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Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe
Ash Tyrrell

Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe

I still remember the first time I made these Mediterranean chicken gyros 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. I preheat my skillet or grill to medium-high and lightly oil it. This helps the chicken sear perfectly without sticking.
  5. 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.
  6. I heat the pitas 20–30 seconds per side on the grill or a dry pan until soft and flexible.
  7. 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.

Notes

  • 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.