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Make your kitchen smell like the Mediterranean with this homemade Greek chicken gyro. You get juicy marinated chicken, crunchy veggies, and cool tzatziki all stuffed into fluffy warm pita. It's the kind of meal that feels fancy even on a lazy weeknight. My friends and family rave about it every time—I promise it'll be the star of any dinner you share.
I made these gyros to win over the pickiest eaters in my family… It worked! They wouldn't stop chatting about it for weeks. If you ask me what I want for my birthday meal, chances are I'd pick this every time.
Tasty Ingredients
- Boneless skinless chicken thighs: these come out super juicy and add big flavor
- Extra virgin olive oil: grab a strong-tasting one if you can
- Garlic: fresh cloves bring a ton of smell and taste
- Dried oregano: Greek oregano works if you're looking for the real deal
- Smoked paprika: brings smoky goodness to your chicken
- Ground cumin: adds a toasty, earthy note
- Ground coriander: my secret for a hit of bright citrus
- Fresh lemon juice: gives your marinade a real kick
- Lemon zest: zest fresh lemons for maximum flavor
- Sea salt: brings everything together
- Freshly ground black pepper: go coarse for a bigger punch
- Cinnamon: not required but gives a gentle warmth
- Full-fat Greek yogurt: go thick and creamy for better tzatziki
- Cucumber: grate and squeeze out water so your sauce stays thick
- Fresh dill: classic for that real Greek tzatziki taste
- Feta cheese: get a block and crumble it yourself—it's way tastier
- Pita or flatbread: grab the softest ones in the bakery
- Tomatoes: juicy, ripe ones add great flavor
- Red onion: thin slices add just the right sharpness
- Kalamata olives: great for that salty, Mediterranean twist (totally optional)
- Parsley or mint: fresh herbs make the perfect finish
- Lemon wedges: give a bright squeeze on top just before you bite in
Simple How-To Steps
- Wrap It Up:
- Fold your pita up around all the fillings. Dive in right away while it's still warm and amazing.
- Build Your Gyro:
- Lay out your warm bread, pile on those chicken strips, top with plenty of diced fresh cucumber, tomato, red onion, feta, and olives. Drizzle on lots of tzatziki, toss on some herbs, then hit it with a squeeze of lemon.
- Warm Up Your Bread:
- Right before you're ready to eat, toss your pita on a hot pan or grill so it gets nice and soft. It makes wrapping way easier and really brings out the smell of the bread.
- Mix Up the Tzatziki:
- While your chicken rests, mash up the Greek yogurt, lemon juice, olive oil, cinnamon, salt, and pepper in a bowl. Grate the cucumber, squeeze out every drop of water, and stir it in with the garlic and dill. Taste it and add a pinch more salt if needed. This sauce gets better the colder it sits, so chill it if you can.
- Grill That Chicken:
- Let your chicken sit at room temp for fifteen minutes. Fire up the grill or set a cast iron pan to medium-high. Put the chicken on (give it some space) and cook each side about six to seven minutes til it's charred and cooked through. Let it rest for five minutes so the juices don't run out, then slice it thin.
- Chicken Gets a Marinade:
- Throw olive oil, minced garlic, oregano, smoky paprika, cumin, coriander, lemon juice and zest, salt, pepper, and cinnamon (if you want) in a big bowl. Stir until smooth. Drop in your chicken and rub every bit with marinade. Cover and chill for at least an hour, or stick it in the fridge overnight so the flavors really soak in.
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That smoky paprika in the marinade totally levels up the chicken. Back in the day my siblings and I would fight over the last piece, laughing around the kitchen table with sauce everywhere. Good times and better food!
Storing Your Food
Keep leftover gyro toppings and chicken in separate air-tight containers in the fridge. Your chicken will stay fresh for up to three days—great hot or cold. Tzatziki can chill for four days, just stir it if it starts to separate.
Swaps & Options
No chicken thighs? Chicken breast works too—just watch it so it stays juicy. Need dairy-free? Grab coconut yogurt in place of Greek yogurt and use plant-based feta for your sauce and toppings.
Ways To Serve
Serve with a mountain of Greek salad, some crispy lemon potatoes, or a big scoop of hummus. Set everything out and let everyone build their own—it's what makes this perfect party food.
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Where This Dish Comes From
Gyros are a classic Greek grab-and-go meal. In Greece, cooks roast the meat on a vertical rotisserie, then stuff it into pita with all kinds of toppings. At home, you get the same big flavors by marinating and grilling your chicken. It's just as festive and tasty!
Frequently Asked Questions About Recipes
- → Can I swap thighs for chicken breast?
Yep, you sure can. Just keep an eye on the cooking so your chicken breast doesn't dry out—thighs usually keep more juice and taste, but if you grill breast right it works great too.
- → How much time should the chicken soak up the marinade?
Let the chicken chill in the marinade at least an hour. If you've got time, let it hang overnight in the fridge for even more flavor.
- → Instead of grilling, can I pop the chicken in the oven?
Oh, for sure. Heat your oven to 425°F (220°C), bake the marinated chicken about 20-25 minutes till it’s cooked through, slice it up, and you’re good.
- → Can I make tzatziki ahead to save time?
Totally. Whip it up two days before, keep it sealed tight in your fridge, and you’ll get even better flavor plus a head start on prep.
- → Got any good sides that go with these gyros?
You’ll love these with a Greek salad, crispy fries, roasted veggies, or even more pita for dipping in extra tzatziki.