Step into the vibrant, casual world of Greek street food with homemade chicken gyros. These wraps blend tender marinated chicken with crisp vegetables, cool and creamy tzatziki, crumbly feta, and pillowy-soft pita. The mix of textures and flavors packs each bite with balanced, savory satisfaction.
Chicken gyros aren’t just a takeout treat—you can make them easily at home. With a handful of pantry staples and a few fresh ingredients, you’ll bring authentic Mediterranean flavors to your own table.
Why Chicken Gyros Stand Out
Fresh, Layered Flavor
The beauty of gyros comes from the marinade. Greek yogurt, olive oil, lemon juice, garlic, and a mix of spices soak into the chicken, infusing each piece with bright, zesty notes and a subtle smokiness.
Adaptable and Cost-Effective
Gyros are flexible enough to fit any weeknight dinner or serve a crowd. You can use chicken thighs for extra moisture, opt for breasts if you prefer leaner cuts, or swap in different vegetable toppings based on what’s in your fridge. With reasonably priced ingredients, this recipe is both wallet- and family-friendly.
Versatile for Leftovers
Leftover marinated chicken isn’t limited to gyros. Add it to salads, grain bowls, or wraps for easy lunches. Double up on the tzatziki and use it as a dip or salad dressing.
Ingredients for Chicken Gyros
Authentic chicken gyros rely on a few essential components. Here’s what you’ll need:
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs (or breasts, if preferred)
- ½ cup plain Greek yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ large cucumber, peeled and grated
- 2 tbsp fresh dill, finely chopped
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp kosher salt
For the Gyro Assembly
- 6-8 Greek-style pita breads
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup shredded lettuce or baby spinach
- ½ cup crumbled feta cheese (optional)
Optional Extras
- Kalamata olives
- Sliced pepperoncini
- Fresh mint or parsley leaves
How to Make Chicken Gyros
1. Marinate the Chicken
In a large bowl, mix yogurt, olive oil, lemon, garlic, and all spices. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight. The longer it sits, the deeper the flavor.
Tip: If you’re short on time, even 30 minutes will help, but for the best results, aim for a full overnight soak.
2. Prepare the Tzatziki
Grate the cucumber and squeeze out excess liquid with your hands or a clean kitchen towel. In a bowl, combine yogurt, cucumber, dill, garlic, lemon, olive oil, and salt. Stir well and refrigerate until ready to use.
Tip: Draining the cucumbers ensures the sauce stays thick and creamy, not watery.
3. Cook the Chicken
Preheat your grill, grill pan, or broiler to medium-high. Remove chicken from marinade, scraping off most of the excess. Cook chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F and the outside has nice color.
Let chicken rest for 5 minutes, then slice into thin strips.
Alternative: If you don’t have a grill, cook chicken in a hot skillet with a drizzle of oil, or arrange it on a baking sheet and broil until cooked through.
4. Warm the Pitas
Warm pitas on the grill, in a dry skillet, or wrapped in foil in the oven for a few minutes. They should be soft, warm, and pliable.
5. Assemble Gyros
Lay a warm pita on a sheet of parchment or foil. Add a handful of chicken down the center. Top with lettuce, tomatoes, onion, feta, and a generous spoonful of tzatziki. Add olives or extra herbs if you like. Fold up the sides and roll into a wrap.
Serving Idea: For a group, create a build-your-own gyro bar with all toppings and sauces lined up. Everyone can customize their own.
Tips for Success
- Marinate Overnight: Yogurt tenderizes the meat, and longer marinating infuses more flavor.
- Use Thighs for Moisture: Chicken thighs stay juicy under high heat cooking. If you use breasts, pound them to even thickness so they cook evenly.
- Don’t Overcrowd the Pan: Give the chicken space so it caramelizes instead of steaming.
- Crisper Tzatziki: Always squeeze grated cucumber—otherwise, your sauce may turn watery.
- Slice Chicken Thinly: Thin pieces are easier to pile into the pita and eat without making a mess.
- Warm the Bread: Cold pita can be stiff, which makes assembly and eating harder.
- Balance the Fillings: Aim for a good ratio of chicken to veggies and sauce—overfilling will make wrapping tricky.
Ingredient Substitutions and Variations
- Protein: Swap chicken for pork, lamb, or tofu strips for a vegetarian twist.
- Spices: If you don’t have smoked paprika, use sweet paprika for mild flavor.
- Yogurt: Full-fat yogurt yields richer taste, but low-fat or non-dairy yogurt works in both marinade and sauce.
- Gluten-Free: Use gluten-free pita or serve gyro fillings over a bowl of rice or salad greens.
- Extra Crunch: Add sliced radishes, shredded carrots, or pickled red onion for a fresh, tangy bite.
Serving Suggestions
Pair chicken gyros with:
- Oven-roasted potatoes lightly tossed in olive oil, oregano, and lemon.
- Greek salad with tomatoes, cucumber, feta, and olives.
- Homemade hummus with pita chips.
- Lemon rice pilaf or simple orzo.
For a drink, cold sparkling water with a slice of lemon or a glass of dry white wine complement the flavors.
How to Store and Reheat Leftovers
Storing
- Chicken: Place cooked chicken strips in an airtight container. Refrigerate for up to 4 days.
- Tzatziki: Store in a sealed jar or container in the refrigerator for up to 3 days.
- Pita and toppings: Store veggies and bread separately to keep everything fresh.
Freezing
- Chicken: Freeze sliced, cooked chicken in single layers separated by parchment in an airtight bag for up to 3 months.
- Tzatziki: Yogurt-based sauces do not freeze well; make fresh as needed.
Reheating
- Warm chicken gently in a skillet over medium heat, or cover and microwave for 1–2 minutes until hot.
- To revive pita, wrap in a damp paper towel and microwave for 20 seconds, or heat in the oven at 350°F for 5 minutes.
Note: Only reheat what you need—repeated warming can dry out the chicken.
Chicken Gyros FAQ
Can I make the gyros ahead?
Marinate and cook the chicken the day before, then store in the fridge. Prepare tzatziki ahead, too. Assemble gyros just before serving for the freshest results.
What makes these different from shawarma?
Gyros and shawarma are both wrap-style dishes, but gyros use Greek seasonings and tzatziki, while shawarma features Middle Eastern spices and tahini-based sauces.
Can I bake the chicken?
Absolutely. Arrange marinated chicken on a lined baking sheet and roast at 425°F for 20–25 minutes or until fully cooked.
Nutrition Information per Serving (for one gyro)
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 410 |
| Protein | 35g |
| Fat | 15g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sodium | 660mg |
Chicken gyros offer a taste of Greece with every bite. Whether you’re new to Mediterranean cooking or you’ve ordered gyros on every urban adventure, this recipe brings the street-food experience home. It’s equally fitting for a quick family dinner, meal prepping, or a casual get-together. Once you master this fresh, simple sandwich, you’ll find endless ways to adapt it for your tastes.
Chicken Gyros
Homemade chicken gyros feature tender, marinated chicken. Creamy tzatziki adds rich flavor. Fresh veggies bring a crisp, refreshing crunch. Warm pita wraps everything together for a flavorful, Mediterranean-inspired meal.
Ingredients
- 1/4 cup Greek yogurt
- 1/2 cup crumbled feta cheese, optional
- 3 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup Greek yogurt
- 1 lemon, juiced
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1 large cucumber, finely grated
- 6 pita breads or flatbreads, warmed
- 1 cup shredded lettuce
- 4 cloves garlic, minced
- salt and pepper, to taste
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
Instructions
- Marinate the Chicken: In a large bowl, mix the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, paprika, cumin, coriander, salt, and pepper. Add the chicken and coat thoroughly. Cover and refrigerate for at least 2 hours (overnight is best).
- Make the Tzatziki: Press the excess liquid out of the grated cucumber. Add it to a bowl with the Greek yogurt, minced garlic, olive oil, dill, and lemon juice. Mix well and season with salt and pepper to taste. Cover and chill for 15-20 minutes.
- Cook the Chicken: Preheat a grill, skillet, or oven broiler to medium-high heat. Remove the chicken from the marinade, let the excess drip off, and cook for 6–8 minutes per side or until fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing into thin strips.
- Assemble the Gyros: Lay a warm pita bread on a flat surface. Spread a generous dollop of tzatziki sauce on the bread. Add a portion of sliced chicken, followed by red onions, cherry tomatoes, lettuce, and crumbled feta cheese (if using). Fold the pita around the filling and secure it with parchment paper or foil, if desired.
- Repeat with the remaining pitas and enjoy your homemade Chicken Gyros with a side of fries, a Greek salad, or extra tzatziki sauce for dipping!