I still remember the first time I made this Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe at home—it felt like a mini escape to the streets of Athens. The aroma of sizzling garlic and oregano filled my kitchen, and the creamy feta tzatziki made every bite unforgettable.

I love how the tender, juicy chicken paired perfectly with soft, warm pita and crunchy cucumber. Making this recipe has become one of my go-to dinners because it’s quick, fresh, and packed with flavor.

If you enjoy feta in other dishes, you might also like the Crispy Feta Fried Eggs Recipe. I’m excited to share exactly how I make this delightful dish so you can enjoy it too.

Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe

Ingredients

Here’s what I use to create the perfect Mediterranean chicken gyros:

Chicken breast – 500 g, thinly sliced for even cooking. You can use thighs if you prefer richer flavor. Fresh is always best.
Olive oil – 3 tbsp, extra-virgin for fruity aroma; neutral oil works in a pinch.
Garlic – 3 cloves, minced. Fresh garlic releases the best flavor.
Dried oregano – 2 tsp, crush between fingers to unlock aroma. Italian herb blend is a fine substitute.
Lemon juice – 2 tbsp, freshly squeezed brightens both chicken and tzatziki.
Salt – 1 tsp, I use kosher salt for even seasoning.
Black pepper – ½ tsp, freshly cracked for brightness.
Pita bread – 4 pieces, warm them lightly before serving. Gluten-free options work too.
Cucumber – 1 medium, grated and squeezed dry to keep tzatziki thick.
Greek yogurt – 1 cup, full-fat for creaminess; low-fat can be used but sauce will be thinner.
Feta cheese – 100 g, crumbled finely. Sheep’s milk feta gives the best briny flavor.

Note: several serving as a note of full line under the ingredients quantity.

Variations

I like experimenting with a few alternatives:

Swap chicken breast for thighs for more juiciness.
Add fresh dill or mint to tzatziki for an herbal lift.
Sprinkle paprika or chili flakes on chicken for a smoky kick.
Serve gyro filling over rice or quinoa for a grain bowl twist. You can also enjoy a savory option like Low Carb Mongolian Ground Beef and Cabbage Recipe.
Use low-fat yogurt and reduced-fat feta for a lighter, dairy-conscious version.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Large mixing bowl – to combine marinade and coat chicken evenly.
Grater – for grating cucumber finely.
Skillet or grill – high heat sears chicken perfectly.
Measuring spoons and cups – for precise seasoning.
Knife and cutting board – for slicing chicken and pita.

How to Make Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe?

Make the Marinade

I whisk together olive oil, minced garlic, oregano, lemon juice, salt, and pepper. Then I toss the chicken in this mixture, making sure every piece is coated in those Mediterranean flavors.

Marinate the Chicken

I cover the bowl and chill for 20–30 minutes for quick flavor, though I prefer letting it sit up to 2 hours for deeper seasoning.

Prepare the Tzatziki

I grate the cucumber and squeeze out excess water to keep the sauce thick. Then I mix it with Greek yogurt, crumbled feta, lemon juice, minced garlic, and a pinch of salt and pepper.

Heat the Pan or Grill

I preheat my skillet or grill to medium-high and lightly oil it. This helps the chicken sear perfectly without sticking.

Cook the Chicken

I shake off the excess marinade and cook each side 4–5 minutes until golden brown and 165°F (74°C) internally. Then I let it rest 3 minutes before slicing.

Warm the Pitas

I heat the pitas 20–30 seconds per side on the grill or a dry pan until soft and flexible.

Assemble the Gyros

I spoon creamy feta tzatziki into the warm pita, add sliced chicken, and finish with extra cucumber or herbs for freshness. Fold and enjoy immediately.

Additional Tips for Making this Recipe Better

I always crush the oregano to release oils—it makes a huge difference in aroma.
I squeeze the cucumber very dry; too much water makes the tzatziki runny.
I sear the chicken quickly over high heat to keep it juicy inside.
I let the chicken rest before slicing to lock in juices.
I season in layers, adjusting salt at the end to balance flavors.

How to Serve Mediterranean Chicken Gyros with Creamy Feta Tzatziki

I like to serve these gyros with a Greek salad or roasted lemon potatoes. Adding fresh herbs on top and a drizzle of tzatziki makes it visually appealing. Folding the pita slightly and arranging on a plate with a few lemon wedges makes the presentation inviting.

Nutritional Information

Here’s a rough estimate per serving:

Calories: 420 kcal
Protein: 36 g
Carbohydrates: 30 g
Fat: 18 g

Make Ahead and Storage

Refrigerate

I store cooked chicken and tzatziki separately in airtight containers for up to 3 days to maintain freshness.

Freeze

Chicken slices freeze well for up to 2 months when wrapped tightly. Pitas can freeze for 1 month.

Reheat

I gently reheat chicken in a skillet with a splash of water for 2–3 minutes. Tzatziki may separate slightly, but a vigorous stir brings back its creamy texture.

Why You’ll Love This Recipe?

Here’s why I always go back to this gyro recipe:

Weeknight-Easy: Quick prep and cook, perfect for busy evenings.
Juicy Chicken: High heat locks in flavor and moisture.
Bold Mediterranean Flavor: Garlic, oregano, lemon, and feta make every bite vibrant.
Versatile: Swap proteins or serve bowl-style with grains.
Beginner-Friendly: Simple steps with familiar ingredients make it stress-free.

These gyros are fresh, flavorful, and perfect for any night of the week. I promise once you try them, they’ll become a staple in your home-cooked meals.

Ash Tyrrell