I have always had a preference for Greek cuisine, to be exact. Greek cuisine is very colorful, very fresh and extremely flavorful, yet at the same time, it does not feel heavy at all. The very first time I had a gyro in a cobbled walk of Athens, I thought to myself: this is the way chicken is supposed to be—moist, flavorful, and enveloped in love. Each mouthful was a combination of soft pita bread, tart tzatziki, and refreshing salad. I was just waiting until I was back home to try and create the same magic in my own kitchen.

That experience of tasting the first gyro has prompted this Greek Chicken Gyros recipe to be close to my heart. Chicken marinated, tzatziki sauce made from scratch, and an easy Greek salad that melds the whole dish are the main components of the recipe. You can, however, enjoy this meal right in your own kitchen—no chic rotisserie required.

Why This Recipe is Special

What makes this recipe special aside from the flavor, is it’s balance. Tender, garlicky chicken, creamy-tasting tzatziki, and sharp zestiness from the salad—this is comfort food that feels light still. It’s perfect for a meal preparation of the week, family dinners, or at your next casual party, making an impression on friends. Every mouthful is like a plate of sunshine.

Why You’ll Love This Recipe

First of all, there is a flavor explosion: Usually, at one bite, there are tangy, garlicky, creamy, and herby notes combined.
Then it’s healthy and filling: Chicken is lean, veggies are fresh, and Greek yogurt is present.
Last but not least, it’s customizable: You can choose between a pita, flatbread, or lettuce wrap—whichever is more convenient for you.
Chicken and tzatziki can be made ahead for quick meals, so it is meal-prep friendly.
You will be enjoying restaurant quality at home: The flavour will still be there even though you will skip the takeout line.

What You’ll Need

Tools

Here’s what I use in my kitchen:

Mixing bowls: For marinating the chicken and mixing the tzatziki.
Whisk or fork: To blend the marinade smoothly.
Sharp knife and cutting board: For slicing chicken and veggies.
Non-stick skillet or grill pan: Gives the chicken that golden, seared edge.
Tongs: To flip chicken easily without losing the juices.
Measuring cups and spoons: Keep the seasoning balance right.
Grater or microplane: For zesting lemon and grating cucumber.

Ingredients

For the Chicken Marinade

1½ lb (680 g) boneless, skinless chicken thighs or breasts
3 tbsp (45 ml) olive oil
3 cloves garlic, minced
Juice of 1 lemon (about 2 tbsp / 30 ml)
1 tbsp (15 ml) red wine vinegar
1½ tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Salt and black pepper, to taste

For the Tzatziki Sauce

1 cup (240 g) Greek yogurt
½ cucumber, grated and drained
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) lemon juice
1 clove garlic, finely grated
1 tbsp (15 g) chopped fresh dill or mint
Salt and pepper, to taste

For the Greek Salad

1 cup (150 g) cherry tomatoes, halved
½ cucumber, diced
½ red onion, thinly sliced
½ cup (75 g) kalamata olives
½ cup (75 g) feta cheese, crumbled
1 tbsp (15 ml) olive oil
½ tbsp (7 ml) red wine vinegar
Pinch of oregano and black pepper

For Serving

4 pita or flatbreads
Extra tzatziki for drizzling
Lemon wedges

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice, vinegar, garlic, and all the spices. Toss the chicken in and coat each piece thoroughly. Cover and refrigerate for a minimum of 1 hour, or ideally, 4-6 hours for deeper flavor. (Trust me, the longer you let it marinate, the tastier it gets)

2. Make the Tzatziki Sauce

While the chicken is marinating, you need to grate your cucumber and remove the excess water out of the grater with a paper towel or cheesecloth—this will keep your sauce thick and creamy. Combine it with yogurt, olive oil, garlic, lemon juice, and dill. Add salt and pepper to taste. Chill until served. (You will want to dip everything in this sauce because it is that good.)

3. Prepare the Greek Salad

The combination of tomatoes, cucumbers, onions, olives, and feta cheese in a bowl is the first step. Drizzle oil, vinegar, oregano, and pepper over the salad. Toss it gently. Cool while the chicken is being cooked.

4. Cook the Chicken

The first thing to do is to heat up a non-stick skillet or grill pan over a medium-high flame. Place the chicken on it and fry it for 5 to 7 minutes on each side, until it’s golden brown and done inside. Let it rest for a few minutes before you cut it into strips. (If you are grilling, the smoky flavor will make it even better.)

5. Assemble the Gyros

The first step is to warm up your pita in a dry skillet or microwave for a few seconds. The next is to tzatziki it up, then the sliced chicken, and finally the Greek salad on top. The next step is to wrap it like a burrito or fold it taco-style. If you like saucy, add extra tzatziki and a squeeze of lemon.

Serving Ideas

A pair of Greek lemon potatoes or herb rice can be a good option for a filling meal.
In case of tiring, keep on adding hummus or roasted red pepper dip on the side.
Gyro bowls with rice instead of pita could be the way of transformation.

Variations and Customizations

• Spicy twist: Just add a pinch of chili flakes or cayenne to the marinade for a spicy twist.
• Vegan alternative: Switch out grilled halloumi or roasted chickpeas for chicken.
• Low-carb: Get rid of pita and have it as lettuce wraps or cauliflower rice bowls instead.
• Non-dairy: For tzatziki, use coconut yogurt.

Make-Ahead and Storage

Chicken: You can marinate it for up to 24 hours before.
Cooked chicken can be kept in the fridge for 3 to 4 days.
Tzatziki: Will be fine in an airtight container for up to 3 days.
Greek Salad: Best if eaten fresh, but can be stored for a maximum of 1 day in the refrigerator.
Freezing: Cooked chicken freezes beautifully for up to 2 months—just thaw and reheat gently.

Pro Tips and Mistakes to Avoid

Don’t rush the marinade: The flavors need time to soak in.
Pat your cucumber dry: A Wet cucumber makes watery tzatziki.
Rest the chicken: Cutting it too soon will make it lose its juices.
Use full-fat yogurt: It makes the sauce creamy and rich.
Warm the pita: A quick heat-up makes it soft and foldable.

Recipe Details

Yield: 4 servings
Prep Time: 20 minutes
Marinade Time: 1–4 hours
Cook Time: 15 minutes
Total Time: About 1 hour 30 minutes (including marination)

Nutrition (per serving, approx.)

Calories: 450
Protein: 36 g
Fat: 18 g
Carbohydrates: 32 g
Fiber: 4 g

There’s something deeply satisfying about making these Greek Chicken Gyros at home—the smell of garlic and lemon, the sound of sizzling chicken, and that first bite where everything comes together perfectly. It’s one of those meals that feels like sunshine and sea breeze on a plate.