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This homemade Greek chicken gyro turns boring weeknight meals into an amazing Mediterranean treat without any hassle. The juicy chicken goes great with cool tzatziki sauce for a fancy restaurant-style dish you can whip up right in your kitchen.
I stumbled on this dish during my kitchen experiments after coming back from Greece. It's still the number one requested meal when buddies drop by for laid-back dinners outside, even five years on.
What You'll Need
- Chicken thighs: get the boneless skinless ones since they're juicier than breast meat and won't dry out if you cook them a bit too long
- Greek yogurt: go with whole milk version for a thick, creamy tzatziki that holds up when paired with hot chicken
- Fresh dill: adds that special herb flavor you just can't get from the dried stuff
- Oregano: try to use dried Greek type for that real authentic taste that makes ordinary chicken special
- Red onion: gives a nice sharp flavor that works against the smooth tzatziki and makes everything look prettier
- Feta cheese: real Greek sheep milk feta brings the best tangy kick and crumbly feel
How to Make It
- Get the Chicken Ready:
- Mix up olive oil, lemon juice, garlic, oregano, paprika, cumin, salt and pepper in a big bowl until everything's well blended. Toss in your chicken and rub the mixture all over each piece. Let it sit for at least half an hour, but two hours works better for flavor. The lemon starts softening the meat while all those herbs give it that Mediterranean taste.
- Make Your Tzatziki:
- Grab your grater and shred that cucumber using the big holes. Wrap the shredded bits in a kitchen towel and squeeze out all the water so your sauce doesn't end up runny. Put the dry cucumber in a bowl with Greek yogurt, crushed garlic, chopped dill, lemon juice, olive oil, salt and pepper. Mix it all up good, then stick it in the fridge for 20 minutes so all those flavors can get friendly with each other.
- Cook Your Chicken:
- Get a big pan really hot over medium high heat. Put in your chicken pieces but don't crowd them you might need to do this in batches. Let them sit there for about 4–5 minutes until they're nice and golden, then flip them over for another 4 minutes until they hit 165°F inside. Move them to a cutting board and don't touch them for 5 minutes so the juices stay put. Then slice them against the grain into strips.
- Put It All Together:
- Warm up your pita bread over a gas flame for about 20 seconds each side or wrap them in foil and stick them in a 350°F oven for 5 minutes. Spread lots of tzatziki on each warm pita, but leave a little edge around the outside. Stack chicken down the middle, then pile on tomatoes, lettuce, red onions and crumbled feta. Fold the bottom up a bit then roll it from one side to keep everything inside.
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The tzatziki sauce is what my family goes crazy for in this dish. My daughter wouldn't even try it at first because she thought she hated yogurt sauces. After one tiny taste, she now wants extra tzatziki on everything from her sandwiches to her morning eggs.
Prep Ahead Tips
This chicken gets better the longer it sits in the marinade, which makes it perfect for planning meals. You can get the chicken soaking up those flavors up to 24 hours before cooking it just keep it covered in the fridge. The meat will get more tender and tastier as it sits. The tzatziki actually gets better after spending a day in the fridge too, as the garlic and herbs really sink into the yogurt. It'll stay good in a sealed container for three days. For quick dinners during the week, get everything ready on the weekend, then just cook your chicken and throw it all together when you want to eat.
True Greek Elements
Real Greek gyros usually come with pork or lamb cooked on a spinning vertical spit, but this version brings Greek street food vibes to your home. The secret to getting that authentic taste is using plenty of oregano and lemon those are the main flavors in Greek cooking. Try to find Greek oregano instead of Italian for a more genuine taste. Proper Greek tzatziki always has dill and cucumber in it, unlike some American versions that leave these important things out. For the full Greek experience, serve your gyros with a simple Greek salad that just has olive oil, red wine vinegar, and a bit of oregano sprinkled on top.
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Ways to Switch It Up
This recipe can be changed in lots of ways to fit what you like or need. If you're watching carbs, skip the pita and put all your chicken and toppings on crisp romaine lettuce instead. Vegetarians can swap out the chicken for some grilled halloumi cheese or roasted chickpeas with the same spices. Want it spicier? Throw some cayenne in with the chicken marinade and mix a bit of harissa paste into your tzatziki. If you can't do dairy, try making tzatziki with coconut yogurt though it won't taste exactly the same as the regular kind.
Frequently Asked Questions
- → How much time do I need to marinate the chicken?
A quick 30-minute marinate works, but 4 hours in the fridge gives the chicken even more flavor.
- → Is chicken breast fine to use?
Yes, chicken breast works. Just take care not to overcook so it stays juicy.
- → What’s an easy way to warm pita?
Heat pita on a skillet without oil or wrap in foil and pop it in the oven.
- → How do I stop tzatziki from getting watery?
Drain shredded cucumber well using a strainer or towel to squeeze out moisture.
- → Can I make this ahead of time?
Prep the chicken and sauce in advance, but assemble the wraps just before eating for best results.
- → What’s a good feta substitute?
Goat cheese works well if you want something mild. Or just skip the cheese.