This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Chicken Gyro is So Good!
I used to think chicken gyros were just a summer thing—grill it up, stuff it in a pita, call it a day. But honestly, it’s way too good to limit to one season, which is why I make mine on the stovetop all year round. Piled into a warm pita with tzatziki and fresh veggies? Tell me that’s not one of the best things you’ve eaten in a while—because that’s exactly how I feel every time I make it.
My kids are all about these gyros, especially when they’re loaded with extra tzatziki, so I usually just double the batch. (And honestly, leftover tzatziki makes a great sandwich spread or dip, so it never goes to waste.) For the marinade, I keep it classic—olive oil, lemon juice, garlic, and oregano. It’s simple, but it works every time. If I’m thinking ahead, I’ll marinate the chicken overnight, which makes dinner the next day so much easier.
Ingredients You’ll Need
- Boneless chicken thighs: I like chicken thighs in this recipe because they’re harder to overcook! You can use 1 ½ pounds of chicken breasts, though.
- Olive oil: I prefer the flavor of olive oil, but you can use avocado.
- Lemon: You’ll need two for this recipe—one for the marinade and the other for the tzatziki! Zest the lemon before juicing it.
- Garlic: Fresh, minced garlic will add the best flavor to the chicken gyro meat and sauce. However, you could use 2 teaspoons of garlic powder in the marinade and ½ teaspoon in the tzatziki.
- Oregano, salt, black pepper, and paprika: My seasonings of choice! Sweet or smoky paprika works.
- Persian cucumber: This is seedless and has thinner skin than a regular cucumber! If you can’t find it, use whatever cucumber you can get.
- Greek yogurt: Make sure to pick a plain Greek yogurt, but you can use full-fat, low-fat, or non-fat.
- Fresh dill: Substitute ½ tablespoon of dried dill.
- Pita, tomato slices, and red onion: For serving!
Popular Additions
- Top it with cheese. Add crumbled feta to each homemade chicken gyro.
- Add fries. I’ve had chicken gyros out before with fries added to them! Try regular or sweet potato fries.
- Add a veggie topping with oomph. Instead of sliced tomato and red onion, I think my tomato avocado cucumber salad would be delicious.
How to Make Chicken Gyros
Make the Tzatziki Sauce
Chicken Gyro
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup olive oil
- 1 lemon zest and juice
- 4 garlic cloves minced
- 1 teaspoon oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Tzatziki
For Assembly
- Greek-style pita bread
- Tomato slices
- Red onions
Instructions
- Pat chicken dry and pound the chicken to ensure they are equal in thickness. Combine the olive oil, lemon zest and juice, garlic, salt, pepper and paprika in a bowl. Add chicken and toss well to combine. Marinate for at least 30 minutes.
- Meanwhile, to make the tzatziki, peel the cucumber and grate with the larger blades of a cheese grater. Drain any liquid from the cucumber and transfer to a small bowl. Add the yogurt, garlic, lemon zest and juice and olive oil and stir to combine until creamy. Fold in the chopped dill and season with salt.
- Preheat a cast iron skillet or non-stick pan to medium high heat. Place chicken on the skillet and allow it to cook undisturbed for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade.
- Remove chicken from the pan and allow it to rest for 5 minutes before slicing.
- Serve in a pita with vegetables and tzatziki sauce, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
My Best Easy Chicken Gyro Recipe Tips
- Pound the chicken for even thickness. This makes sure the chicken all cooks at the same speed!
- Marinate the chicken breasts for at least 30 minutes so it’s flavorful. You can marinate the chicken for up to a day, though. When marinating the chicken, keep it covered in the fridge, not at room temperature.
- Use a meat thermometer for perfectly cooked chicken gyros. I don’t like to guess when chicken is done! When the thermometer registers 165ºF, it’s safe to eat.
- Make sure to drain the grated cucumber. The cucumber will have excess water once grated. I recommend gently squeezing it before adding it to the rest of the sauce ingredients to avoid watery tzatziki.
What to Serve
Recipe Help & Common Questions
I recommend storing the chicken, sauce, and any toppings separately in airtight containers. They will keep for up to 3 days in the fridge this way! The chicken can be reheated in a skillet on low heat or in the microwave.
I like to serve these gyros warm. I let the chicken rest for 5 minutes and then serve it in a (warmed!) pita.
This chicken is great in pita or sandwiches, but I also like it on salads. Try it on my classic Caesar salad or turmeric rice salad.
More Chicken Recipes
- Chicken Lemon Orzo Soup
- Lemon Chicken Piccata
- One Pot Chicken and Rice
- Chicken Broccoli Casserole
- Chicken Meatballs with Marinara
If you try this feel good Chicken Gyro recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This chicken gyro recipe was originally published on April 22, 2020 and has recently been updated with new photography, step-by-step images, and a slightly modified recipe to swap out chicken breast with chicken thighs. It also includes the recipe for the tzatziki sauce and serving suggestions.
Could you please help with the recipe for the sauce? Also, what all did you use to assemble the gyros in addition to the chicken? Thanks
Of course! I added tomato, red onion, and fresh dill to this recipe. And here’s my Tzatziki Sauce recipe: https://feelgoodfoodie.net/recipe/tzatziki-sauce/