These Mediterranean Chicken Gyros deliver restaurant-quality flavor right in your home kitchen with tender, herb-marinated chicken wrapped in warm pita and topped with creamy feta tzatziki. Perfect for busy weeknights when you want something better than takeout without spending hours cooking.
Table of Contents
Ingredients for Mediterranean Chicken Gyros
I’ve tested this recipe with various chicken cuts, and boneless thighs remain my top choice for their flavor and tenderness. The marinade is simple but powerful, and I always recommend marinating for at least 30 minutes, though overnight produces the most flavorful results. Fresh ingredients make a real difference here, especially for the tzatziki sauce.
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons dried oregano (I recommend using Greek oregano for authentic flavor)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita breads (whole wheat works beautifully if you prefer)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (English cucumbers are my preference for fewer seeds)
- 1 red onion, thinly sliced
- 1 cup plain Greek yogurt (full-fat creates the creamiest tzatziki)
- 1/2 cup feta cheese, crumbled (in my experience, block feta you crumble yourself tastes better than pre-crumbled)
- 1 tablespoon fresh lemon juice (always use fresh, never bottled)
- 1 clove garlic, minced
- 1 teaspoon fresh dill, chopped (optional, but I usually add it)
- Fresh parsley for garnish
Step-by-Step Instructions
I recommend starting with the marinade first, as the longer your chicken sits in those flavors, the better your gyros will taste. Even 30 minutes makes a difference, but overnight is ideal.
Step 1: Combine olive oil, oregano, garlic powder, salt, and pepper in a mixing bowl. Add chicken thighs and coat thoroughly with the marinade. If your chicken thighs are uneven in thickness, pound them gently to about 1-inch thickness for consistent cooking. Cover and refrigerate for 30 minutes minimum, or up to 24 hours for deeper flavor.
Step 2: While the chicken marinates, prepare your tzatziki sauce by mixing Greek yogurt, crumbled feta, lemon juice, minced garlic, dill (if using), salt, and pepper until smooth. Taste and adjust seasoning as needed. Pro tip: making this a day ahead allows the flavors to develop even more beautifully. Store covered in the refrigerator.
Step 3: Heat your skillet over medium-high heat until a drop of water sizzles on contact. Add the marinated chicken thighs and cook for 6-7 minutes per side without moving them too much. You want a golden-brown crust to form. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear with no pink remaining in the center.
Step 4: Remove chicken from heat and let it rest on a cutting board for 5 minutes. This resting period keeps the juices inside the meat instead of running out onto your board. Then slice the chicken into ¼-inch thick strips.
Step 5: Warm your pita breads in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted. This prevents tearing when you roll them.
Step 6: To assemble each gyro, spread about 3 tablespoons of tzatziki down the center of a warm pita. Add sliced chicken strips, then top with cherry tomatoes, cucumber, and red onion. To roll properly, fold the bottom of the pita up first, then fold in both sides, and roll tightly. Serve immediately while everything is warm.
Perfect Pairings for Mediterranean Chicken Gyros
These gyros pair wonderfully with sides that complement their Mediterranean flavors and add textural variety to your meal.
Classic Greek Salad: Crisp romaine, cucumber, tomatoes, olives, and feta with a simple lemon-oregano dressing creates the perfect light, refreshing contrast to the warm, savory gyros.
Crispy Oven-Baked Fries: Golden, seasoned potato wedges add a satisfying crunch and help round out the meal, especially when you sprinkle them with oregano and sea salt for Mediterranean flair. Try my garlic parmesan version for extra flavor.
Hummus with Vegetables: Creamy chickpea hummus served with carrot sticks, bell pepper strips, and cucumber rounds adds protein and fiber while keeping the Mediterranean theme consistent throughout your meal.
Lemon Rice Pilaf: Fluffy rice cooked with chicken broth, lemon zest, and fresh herbs provides a warm, comforting base that soaks up any extra tzatziki sauce beautifully. If you prefer something heartier, check out my dump-and-bake chicken tzatziki with rice for a casserole version.
Roasted Red Peppers: Sweet, smoky peppers add depth and vibrant color to your plate while providing additional vegetables without any extra cooking effort.
Greek Turkey Meatballs: For a heartier spread, add these tender meatballs with extra tzatziki as an appetizer or side that keeps the Mediterranean flavors going strong.
Greek Chicken Tenders: Perfect for families with picky eaters, these make a great alternative protein option alongside the gyros.
Keep Your Gyros Fresh
Store leftover chicken and fresh vegetables separately in airtight containers in your refrigerator for up to 3 days. Keep the tzatziki sauce in its own container for up to 4 days. This prevents the vegetables from becoming soggy and keeps everything tasting fresh.
When you’re ready to eat, reheat the chicken thoroughly in a skillet over medium heat for 3-4 minutes until warmed through and slightly crisped. I recommend warming your pita breads fresh rather than storing them assembled, as this maintains the best texture and prevents sogginess.
The tzatziki sauce actually improves in flavor after a day in the refrigerator, making it perfect for meal prep. You can even freeze the marinated raw chicken in a freezer-safe bag for up to 3 months, then thaw overnight in the refrigerator and cook when you’re ready for an even quicker weeknight dinner.
FAQs
Can I use chicken breast instead of thighs?
Yes, though chicken breast tends to dry out more easily. If using breast, reduce cooking time to 5-6 minutes per side and watch the internal temperature carefully to avoid overcooking. Pound to even thickness first for best results.
How do I prevent my pita from breaking when rolling?
Warm your pita breads before assembling, which makes them more pliable. Also, don’t overfill them. Use about 3-4 ounces of chicken per gyro and moderate amounts of vegetables. The fold-and-roll technique (bottom up, sides in, then roll) also helps maintain structure.
Can I make this recipe dairy-free?
Absolutely. Use coconut yogurt in place of Greek yogurt for the tzatziki, and skip the feta or use a dairy-free alternative. The flavor will be different but still delicious. Add extra lemon juice and herbs to boost the flavor without the feta.
Mediterranean Chicken Gyros with Creamy Feta Tzatziki
Ingredients
Equipment
Method
- Combine olive oil, oregano, garlic powder, salt, and pepper in a mixing bowl. Add chicken thighs (pounded to even 1-inch thickness if needed) and coat thoroughly with marinade. Cover and refrigerate for 30 minutes minimum, or up to 24 hours for deeper flavor.
- Prepare tzatziki sauce by mixing Greek yogurt, crumbled feta, lemon juice, minced garlic, dill (if using), salt, and pepper until smooth. Taste and adjust seasoning as needed. Refrigerate covered until ready to use (can be made up to 1 day ahead).
- Heat skillet over medium-high heat until a drop of water sizzles. Add marinated chicken thighs and cook for 6-7 minutes per side without moving, until golden brown crust forms and internal temperature reaches 165°F (74°C). Juices should run clear with no pink remaining.
- Remove chicken from heat and let rest on cutting board for 5 minutes, then slice into 1/4-inch thick strips.
- Warm pita breads in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
- To assemble each gyro: spread 3 tablespoons tzatziki down center of warm pita, add sliced chicken strips, and top with cherry tomatoes, cucumber, and red onion. Fold bottom up first, fold in both sides, then roll tightly. Serve immediately.
Notes
