flatbreads or serve as bowls over lemon rice or quinoa.
What if I don’t have a grill?
Use a cast-iron skillet or grill pan on medium-high for great color, or roast at 425°F and finish under the broiler for char.
Can I use chicken tenders?
Absolutely—marinate as directed. Cook over medium-high 2–3 minutes per side to 165°F. They’re quick and stay very juicy.
What sides pair well?
Greek salad, lemon potatoes, orzo with herbs, or simple roasted veggies. Add a small bowl of olives and extra lemon wedges for a complete spread.