Oh my goodness, I’ve been perfecting this Greek chicken gyros recipe for YEARS, and I’m so excited to finally share it with you all! Every time I make these for friends and family, they absolutely rave about them and beg for the recipe. There’s something magical about the combination of juicy, herb-marinated chicken, warm fluffy pita, and that cooling tzatziki sauce that just makes my taste buds dance!

Trust me when I say this recipe will become your new weeknight favorite. I’ve made it probably a hundred times, tweaking little things here and there until it’s absolutely perfect. The best part? It’s actually super simple to make but tastes like you spent hours in the kitchen!

What Makes These Gyros So Special?

I first fell in love with gyros during a trip to Santorini many years ago. I still remember sitting at this tiny family-owned restaurant overlooking the Mediterranean, biting into the most incredible gyro I’d ever tasted. The flavors were so bold yet perfectly balanced – the char on the chicken, the cooling cucumber, the tang of the yogurt… absolute heaven!

Ever since then, I’ve been on a mission to recreate that experience at home. After countless attempts (and some hilarious kitchen disasters along the way!), I finally nailed it. The secret is definitely in the marinade – letting those chicken thighs soak up all those Mediterranean flavors overnight makes ALL the difference.

Key Ingredients & Why They Matter

Chicken Thighs: I am a die-hard chicken thigh fan for this recipe! They’re practically impossible to dry out and absorb the marinade beautifully. I’ve tried using chicken breasts in the past when that’s all I had on hand, and while they work in a pinch, the thighs are juicier and more flavorful every single time. If you’re feeling adventurous, lamb makes an incredible substitute for a more traditional gyro experience!

Olive Oil: Please, please, PLEASE use good quality extra virgin olive oil here! It forms the base of your marinade and really contributes to that authentic Mediterranean flavor. My Greek neighbor (who gave me some tips for this recipe) would be horrified if I suggested anything else, but in a total emergency, avocado oil can work.

The Spice Blend: The combination of oregano, smoked paprika, and cumin creates that distinctive gyro flavor profile we all love. I sometimes add a pinch of cinnamon too – it’s my secret ingredient that adds a subtle warmth. Fresh herbs like dill, mint, or thyme thrown in at the end brighten everything up beautifully!

Pita Bread: Nothing beats fresh, pillowy pita bread. I usually warm mine directly over the flame on my gas stove for about 10 seconds per side – it gets those gorgeous char marks and makes the bread extra soft and pliable. When I’m feeling ambitious, I make my own (I’ll share that recipe another time!), but store-bought works wonderfully too.

For the Tzatziki: Full-fat Greek yogurt is non-negotiable here! The thickness and tanginess are essential for authentic tzatziki. I’ve experimented with dairy-free options when cooking for my lactose-intolerant cousin, and while coconut yogurt works okay, it definitely changes the flavor profile.

The Marinade Magic – How to Get Incredibly Juicy Chicken

Let me tell you, the marinade is where the real magic happens! Here’s my foolproof approach:

Patience is key! I cannot stress this enough – marinate your chicken for at least 4 hours, but preferably overnight. Sometimes when I know I’ll be craving gyros later in the week, I’ll prep the marinade on Sunday night and let it work its magic until Tuesday dinner. The longer it marinates, the more tender and flavorful it gets!
Don’t skip the acid. A splash of lemon juice helps break down the proteins in the chicken, making it incredibly tender. I learned this trick from my grandmother, who was known for her melt-in-your-mouth chicken dishes.
Massage the marinade in! Don’t just drop the chicken in the mixture and call it a day. I like to really work the marinade into the meat with my hands (wearing gloves, of course). This ensures every inch gets coated.
Room temperature cooking. Always take your chicken out of the fridge about 30 minutes before cooking. Bringing it to room temperature helps it cook more evenly and stay juicier.

The Complete Recipe

Ingredients You’ll Need:

For the Chicken Marinade:

1½ pounds boneless, skinless chicken thighs
3 tablespoons extra virgin olive oil
4 cloves garlic, minced (I usually add an extra clove because I’m a garlic lover!)
1 tablespoon dried oregano
1½ teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander (my special addition!)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Pinch of cinnamon (optional but amazing)

For the Tzatziki Sauce:

1½ cups full-fat Greek yogurt
1 medium cucumber, seeded and finely grated
2 cloves garlic, grated or very finely minced
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh dill, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

For Assembly:

4-6 pita breads or flatbreads
1 cucumber, diced
2 medium tomatoes, diced
1 red onion, thinly sliced
½ cup kalamata olives, pitted and halved (optional)
¼ cup feta cheese, crumbled (optional but highly recommended!)
Fresh parsley or mint, chopped (for garnish)
Lemon wedges, for serving

Time Commitment:

Prep Time: 20 minutes
Marinating Time: At least 4 hours, preferably overnight
Cook Time: 15 minutes
Total Time: 5 hours 35 minutes (including minimum marination)

Step-by-Step Instructions:

1. Prepare the Chicken Marinade:

In a large bowl, whisk together olive oil, minced garlic, dried oregano, smoked paprika, cumin, coriander, lemon juice, lemon zest, salt, pepper, and cinnamon (if using). The mixture should smell absolutely incredible – I always take a moment to appreciate those aromas!

Add the chicken thighs to the bowl and use your hands to thoroughly coat each piece with the marinade. Cover the bowl with plastic wrap or transfer everything to a ziplock bag, squeezing out as much air as possible. Place in the refrigerator and let marinate for at least 4 hours, but preferably overnight. (I usually flip the chicken halfway through the marinating time to ensure even flavor distribution.)

2. Make the Tzatziki Sauce:

Place the grated cucumber in a clean kitchen towel and squeeze out as much moisture as you possibly can. This step is crucial for preventing watery tzatziki!

In a medium bowl, combine the Greek yogurt, drained cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Mix thoroughly and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. The tzatziki will keep in the refrigerator for up to 3 days and actually tastes even better the next day!

3. Cook the Chicken:

When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.

Preheat your grill, grill pan, or skillet to medium-high heat. If using a skillet, add a small amount of olive oil to prevent sticking.

Remove the chicken from the marinade (discard the remaining marinade) and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and you have nice char marks. The kitchen will smell amazing at this point!

Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before slicing. This resting period is non-negotiable – it allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.

Slice the chicken against the grain into thin strips.

4. Warm the Pita Bread:

While the chicken is resting, warm your pita breads. You can do this directly over a gas flame for about 10 seconds per side (my preferred method), in a dry skillet over medium heat for 30 seconds per side, or wrapped in foil in a 350°F (175°C) oven for about 5 minutes.

5. Assemble Your Gyros:

Lay each warmed pita flat and spread a generous amount of tzatziki down the center.

Top with sliced chicken, diced cucumber, tomatoes, red onion, olives, and feta cheese if using.

Sprinkle with fresh herbs and give it a final squeeze of lemon juice for brightness.

Fold the bottom of the pita up slightly, then fold in the sides to create a wrap that will hold everything in while eating. Some people like to wrap their gyros in parchment paper or foil to make them easier to handle – especially good for kids or messy eaters like me!

Common Questions & Substitutions

Can I Use Chicken Breasts Instead of Thighs?

You absolutely can! But keep a close eye on them while cooking as they tend to dry out more easily. I’d recommend reducing the cooking time to about 5-6 minutes per side, depending on thickness. If you can, pound the breasts to an even thickness before marinating – this helps them cook more evenly and stay juicy.

What If I’m Dairy-Free?

For a dairy-free tzatziki, you can substitute the Greek yogurt with a thick coconut yogurt. Add an extra squeeze of lemon juice to mimic that tang you’d get from Greek yogurt. For assembly, simply skip the feta cheese or use a dairy-free alternative.

How Do I Store Leftovers?

In my house, leftovers rarely happen because everyone always goes back for seconds! But if you do have extras, store each component separately:

Keep the cooked chicken in an airtight container in the refrigerator for up to 3 days.
Store the tzatziki sauce in a separate container for up to 3 days.
Keep the cut vegetables in another container for 1-2 days.
Warm the pita fresh when you’re ready to assemble.

This way, nothing gets soggy, and you can enjoy restaurant-quality gyros for lunch the next day!

Make-Ahead Tips:

I’m all about meal prep, and this recipe works beautifully for that! You can:

Prepare the marinade and add the chicken up to 48 hours in advance.
Make the tzatziki sauce 1-2 days ahead (it actually tastes better after the flavors have had time to meld!).
Chop the vegetables the morning of and store them in the refrigerator.
Cook the chicken in advance and gently reheat it in a skillet with a splash of water to prevent drying out.

These gyros have become such a staple in my household – they’re perfect for everything from casual weeknight dinners to backyard gatherings with friends. The combination of flavors truly transports me back to that little restaurant in Santorini every single time. I hope they bring just as much joy to your table! If you try them, please let me know what you think. I’d love to hear your feedback and any personal twists you add to make them your own!

Happy cooking, and opa!

Authentic Greek Chicken Gyros Recipe

Print Recipe

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 5 hours 35 minutes

Ingredients

Scale

For the Chicken Marinade:

1½ pounds boneless, skinless chicken thighs
3 tablespoons extra virgin olive oil
4 cloves garlic, minced (I usually add an extra clove because I’m a garlic lover!)
1 tablespoon dried oregano
1½ teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander (my special addition!)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Pinch of cinnamon (optional but amazing)

For the Tzatziki Sauce:

1½ cups full-fat Greek yogurt
1 medium cucumber, seeded and finely grated
2 cloves garlic, grated or very finely minced
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh dill, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

For Assembly:

4–6 pita breads or flatbreads
1 cucumber, diced
2 medium tomatoes, diced
1 red onion, thinly sliced
½ cup kalamata olives, pitted and halved (optional)
¼ cup feta cheese, crumbled (optional but highly recommended!)
Fresh parsley or mint, chopped (for garnish)
Lemon wedges, for serving

Instructions

1. Marinating the Chicken:

Start by making the marinade! In a bowl, mix together the olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, and a pinch of salt and pepper. Once everything is well combined, add the chicken thighs to the bowl and make sure they are well-coated with the marinade. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 1 hour, but if you have more time, overnight is even better!

2. Grilling the Chicken:

When you’re ready to cook, preheat your grill or skillet over medium-high heat. Take the marinated chicken out of the refrigerator and grill it for about 6-7 minutes on each side. You’re looking for it to be fully cooked and nicely charred. Once cooked, take the chicken out and let it rest for about 5 minutes before slicing it into thin strips.

3. Making the Tzatziki Sauce:

While the chicken is resting, let’s make the Tzatziki sauce! In a clean bowl, combine the plain Greek yogurt, lemon juice, and a pinch of salt. Now, take your diced cucumber, squeeze out any excess moisture, and mix it in. Stir until it’s smooth and set aside until you’re ready to assemble.

4. Assembling the Gyros:

To put it all together, warm the pita bread in a dry skillet or on the grill for just a few seconds to make it more pliable. Start layering with a generous amount of sliced chicken, followed by the diced cucumber, tomatoes, and red onion. Drizzle the Tzatziki sauce over everything and sprinkle with fresh parsley for a bit of color.

5. Wrapping and Serving:

Now, wrap the pita around your delicious filling and enjoy right away! These gyros are perfect served with your favorite sides or a fresh salad. Enjoy your homemade Greek Chicken Gyros!