Print

Greek Chicken Gyros with Tzatziki Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

A delicious and authentic Greek Chicken Gyros recipe featuring marinated chicken thigh fillets grilled to perfection and served with homemade creamy Tzatziki sauce, fresh tomato-cucumber salad, and warm pita bread. Perfect for a quick and flavorful meal that brings the taste of Greece to your table.

Ingredients

Marinade & Chicken

  • 2 lb / 1 kg chicken thigh fillets, boneless skinless
  • 3 large garlic cloves, minced (~3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt, preferably full fat
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper, to taste

Tzatziki Sauce

  • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups Greek yogurt, preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • Black pepper, to taste

Salad

  • 3 tomatoes, deseeded and diced
  • 3 cucumbers, diced
  • 1/2 red Spanish onion, peeled and finely chopped
  • 1/4 cup fresh parsley leaves (optional)
  • Salt and pepper, to taste

To Serve

  • 4 to 6 pita breads or flatbreads

Instructions

  1. Marinate the Chicken: Place the marinade ingredients (garlic, vinegar, lemon juice, olive oil, Greek yogurt, dried oregano, salt, and black pepper) in a ziplock bag and mix well. Add chicken thigh fillets to the bag, massage the marinade into the chicken to cover thoroughly, and seal. Refrigerate and marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  2. Prepare Tzatziki Sauce: Cut cucumbers in half lengthwise and scrape out the watery seeds with a teaspoon. Coarsely grate the cucumbers using a box grater. Wrap the grated cucumber in paper towels or a tea towel and squeeze out excess liquid. Transfer cucumber to a bowl and add Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix until combined well. Set aside for at least 20 minutes to allow flavors to meld.
  3. Make the Salad: In a separate bowl, combine diced tomatoes, diced cucumbers, finely chopped red onion, fresh parsley leaves (if using), salt, and pepper. Toss gently to combine.
  4. Cook the Chicken: Preheat an outdoor grill brushed with oil over medium-high heat or heat 1 tbsp olive oil in a fry pan on medium-high. Remove chicken from marinade and cook for 2 to 3 minutes on each side until golden brown and cooked through. Cooking time may vary depending on the size of the chicken thighs. Remove from heat and transfer to a plate. Cover loosely with foil and let rest for 5 minutes.
  5. Assemble the Gyros: If chicken thighs are large, slice them into bite-sized pieces. Warm pita breads or flatbreads. Place a piece of parchment or foil on a flat surface and lay the pita bread on top. Add a layer of salad down the middle, then top with cooked chicken and a generous dollop of tzatziki sauce. Roll the pita around the filling, securing it by twisting the parchment/foil ends. Cut if desired. Serve immediately and enjoy with friends and family.

Notes

  • For best flavor, marinate chicken overnight but no longer than 24 hours to avoid texture changes.
  • Use full-fat Greek yogurt for a creamier and rich-tasting Tzatziki sauce.
  • Removing excess cucumber water from the tzatziki prevents it from becoming watery.
  • Warm pita breads slightly before assembling for better texture and flavor.
  • Serve with extra lemon wedges and fresh herbs if desired.

Find it online: https://lauracooks.com/greek-chicken-gyros-with-tzatziki-recipe/