Greek Chicken Gyros with Tzatziki Sauce

A yogurt-based marinade tenderizes the chicken while it soaks up garlic, lemon, and warm Greek spices, and you can cook it on the grill, in a skillet, or in the oven depending on what's easiest. A quick homemade tzatziki made from grated cucumber and yogurt comes together while the chicken cooks. Wrapped in warm pita with tomatoes, onion, and feta, it's a fresh, portable dinner.

Marinated chicken is cooked your way — grilled, seared, or baked — and wrapped in warm pita with homemade tzatziki.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (15 min prep, 15 min cook)
• Simple: 22 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

Ingredients

• 1 ½ pounds boneless (skinless chicken thighs or breasts)
• ½ cup Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon ground paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup Greek yogurt
• ½ cup cucumber (grated and drained)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 1 teaspoon fresh dill (chopped)
• Salt and pepper to taste
• 4-6 pieces of Greek pita bread
• 1 cup cherry tomatoes (diced)
• ½ cup red onion (thinly sliced)
• ½ cup shredded lettuce
• ¼ cup crumbled feta cheese (optional)

Instructions

1. Whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper in a bowl, add the chicken, coat it evenly, and refrigerate for at least 30 minutes, or overnight for the best flavor.
2. To grill, heat the grill to medium-high and cook the chicken for 5 to 6 minutes per side, until fully cooked and slightly charred.
3. To pan-sear, heat a skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side, until golden and cooked through.
4. To bake, heat the oven to 400°F, place the chicken on a baking sheet, and bake for 20 to 25 minutes, flipping halfway through.
5. Let the cooked chicken rest for a few minutes before slicing it into thin strips.
6. Grate the cucumber, squeeze out the excess moisture with a paper towel, then mix it with the Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper until smooth, and refrigerate until ready to use.
7. Warm the pita, layer with lettuce, tomatoes, red onion, and sliced chicken, drizzle with tzatziki, sprinkle with feta if using, then fold around the fillings and wrap in parchment for easier handling.

Cooking Tips

• Squeeze the grated cucumber well before adding it to the tzatziki so the sauce stays thick.
• Let the chicken rest a few minutes after cooking before slicing so it stays juicy.
• Warm the pita briefly before assembling so it folds without cracking.

Substitutions

• Chicken breasts can replace thighs, or vice versa, depending on preference.
• Sour cream can stand in for Greek yogurt in the tzatziki in a pinch.
• Naan or flatbread can replace pita if that's what you have.

Storage

• Refrigerate cooked chicken and tzatziki separately in airtight containers for up to 3 days.
• Assemble the gyros fresh, since the pita can turn soggy if filled and stored ahead of time.

Serving Suggestions

• Add crumbled feta for extra tang and saltiness.
• Wrap the pita in parchment paper for easier, mess-free eating.
• Serve with extra tzatziki on the side for dipping.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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