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Greek Chicken Gyros

These Greek Chicken Gyros transform ordinary weeknight dinners into something extraordinary. Tender marinated chicken paired with creamy tzatziki and fresh vegetables creates a Mediterranean feast that brings families together around the dinner table.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless chicken thighs, cut into strips
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Tzatziki
  • 1 cup Greek yogurt
  • 1 cucumber, grated and drained
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice
  • salt to taste
For Assembly
  • 6 pita breads
  • 1 red onion, thinly sliced
  • 2 tomatoes, diced
  • 1 cucumber, sliced

Method
 

  1. Combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a large bowl. Add chicken strips and toss until evenly coated. Let marinate for at least 30 minutes.
  2. Grate cucumber and place in a fine-mesh strainer. Sprinkle with salt and let drain for 15 minutes to remove excess moisture. Mix drained cucumber with Greek yogurt, garlic, dill, and lemon juice. Taste and adjust seasoning.
  3. Heat a large skillet over medium-high heat. Add marinated chicken in a single layer, avoiding overcrowding. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F.
  4. Wrap pita breads in damp paper towels and microwave for 30 seconds, or warm them in a dry skillet for 1 minute per side.
  5. Spread tzatziki on each warm pita. Add cooked chicken, sliced onions, diced tomatoes, and cucumber. Fold carefully and serve immediately while everything is fresh and the flavors are vibrant.

Notes

Make the tzatziki ahead and let the chicken marinate while you prep vegetables. Store leftover chicken and tzatziki separately in the refrigerator for up to 3 days. Don't skip draining the cucumber for tzatziki, as excess water creates a runny sauce. Avoid cooking chicken over high heat, which creates tough, dry meat. Never overfill the pita - it leads to messy eating and torn bread. Marinate for at least 30 minutes but no longer than 24 hours.