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greek chicken gyros with tzatziki on marbled surface

Greek Chicken Gyros with Tzatziki Sauce

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  • Author: Quin Liburd
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 1x
  • Category: Main Entree
  • Cuisine: Greek, American


Delicious and easy Greek-style chicken gyros with homemade tzatziki sauce. Flavorful chicken seasoned well and marinated in Greek yogurt for a tender texture; paired with lettuce, tomatoes, and creamy tzatziki all wrapped in soft pita bread. A great recipe for lunch or dinner!


  • 2 lbs boneless/skinless chicken thighs
  • 1/3 cup plain whole milk Greek yogurt
  • 5 garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • kosher salt and freshly ground black pepper, to taste
  • extra virgin olive oil, for cooking
  • 6 pita breads or flat breads of choice
  • 23 cups chopped romaine lettuce
  • 1 large tomato, roughly chopped into pieces

For the tzatziki sauce

  • 1 cup plain whole milk Greek yogurt
  • 1/2 cup grated English cucumber, water squeezed out and completely dry
  • 2 garlic cloves, finely minced
  • lemon zest from 1 lemon
  • 1 tablespoon lemon juice, from zested lemon
  • 2 tablespoons freshly chopped dill
  • 2 teaspoons extra virgin olive oil
  • kosher salt and freshly ground black pepper, to taste


  1. Prep the tzatziki sauce: In a bowl, combine the yogurt, grated cucumber, minced garlic, lemon zest, lemon juice, dill, oil, and salt/pepper- to taste. Stir to fully combine. Give the tzatziki a taste test and adjust seasoning, if desired. Then transfer the sauce into the fridge until ready to use.
  2. Marinate the chicken: In a large container or ziplock bag, combine the chicken thighs, yogurt, minced garlic, lemon juice, oil, oregano, paprika, nutmeg, and salt/pepper, to taste. Use your hands (fitted with disposable gloves, if desired) to combine and massage everything into the chicken until fully coated in the marinade. Transfer the chicken into the fridge to marinate for at least one hour- you can marinate the chicken for longer if you’d like (up to overnight, about 12 hours) >> be sure to turn or rotate the chicken halfway through for even marination.
  3. If using an outdoor grill– heat the grill over medium-high heat and brush with oil. Remove the chicken from the marinade and add it onto the grill. Allow the chicken to cook for about 4-5 minutes on each side or until the chicken is cooked through completely with an internal temperature of 165°F.
  4. If using an indoor pan– using a cast iron skillet/grill pan over medium-high heat, warm up 2 tablespoons of olive oil. Once the oil is shimmering hot, remove the chicken from the marinade and add into the pan, cooking in batches. Cook the chicken for about 3-5 minutes on each side or until the chicken is cooked through completely with an internal temperature of 165°F.
  5. Slice the chicken: Cut each cooked chicken thigh piece into into strips.
  6. To assemble Greek chicken gyros: Evenly distribute and fill each warmed pita (see note) with chicken, lettuce, chopped tomatoes, and tzatziki sauce. Serve immediately and enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. To warm pita bread: wrap the pita in a damp piece of paper towel and microwave for about 10-15 seconds. Alternatively, you can warm the pitas in a skillet over medium heat- brush the pita with a touch of olive oil and use tongs to flip and warm on both sides for a few minutes.
  3. Storing tzatziki: keep the sauce covered in an airtight container stored in the fridge. The tzatziki sauce will keep for up to four days.