The first time I tasted authentic gyros at a small taverna overlooking the Aegean Sea, I knew I had to recreate that magic at home. These Mediterranean Chicken Gyros capture that same incredible experience—juicy, marinated chicken wrapped in warm pita bread, topped with creamy feta tzatziki and crisp fresh vegetables. Each bite transports you to sunny Mediterranean shores, no passport required.
Why You’ll Fall in Love with This Recipe
This recipe delivers restaurant-quality results right in your own kitchen. The combination of tender, perfectly seasoned chicken with the tangy, herbaceous tzatziki creates an unforgettable flavor profile that will have everyone asking for seconds. Plus, despite tasting incredibly sophisticated, these gyros are surprisingly straightforward to make.
A Healthier Take on Your Favorite Takeout
Unlike heavy fast-food versions, these homemade gyros are packed with lean protein, fresh vegetables, and Greek yogurt-based sauce. You control the ingredients and portions, making this a nutritious choice that doesn’t sacrifice flavor. Additionally, the vibrant vegetables add crunch, color, and essential vitamins to every wrap.
Perfect for Any Occasion
Whether you’re hosting a casual weeknight dinner, planning a Mediterranean-themed party, or meal-prepping for the week ahead, these gyros fit the bill perfectly. They’re impressive enough for guests yet easy enough for busy evenings. The components can even be prepared ahead, making assembly quick when you’re ready to eat.
Love Mediterranean flavors? Be sure to check out these other delicious recipes:
- Greek Lemon Chicken and Potatoes
- Mediterranean Quinoa Salad
- Spanakopita (Greek Spinach Pie)
- Grilled Lamb Kebabs with Mint Yogurt Sauce
What Makes These Chicken Gyros Extraordinary
Flavorful, Tender Marinated Chicken
The marinade is the star of this recipe, infusing the chicken with bright citrus notes, aromatic garlic, and warm Mediterranean spices. The combination of oregano, cumin, and paprika creates authentic flavor that rivals any Greek restaurant. Furthermore, the olive oil and lemon juice work together to tenderize the meat while adding moisture.
Creamy, Tangy Feta Tzatziki
This isn’t your ordinary tzatziki sauce. By adding crumbled feta cheese to the traditional yogurt and cucumber base, we’ve created something truly special. The feta brings salty, tangy richness that elevates every bite. Meanwhile, fresh dill and mint provide herbaceous brightness that cuts through the richness beautifully.
Fresh, Crisp Vegetables
The combination of sliced red onions, juicy tomatoes, cool cucumbers, and crisp lettuce adds essential texture and freshness to each gyro. These vegetables provide a refreshing contrast to the warm chicken and creamy sauce, creating a perfectly balanced bite every time.
Warm, Pillowy Pita Bread
Grilling the pita bread transforms it from ordinary to extraordinary. The brief char adds subtle smokiness while making the bread soft and pliable—perfect for wrapping around all those delicious fillings without tearing.
Recipe Details
Difficulty: Intermediate
Prep Time: 1 hour (includes marinating time)
Cook Time: 15 minutes
Rest Time: 5 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories per serving: 450
Ingredients
For the Chicken Gyros
- 1.5 lbs boneless, skinless chicken breast
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 pita breads or flatbreads
For the Creamy Feta Tzatziki
- 1 cup Greek yogurt (full-fat recommended)
- 1/2 cup crumbled feta cheese
- 1/2 cucumber, grated and squeezed to remove excess moisture
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
For Serving
- 1 small red onion, thinly sliced
- 2 medium tomatoes, sliced
- 1 cucumber, sliced or diced
- Lettuce leaves (romaine or iceberg work well)
Ingredient Notes
Choosing the Right Chicken
Boneless, skinless chicken breast is the traditional choice for gyros because it’s lean and cooks quickly. However, the key to success is not overcooking it—we want juicy, tender meat, not dry chicken. The marinade helps tremendously by adding moisture and flavor throughout.
For an even juicier result, consider pounding the chicken breasts to an even thickness before marinating. This ensures uniform cooking and prevents thinner areas from drying out while thicker portions finish cooking.
The Marinade Magic
Olive oil forms the base of the marinade, carrying flavors deep into the meat while keeping it moist during cooking. Fresh lemon juice provides acidity that tenderizes the protein and adds bright, citrusy notes that are quintessentially Mediterranean.
Dried oregano is the signature herb in Greek cooking, providing earthy, slightly peppery flavor. Ground cumin adds warm, nutty depth, while paprika contributes mild sweetness and beautiful color. Together, these spices create the authentic taste you’re craving.
Tzatziki Essentials
Greek yogurt is essential for authentic tzatziki—its thick, creamy texture and tangy flavor can’t be replicated with regular yogurt. Full-fat Greek yogurt creates the most luxurious sauce, though 2% works well if you prefer a lighter option.
Crumbled feta cheese takes this tzatziki to the next level, adding salty, tangy richness that makes it irresistible. Choose quality feta packed in brine for the best flavor and texture—pre-crumbled feta from a container works but won’t be quite as flavorful.
Fresh Herb Importance
Fresh dill and mint are non-negotiable in proper tzatziki. These herbs provide bright, herbaceous flavor that dried versions simply cannot match. The dill adds a slightly licorice-like note, while the mint brings cooling freshness that balances the garlic beautifully.
Cucumber Preparation
Properly preparing the cucumber is crucial for tzatziki success. After grating it, you must squeeze out excess moisture using a clean kitchen towel or cheesecloth. Skipping this step results in watery, runny tzatziki that will make your pita soggy.
Step-by-Step Instructions
Preparing the Marinade
Begin by creating your chicken marinade in a large bowl. Combine the olive oil, minced garlic, fresh lemon juice, dried oregano, ground cumin, paprika, salt, and black pepper. Whisk everything together vigorously until the mixture is well combined and slightly emulsified.
The marinade should have a vibrant, aromatic smell with the lemon and garlic taking center stage. Take a moment to appreciate the beautiful golden-orange color from the paprika and oil combination.
Marinating the Chicken
Add your chicken breasts to the marinade, turning them several times to ensure every surface is evenly coated. Use your hands to massage the marinade into the meat—this helps it penetrate more deeply and ensures maximum flavor.
Cover the bowl tightly with plastic wrap or transfer everything to a large resealable plastic bag, squeezing out excess air. Refrigerate for at least 1 hour, though overnight marinating produces even more flavorful results. If time allows, turn the chicken once or twice during marinating to redistribute the flavors.
Making the Creamy Feta Tzatziki
While your chicken marinates, prepare the star sauce. Start by grating your cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth, then twist and squeeze firmly over the sink to remove as much liquid as possible. This step is essential—don’t skip it!
In a medium bowl, combine the Greek yogurt and crumbled feta cheese, stirring until relatively smooth. Some small feta chunks are fine and actually add nice texture. Add the squeezed cucumber, minced garlic, chopped fresh dill, chopped fresh mint, and lemon juice.
Stir everything together until well combined, then taste and season with salt and pepper. Remember that feta is already salty, so start conservatively. Cover the bowl and refrigerate until serving time—the flavors improve as they meld together in the refrigerator.
Grilling the Chicken
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. You want it hot enough to create nice char marks but not so hot that the outside burns before the inside cooks through.
Remove the chicken from the marinade, letting excess drip off but don’t wipe it completely clean—that flavorful marinade will create a delicious crust. Place the chicken on the hot grill and resist the urge to move it around. Let it cook undisturbed for 6-7 minutes until beautiful grill marks form and the bottom releases easily from the grates.
Flip the chicken and cook for another 6-7 minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear when pierced with a knife. If using thicker chicken breasts, you may need a few extra minutes per side.
Resting and Slicing
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice stays moist and tender. Cutting too soon will cause all those delicious juices to run out onto your cutting board instead of staying in the meat.
After resting, slice the chicken thinly against the grain using a sharp knife. Cutting against the grain shortens the muscle fibers, making each bite more tender and easier to chew.
Warming the Pita
Reduce your grill heat to medium or move the pitas to a cooler section of the grill. Place each pita bread on the grill for about 30 seconds per side, just until it’s warm, soft, and pliable with a few light char marks.
Alternatively, you can wrap the pitas in foil and warm them in a 350°F oven for 5-7 minutes, or briefly heat them one at a time in a dry skillet. The goal is soft, flexible bread that won’t crack when rolled.
Assembling Your Gyros
Now comes the fun part! Lay a warm pita bread flat on your work surface or plate. Place several slices of the grilled chicken down the center of the pita, arranging them in a line rather than a pile for easier rolling.
Add a generous dollop of the creamy feta tzatziki over the chicken—don’t be shy with the sauce, as it’s what ties everything together. Next, layer on sliced red onion, fresh tomato slices, cucumber pieces, and crisp lettuce leaves.
To wrap, fold the bottom edge of the pita up over the filling, then fold in the sides and roll tightly from bottom to top, creating a neat package that holds everything securely inside. If desired, wrap the bottom half in parchment paper or aluminum foil to catch any drips and make eating easier.
Serving Suggestions
Traditional Greek Style
Serve your gyros with traditional Greek side dishes for an authentic Mediterranean feast. Pair them with crispy Greek fries seasoned with oregano and feta, a fresh Greek salad with kalamata olives and feta, or some warm hummus with pita chips. A cold Greek beer or a glass of crisp white wine completes the experience perfectly.
Casual Family Dinner
For a more casual approach, set up a DIY gyro bar where everyone can assemble their own wraps. Arrange all the components in separate bowls and let family members customize their gyros with their favorite toppings. This interactive dining experience is especially fun with kids and takes pressure off the cook.
Light Lunch Option
For a lighter meal, skip the pita and serve the chicken and tzatziki over a bed of mixed greens. Add the fresh vegetables as salad toppings, creating a deconstructed gyro bowl that’s just as delicious but lower in carbohydrates. Drizzle with extra lemon juice and olive oil for a complete Mediterranean salad.
Recipe Variations
Chicken Thigh Alternative
For an even juicier option, substitute boneless, skinless chicken thighs for the breast meat. Thighs have more fat content, making them naturally more forgiving and flavorful. They require about the same cooking time but are less likely to dry out if slightly overcooked.
Lamb or Beef Gyros
Traditional Greek gyros often use lamb or a combination of lamb and beef. You can marinate and grill lamb leg steaks or beef sirloin using the same marinade and technique. These proteins bring more robust, savory flavors that some prefer over chicken.
Grilled Vegetable Version
Create a delicious vegetarian option by marinating and grilling vegetables instead of chicken. Thick slices of eggplant, zucchini, bell peppers, and portobello mushrooms all work beautifully. Marinate them for 30 minutes and grill until tender and charred.
Spicy Variation
Add heat by incorporating red pepper flakes into the marinade or mixing harissa paste into the tzatziki. Sliced jalapeños or banana peppers also make excellent spicy additions to the assembled gyros.
Extra Toppings
Enhance your gyros with additional Mediterranean favorites. Try adding crumbled extra feta cheese, kalamata olives, marinated artichoke hearts, sun-dried tomatoes, or pickled pepperoncini peppers. Each addition brings unique flavors and textures to explore.
Make-Ahead Tips
Advance Marinade Preparation
The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When ready to use, simply add the chicken and marinate as directed. This makes weeknight cooking even faster and easier.
Overnight Marinating
For the most flavorful results, marinate your chicken overnight. The extended time allows the spices and acids to penetrate deeply, resulting in chicken that’s seasoned all the way through rather than just on the surface. Just be sure not to marinate longer than 24 hours, as the acid can start to make the texture mushy.
Tzatziki Storage
The feta tzatziki actually improves with time as the flavors meld together. Make it up to 2 days ahead and store it covered in the refrigerator. Before serving, give it a good stir, as some liquid may separate out—this is normal and easily remedied.
Meal Prep Strategy
For easy weeknight meals, grill the chicken and prepare the tzatziki on Sunday. Store the cooked, sliced chicken in an airtight container in the refrigerator for up to 4 days. When ready to eat, simply reheat the chicken briefly, warm your pita, prep fresh vegetables, and assemble. Dinner can be on the table in 10 minutes!
Freezing the Chicken
Raw marinated chicken freezes beautifully for up to 3 months. Place the chicken and marinade in a freezer-safe bag, squeeze out air, and freeze flat. Thaw overnight in the refrigerator before grilling. The freezing process actually helps tenderize the meat further as ice crystals break down some muscle fibers.
Important Notes
Don’t Skip the Marinating Time
While you might be tempted to shorten the marinating time, try to allow at least the full hour. The marinade needs time to work its magic, both flavoring and tenderizing the chicken. Rushing this step results in chicken that’s bland in the middle and lacks the complex, layered flavors that make these gyros special.
Squeeze That Cucumber Thoroughly
This cannot be emphasized enough—properly draining the grated cucumber is absolutely essential for thick, creamy tzatziki. Watery tzatziki will make your pita soggy and create a messy eating experience. Squeeze firmly multiple times until barely any liquid comes out.
Use Fresh Herbs
Dried dill and mint simply cannot replicate the bright, vibrant flavor of fresh herbs in tzatziki. The investment in fresh herbs is minimal but the flavor payoff is enormous. If you have leftovers, freeze the extra herbs in ice cube trays with olive oil for future use.
Temperature Monitoring
Invest in an instant-read meat thermometer if you don’t already have one. Chicken breast goes from perfectly juicy to dry and disappointing in just a few minutes of overcooking. Pulling it at exactly 165°F ensures safe, succulent results every time.
Warm Pita Is Essential
Cold, stiff pita bread will crack and tear when you try to roll it. Always warm your pita before assembling your gyros. The brief heating makes the bread soft, pliable, and much more pleasant to eat.
Frequently Asked Questions
Q: Can I use regular yogurt instead of Greek yogurt for the tzatziki?
A: While technically possible, it’s not recommended. Regular yogurt is much thinner and contains significantly more liquid than Greek yogurt. Even if you strain it through cheesecloth for several hours to remove excess whey, the flavor and texture won’t be quite the same. Greek yogurt’s thick, creamy consistency is essential for authentic tzatziki that clings to your chicken rather than running off.
Q: My chicken turned out dry. What did I do wrong?
A: Dry chicken usually results from one of three issues: overcooking, using chicken breasts that are too thick, or cooking at too high a temperature. To prevent this, pound chicken breasts to an even thickness, use a meat thermometer to avoid overcooking, and ensure your grill is at medium-high rather than blazing hot. Additionally, letting the chicken rest before slicing helps it retain moisture.
Q: Can I make gyros without a grill?
A: Absolutely! A grill pan on your stovetop works wonderfully and creates similar char marks. Alternatively, you can cook the chicken in a regular large skillet over medium heat, though you won’t get quite the same smoky flavor. For the closest approximation to grilled flavor indoors, brush the chicken with a tiny bit of liquid smoke before cooking in a skillet.
Q: How do I prevent my gyros from falling apart when eating them?
A: Several strategies help create stable gyros. First, don’t overfill them—less is more when it comes to keeping everything contained. Second, wrap the bottom half in parchment paper or foil to hold everything together. Third, make sure your pita is warm and pliable so it doesn’t crack. Finally, tuck the sides in firmly before rolling from bottom to top.
Q: Can I substitute dried herbs for fresh in the tzatziki?
A: While fresh herbs are strongly preferred, you can use dried in a pinch. Use about 1 teaspoon of dried dill and 1 teaspoon of dried mint, as dried herbs are more concentrated than fresh. However, the flavor will be noticeably different—less bright and vibrant. If using dried herbs, let the tzatziki sit in the refrigerator for at least an hour to allow the dried herbs to rehydrate and release their flavors.
Q: What’s the best way to slice the red onion so it’s not too strong?
A: Slice the red onion as thinly as possible—paper-thin slices are ideal. For milder flavor, soak the sliced onions in ice water for 10 minutes before using, then drain and pat dry. This removes some of the harsh sulfur compounds that make raw onions sharp and pungent. Alternatively, you can use sweet white onions instead, which are naturally milder.
Q: How long can I store leftover tzatziki?
A: Properly stored in an airtight container in the refrigerator, tzatziki keeps well for 3-4 days. However, it may release some liquid as it sits—simply stir it back in before using. The flavors actually improve over the first day or two as they meld together. Don’t freeze tzatziki, as the yogurt will separate and become grainy when thawed.
Q: Can I use store-bought tzatziki instead of making my own?
A: You certainly can for convenience, but homemade tzatziki with feta is truly special and worth the minimal effort. Store-bought versions typically don’t contain feta cheese and often have additives and preservatives that affect the flavor. If you must use store-bought, choose a high-quality brand and consider stirring in some crumbled feta and fresh herbs to enhance it.
Q: What if I don’t like cucumber in tzatziki?
A: While cucumber is traditional, you can make a simple garlic-herb yogurt sauce by omitting it. The sauce will be thicker and creamier without the cucumber, which some people actually prefer. Just increase the fresh herbs slightly to compensate for the lost flavor dimension.
Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Keep tzatziki separate in its own covered container for up to 4 days. Wrap and refrigerate assembled gyros for only 1-2 hours, as the pita becomes soggy over time. For best results, assemble gyros just before serving.