Greek Chicken Gyros with Tzatziki

Juicy marinated chicken thighs with a garlicky oregano yogurt marinade, homemade creamy tzatziki, fresh salad, and warm pita bread. Packed with authentic Mediterranean flavors and ready in under 30 minutes of cook time.

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Prep Time 20

Cook Time 6

Marinate time (minimum) 2

Total Time 26

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 480

Ingredients Equipment Method Notes

Ingredients

2 lb boneless skinless chicken thigh fillets approximately 1 kg
3 large garlic cloves, minced approximately 3 tsp
3 tsp white wine vinegar or red wine or apple cider vinegar
3 tbsp lemon juice freshly squeezed
1 tbsp extra virgin olive oil for marinade
3 tbsp Greek yogurt full-fat preferred, for marinade
1.5 tbsp dried oregano
1 tsp salt for marinade
1 tsp black pepper to taste, for marinade
2 cucumbers for tzatziki, to yield approx 1/2 to 3/4 cup grated after squeezing
2 cup plain Greek yogurt full-fat, for tzatziki
2 tsp white wine vinegar for tzatziki
1 tbsp lemon juice for tzatziki
1 tbsp extra virgin olive oil for tzatziki
1 tsp salt for tzatziki
3 tomatoes, deseeded and diced for salad
3 cucumbers, diced for salad
0.5 red Spanish onion, peeled and finely chopped for salad
0.25 cup fresh parsley leaves for salad
4 pita breads or flatbreads warmed before serving

Equipment

Outdoor grill or grill pan
Fry pan (alternative to grill)
Box grater
Ziplock bag
Paper towels or tea towel

Method

Place all marinade ingredients into a ziplock bag: garlic, white wine vinegar, lemon juice, olive oil, Greek yogurt, dried oregano, salt, and pepper. Massage to mix thoroughly. Add chicken thighs, press out excess air, and massage until fully coated. Marinate in the refrigerator for at least 2 hours, preferably 12 hours overnight. Do not exceed 24 hours.
Cut cucumbers in half lengthwise. Scrape out the watery seeds with a teaspoon and discard. Coarsely grate the cucumber using a box grater. Wrap grated cucumber in paper towels or a tea towel and squeeze firmly to remove all excess liquid. Squeezing twice gives the thickest result.
Transfer squeezed cucumber to a bowl. Add Greek yogurt, white wine vinegar, lemon juice, olive oil, salt, and pepper. Stir well to combine. Set aside for at least 20 minutes to allow the flavors to develop.
Combine diced tomatoes, diced cucumbers, finely chopped red onion, parsley leaves, salt, and pepper in a bowl. Toss gently and set aside.
Brush your grill or grill pan with oil and preheat to medium-high heat. Alternatively, heat 1 tablespoon oil in a fry pan over medium-high heat.
Remove chicken from the marinade and cook 2 to 3 minutes per side until deeply golden brown and cooked through. Do not move the chicken while it is cooking. Let it develop an undisturbed crust for best results.
Transfer cooked chicken to a plate, cover loosely with foil, and rest for 5 minutes to retain juices.
Warm your pita or flatbreads. Place each pita on a piece of parchment paper. Add a line of salad down the center, top with sliced chicken, and spoon over a generous amount of tzatziki.
Roll the pita firmly into a wrap, enclosing with the parchment paper and twisting the bottom end to secure. Alternatively, set all components out in bowls and let guests build their own gyros at the table.

Notes

Tzatziki recipe makes a generous amount. The chicken marinade is excellent used on its own even when not making gyros. Marinating overnight delivers the deepest flavor. Always use full-fat Greek yogurt for the creamiest tzatziki. Storage: cooked chicken refrigerates up to 3 days or freezes up to 3 months. Tzatziki refrigerates up to 3 days in an airtight container. Salad is best made fresh.