Greek Chicken Gyros With Creamy Tzatziki Recipe
This authentic Greek Chicken Gyros recipe features juicy marinated chicken thighs grilled to perfection and served with fresh tomato, cucumber, red onion, and a creamy homemade tzatziki sauce, all wrapped in warm pita bread. Perfect for a family meal or casual gathering, these gyros capture the vibrant flavors of Greece with a simple yet delicious marinade and fresh fillings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including 2-hour marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Ingredients
Scale
Marinade
- 1/2 cup Greek yogurt
- 1/2 lemon, juiced
- 1 tbsp red wine vinegar
- 3 garlic cloves, minced
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp dried oregano
- Pepper to taste
- 1 tsp salt
- 2 tbsp olive oil
- 10 boneless, skinless chicken thighs
Fillings
- 3 Lebanese cucumbers
- 2 ripe tomatoes
- 1/2 red onion, thinly sliced
Other
- 6 pitas
- 1 batch tzatziki sauce (see notes)
Instructions
- Prepare the chicken marinade: In a large mixing bowl, combine Greek yogurt, lemon juice, red wine vinegar, minced garlic, paprika, cumin powder, cinnamon powder (if using), dried oregano, pepper, salt, and olive oil. Stir well to form a smooth marinade.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, mixing thoroughly to coat all pieces. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.
- Grill the chicken: Preheat your oven broiler (grill function) to the highest setting and let it heat for 10 minutes. Position the oven rack at the highest level. Line a baking tray with foil and arrange the marinated chicken thighs on it. Grill for about 10 minutes on one side until slightly charred, then flip and grill the other side for another 10 minutes. Ensure the internal temperature reaches 75°C (165°F) for safety. Remove and let the chicken rest on a board for 10 minutes before roughly chopping into bite-sized pieces.
- Prepare the fillings: Wash and pat dry the cucumbers and tomatoes. Trim the ends off and slice them in half lengthwise. Scoop out the seeds from both vegetables using a spoon, then finely dice them into small cubes. Thinly slice the red onion and set all vegetables aside in a bowl.
- Assemble the gyros: Place each pita flat on a large piece of aluminum foil. Spread a generous scoop of tzatziki sauce or Greek yogurt over the pita, leaving some space at the bottom and edges. Top with the diced cucumber, tomato, sliced red onion, and chopped grilled chicken.
- Wrap the gyros: Fold the bottom edge of the pita over the fillings, then fold one side inwards. While holding these folds in place, fold the remaining side over. Secure the wrap tightly using the aluminum foil by folding it around the gyro to keep everything together. Serve immediately while fresh and warm.
Notes
- Use full-fat Greek yogurt for the creamiest marinade and tzatziki sauce.
- Red wine vinegar adds a subtle tang, but white vinegar can be used as a substitute.
- Lebanese cucumbers are preferred for their thin skin and fewer seeds, but English cucumbers are a good alternative.
- Chicken thighs are ideal for this recipe because they remain juicy during grilling.
- To make tzatziki, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and fresh dill or mint.
- If you prefer, you can grill the chicken on an outdoor grill instead of the oven broiler.
- For a spicier gyro, add a pinch of cayenne pepper or chili flakes to the marinade.
- Resting the chicken after cooking helps retain juices and improves flavor.
Keywords: Greek chicken gyros, delicious gyros recipe, tzatziki sauce, grilled chicken thighs, Mediterranean wrap, Greek food, easy family dinner
