Classic Greek Chicken Gyros

Succulent Greek chicken gyros bring the sun and flavors of the Mediterranean straight to your kitchen table. The chicken gets extra juicy and flavorful thanks to a tangy yogurt marinade and pairs perfectly with fresh veggies crisp lettuce and a generous smear of creamy homemade tzatziki all wrapped in a warm pillowy pita. This dinner is a crowd pleaser and one of my favorites to prepare for family gatherings when I want something special but totally manageable.

The first time I surprised my family with homemade gyros we all agreed they tasted just as good as the ones we had on vacation in Greece. Now it is a regular pick for busy weeknights because I can do most of the work in advance.

Gather Your Ingredients

• Boneless skinless chicken thighs: for tender juicy bites and better flavor than breast
• Olive oil: enhances the marinade and helps crisp the chicken look for a fruity extra virgin
• Plain Greek yogurt: keeps the chicken moist and tangy try whole milk for richness
• Lemon juice: brightens the marinade always use fresh for the best taste
• Fresh garlic: gives depth and savory aroma mince it finely for even distribution
• Red wine vinegar: adds a slight tang and balances the flavors
• Dried oregano: gives that classic Greek herb note choose high quality dried for real aroma
• Ground cumin: lends a subtle warmth and earthiness
• Paprika: brings a gentle sweetness and color
• Salt and pepper: round out all the flavors sea salt works well
• Soft pita or flatbreads: are the perfect wrap try to get thick fresh ones
• Diced tomatoes: add juiciness and brightness choose ripe tomatoes in season
• Sliced red onion: brings crunch and a little sharpness soak in cold water for milder flavor if needed
• Shredded lettuce or chopped cucumber: offers coolness and crunch both are classic and refreshing
• Crumbled feta cheese: gives briny sharpness buy a block and crumble just before serving
• Tzatziki sauce: creamy and cool with cucumber and dill look for thick Greek or homemade for best results

How to Make It

Marinate the Chicken:

Combine olive oil Greek yogurt lemon juice garlic red wine vinegar oregano cumin paprika salt and pepper in a large bowl. Whisk together until smooth then add the chicken thighs and toss to coat every surface evenly. Cover and refrigerate at least one hour or up to overnight so the marinade has time to penetrate and tenderize.

Cook the Chicken:

Heat a grill pan or skillet over medium high heat. Remove the chicken from the marinade shaking off excess but keeping a light coating for flavor and moisture. Place the chicken pieces in the hot pan and cook undisturbed for three to four minutes per side until each piece is golden with some char and cooked through to 165 degrees. Depending on the size of your pan you may need to work in batches.

Rest and Slice:

Transfer the cooked chicken to a plate and let it rest for about five minutes. This keeps the juices inside and makes the chicken tender and easy to slice. Once rested cut each thigh into thin strips or bite sized pieces.

Warm the Pita:

While the chicken rests place pitas or flatbreads on a dry skillet or wrap in foil and warm in a low oven. Warm bread makes a huge difference making gyros pliable and exceptionally soft.

Assemble the Gyros:

Lay out a warm pita and spoon sliced chicken down the middle. Top generously with diced tomatoes red onion lettuce or cucumber feta and a good big spoonful of tzatziki sauce. Fold it up and enjoy immediately for the best flavor and texture.

Feta cheese is my hero ingredient here. I love buying a big block at the market and crumbling it over everything. The briny flavor instantly brings back memories of sunny lunches on our Greek holiday enjoying food outdoors with family and laughter echoing all around.

Flavor Boosters

Store leftover chicken gyros components separately for easy grab and go lunches. Chicken keeps well in the fridge for up to three days and can be gently rewarmed in a skillet. Keep the veggies and sauce chilled and assemble right before serving for maximum freshness. If your pitas start to dry out sprinkle with a little water and wrap in foil before reheating in a low oven.

Serving Suggestions

Pile the gyros plate high with roasted potatoes a crisp Greek salad and maybe a handful of kalamata olives on the side. These gyros are also fantastic cut into halves or quarters and served party style for a casual get together or picnic. Sometimes I double the tzatziki and serve extra as a dipping sauce for crunchy vegetable sticks.

Creative Twists

If you want a vegetarian version swap out the chicken thighs for thick slices of halloumi cheese or meaty portobello mushrooms. For a dairy free take try coconut yogurt in the marinade and leave off the feta. Flatbreads can be replaced with gluten free wraps with great results.

With approachable steps and fresh Mediterranean flavors Greek chicken gyros make any meal memorable. Make a double batch so you have leftovers to brighten lunch the next day.

Common Questions About This Recipe

→ What is the best way to marinate the chicken?

Combine olive oil, Greek yogurt, lemon juice, garlic, red wine vinegar, oregano, cumin, paprika, salt, and pepper. Marinate the chicken thighs in this mixture for at least 1 hour to enhance flavor and tenderness.

→ Can I use a different bread instead of pita?

Yes, flatbreads or wraps work well as alternatives and complement the fillings similarly, providing a flexible serving option.

→ How should I cook the chicken for best results?

Grill or cook the marinated chicken in a skillet until fully cooked and slightly charred, which adds a smoky flavor while keeping the meat juicy.

→ What are good vegetarian substitutions for the chicken?

Grilled halloumi cheese or portobello mushrooms make excellent vegetarian alternatives, offering savory textures and flavors.

→ How long can leftovers be stored safely?

Leftovers can be stored in the refrigerator for up to 3 days, keeping flavors intact for easy reheating or cold servings.