
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).

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.

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.