Description
This Greek Chicken Gyros recipe features tender, marinated chicken thigh fillets grilled to perfection and served with fresh homemade tzatziki sauce, diced tomato and cucumber salad, and warm pita bread. A quick and flavorful meal inspired by traditional Greek street food, perfect for a family dinner or casual gathering. The marinade infuses the chicken with garlic, lemon, oregano, and yogurt, while the creamy tzatziki balances the flavors beautifully.
Ingredients
Scale
Marinade and 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
- Prepare the Marinade and Chicken: In a large ziplock bag, combine minced garlic, white wine vinegar, lemon juice, olive oil, Greek yogurt, dried oregano, salt, and black pepper. Massage the marinade to mix thoroughly. Add the chicken thigh fillets to the bag and massage to ensure all pieces are well coated. Seal the bag and marinate the chicken in the refrigerator for at least 2 hours, preferably 3 hours, ideally up to 12 hours but no longer than 24 hours.
- Make the Tzatziki Sauce: Peel and grate the cucumbers, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. In a bowl, mix the grated cucumber with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper to taste. Stir until well combined. Cover and refrigerate to allow the flavors to meld while preparing the rest of the dish.
- Prepare the Salad: Dice the tomatoes and cucumbers, finely chop the red onion and parsley (if using). Combine all the salad ingredients in a bowl, season with salt and pepper, and toss lightly to mix. Set aside or refrigerate until ready to serve.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for about 3 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and slightly charred on the edges. Remove from heat and let rest for a few minutes before slicing into strips.
- Assemble the Gyros: Warm the pita breads or flatbreads briefly in a dry pan or oven. Spread a generous layer of tzatziki sauce on each pita, add sliced grilled chicken, top with the fresh tomato and cucumber salad, and optionally sprinkle with extra parsley. Fold and serve immediately for a delicious Greek gyro experience.
Notes
- Marinating the chicken for longer intensifies the flavor and tenderness—ideally 12 hours.
- You can use red wine or apple cider vinegar as a substitute for white wine vinegar.
- To keep tzatziki creamy and white, make sure to thoroughly drain the grated cucumber.
- Adjust garlic and lemon juice in the tzatziki to suit your taste preferences.
- For an extra smoky flavor, cook the chicken on an outdoor grill if possible.
- If gluten is a concern, use gluten-free pita bread or flatbreads.
