Mouthwatering Greek Chicken Gyros

Highlight: Satisfying Main Dishes for Every Occasion

Dig in to juicy grilled chicken thighs loaded with lemon, oregano, and bold spices. Stack soft pita with this chicken, crunchy cucumber, fresh tomato slices, and bits of red onion, then finish it with plenty of cool, herby tzatziki. Each bite tastes like a Greek getaway. It's easy to make and perfect for hanging out with friends or a chill meal at home. Don't forget to add some lemon and a sprinkle of parsley or mint on top to really set things off.

Luna chef wearing a white shirt.
Crafted By Luna
Updated on Sat, 24 May 2025 22:24:51 GMT
Chicken and fresh veggies arranged on a plate. Save
Chicken and fresh veggies arranged on a plate. | myhomemademeal.com

Bring a burst of Mediterranean flavor right to your doorstep with these homemade Greek chicken gyros. Marinated chicken gets juicy and packed with flavor, then you pile it high with crisp veggies and that cool tzatziki, all bundled up in a fluffy pita. Honestly, it feels like a party dinner even on your craziest weeknight. After years of trial and error—and lots of family taste tests—I can promise you these gyros are always a crowd-pleaser.

The first time I served this to my picky family, they raved about it for weeks. Now, whenever my birthday rolls around, this is the meal I ask for. It’s just that good.

Tasty Ingredients

  • Pita bread or flatbreads: grab the softest you can find for easy wrapping
  • Fresh lemon juice: brings a punchy brightness to the marinade
  • Cinnamon: throw in for a hint of warmth if you want
  • Ground cumin: adds that cozy, earthy flavor
  • Full-fat Greek yogurt: thick and rich—perfect for authentic tzatziki
  • Dried oregano: Greek oregano rocks if you spot it
  • Smoked paprika: makes your chicken extra smoky and tasty
  • Garlic: chopped fresh for loads of fragrance
  • Boneless skinless chicken thighs: juicer and more flavorful than breasts
  • Sea salt: brings all the flavors together
  • Lemon zest: zest a lemon for crazy good aroma
  • Ground coriander: I always add this for a little citrusy twist
  • Fresh dill: fresh and bright in your sauce
  • Extra virgin olive oil: go bold for the best results
  • Freshly ground black pepper: chunky is best!
  • Cucumber: grate it and squeeze out all the water for creamy tzatziki
  • Tomatoes: the juicier, the better for sweet flavor
  • Parsley or mint: whichever fresh herb you love for a garnish
  • Kalamata olives: optional, but totally Mediterranean
  • Red onion: thinly slice for crisp bite
  • Feta cheese: crumbs from a block beat pre-crumbled any day
  • Lemon wedges: squeeze over at the very end for an extra pop

Simple How-To Guide

Wrap It Up:
Bundle your pita around all the fillings. Eat right away for top-notch bite and juiciness.
Assemble the Gyros:
Lay out your warm pita, pile on the chicken strips, top with diced tomatoes, cucumber, red onions, a handful of olives plus feta if you’re in the mood. Spoon over lots of tzatziki, sprinkle fresh herbs, and squeeze that lemon.
Warm and Prepare Pita:
Heat up your flatbread in a dry skillet or on the grill until it gets soft and bendy. Makes folding everything so much easier and smells amazing.
Make the Tzatziki:
While chicken rests, mix Greek yogurt, oil, lemon juice, cinnamon, salt, and pepper in a bowl. Shred the cucumber, squeeze out the water, and add it to the yogurt with chopped dill and minced garlic. Taste for salt, then chill—the longer it sits, the better it gets.
Grill the Chicken:
Once chicken’s out of the fridge and not so cold, grill on medium-high (grill or cast iron both work) about 6–7 minutes a side till you see those nice grill marks. Let it rest at least 5 minutes before slicing so it stays juicy.
Marinate the Chicken:
In a big bowl, combine olive oil, garlic, lemon juice and zest, all your spices, salt, and pepper. Toss in the chicken and smush the marinade all over. Cover up and let it chill for at least an hour (overnight’s even better for bold flavor).
Two grilled chicken tacos loaded with sauce sitting on a plate. Save
Two grilled chicken tacos loaded with sauce sitting on a plate. | myhomemademeal.com

The real kicker in this dish is the smoked paprika—it just shifts everything into delicious territory. My siblings and I used to battle over which of us got the last chunk of chicken, laughing all the while as we crowded around the kitchen counter.

Storing Leftovers

Keep all your fillings and toppings separated in sealed containers in the fridge. Chicken tastes awesome cold or gently rewarmed and lasts about three days. Your tzatziki keeps fresh up to four days—just give it a good stir if it looks a little separated.

Switching Things Up

No chicken thighs? Chicken breast works too—just don’t overcook or it can dry out quick. Skip the dairy by swapping Greek yogurt for thick coconut-based yogurt and grab your favorite vegan feta for all the creamy feels.

Serving Ideas

Get the full vibe by adding a Greek salad, roasted potatoes with lemon, or a big scoop of hummus on the side. They're a hit at parties since everyone gets to craft their own perfect pita.

A plate filled with chicken tacos and a white dipping sauce. Save
A plate filled with chicken tacos and a white dipping sauce. | myhomemademeal.com

Where This Dish Comes From

Gyros are a favorite street meal all over Greece. Over there, the meat’s roasted upright on a spit, then sliced and rolled in soft pita with veggies and sauce. At home, marinating and grilling chicken does the trick for that same fun, festive Greek feel.

Recipe FAQs

→ Can I swap chicken breasts for thighs?

Yep, feel free to use chicken breasts instead. Just don’t overcook them—breasts dry out quicker than thighs do. Both turn out tasty if you grill them right.

→ How long does the chicken need to soak up the marinade?

Let it sit at least an hour to take in all those flavors. If you can, leave it in the fridge overnight for even more flavor.

→ Instead of grilling, can I just bake the chicken?

You sure can. Pop the marinated chicken in a 425°F (220°C) oven for 20-25 minutes, or until it’s cooked through, then slice it up.

→ Can I make the tzatziki ahead of serving?

Definitely. Mix the tzatziki up to two days before you need it, pop it in the fridge covered. The flavors get even better that way and it saves you time later.

→ What sides go great with Greek chicken gyros?

Try these with a chunky Greek salad, crispy fries, roasted veggies, or just more pita for dunking in that tzatziki.

Greek Chicken Gyros

Juicy chicken with simple spices, fresh pita, crisp veggies, and rich tzatziki come together for those classic Greek tastes you can't resist.

Prep Time
20 minutes
Cooking Duration
15 minutes
Overall Time
35 minutes
Crafted By: Luna

Recipe Type: Main Dishes

Preparation Complexity: Moderate Challenge

Regional Cuisine: Greek

Servings Output: 5 Serving Size (4–6 gyros)

Dietary Choices: ~

Everything You’ll Need

→ Chicken Marinade

01 Pinch of ground cinnamon
02 0.5 tsp freshly ground black pepper
03 1 tsp sea salt
04 1 tsp lemon zest
05 1 tbsp fresh lemon juice
06 0.5 tsp ground coriander
07 1 tsp ground cumin
08 1.5 tsp smoked paprika
09 1 tbsp dried oregano
10 4 cloves garlic, chopped super tiny
11 45 ml extra virgin olive oil
12 680 g boneless and skinless chicken thighs

→ Tzatziki Sauce

13 0.25 tsp freshly ground black pepper
14 0.5 tsp salt
15 2 tbsp fresh dill, chopped
16 30 ml extra virgin olive oil
17 1 tbsp fresh lemon juice
18 2 garlic cloves, minced or grated finely
19 1 medium cucumber, no seeds and grated up
20 370 g rich Greek yogurt

→ Assembly

21 Lemon wedges for a zippy finish
22 Fresh mint or parsley, chopped up to sprinkle
23 40 g feta cheese, break it up with your fingers
24 65 g kalamata olives, remove pits and slice in half
25 1 red onion, thin half-moons
26 2 medium tomatoes, diced up
27 1 cucumber, chopped into cubes
28 4–6 fluffy pita breads or soft flatbreads

Steps to Cook

Step 01

Fold or wrap up your pita and fillings. Chow down right away. Don’t forget to squeeze those lemon wedges!

Step 02

Pop your pitas onto a hot dry pan for a minute or two so they soften up. Spread on the grilled chicken first. Pile on chopped cucumber, tomato, onion, olives, and feta, then big dollops of cool tzatziki. Fresh mint or parsley on top is the cherry on this tasty wrap.

Step 03

Grab a mixing bowl. Scoop in the Greek yogurt. Toss in that cucumber (make sure it’s been squeezed dry), minced garlic, fresh dill, splash of lemon, olive oil, salt, and pepper. Give it a quick stir so it turns nice and creamy. Put aside until you’re ready to build.

Step 04

Heat up a grill or skillet good and hot—medium-high does the trick. Take chicken out of the fridge and get rid of extra marinade. Lay chicken down and flip after about 6 or 7 minutes, so both sides get brown char marks and the insides are cooked through. Let it chill out for 5 minutes before cutting into thin strips.

Step 05

Dump all your spices, olive oil, lemon stuff, and chopped garlic in a bowl big enough for your chicken. Give it a good mix, then toss in the chicken thighs. Make sure every piece is covered in all those flavors. Cover and stash in the fridge for one hour or even better, overnight.

Extra Suggestions

  1. Let the chicken soak overnight if you have time. The flavors will really dig in and taste even better.
  2. Squeeze the grated cucumber really well so your tzatziki isn’t runny—it’ll be thick and creamy this way.

Must-Have Equipment

  • Mixing bowls
  • Big whisk
  • Grill or sturdy skillet
  • Sharp knife
  • Chopping board

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Has dairy (Greek yogurt and feta cheese)
  • Has gluten if you’re using regular flatbread or pita

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 540
  • Fat Breakdown: 24 grams
  • Carbohydrate Breakdown: 48 grams
  • Protein Count: 38 grams