If you’re craving a taste of the Mediterranean that’s vibrant, comforting, and incredibly fresh, Greek Chicken Gyros with Cucumber Tzatziki are just the ticket. Tender marinated chicken, creamy homemade tzatziki, and loads of crisp veggies all snuggled inside fluffy pita bread—this dish is practically a mini vacation on a plate. It’s easy enough for a weeknight but special enough to impress guests, and every bite bursts with authentic Greek flavors. Whether you’re feeding the family or hosting friends, Greek Chicken Gyros with Cucumber Tzatziki have a way of bringing everyone together around the table.
Ingredients You’ll Need
You won’t need any tricky or hard-to-find ingredients for this recipe—just a handful of everyday items that turn into something magical when combined. Each one plays its part, from juiciness to zestiness and that unmistakable Greek touch. Here’s what makes Greek Chicken Gyros with Cucumber Tzatziki so irresistible:
- Chicken thighs or breasts: Boneless and skinless cuts keep things tender and juicy—thighs for richness, breasts if you prefer it leaner!
- Olive oil: This acts as both marinade base and flavor booster, giving everything a gorgeous Mediterranean aroma.
- Lemon juice: Fresh lemon brightens and tenderizes the chicken while adding zippy freshness to both marinade and tzatziki.
- Garlic cloves: Minced garlic infuses deep savory notes—don’t skimp here!
- Red wine vinegar: A splash balances richness with tang and adds authentic Greek flair.
- Plain Greek yogurt: Used in both marinade and tzatziki, this ingredient brings creaminess, a touch of tartness, and that iconic texture.
- Dried oregano: Earthy and aromatic, oregano is essential for classic Greek chicken flavor.
- Salt and black pepper: Season generously for maximum taste—salt enhances, pepper adds mellow warmth.
- Grated cucumber: Finely grated and squeezed dry, it brings cool crunch and freshness to your tzatziki.
- Fresh dill: Just a sprinkle gives your sauce a classic herbal lift; dried dill works in a pinch.
- Pita breads: Soft, fluffy pitas make the best edible wrappers for all your fillings.
- Sliced tomatoes, red onion, lettuce or greens: Colorful veggies add crisp textures, juicy bites, and that authentic gyro look.
- Crumbled feta (optional): For those who love an extra punch of creaminess and salty flavor.
How to Make Greek Chicken Gyros with Cucumber Tzatziki
Step 1: Marinate the Chicken
Start by whisking together the olive oil, lemon juice, garlic, red wine vinegar, Greek yogurt, oregano, salt, and black pepper in a bowl. This marinade smells positively heavenly—like summer in Greece! Add your chicken and turn it to coat thoroughly. Cover and let it marinate in the refrigerator for at least one hour (or overnight if you want maximum flavor infusion and tenderness).
Step 2: Prepare the Creamy Tzatziki Sauce
While the chicken marinates, you’ll whip up the tzatziki. Stir together the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, olive oil, dill, and salt in a small bowl. Give it a good mix and let it chill in the fridge; this gives the flavors time to bloom and mingle into that cool, tangy perfection that makes Greek Chicken Gyros with Cucumber Tzatziki so memorable.
Step 3: Cook the Marinated Chicken
When ready, fire up your grill or heat a large skillet over medium-high. Remove the chicken from its marinade and cook for about 5 to 6 minutes per side. You’ll want the outside golden and the inside juicy—let the edges get a bit charred for extra flavor. After cooking, let the chicken rest for five minutes before you slice it; this keeps every bite wonderfully succulent.
Step 4: Warm the Pita Bread
No one wants cold, stiff pita. Quickly warm your pitas either on the grill, in a dry skillet, or wrapped in foil in a low oven. This step makes them extra soft and flexible, so everything wraps up easily for your perfect Greek Chicken Gyros with Cucumber Tzatziki experience.
Step 5: Assemble the Gyros
Now for the most rewarding part! Pile the sliced chicken onto each pita, top generously with tzatziki, then add fresh tomatoes, crunchy red onion, leafy greens, and a sprinkle of feta if you like. Roll up your gyro, wrap in parchment or foil if you’re feeling fancy, and serve immediately while warm and juicy. Every bite is a taste adventure!
How to Serve Greek Chicken Gyros with Cucumber Tzatziki
Garnishes
The finishing touches can transform your gyros from tasty to spectacular. A squeeze of fresh lemon, a dusting of extra dill, or a scatter of crumbled feta are all fantastic choices. For a pop of color, try a few torn mint leaves or a pinch of smoked paprika. These little extras make Greek Chicken Gyros with Cucumber Tzatziki shine, both in looks and flavor.
Side Dishes
Round out your meal with classics like Greek salad, crispy oven fries, or a refreshing tabbouleh. You could also offer a platter of marinated olives or some roasted vegetables if you want to go all-out Mediterranean. With a side of lemony potatoes, you’ll turn your kitchen into a Greek taverna for the night.
Creative Ways to Present
Gyros can be more than pita wraps—think gyro bowls, where you serve the marinated chicken over rice or quinoa, with tzatziki drizzled on top. Or, make mini gyro sliders as party appetizers. For big gatherings, lay everything out buffet-style and let everyone build their own dream Greek Chicken Gyros with Cucumber Tzatziki.
Make Ahead and Storage
Storing Leftovers
If you have leftover chicken or tzatziki, keep them in separate airtight containers in the fridge. The chicken will stay fresh for up to 3 days, while the tzatziki keeps its cool and creamy texture for the same amount of time. Keep your pita and veggies separate to avoid sogginess.
Freezing
You can freeze the cooked chicken for up to 2 months—just cool it completely, then pack into a zip-top bag or airtight container. Tzatziki isn’t freezer-friendly (it tends to separate), so only freeze the chicken. Defrost overnight in the fridge for best results.
Reheating
Gently reheat chicken slices in a skillet over medium, or microwave in short bursts until just warmed through. For the best flavor and juiciness, avoid overcooking. Once your pita and chicken are hot, just assemble with fresh veggies and tzatziki as before for a quick lunch or dinner.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work beautifully if you like things lighter and leaner. Be sure not to overcook them, as breasts can dry out faster than thighs—just keep an eye on them and check for doneness.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, plain regular yogurt will do in a pinch. It may be a bit thinner, so consider straining it in a fine sieve for a creamier tzatziki and marinade.
Can Greek Chicken Gyros with Cucumber Tzatziki be made gluten-free?
Definitely! Simply use your favorite gluten-free pita or wrap. The marinade, chicken, and tzatziki sauce are all naturally gluten-free, making this recipe easy to adapt to your needs.
How long should I marinate the chicken?
While one hour is enough to impart tons of flavor, letting the chicken marinate overnight in the fridge makes it unbelievably tender and tasty. If you’re short on time, even 30 minutes will suffice in a pinch!
What’s the best way to keep pita bread soft?
I recommend warming pitas just before serving, either on the grill, in a pan, or wrapped in foil in a low oven. Keeping them covered after warming helps trap steam, ensuring every Greek Chicken Gyros with Cucumber Tzatziki bite is pillowy and perfect.
Final Thoughts
I can’t recommend Greek Chicken Gyros with Cucumber Tzatziki enough—they’re fun to make, packed with sunny flavors, and the kind of meal folks will request again and again. Give them a try, and you just might find yourself dreaming of the Aegean Sea after the very first bite!
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Greek Chicken Gyros with Cucumber Tzatziki Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4–6 gyros 1x
- Diet: Non-Vegetarian
Description
This recipe for Greek Chicken Gyros with Cucumber Tzatziki is a delicious and easy-to-make dish that is perfect for a Mediterranean-inspired meal. Tender marinated chicken, flavorful tzatziki sauce, and fresh toppings are all wrapped up in warm pita bread to create a satisfying and flavorful gyro.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 tablespoon red wine vinegar
- 1 tablespoon plain Greek yogurt
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup finely grated cucumber (squeezed dry)
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/4 teaspoon salt
For serving:
- 4–6 pita breads
- sliced tomatoes
- sliced red onion
- shredded lettuce or greens
- crumbled feta (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, garlic, red wine vinegar, yogurt, oregano, salt, and pepper. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Prepare the Tzatziki Sauce: Combine the yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and salt in a small bowl. Stir well, cover, and refrigerate until ready to use.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5–6 minutes per side, or until cooked through and golden. Let rest for 5 minutes, then slice.
- Assemble the Gyros: Warm the pita bread and assemble the gyros with chicken, tzatziki, tomatoes, red onion, and lettuce. Sprinkle with feta if desired. Serve immediately.
Notes
- For extra flavor, grill the pita before assembling.
- You can substitute the chicken with lamb, beef, or falafel for variation.
- Tzatziki keeps in the fridge for up to 3 days.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
