Greek Chicken Gyros

Fresh, vibrant, and bursting with Mediterranean character, Greek Chicken Gyros bring together the perfect harmony of spice-rubbed chicken, cooling tzatziki, and crisp veggies all tucked into a warm pita. This handheld delight is the ultimate way to infuse your lunch or dinner table with sunshine and zest. With an intermediate difficulty level, you’ll find that the prep time of about 20 minutes, a quick 12 minutes of grilling, and a minimum of one hour’s marination create layers of flavor that reward your effort tenfold. Each serving clocks in at around 550 calories, making it a satisfying yet balanced option—especially when you drizzle on a little extra olive oil or squeeze on fresh lemon juice for that final zing. Whether you’re gathering friends for a casual backyard feast or simply treating yourself to a burst of Greek-inspired comfort, these gyros deliver a vibrant, handheld taste of Greece that feels utterly authentic.

I still remember the first time I whipped up these gyros at home—my kitchen smelled like a spice market in Thessaloniki, and I couldn’t resist sneaking in a piece of grilled chicken before everything was even assembled. There’s something truly special about stacking slices of juicy, charred chicken with cool, creamy cucumber-dill tzatziki, tangy red onions, juicy tomatoes, and crisp lettuce inside a warm, pillowy pita. The interplay of textures and flavors—smoky, tangy, herbaceous, and refreshing—always brings a smile to my face. So, roll up your sleeves, call a friend over for a fun kitchen session, and let’s dive into the world of homemade Greek Chicken Gyros that will have you coming back for seconds (and thirds!).

KEY INGREDIENTS IN GREEK CHICKEN GYROS

Before we dive into the cooking, let’s get to know the star players that make these gyros shine. Each ingredient lends its own personality—from the warm spices that coat the chicken to the fresh crunches that finish the wrap. Here’s what you’ll need:

• Boneless, skinless chicken thighs

Juicy and rich, these thighs take on the marinade beautifully and stay tender on the grill. Their higher fat content means extra flavor and moisture compared to leaner cuts.

• Garlic

Minced into almost a paste, garlic infuses the marinade with its pungent, savory depth, creating a foundation of flavor that complements the spices.

• Ground cumin

Warm and earthy with a hint of citrus, cumin adds a classic Mediterranean note that ties together the garlic, yogurt, and other spices.

• Ground paprika

Sweet and slightly smoky, paprika brings a vibrant color and gentle warmth that elevates the chicken’s appearance and taste.

• Ground coriander

Lightly citrusy and floral, coriander seeds ground into powder brighten the overall spice blend and harmonize with the cumin.

• Ground cinnamon

Just a touch of cinnamon introduces a subtle sweetness and aromatic complexity that transports you straight to Greek tavernas.

• Ground allspice

With hints of cloves, nutmeg, and cinnamon all in one, allspice deepens the spice profile, adding an authentic twist.

• Lemon juice

Freshly squeezed for bright acidity, lemon juice cuts through the richness of the yogurt and oil, keeping the flavors lively.

• Plain Greek yogurt

Thick and tangy, it tenderizes the chicken in the marinade and forms the creamy base of the tzatziki sauce.

• Olive oil

A quality extra-virgin olive oil helps the spices adhere to the chicken and ensures the tzatziki is luxuriously smooth.

• Salt and freshly ground black pepper

Simple but essential seasonings that enhance every other ingredient and bring balance to the finished gyro.

• Cucumber

Shredded to release its watery crunch, cucumber provides a cooling contrast in the tzatziki sauce, adding freshness and texture.

• Fresh dill

Bright and herbaceous, dill is the signature flavor in tzatziki, lending that unmistakable Greek touch.

• Pita breads

Soft, slightly chewy flatbreads that cradle all the fillings—warm them lightly so they’re flexible yet sturdy.

• Red onion

Thinly sliced for a bit of sharpness and bite, red onion’s crisp texture plays off the tender chicken.

• Tomato

Ripe and juicy, diced tomatoes lend a pop of color and fresh sweetness to each bite.

• Lettuce leaves

Shredded for delightful crunch and a hint of green, lettuce rounds out the gyro with crispness.

HOW TO MAKE GREEK CHICKEN GYROS

Let’s get cooking! In just a few simple stages—marinating, grilling, chilling your tzatziki, and assembling—you’ll transform these ingredients into mouthwatering gyros. Follow each step closely for best results.

1. In a large bowl, combine minced garlic, ground cumin, ground paprika, ground coriander, ground cinnamon, ground allspice, lemon juice, plain Greek yogurt, and olive oil. Mix well to create a smooth, fragrant marinade that evenly coats every piece of chicken.

2. Add the chicken thighs to the bowl, ensuring they are well-coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least one hour, or overnight for maximum flavor infusion.

3. For the tzatziki sauce, combine shredded cucumber, plain Greek yogurt, lemon juice, chopped fresh dill, and olive oil in a separate bowl. Stir until creamy and well integrated, then chill in the fridge until you’re ready to assemble.

4. Preheat a grill or a grill pan over medium-high heat. Remove the chicken thighs from the marinade, shaking off any excess, and season both sides with salt and freshly ground black pepper.

5. Grill the chicken thighs for about 5–6 minutes per side, or until they’re fully cooked through and have those lovely charred grill marks.

6. Remove the chicken from the grill and allow it to rest on a cutting board for a few minutes. Slice thinly against the grain to keep each bite tender.

7. Warm the pita breads slightly—either directly on the grill or in a toaster—so they’re soft and pliable. Lay them flat and spread a generous dollop of tzatziki sauce down the center.

8. Top with sliced chicken, thinly sliced red onions, diced tomatoes, and shredded lettuce. Fold the pitas to enclose the fillings and serve immediately while everything is warm and fresh.

SERVING SUGGESTIONS FOR GREEK CHICKEN GYROS

Once your gyros are assembled, the fun really begins! Whether you’re hosting a festive dinner or enjoying a cozy meal for two, these serving ideas will bring out the best in every wrap:

• Serve with a side of crispy baked fries tossed in dried oregano and a pinch of sea salt, echoing the classic gyro stand experience while adding satisfying crunch.

• Offer extra bowls of tzatziki sauce for dipping, letting guests dollop as much creamy cucumber-dill goodness as they like, turning every bite into a luscious bite.

• Garnish the platter with lemon wedges and a sprinkle of chopped fresh parsley or mint, giving each gyro a zesty squeeze and a burst of vibrant color.

• Pair with a simple Mediterranean salad of cherry tomatoes, kalamata olives, cucumber ribbons, feta crumbles, and a drizzle of olive oil for a refreshing, light complement.

HOW TO STORE GREEK CHICKEN GYROS

If you have leftovers—or want to prep ahead—storing your gyro components properly is key to keeping flavors vibrant and textures fresh. Follow these tips to make sure nothing goes to waste:

• Refrigerate components separately: Store sliced chicken, tzatziki sauce, and fresh veggies in individual airtight containers. This prevents sogginess and preserves the crispness of cucumber, lettuce, and pita.

• Use airtight containers or zip-top bags for the sliced chicken, removing as much air as possible to maintain juiciness. Reheat gently in a skillet or microwave to keep it tender.

• Keep the tzatziki in a sealed jar or container on a shelf in the coldest part of your fridge. Give it a quick stir before serving if any liquid has separated.

• For longer storage, you can freeze the grilled chicken (without vegetables) in freezer-safe bags for up to one month. Thaw in the fridge overnight and reheat over low heat to avoid drying it out.

CONCLUSION

Greek Chicken Gyros are a testament to the magic that happens when simple, fresh ingredients come together in a symphony of flavors and textures. From the moment you mix the fragrant spice marinade to the thrill of slicing into juicy, charred chicken, every step is a celebration of Mediterranean bliss. With just 20 minutes of hands-on prep, 12 minutes at the grill, and an hour’s rest, you’ll be rewarded with gyros that taste like they came straight from a seaside taverna. Whether it’s lunch with friends or a casual dinner at home, these wraps are endlessly adaptable—top them with extra veggies, drizzle on hot sauce, or even swap out the chicken for lamb to suit your mood.

Feel free to print this article and save it in your recipe collection, so you can revisit these gyros whenever the craving strikes. Below, you’ll find a handy FAQ section to answer any burning questions you might have about technique or substitutions. If you give this recipe a try, I’d love to hear how it turned out! Drop a comment, ask a question, or share your feedback—together, we can keep refining and celebrating the simple joy of homemade Greek Chicken Gyros. Enjoy every bite!

Print Recipe

Greek Chicken Gyros

Author: Laura Mitchell Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 12 mins Rest Time 1 hr Total Time 1 hr 32 mins

Calories: 550

Description

Tender chicken thighs marinated in garlic, cumin, paprika, and lemon are grilled to juicy perfection. Finished with cool cucumber-dill tzatziki and crisp veggies, these gyros deliver a vibrant, handheld taste of Greece.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 pounds boneless, skinless chicken thighs

• 5 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground paprika

• 1 tablespoon ground coriander

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• 1 lemon, juiced

• ¹⁄₄ cup plain Greek yogurt

• ¹⁄₄ cup olive oil

• Salt and freshly ground black pepper, to taste

• ¹⁄₂ cucumber, shredded

• 1 1/2 cups plain Greek yogurt

• 1 tablespoon lemon juice

• 1 tablespoon chopped fresh dill

• 1 tablespoon olive oil

• 4 -6 pita breads

• 1 red onion, thinly sliced

• 1 tomato, diced

• Lettuce leaves, shredded

Instructions

1. In a large bowl, combine minced garlic, cumin, paprika, coriander, cinnamon, allspice, lemon juice, Greek yogurt, and olive oil. Mix well to create a marinade.
2. Add chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. For the tzatziki sauce, combine shredded cucumber, Greek yogurt, lemon juice, fresh dill, and olive oil in a bowl. Mix well and refrigerate until needed.
4. Preheat a grill or a grill pan over medium-high heat. Remove chicken thighs from the marinade, shaking off excess, and season with salt and pepper.
5. Grill the chicken thighs for 5-6 minutes per side, or until fully cooked and slightly charred.
6. Allow the grilled chicken to rest for a few minutes, then slice thinly.
7. To assemble the gyros, warm the pita breads slightly and lay them flat. Add sliced chicken, tzatziki sauce, sliced red onions, diced tomatoes, and shredded lettuce on each pita.
8. Fold the pitas to enclose the fillings and serve immediately.

Note

• Marinating the chicken overnight enhances the flavors significantly.
• Fresh dill adds a unique and authentic flavor to the tzatziki sauce.
• Chicken thighs bring more juiciness and flavor compared to chicken breasts.
• Customize the gyro toppings with your favorite vegetables or sauces.
• Leftover gyro fillings, served with rice, make a delicious meal on their own.

Keywords: Greek chicken gyros, homemade gyros, tzatziki sauce, Mediterranean chicken, grilled chicken, easy gyro recipe