Chicken Gyros with tangy Tzatziki sauce and soft, fluffy homemade Greek pita flatbreads. These gyros are insanely delicious and can be filled with your favorite veggies and salad.
Homemade Chicken Gyros Recipe
Isn’t Greek food amazing? I’ve never been a huge fan until this past year. I live in the Midwest and have temporarily moved to the East coast and there is SO much more Mediterranean food here than where I’m from.
We had some delicious gyros last week at a restaurant, so it inspired me to create some at home. Yes, these pita gyros have a lot of steps and they can seem to have a lengthy prep, but if you do it all from scratch you’ll be glad you did.
Although, if you are looking to make it a little bit healthier you could simply omit the pita altogether and just make it into a salad (which is what I did the second day). Another option would be to serve it over lemon mint rice instead of pita.
Don’t get me wrong, the homemade pita is delicious, especially right when it comes off the hot skillet, but let’s be honest — we don’t often have a lot of time to make the entire meal from scratch.
A non-negotiable part of this recipe is the homemade tzatziki sauce. I make my own tzatziki sauce with Greek yogurt, cucumber, garlic, parsley, and dill. It’s so easy and takes only 5 minutes to make!
These homemade gyros are loaded with fresh and exciting flavors. Bland doesn’t exist in this wrap, which is one of my favorite things about it. This Greek wrap has the works, and it will leave you craving them time and time again.
Want to see how easy this gyros recipe is? Watch the video!
Chicken Gyros Ingredients
For the Greek chicken itself, you’ll need:
- Greek Yogurt
- Red Wine Vinegar
- Red Onion
For the homemade tzatziki, you’ll need:
- Greek yogurt
- Lemon juice
- Extra virgin olive oil
- Red wine vinegar
- Fresh parsley and dill
- Black pepper
And to assemble the chicken gyros, you’ll need:
- Pita bread (I’ve shared my homemade pita bread recipe below, but store-bought is fine!)
- Diced tomatoes, cucumbers, lettuce, olives, feta, and so on for serving (all optional and to taste)
How to Make Gyros
- Whisk together Greek chicken marinade and pour into baggie. Place chicken in bag and let marinate 2 to 4 hours.
- Grill chicken over medium-high heat until cooked through. Cut into strips.
- While the chicken is marinating, make the tzatziki sauce. First toss the cucumbers with salt to help them release some juice, then add them to the food processor along with the other ingredients.
- Pulse tzatziki sauce until smooth.
- Assemble chicken gyro wraps with desired toppings and enjoy!
Can I Let the Chicken Marinate Overnight?
No, if you leave the chicken in the marinade for too long the acids in the vinegar and lemon juice will start breaking down the chicken. You’ll be left with tough chicken after it’s been cooked.
Can I Make Chicken Gyros with Chicken Thighs?
Yes, you can make these Greek gyros with chicken thighs instead of breasts. Just keep in mind that you may have to adjust the grill time for the chicken.
Tips for the Best Gyros
- Use a really thick Greek yogurt for the best tzatziki consistency (I like Fage).
- I like homemade pita fresh, but you can also freeze them for later.
- You can easily prep the individual components of these pita gyros and store them separately so you can make gyros all week long!
More Greek Recipes You’ll Love:
- Greek Pasta Salad
- Greek Potato Salad
- Grilled Greek Lemon Chicken
- Greek Orzo Salad
- Greek Shrimp with Tomatoes & Feta
- Grilled Greek Chicken Quinoa Bowls
- Slow Cooker Greek Lemon Chicken and Potatoes
Follow Cooking Classy
Greek Chicken Gyros
- 2 lbs boneless , skinless chicken breasts
- 1/4 cup extra virgin olive oil , plus more for brushing
- 1/4 cup lemon juice
- 3 Tbsp plain Greek yogurt
- 1 Tbsp red wine vinegar
- 1/3 cup chopped red onion
- 2 cloves garlic
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp coriander
- Salt and freshly ground black pepper , to taste
- 1 medium cucumber , peeled, seeded and chopped into chunks*
- 1 tsp salt , plus more to taste
- 1 cup plain Greek yogurt (I used fat free)
- 1 clove garlic , finely minced
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (or use 1 tsp dried)
- Freshly ground black pepper
- 6 - 8 Greek Pita Flatbread , homemade or store-bought (recipe in separate recipe card below)
- Diced Roma tomatoes , peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)
To make Greek chicken:
- In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste.
- Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
- Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees F on an instant read thermometer), rotating once halfway through cooking.
- Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.
To make tzatziki:
- Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
- Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size.
- Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and season with salt and pepper to taste.
- Pulse to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.
To assemble gyros:
- Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.
Greek Pita Flatbread
- 2 tsp active dry yeast
- 2 1/2 tsp granulated sugar
- 2/3 cup warm water , 110 degrees
- 1/2 cup + 2 Tbsp milk , heated to 110 degrees
- 1 1/2 Tbsp extra virgin olive oil , plus more for bowl
- 1 1/4 tsp salt
- 3 cups bread flour (can add up to 1/4 cup more flour as needed)
- In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.
- Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).
- Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
- Press dough down and divide dough into 6 - 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat.
- Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape.
- Repeat process with remaining flatbread. Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).