I can’t tell you how excited I was when I first tried this chicken gyro recipe! From the succulent marinated chicken to the refreshing tzatziki sauce, every bite felt like a mini Mediterranean getaway. I’ve made this dish so many times now, tweaking it along the way, and trust me, this recipe is a total crowd-pleaser. Whether you’re hosting friends or just craving something unbelievably flavorful, this gyro delivers every single time. Plus, it’s surprisingly easy to make!
Credit: skinnytaste.com
Ingredients
Here’s everything you’ll need for this recipe, plus a few tips to make it foolproof.
- 1 kg chicken thighs, boneless and skinless
The higher fat content in thighs ensures juicy, tender meat. You can use chicken breasts, but thighs are more forgiving. - 3 garlic cloves, minced (about 3 tsp)
Fresh garlic infuses the marinade with a robust flavor. Avoid jarred garlic for the best results. - 1 tbsp white wine vinegar (or red wine, apple cider vinegar)
Helps tenderize the chicken and adds brightness. - 3 tbsp lemon juice
Fresh-squeezed is best; bottled varieties can have an artificial taste. - 1 tbsp olive oil (extra virgin preferred)
Adds richness and helps the marinade coat the chicken perfectly. - 3 tbsp Greek yogurt
Full-fat works best for softening the meat and ensuring the marinade sticks. - 1 ½ tbsp dried oregano
Brings a signature Greek flavor. - 1 tsp salt
- Black pepper to taste
For the tzatziki sauce:
- 2 cucumbers
Grate and squeeze out the excess water to avoid a watery sauce. - 1 ¼ cups Greek yogurt, preferably full-fat
Creates that thick, tangy texture. - 1 tbsp lemon juice
Balances the creaminess of the yogurt. - 1 tbsp olive oil
Adds depth and silkiness. - 1 garlic clove, minced
- ¼ tsp salt
- A pinch of black pepper
For the salad:
- 3 tomatoes, deseeded and diced
Keeps the filling fresh without getting soggy. - 3 cucumbers, diced
- ½ red onion, finely chopped
If onions seem too sharp, soak them briefly in cold water. - ¼ cup fresh parsley, chopped (optional)
Adds vibrancy to the salad. - Pinch of salt and pepper
To serve:
- 4 to 6 pita breads or flatbreads
Warm them up slightly for easier rolling and a softer texture.
Note: This recipe makes enough for 4–6 servings.
Variations
Make this dish suit your preferences with a few easy swaps!
- Dairy-free option: Substitute coconut yogurt in the marinade and tzatziki.
- Spicy twist: Add a pinch of cayenne or paprika to the chicken marinade for heat.
- Low-carb version: Skip the flatbreads and serve as a salad bowl or lettuce wraps.
- Extra veggies: Add roasted peppers or shredded lettuce for a heartier wrap.
Cooking Time
Here’s a quick time breakdown for planning your perfect gyro night.
- Prep time: 25 minutes
- Cooking time: 10 minutes
- Marinating time: 3 hours (or overnight for deeper flavor)
- Total time: 3 hours 35 minutes
Equipment You Need
You don’t need much to create this flavorful dish!
- Mixing bowls: For whipping up the marinade, tzatziki, and salad.
- Ziploc bag or airtight container: Ideal for marinating the chicken.
- Grill pan or outdoor grill: To cook the chicken to perfection.
- Tongs: For flipping the chicken while cooking.
- Box grater: Essential for grating cucumbers.
How to Make Chicken Gyro Recipe?
Making chicken gyros at home is not only enjoyable but also easy when broken into manageable steps.
Marinate the Chicken
Whisk together the marinade ingredients in a mixing bowl or directly in a Ziploc bag. Add the chicken thighs, ensuring each piece is evenly coated. Seal the bag and refrigerate for at least 3 hours, but overnight is even better. The yogurt and aromatics will work magic while you wait.
Prepare the Tzatziki Sauce
While the chicken marinates, make the tzatziki. Slice the cucumbers lengthwise and scoop out the seeds with a spoon. Grate the cucumber, then wrap it in a paper towel or clean kitchen cloth and squeeze out excess water. Combine the grated cucumber with yogurt, lemon juice, olive oil, garlic, salt, and pepper. Give it a good mix and pop it in the fridge to chill and meld those flavors.
Assemble the Salad
Dice the cucumbers, tomatoes, and onions. Toss them together in a bowl with a pinch of salt, pepper, and parsley if you’re using it. Keep it simple yet vibrant!
Cook the Chicken
Heat your grill pan or outdoor grill over medium-high heat. Lightly oil the surface to prevent sticking. Cook the marinated chicken thighs for about 3–4 minutes on each side, until they’re beautifully charred and cooked through. Chicken should hit an internal temperature of 165°F (75°C). Allow it to rest for 5 minutes before slicing into bite-sized pieces.
Assemble Your Gyros
Take a warm pita and lay a generous strip of tzatziki down the center. Add a handful of salad, juicy chicken, and any extras like roasted peppers or crumbled feta. Fold the pita into a wrap, secure it parchment if needed, and get ready to dig in. If you’re looking for more chicken inspiration, check out these Chicken Recipes for a variety of delicious ideas.
Credit: twopeasandtheirpod.com
Additional Tips for Making this Recipe Better
Here’s what I’ve learned from making these gyros a dozen times or more!
- Allow the chicken to rest after cooking for juicier meat.
- Fresh herbs like dill or mint in the tzatziki can take it to the next level.
- Homemade flatbreads are worth the extra effort if you have time.
- Always squeeze out the cucumber when making tzatziki; moisture is the enemy of a creamy sauce.
- Double the recipe if you’re feeding a crowd; leftovers taste even better the next day.
How to Serve Chicken Gyro?
Serve these gyros with warm, soft pita breads for easy rolling. Garnish with a sprinkle of paprika or parsley for added color. A side of lemon wedges adds brightness, while an optional Greek salad completes the meal. Plating everything buffet-style lets everyone customize their own gyro. If you’re a fan of versatile chicken dishes, you can also enjoy this Chicken Quesadilla Recipe for another flavorful experience.
Nutritional Information
This dish is not only delicious but also packed with nutrients!
- Calories: Approximately 650 per serving
- Protein: 65g
- Carbohydrates: 48g
- Fat: 20g
Make Ahead and Storage
Storing leftovers
Place any cooked chicken in an airtight container and refrigerate for up to 4 days.
Freezing
Marinated uncooked chicken can be frozen for up to 3 months. Thaw overnight in the fridge, then cook as directed.
Reheating
Reheat cooked chicken in a skillet over medium heat for 3-4 minutes or microwave in bursts to avoid drying.
Why You’ll Love This Recipe?
This chicken gyro recipe has so much to love!
- Bursting with flavor: The marinade, tzatziki, and salad all pack a punch.
- Customizable: Make it spicy, dairy-free, or low-carb with easy tweaks.
- Perfect for entertaining: Everyone can assemble their wrap just how they want it.
- Simple ingredients: Uses staples you probably already have at home.
- Meal prep-friendly: Make parts ahead for easy assembly when hunger strikes.
Bring the taste of Greece to your kitchen with this simple and satisfying chicken gyro recipe. Once you try it, you’ll find yourself adding it to your weekly rotation!
Chicken Gyro Recipe
Ingredients
Method
- Whisk together the marinade ingredients in a mixing bowl or directly in a Ziploc bag. Add the chicken thighs, ensuring each piece is evenly coated. Seal the bag and refrigerate for at least 3 hours, but overnight is even better. The yogurt and aromatics will work magic while you wait.
- While the chicken marinates, make the tzatziki. Slice the cucumbers lengthwise and scoop out the seeds with a spoon. Grate the cucumber, then wrap it in a paper towel or clean kitchen cloth and squeeze out excess water. Combine the grated cucumber with yogurt, lemon juice, olive oil, garlic, salt, and pepper. Give it a good mix and pop it in the fridge to chill and meld those flavors.
- Dice the cucumbers, tomatoes, and onions. Toss them together in a bowl with a pinch of salt, pepper, and parsley if you’re using it. Keep it simple yet vibrant!
- Heat your grill pan or outdoor grill over medium-high heat. Lightly oil the surface to prevent sticking. Cook the marinated chicken thighs for about 3–4 minutes on each side, until they’re beautifully charred and cooked through. Chicken should hit an internal temperature of 165°F (75°C). Allow it to rest for 5 minutes before slicing into bite-sized pieces.
- Take a warm pita and lay a generous strip of tzatziki down the center. Add a handful of salad, juicy chicken, and any extras like roasted peppers or crumbled feta. Fold the pita into a wrap, secure it parchment if needed, and get ready to dig in.
Notes
- Allow the chicken to rest after cooking for juicier meat.
- Fresh herbs like dill or mint in the tzatziki can take it to the next level.
- Homemade flatbreads are worth the extra effort if you have time.
- Always squeeze out the cucumber when making tzatziki; moisture is the enemy of a creamy sauce.
- Double the recipe if you’re feeding a crowd; leftovers taste even better the next day.
