Greek-Style Chicken Gyros with Homemade Tzatziki

Greek-style chicken gyros with homemade tzatziki are fresh, flavorful, and easy to make at home. I marinate juicy chicken in a blend of herbs, garlic, and lemon, then grill or pan-sear it to perfection. Wrapped in warm pita and topped with creamy tzatziki, crisp vegetables, and a sprinkle of feta, it’s a satisfying Mediterranean meal I love making any night of the week.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor using simple, wholesome ingredients. The chicken is tender and loaded with garlicky, citrusy flavor from the marinade, and the homemade tzatziki is cool, tangy, and packed with fresh cucumber and dill. It’s perfect for meal prep, build-your-own dinner nights, or healthy handheld lunches that don’t feel boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts

• Olive oil

• Fresh lemon juice

• Garlic (minced)

• Dried oregano

• Salt and pepper

• Red wine vinegar (optional)

For the tzatziki sauce:

• Greek yogurt

• Cucumber (grated and squeezed dry)

• Garlic (minced)

• Lemon juice

• Fresh dill or mint (chopped)

• Olive oil

• Salt and pepper

For serving:

• Pita bread or flatbread

• Sliced tomatoes

• Sliced red onion

• Shredded lettuce or spinach

• Crumbled feta cheese

• Kalamata olives (optional)

Directions

1. I whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.

2. I add the chicken, toss to coat, cover, and marinate for at least 30 minutes—or up to 4 hours in the fridge.

3. While the chicken marinates, I make the tzatziki: I mix the grated cucumber, Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. I chill it until ready to use.

4. I grill or pan-cook the chicken over medium-high heat for 5–7 minutes per side, or until fully cooked and golden brown.

5. I let the chicken rest for a few minutes, then slice it thinly.

6. I warm the pita bread and layer it with chicken, tzatziki, tomatoes, onion, lettuce, and a sprinkle of feta.

7. I fold and serve warm.

Servings and timing

This recipe serves 4 and takes about 15 minutes to prep, 30–40 minutes to marinate, and 15–20 minutes to cook and assemble.

Variations

Sometimes I swap chicken for lamb or beef strips, or use grilled halloumi for a vegetarian version. I’ve also added sliced cucumber or hummus to the wrap for more texture. For a low-carb version, I serve everything in a bowl or lettuce wrap instead of pita.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days. Tzatziki stays fresh in the fridge for about 3 days. To reheat the chicken, I use a skillet or microwave until warmed through. I assemble fresh gyros just before eating for the best texture.

FAQs

Can I use store-bought tzatziki?

Yes, but I love making it from scratch for a fresher flavor and better control over texture and ingredients.

Can I grill the chicken?

Absolutely. Grilling gives it great char and flavor. I cook it over medium-high heat for about 6–8 minutes per side, depending on thickness.

What kind of pita is best?

I use soft, thick pita or flatbread that’s flexible enough to fold without tearing. I warm it before serving so it’s easier to handle.

Can I marinate the chicken overnight?

Yes, but I keep it under 12 hours for best texture. Longer than that and the lemon juice can start breaking down the chicken too much.

What else can I serve with this?

I love pairing it with Greek salad, lemon rice, roasted potatoes, or even a handful of chips and olives for an easy meal.

Conclusion

Greek-style chicken gyros with homemade tzatziki are flavorful, fresh, and incredibly satisfying. I love how customizable they are, and the combination of juicy chicken, cool tzatziki, and soft pita always hits the spot. Whether I’m serving them as a casual dinner or a weekend lunch, this Mediterranean classic never disappoints.