Greek Chicken Gyros with Tzatziki

Get ready for a flavor-packed meal with these Greek chicken gyros! Tender chicken thighs, marinated in a zesty blend of garlic, lemon, and oregano, are grilled to perfection and wrapped in soft pita with creamy tzatziki and a fresh veggie salad. The marinade’s bold flavors make every bite irresistible, and it’s perfect for a fun, hands-on dinner where everyone can build their own wrap. Serve it up and watch it disappear!

Instructions

1. 1

   In a ziplock bag, combine garlic, white wine vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and black pepper for the marinade. Add the chicken thighs, massage to coat, and marinate in the fridge for 3 hours, ideally up to 12 hours (no more than 24 hours).

2. 2

   For the tzatziki, halve the cucumbers lengthwise and scoop out the seeds. Coarsely grate, then wrap in a clean kitchen towel and squeeze out excess liquid.

3. 3

   In a bowl, mix the grated cucumber with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and a pinch of black pepper. Let it sit for 20 minutes to let the flavors meld.

4. 4

   For the salad, toss diced tomatoes, cucumbers, red onion, and parsley in a bowl. Season lightly with salt and pepper.

5. 5

   Heat a grill pan or outdoor grill to medium-high, brushing with oil. Alternatively, heat 1 tbsp oil in a skillet. Cook the chicken for 2-3 minutes per side until golden and cooked through.

6. 6

   Transfer the chicken to a plate, cover loosely with foil, and let rest for 5 minutes. Slice larger thighs if needed.

7. 7

   To assemble, warm the pita breads. Place a pita on parchment paper, add a scoop of salad down the center, top with sliced chicken, and drizzle with tzatziki.

8. 8

   Roll the pita, using the parchment to secure it, and twist the end. Serve immediately, or set out all components for guests to assemble their own gyros.

Recipe Notes

• Marinade time – Marinate for at least 3 hours for best flavor, but 12 hours is ideal for maximum tenderness and taste. Don’t exceed 24 hours to avoid over-marinating.

• Chicken – Thighs are juicy and perfect for grilling, but breast works if sliced thinly. Ensure even thickness for consistent cooking.

• Tzatziki – Squeezing out cucumber juice is key for a thick, creamy sauce. Make extra, as it’s great as a dip or spread!

• Pita – Warm the pita or flatbreads for a soft, pliable texture. You can heat them on the grill or in the oven.

• Salad – The fresh veggies add crunch and balance. Skip parsley if you don’t have it, or add fresh mint for a twist.

• Cooking – Grill for authentic flavor, but a skillet works just as well. Don’t overcook; aim for an internal temperature of 165°F (75°C).

• Storage – Marinated raw chicken can be frozen for up to 3 months; thaw and cook as directed. Cooked gyros keep in the fridge for 4 days.

• Serving tip – Set up a gyro bar with all components for a fun, interactive meal. Great for parties or casual dinners!