Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 1–8 hours
Total Time: 1 hour 35 minutes (includes marinating)
Servings: 4–6
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean

Introduction

This chicken gyro recipe features juicy, Greek-marinated chicken wrapped in warm pita bread with creamy tzatziki sauce, crisp veggies, and bold Mediterranean spices. It’s a quick and satisfying street-food-style meal you can recreate easily at home.
Whenever I make this for dinner, we skip the takeout — it’s always a crowd favorite at our table.

Why I Love This Chicken Gyro Recipe

Homemade chicken gyros are fresher, healthier, and more flavorful than anything you’ll grab from a cart or deli. With just a few basic ingredients, you get restaurant-level taste at home.

• Super flavorful marinade – Lemon, garlic, and Greek spices soak into every bite
• Quick cook time – Grill or pan-sear in minutes
• Meal-prep friendly – Marinate ahead, cook fresh
• Customizable wraps – Add toppings your family loves
• Street food feel – Tastes like your favorite gyro shop

Key Ingredients

Chicken Thighs (1½ lbs, boneless/skinless): Juicy, flavorful, and ideal for grilling. Chicken breast works too, but thighs stay moist.
Greek Yogurt (⅓ cup): Tenderizes and adds tang to the marinade. Use full-fat for best flavor.
Olive Oil (3 tbsp): Helps distribute seasoning and keeps the chicken juicy.
Fresh Lemon Juice (2 tbsp): Brightens the marinade and balances the richness.
Garlic (4 cloves, minced): Delivers bold Mediterranean flavor.
Red Wine Vinegar (1 tbsp): Adds punch and helps the marinade penetrate.
Oregano (1 tsp dried): Earthy herb that defines classic Greek flavor.
Salt & Black Pepper (1 tsp each): Basic but essential seasoning.
Smoked Paprika (½ tsp): Adds color and depth.
Pita Bread: Soft and slightly chewy — essential gyro base.
Tzatziki Sauce: Cool and creamy cucumber-yogurt sauce that ties it all together.
Fresh Veggies: Tomatoes, red onion, cucumber, and romaine for classic toppings.

How to Make This Chicken Gyro Recipe

Step 1: Make the Marinade
In a large bowl or zip-top bag, whisk together Greek yogurt, olive oil, lemon juice, vinegar, garlic, oregano, paprika, salt, and pepper until smooth. The yogurt will create a creamy base that clings to the chicken.

Step 2: Marinate the Chicken
Add the chicken thighs to the bowl or bag and toss to fully coat. Cover (or seal the bag) and refrigerate for at least 1 hour or up to 8 hours. The longer it marinates, the deeper the flavor.

Step 3: Preheat Your Cooking Method
For grill: Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the grates.
For stovetop: Heat a large cast-iron or nonstick skillet over medium-high heat and coat with a drizzle of olive oil.

Step 4: Cook the Chicken
Remove chicken from the marinade, letting excess drip off. Cook for 5–6 minutes per side or until browned and cooked through (internal temp 165°F). Avoid overcrowding the pan for best browning.

Step 5: Rest and Slice
Transfer cooked chicken to a plate and let rest for 5 minutes. This keeps the juices locked in. Then slice the chicken into thin strips, ideal for wrapping.

Step 6: Warm the Pitas
While the chicken rests, warm the pita breads in a dry skillet or wrapped in foil in the oven for 2–3 minutes.

Step 7: Assemble the Gyros
Lay out a warm pita, add a spoonful of tzatziki, followed by sliced chicken, chopped tomatoes, sliced cucumber, red onion, and lettuce. Wrap it tightly in parchment or foil and serve immediately.

Chef’s Tips & Variations

• Use chicken breasts if preferred – Just pound them to even thickness before marinating.
• Marinate ahead – Chicken can be prepped and marinated a day in advance.
• Try an air fryer – Cook marinated chicken thighs at 375°F for 12–15 minutes, flipping halfway.
• Don’t skip resting – Letting meat rest ensures juicy slices.
• Double the sauce – Make extra tzatziki for dipping fries or veggies.
• Make a bowl – Skip the pita and serve over rice or lettuce with feta and olives.
• Add spice – A pinch of cayenne or chili flakes gives the marinade a kick.

What to Serve With Chicken Gyros

Balance the hearty gyro with crisp, zesty sides or serve mezze-style for a complete Greek-inspired meal:

• Greek Salad – Cucumber, tomato, olives, red onion, and feta
• Oven-roasted Lemon Potatoes – Crispy edges and bold flavor
• Orzo Pasta Salad – Light and herby with fresh veggies
• Hummus and Pita Chips – Great for an appetizer or side dip
• Grilled Veggies – Zucchini, bell peppers, or eggplant

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 1–8 hours
Total Time: 1 hour 35 minutes
Servings: 4–6
Course: Dinner, Lunch
Cuisine: Greek
Calories: ~430 per wrap (approximate)

Ingredients

• 1½ lbs boneless, skinless chicken thighs
• ⅓ cup Greek yogurt (plain, full-fat)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp smoked paprika
• 4–6 pita breads, for serving
• 1 cup tzatziki sauce
• Toppings: diced tomatoes, cucumber slices, red onion, chopped romaine

Equipment

• Large bowl or zip-top bag
• Mixing whisk
• Grill pan, skillet, or outdoor grill
• Tongs or spatula
• Cutting board and knife
• Foil or parchment (for wrapping gyros)

Method

1. Prepare the Marinade: In a large bowl or zip-top bag, whisk together yogurt, olive oil, lemon juice, vinegar, garlic, oregano, salt, pepper, and paprika.
2. Marinate Chicken: Add chicken thighs and turn to coat. Seal and refrigerate for 1–8 hours.
3. Preheat Cooking Surface: Heat grill, skillet, or air fryer to medium-high. Lightly oil the surface.
4. Cook Chicken: Remove chicken from marinade. Grill or pan-sear for 5–6 minutes per side, until golden and internal temp reaches 165°F.
5. Rest and Slice: Transfer chicken to a plate, let rest 5 minutes, then slice into thin strips.
6. Warm the Pita: Heat pita bread in a skillet or foil-wrapped in oven for 2–3 minutes.
7. Assemble Gyros: Spread tzatziki on pita, add sliced chicken, and top with tomatoes, cucumber, onion, and lettuce. Fold and serve immediately.

Notes

• Storage: Cooked chicken will keep in the fridge for up to 4 days. Store toppings separately for best texture.
• Tzatziki: Homemade or store-bought both work well. For homemade, combine Greek yogurt, grated cucumber, lemon juice, garlic, olive oil, and dill.
• Make it gluten-free: Use gluten-free pitas or serve over lettuce.
• Freeze marinade: You can freeze raw chicken in marinade for up to 2 months—thaw in fridge and cook as normal.
• Double batch: Make extra for easy lunches or gyro bowls the next day.