Greek Chicken Gyros with Cucumber Tzatziki

I make these Greek chicken gyros with cucumber tzatziki when I want a fresh, flavorful handheld meal that’s bursting with Mediterranean goodness. Warm pita bread is stuffed with tender, marinated chicken, crisp veggies, and a cool, creamy tzatziki sauce.

Why You’ll Love This Recipe

I love how these gyros combine juicy, seasoned chicken with the tangy freshness of tzatziki. They’re easy to customize with toppings, work for both lunch and dinner, and give me all the flavors of my favorite Greek takeout without leaving home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade

• 1½ lbs boneless, skinless chicken breasts or thighs

• 3 tbsp olive oil

• 3 tbsp lemon juice

• 3 cloves garlic, minced

• 2 tsp dried oregano

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

For the Tzatziki Sauce

• 1 cup Greek yogurt

• 1 small cucumber, grated and excess water squeezed out

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 clove garlic, minced

• 1 tbsp fresh dill or 1 tsp dried dill

• Salt and pepper, to taste

For Serving

• 4–6 pita breads or flatbreads

• Sliced tomatoes

• Sliced red onions

• Chopped lettuce or mixed greens

Directions

1. I whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. I add the chicken, toss to coat, cover, and marinate for at least 30 minutes (or up to 4 hours in the fridge).

2. For the tzatziki, I mix together the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. I refrigerate it until ready to use so the flavors can meld.

3. I heat a grill pan or skillet over medium-high heat and cook the chicken for 4–5 minutes per side until cooked through. I let it rest for a few minutes, then slice it into strips.

4. I warm the pita breads, then fill each one with chicken, tomatoes, onions, and lettuce.

5. I drizzle generously with tzatziki sauce and fold or roll the pita to serve.

Servings and timing

• Servings: I usually make 4–6 gyros.

• Timing: Prep time is about 15 minutes (plus marinating), cook time roughly 10 minutes, so total time is around 25 minutes plus marinating.

Variations

• I sometimes swap chicken for grilled lamb, beef, or pork.

• For extra flavor, I add feta cheese crumbles or Kalamata olives.

• I’ve used naan or lavash instead of pita for a different texture.

• Adding roasted red peppers gives a sweet, smoky twist.

Storage/reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat. Tzatziki can be kept in the fridge for up to 3 days but should be stirred before serving. I assemble the gyros fresh for the best taste and texture.

FAQs

Can I cook the chicken in the oven?

Yes—I bake it at 400°F (200°C) for 20–25 minutes until fully cooked, then slice.

What’s the best yogurt for tzatziki?

I use full-fat Greek yogurt for a thick, creamy texture.

Can I make this ahead of time?

Yes—I marinate the chicken and prep the tzatziki and veggies ahead, then cook and assemble when ready.

How do I keep the pita from tearing?

I warm it before filling so it’s soft and flexible.

Is this recipe good for meal prep?

Absolutely—I store the components separately and assemble the gyros just before eating.

Conclusion

I enjoy making these Greek chicken gyros with cucumber tzatziki because they’re fresh, flavorful, and easy to prepare. They taste like a restaurant favorite but are simple enough for a weeknight, and every bite is packed with Mediterranean goodness.