Easy Chicken Gyro Recipe

Let’s make chicken gyros, the fast-casual street food I crave on chaotic weeknights. We’re talking juicy lemon-garlic-oregano chicken piled into warm pitas with cool, garlicky tzatziki, crisp tomato and red onion, and a little feta snowstorm if that’s your vibe. It’s mega-flavor, minimal drama, and honestly, way better than takeout because you get to eat it in sweatpants.

This has become a total family ritual. I toss the chicken in a yogurt-lemon situation during nap time, and by dinner we’re a small sandwich assembly line in the kitchen. My husband hoards the red onions. The kids fight over who gets the “extra sauce” and then steal my fries. We’ve packed these for park nights, road trips, and one questionable breakfast. No regrets.

How to Make It

Marinate the chicken: In a bowl, whisk 1/2 cup thick Greek yogurt, zest and juice of 1 lemon, 2 tablespoons olive oil, 3–4 grated garlic cloves, 1 1/2 teaspoons dried oregano, 1 teaspoon paprika, 1/2 teaspoon cumin (optional but good), 1 to 1 1/4 teaspoons kosher salt, and black pepper. Toss in 1 1/2 pounds boneless skinless chicken thighs (or breasts if that’s what you’ve got). Chill 30 minutes for a quickie or up to 8 hours if you’re wildly prepared.

Make the tzatziki while you wait: Grate 1/2 English cucumber, squeeze it like you mean it in a towel, then stir with 1 cup Greek yogurt, 1–2 tablespoons lemon juice, 1 tablespoon olive oil, 1 small grated garlic clove, a handful of chopped dill (or mint), salt, and pepper. Pop it in the fridge so it gets friendly.

Cook the chicken: Skillet on medium-high with a slick of oil works great — 4–6 minutes per side for thighs, until nicely charred in spots and 165°F inside. Grill or air fry (390°F, about 10–12 minutes, flipping once) also rock.

Rest, slice, and taste: Let the chicken hang out 5 minutes so the juices don’t bail. Slice thin. Taste a piece and add a pinch of salt or a squeeze of lemon if it wants more life.

Warm the pitas: Toss them straight over a low gas flame for 10–15 seconds per side, or wrap in foil and warm in a 300°F oven for 5–7 minutes. Soft pitas make better gyros, promise.

Assemble: Pita, swipe of tzatziki, chicken, tomato, red onion, lettuce or arugula if you like, and a crumble of feta. Extra lemon. Maybe fries tucked inside if you’re living right.

✔Ingredient Notes

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– Chicken thighs: Hard to mess up, stay juicy even if you forget them for an extra minute. Breasts work too — just don’t overcook.
– Greek yogurt: The marinade magic. Tenderizes and gives that tang. Use full-fat for the good kind of luscious.
– Lemon: Zest and juice. Zest is the flavor fireworks — don’t skip unless your microplane is in witness protection.
– Garlic: Freshly grated is big flavor. Jarred will do in a pinch but dial it back; it’s sharper.
– Oregano + paprika: Classic gyro vibes. A pinch of cumin adds warmth without hijacking the whole thing.
– Olive oil: Helps with those caramelized edges. If your pan runs hot, go half olive oil, half avocado oil.
– Cucumber: For tzatziki. Squeeze it dry or your sauce turns into salad soup. Learned that the wet way.
– Dill (or mint): Dill is traditional, mint is bright and fresh — both are great, together or solo.
– Pitas: Grab thick Greek-style if you can. If they’re flimsy, double up or warm with a damp towel to soften.
– Tomato, red onion, feta: Crunch, juice, salty pop. If you hate raw onion, quick-soak slices in cold water.

✔Recipe Steps

1. Whisk yogurt, lemon, olive oil, garlic, oregano, paprika, cumin, salt, and pepper in a bowl.
2. Toss in chicken, coat well, and marinate 30 minutes (or up to 8 hours).
3. Grate and squeeze cucumber; stir with yogurt, lemon, olive oil, garlic, dill, salt, and pepper for tzatziki; chill.
4. Heat a skillet (or grill/air fryer) and cook chicken until browned and 165°F, 8–12 minutes total depending on cut.
5. Rest chicken 5 minutes, then slice thin; adjust with a pinch of salt or lemon.
6. Warm pitas and assemble with tzatziki, chicken, tomato, red onion, greens, and feta.

What to Serve It With

– Greek salad with olives and extra feta crumbs
– Lemony roasted potatoes or air-fryer fries (stuff a few in your gyro, no one’s watching)
– Simple cucumber-tomato salad with red wine vinegar
– Charred peppers, or a bowl of olives and pepperoncini for snacking

✔Tips & Mistakes

– Don’t skip squeezing the cucumber. Watery tzatziki is sadness in a bowl.
– Salt matters. Taste a slice of chicken after cooking and hit it with lemon/salt if it needs pop.
– Thin slices win. Slice across the grain so it’s tender and stacks nicely in the pita.
– Warm your pitas. Cold pita cracks and betrays you mid-bite.
– If using breasts, pound to even thickness so they cook evenly and don’t dry out.

✔Storage Tips

Leftover chicken keeps in the fridge up to 4 days; tzatziki is happiest within 3. Store components separately so nothing gets soggy. Reheat chicken gently in a skillet with a splash of water or lemon, or eat it cold out of the container like a gremlin — honestly delicious. Freeze raw marinated chicken up to 2 months; thaw overnight and cook as written. Cooked chicken also freezes fine for quick lunches.

✔Variations and Substitutions

– Thighs vs breasts: Thighs are foolproof. Breasts are lean — just marinate a bit longer and don’t overcook.
– Dairy-free: Use thick coconut yogurt for both marinade and tzatziki; add extra lemon and dill to keep it bright.
– Gluten-free: Grab GF pitas or do lettuce wraps; still messy, still great.
– Extra herby: Add mint with the dill for a garden-y hit.
– Spice swap: Smoked paprika adds campfire vibes. A pinch of coriander is nice too.
– Tiny sweetness: A teaspoon of honey in the marinade rounds the edges; sugar works if you’re out of honey.
– Umami bump: A dash of soy sauce or tamari can sneak into the marinade if you like; it’s not traditional but it’s tasty.

Frequently Asked Questions

Easy Chicken Gyro Recipe

Juicy marinated chicken tucked into warm pitas with fresh veggies and creamy tzatziki—fast, flavorful, and perfect for busy weeknights.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken thighs
• ▢ 0.5 cup plain Greek yogurt for marinade
• ▢ 0.25 cup olive oil extra-virgin preferred
• ▢ 0.25 cup lemon juice freshly squeezed
• ▢ 1 tbsp red wine vinegar
• ▢ 4 clove garlic minced
• ▢ 2 tsp dried oregano
• ▢ 1 tsp ground cumin
• ▢ 1 tsp smoked paprika
• ▢ 1.25 tsp kosher salt divided, to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 4 piece pita bread Greek-style or pocketless if available
• ▢ 1 cup tzatziki sauce store-bought or homemade
• ▢ 2 cup romaine lettuce shredded
• ▢ 1.5 cup tomatoes diced
• ▢ 0.5 cup red onion thinly sliced
• ▢ 1 cup cucumber diced
• ▢ 2 tbsp fresh dill chopped, plus more for garnish
• ▢ 0.5 cup feta cheese crumbled, optional

Instructions

Preparation Steps

• In a large bowl, whisk yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, smoked paprika, 1.0 tsp salt, and black pepper until smooth.
• Add chicken thighs and coat well. Marinate at room temperature for 15 minutes (or refrigerate up to 4 hours).
• Heat a large skillet or grill pan over medium-high. Lightly oil the surface.
• Cook chicken 5 to 6 minutes per side until browned and the center reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice thinly.
• Warm pitas in a dry skillet or directly over a low flame for 15 to 20 seconds per side until pliable.
• Assemble gyros: Spread tzatziki on warm pitas, add lettuce, sliced chicken, tomatoes, cucumber, and red onion. Sprinkle with dill and feta. Finish with a pinch of the remaining salt to taste.
• Fold and serve immediately.

Notes

For a lighter option, swap chicken thighs for chicken breasts and reduce cook time. Pitas can be replaced with naan if desired. Leftover chicken keeps well in the fridge for up to 3 days.