Greek Chicken Gyros

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Greek Chicken Gyros bring a little Mediterranean flair to any dinner. It’s a crowd-pleaser that’s simple enough for busy weeknights, but impressive enough for guests!

Greek Chicken Gyros

Variations & Substitutions

Switch things up by swapping chicken thighs for chicken breast, pork, beef, or even lamb—just adjust the cooking time for each protein.

You can play with the spices, adding a pinch of cinnamon or smoked paprika for a new twist. If you’re feeling bold, try pickled red onions, Kalamata olives, or a sprinkle of fresh mint on top.

Greek Chicken Gyros

Tips & Tricks for Perfect Results

Marinate your chicken as long as possible—overnight is fantastic, but even one hour makes a difference. Always let the chicken rest before slicing to keep it juicy. Warm your pita just before serving.

Greek Chicken Gyros

Storage & Reheating

Store leftover chicken, toppings, and tzatziki in separate airtight containers in the fridge for up to 4 days. To reheat, warm the chicken gently in a skillet or microwave until just heated through.

Pitas can be refreshed in a dry skillet or wrapped in foil in the oven. Assemble gyros just before eating to keep everything fresh and avoid soggy bread.

Greek Chicken Gyros

Juicy marinated chicken, tangy tzatziki, and fresh veggies tucked into warm pita bread—Greek Chicken Gyros are a quick, satisfying dinner that feels like a treat.
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Greek Chicken Gyros

Ingredients

  • 1 pound boneless skinless chicken thighs (or breasts)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving:

  • 4 pita breads
  • 1 tomato sliced
  • 2 cups romaine lettuce thinly sliced
  • 1/4 cup red onion thinly sliced
  • Feta cheese optional
  • Tzatziki sauce store-bought or homemade

Quick Tzatziki Sauce:

  • 1 cup Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried dill
  • Salt and pepper to taste

Instructions

  • In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours (or up to 8 for max flavor).
  • Heat a grill, grill pan, or skillet over medium-high. Brush with a little oil. Cook chicken 4–5 minutes per side, until golden and cooked through (internal temp 165°F). Rest 5 minutes, then slice into strips.
  • Mix all tzatziki ingredients in a bowl and chill while the chicken marinates.
  • Warm pitas in a dry skillet or microwave. Layer with lettuce, tomato, onion, chicken, feta, and a generous dollop of tzatziki. Fold and serve immediately.
Servings: 4

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