Greek Chicken Gyros With Lemon Herb Marinade And Tzatziki

The first time I made these Greek chicken gyros, it was a Friday night and I was this close to ordering takeout. I had chicken in the fridge, a lonely cucumber, and some yogurt that needed to be used, so I decided to gamble on a quick lemon herb marinade. While the chicken soaked, I whisked together a fast tzatziki and warmed a stack of pitas.

By the time the chicken came off the grill, the kitchen smelled like a little seaside taverna. We piled everything into warm pitas with tomatoes, onions, and feta, and ate them over the sink because nobody wanted to wait to sit down. That was the night these gyros officially replaced our usual takeout and earned a regular spot in my weeknight rotation.

Why You Will Love This Recipe

• Big Greek flavor: A bright lemon herb marinade and cool homemade tzatziki deliver classic Mediterranean taste with simple ingredients.
• Juicy grilled chicken: The acid and olive oil in the marinade keep the chicken moist and tender, even if you are not a grilling pro.
• Flexible meal: Serve as stuffed pitas, rice bowls, or salad toppings, similar to how I use chicken in this Mexican Chicken Salad.
• Great for guests: Set out warm pitas, chicken, veggies, and sauce, then let everyone build their own gyro.
• Lighter than takeout: Lean chicken, olive oil, and Greek yogurt keep things fresh while still feeling like a treat.

Greek Chicken Gyros Ingredients

this Recipe

For The Lemon Herb Marinade

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice, from about 2 lemons
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano
• 1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Tzatziki Sauce

• 1 cup plain Greek yogurt, full fat or 2 percent
• 1/2 cup grated cucumber, squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Gyros

• 1 1/2 pounds boneless, skinless chicken breasts, about 2 to 3 pieces
• 4 to 6 warm pita breads
• 1 cup chopped tomatoes
• 1 cup thinly sliced red onion
• 1/2 cup crumbled feta cheese
• Fresh parsley or dill, for garnish

If you enjoy chicken wraps in general, you might also like my Chipotle Chicken Avocado Melt or the flavorful Trader Joes Chicken Shawarma Recipes for more sandwich night ideas.

Step By Step: How To Make Greek Chicken Gyros

This recipe is broken into three easy parts. Marinate the chicken, mix the tzatziki, then grill and assemble your gyros.

1. Marinate the chicken: In a large bowl or resealable bag, whisk together the olive oil, lemon juice, garlic, oregano, dill, thyme, salt, and pepper. Add the chicken breasts and turn them so they are coated on all sides. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours.
2. Make the tzatziki: While the chicken marinates, stir together the Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a medium bowl. Taste and adjust seasoning if needed, then cover and chill so the flavors can blend.
3. Cook the chicken: Preheat your grill or a large skillet over medium high heat. Remove the chicken from the marinade, letting extra drip off, and cook for 6 to 8 minutes per side, until the internal temperature reaches 165 degrees F, which is 74 degrees C. Transfer to a cutting board and let rest for 5 to 10 minutes.
4. Warm the pitas: While the chicken rests, warm the pita breads in a dry skillet, low oven, or microwave until soft and pliable. Keep them wrapped in a clean towel so they stay warm.
5. Assemble the gyros: Slice the rested chicken thinly against the grain. Place a layer of chicken down the center of each warm pita, then top with tzatziki, tomatoes, red onion, feta, and fresh herbs. Fold the pita around the filling and serve at once.

Tips For Perfect Gyros

• Give the marinade time: Even 30 minutes helps, but a few hours in the fridge makes the chicken extra flavorful and tender.
• Dry the cucumber well: Squeezing out the liquid keeps your tzatziki thick and creamy instead of watery.
• Slice against the grain: Cutting the chicken this way keeps each bite tender, not stringy.
• Use soft pitas: Warm, flexible pita wraps make folding and eating gyros much easier and less messy.

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Serving Ideas

These chicken gyros are a full meal on their own, but you can easily turn dinner into a full Greek inspired spread. I like to round the plate out with something fresh and something a little starchy.

• Serve with a simple salad, or try a twist like this Mexican Caesar Salad if you enjoy bold dressings.
• Add roasted potatoes, rice pilaf, or a tray of Smothered Potatoes for extra comfort.
• Set out olives, extra feta, and sliced cucumbers so people can customize their gyros.

Variations And Substitutions

Once you have tried the classic version, you can easily change up the protein or veggies to keep gyro night interesting. The lemon herb marinade works well with more than just chicken.

• Use chicken thighs: Boneless, skinless thighs are extra juicy and forgiving on the grill.
• Add more vegetables: Tuck in thinly sliced bell peppers, shredded lettuce, or grilled zucchini for extra crunch and color.
• Spicy gyros: Stir red pepper flakes into the marinade or tzatziki if you like a little heat.
• Lamb or pork: Swap the chicken for thinly sliced lamb or pork for a more traditional gyro style wrap.

Greek Chicken Gyros FAQs

How long should I marinate the chicken?

Thirty minutes is the minimum for good flavor, but 2 to 4 hours gives you the best results. If you go much longer, the acid in the lemon juice can start to change the texture, so I keep it under 8 hours.

Can I cook the chicken without a grill?

Yes, a stovetop grill pan or regular skillet works very well. You can also bake the chicken at 400 degrees F, which is 200 degrees C, for about 20 to 25 minutes, then finish with a quick sear in a hot pan for color.

Can I make the tzatziki ahead of time?

Tzatziki actually tastes better after it has chilled for a bit. You can make it up to 2 days in advance and store it in the fridge in a covered container.

What is the best way to reheat leftover chicken?

Slice the cooked chicken and reheat it gently in a skillet over low heat with a splash of water or broth. This keeps it from drying out and helps it warm evenly for second round gyros or salad bowls.

Can I turn this into a gyro bowl instead of a wrap?

Absolutely. Add rice or quinoa to a bowl, top with sliced chicken, veggies, feta, and tzatziki, and serve pita wedges on the side. It is an easy way to use leftover chicken gyros for lunch the next day.

Conclusion

These Greek chicken gyros with lemon herb marinade and tzatziki bring bright, sunny flavor to your dinner table any time of year. Tender grilled chicken, cool yogurt sauce, and fresh toppings tucked into warm pita make every bite feel special without a lot of fuss.

Once you see how simple the steps are, gyro night will feel just as doable as tacos or burgers. Keep the marinade ingredients and some pita on hand, and you can pull off this Mediterranean favorite whenever the craving hits.