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A close-up view of a freshly assembled Greek Chicken Gyro, with juicy grilled chicken, shredded lettuce, diced tomatoes, red onions, and a thick tzatziki sauce dotted with dill, all wrapped in a warm pita.

Authentic Greek Chicken Gyros: A Taste of the Mediterranean at Home

This Greek Chicken Gyros recipe delivers juicy, marinated chicken with crispy charred edges, the thickest homemade tzatziki, and fresh veggies in warm pita. The perfect guide to creating authentic Greek street food at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 gyros
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch chunks approx 680g
  • 1/4 cup Extra Virgin Olive Oil 60ml
  • 1/4 cup Lemon Juice, freshly squeezed 60ml
  • 2 tbsp Dried Oregano 10g
  • 3 cloves Garlic, minced
  • 1 tsp Kosher Salt 6g
  • 1/2 tsp Black Pepper, freshly cracked 1g
  • 1 cup Full-Fat Greek Yogurt 240g
  • 1/2 medium English Cucumber, grated
  • 2 tbsp Fresh Dill, finely chopped 8g
  • 1 tbsp Lemon Juice 15ml
  • 1 clove Garlic, grated or pasted
  • 1 tbsp Olive Oil 15ml
  • 4-6 Large, thick pita breads
  • 2 cups Romaine Lettuce, finely shredded 120g
  • 2 medium Roma Tomatoes, diced
  • 1/2 medium Red Onion, sliced into thin half-moons

Equipment

  • Grill or Cast-Iron Skillet
  • Box grater
  • Cheesecloth or Fine-Mesh Sieve

Method
 

  1. In a medium bowl, combine the chicken chunks, 1/4 cup (60ml) olive oil, 1/4 cup (60ml) lemon juice, dried oregano, minced garlic, salt, and pepper. Stir until chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Place the grated cucumber in a cheesecloth or fine-mesh sieve and squeeze out as much liquid as possible. Discard the liquid. In a separate bowl, combine the squeezed cucumber, Greek yogurt, chopped dill, 1 tbsp (15ml) lemon juice, and grated garlic. Stir to combine, then mix in the olive oil. Season with a pinch of salt. Chill for at least 20 minutes.
  3. Preheat a grill or cast-iron skillet over high heat. Cook the chicken in a single layer for 3-4 minutes per side, until cooked through and showing crispy, charred edges. Let the chicken rest for a few minutes before serving.
  4. Warm the pitas on the grill or in a skillet for 30-60 seconds per side. To assemble, place chicken on a warm pita, then top with shredded lettuce, diced tomatoes, sliced red onions, and a generous dollop of tzatziki sauce. Fold and serve immediately.

Notes

Don't Skip the Squeeze: Squeezing the water from the cucumber is the single most important step for thick tzatziki.
High Heat is Your Friend: To get the charred edges on the chicken without overcooking it, your pan or grill must be very hot.
Let the Chicken Rest: Allowing the cooked chicken to rest for a few minutes before serving lets the juices redistribute.
Prep Ahead for Ease: The tzatziki can be made a day in advance, and the chicken can be marinated in the morning.