Greek Chicken Gyro with Tzatziki Sauce
Ingredients
For the Chicken
1½ lb boneless, skinless chicken thighs or breasts
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves garlic, minced
1½ tsp dried oregano
1 tsp paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
For the Tzatziki
1 cup Greek yogurt
½ cucumber, grated and squeezed dry
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill, chopped
Salt and pepper to taste
For Assembly
4 warm pita breads
1 tomato, thinly sliced
½ red onion, thinly sliced
Shredded lettuce
Fresh parsley, optional
Feta cheese, optional
Instructions
1. Marinate the chicken:
Place chicken in a bowl. Add olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Mix thoroughly so the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or longer for deeper flavor. Similar Greek gyro recipes use lemon, garlic, olive oil, and oregano-based marinades.
2. Make the tzatziki:
Combine Greek yogurt, squeezed cucumber, garlic, lemon juice, olive oil, and dill. Season with salt and pepper. Refrigerate until ready to use. Removing excess cucumber water helps keep the sauce creamy rather than watery.
3. Cook the chicken:
Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until golden and cooked through. The internal temperature should reach 165°F (74°C). Rest for a few minutes, then slice thinly.
4. Assemble:
Warm the pita bread. Spread generously with tzatziki, then add sliced chicken, tomato, red onion, and lettuce. Sprinkle with parsley or feta if desired.
5. Serve:
Fold the pita around the filling and serve immediately with extra tzatziki on the side.
Servings: 4
Prep Time: 20 minutes + marinating
Cook Time: 15–20 minutes
Total Time: About 1 hour
Tip: For the juiciest gyro, chicken thighs work especially well, while chicken breast gives a leaner result.