Chicken Gyros Recipe

Honestly, making chicken gyros at home just hits different—they turn out fresh, warm, and packed with flavor.

The way juicy chicken, creamy tzatziki, and soft pita come together in every bite? Super satisfying. You can whip up this Greek-inspired meal in your own kitchen without much fuss.

When I first tried making gyros, I didn’t expect it to be so quick and flexible. You can grill, bake, or even just pan-cook the chicken—whatever works for you.

The toppings bring color and crunch, and honestly, each gyro turns out a little different depending on what you add.

This post walks through prepping the chicken, assembling your gyro, and digging in to enjoy the final dish.

I’ll also throw in some thoughts on what to expect flavor- and texture-wise, just so you know what makes these gyros so worth it.

Chicken Gyros Recipe

I usually make chicken gyros when I want a quick meal that’s still loaded with flavor and feels fresh. Marinated chicken, soft pita bread, crisp veggies, and creamy tzatziki all come together for a balanced dish I could eat any day.

Equipment

• Mixing bowls (for marinade and sauce)
• Cutting board and sharp knife
• Measuring spoons and cups
• Grill pan or outdoor grill
• Tongs or spatula
• Whisk
• Serving plates or platter
• Plastic wrap or resealable bag (for marinating)
• Small strainer (for draining cucumber)
• Paper towels

I like using a grill pan because it gives the chicken those nice char marks, even when I cook indoors.

A sharp knife makes it easier to slice the cooked chicken thin for wrapping in pita.

Ingredients

• 1 ½ lbs chicken thighs or chicken breasts
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp cumin
• 1 tsp salt
• ¼ tsp black pepper
• 4 pita breads or flatbreads
• 1 cup Greek yogurt
• ½ cucumber, grated and drained
• 1 tbsp red wine vinegar
• 1 tbsp fresh dill, chopped
• 1 tomato, diced
• ½ red onion, thinly sliced
• 1 cup romaine lettuce, chopped

These ingredients make juicy chicken and a creamy homemade tzatziki. I’m usually team chicken thighs for tenderness, but chicken breasts turn out great too if you marinate them well.

Instructions

• Mix olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a bowl.
• Toss in the chicken and coat it evenly. Cover and refrigerate for at least 1 hour.
• Grill the chicken on medium-high heat for 5–6 minutes per side until it’s cooked through.
• Let it rest for 5 minutes, then slice it thin.
• In another bowl, mix Greek yogurt, cucumber, red wine vinegar, dill, and a pinch of salt to make the tzatziki sauce.
• Warm the pita bread on the grill or in a skillet.
• Layer lettuce, tomato, red onion, and chicken on each pita.
• Add a big spoonful of tzatziki sauce and fold it up to serve.

I always let the chicken rest before slicing—makes it juicier and easier to wrap.

Notes

Marinating the chicken overnight? That really brings out the flavor, in my opinion. Fresh lemon juice and garlic make a big difference.

If you want a lighter option, just use chicken breasts instead of thighs.

For thicker tzatziki, squeeze the cucumber extra well before mixing. Toasting the pita a little helps it hold the fillings without tearing.

You can keep leftover marinated chicken in the fridge for up to two days. When I reheat it, I use a skillet to keep it tender.

Tasting Notes

I love how these chicken gyros somehow pull off that balance between savory and fresh. The grilled chicken comes out juicy, with just a hint of smoky flavor that hangs in the background.

Herbs bring a warm, earthy aroma that really ties it all together.

The tzatziki sauce? It’s cool and creamy, almost like it’s calming down the richness of the meat. That mix of yogurt, cucumber, and garlic just keeps every bite feeling light and refreshing.

When I wrap it all up in the soft pita bread, the textures honestly win me over—tender chicken, crisp veggies, smooth sauce. The whole thing fills you up, but it never feels too heavy.

I always notice that gentle tang from the lemon juice and vinegar—it brightens up the whole dish. The oregano and garlic in the seasoning stick around in the best way, not too much, just enough.

Every bite sort of reminds me why I keep coming back to this recipe. It’s simple, packed with flavor, and doesn’t make you jump through hoops for ingredients.

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