Name: Greek Chicken Gyros with Cucumber Tzatziki Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Mediterranean
Ingredients: 2 lb boneless, skinless chicken thighs; 3 garlic cloves, minced; 1 tbsp white wine vinegar; 3 tbsp lemon juice; 1 tbsp extra virgin olive oil; 3 tbsp Greek yogurt (full fat); 1½ tbsp dried oregano; 1 tsp salt; Black pepper, to taste; 2 cucumbers, grated and drained; 1¼ cups Greek yogurt; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 garlic clove, minced; ¼ tsp salt; Black pepper, to taste; 3 tomatoes, diced; 3 cucumbers, diced; ½ red onion, finely chopped; ¼ cup parsley (optional); Salt & pepper to taste; 4–6 pita breads or flatbreads, warmed

Ingredients

2 lb boneless, skinless chicken thighs

3 garlic cloves, minced

1 tbsp white wine vinegar

3 tbsp lemon juice

1 tbsp extra virgin olive oil

3 tbsp Greek yogurt (full fat)

1½ tbsp dried oregano

1 tsp salt

Black pepper, to taste

2 cucumbers, grated and drained

1¼ cups Greek yogurt

1 tbsp lemon juice

1 tbsp extra virgin olive oil

1 garlic clove, minced

¼ tsp salt

Black pepper, to taste

3 tomatoes, diced

3 cucumbers, diced

½ red onion, finely chopped

¼ cup parsley (optional)

Salt & pepper to taste

4–6 pita breads or flatbreads, warmed

Instructions

Step 1: Place all marinade ingredients (garlic, white wine vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper) in a ziplock bag and mix well.

Step 2: Add chicken thighs to the marinade, massage to coat thoroughly, and marinate in the refrigerator for 3 to 12 hours.

Step 3: Grate cucumbers, drain excess water, then mix with Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper in a bowl to make the tzatziki sauce. Set aside.

Step 4: In another bowl, combine diced tomatoes, diced cucumbers, finely chopped red onion, parsley (if using), and season with salt and pepper to taste for the salad.

Step 5: Heat a grill or skillet over medium-high heat and add a little olive oil to coat.

Step 6: Cook the marinated chicken thighs for 2 to 3 minutes on each side until golden brown and cooked through.

Step 7: Let the cooked chicken rest for 5 minutes, then slice into thin strips.

Step 8: Warm the pita breads, then layer each with salad, sliced chicken, and a generous spoonful of tzatziki in the center.

Step 9: Wrap the filled pita breads with parchment paper, twist the ends to secure, and serve immediately while warm.

Tips & Variations

Use full-fat Greek yogurt for creamier and richer tzatziki sauce.

For a smoky flavor, cook the chicken on a charcoal grill if possible.

Add sliced red onions or pickled vegetables to the gyros for extra tang.

Substitute chicken thighs with chicken breast if you prefer leaner meat.

Try adding a sprinkle of feta cheese inside the pita for more Mediterranean flair.

Storage

Store leftover cooked chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave to avoid drying it out. Keep pita breads wrapped in foil or a plastic bag to maintain softness. Assemble wraps fresh before serving for best texture.

FAQs

Can I prepare the marinade and tzatziki in advance?

Yes, marinating the chicken overnight deepens the flavors. The tzatziki can be made a few hours ahead and refrigerated to let the flavors meld.

What can I use if I don’t have Greek yogurt?

You can substitute plain yogurt strained through a fine sieve or cheesecloth to thicken it. Alternatively, use full-fat sour cream, though the taste will differ slightly.