Chicken Gyros
Updated Aug 11, 2025
Simple stovetop Chicken Gyro recipe. Made with marinated chicken thighs served with tzatziki sauce, tomatoes, lettuce, and red onions in a pita!
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Chicken Gyros are soo Good!
My kids are all about these chicken gyros, especially when they’re loaded with extra tzatziki, so I usually just double the batch. (And leftover tzatziki makes a great sandwich spread or dip, so it never goes to waste.) For the chicken gyro 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. Then I just pile the chicken and tzatziki on a pita with tomatoes, red onions, and lettuce.
Happy Cooking!
– Yumna
Chicken Gyro Ingredients
- Boneless chicken thighs: I like to use chicken thighs in this recipe because they’re juicier! But if you like, you can use 1 ½ pounds of chicken breasts instead.
- Olive oil: I prefer the flavor of olive oil, but you can use avocado oil too.
- Lemon: You’ll need two lemons for this recipe, one for the marinade and the other for the tzatziki! Zest the lemon before juicing it.
- Garlic: Fresh, minced garlic is best with this Greek chicken gyro, but if you’d rather use garlic powder, add 2 teaspoons to the marinade and ½ teaspoon to the tzatziki.
- Seasoning: I like to use a blend of oregano, salt, black pepper, and paprika. Sweet or smoky paprika will work!
- Persian cucumbers: These are seedless and have thinner skin than regular cucumbers! But if you can’t find them, just deseed a regular cucumber before grating.
- Greek yogurt: You can use full-fat, low-fat, or non-fat Greek yogurt, just make sure it’s plain.
- Dill: I prefer fresh dill, but you can Substitute ½ tablespoon of dried dill.
- Pita: I like to make my own fresh homemade pita, but any pita will do.
- For serving: Red onion, lettuce, and tomato slices are my favorite garnishes for serving, but crumbled feta would be delicious, too.
How to Make Chicken Gyros
Make the Tzatziki Sauce
Chicken Gyro Recipe
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
- Pita bread
- Tomato slices
- Red onions
- Lettuce
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.
Recipe Tips
- Pound your chicken for even thickness. This will help all the meat cook at the same speed!
- Marinate your chicken breasts for at least 30 minutes. I like to marinate my chicken for up to a day, but 30 minutes (and onwards) will be enough for the meat to soak up the flavor. Just be sure to keep your chicken covered in the fridge while it’s marinating, not at room temperature.
- Use a meat thermometer. I don’t like to guess when my chicken is done! When your meat thermometer registers 165ºF, it’s safe to eat.
- Make sure to drain your grated cucumber. Once your cucumber is grated, you’ll see some excess water! I recommend gently squeezing it before adding it to the rest of the sauce ingredients to avoid watery tzatziki.
Serving Ideas
- Add fries. I’ve had many chicken gyros with fries added to them! Try regular or sweet potato fries.
- Try a veggie topping. Instead of sliced tomato and red onion, I think my tomato avocado cucumber salad would be delicious on top of these Greek chicken gyros.
- Make a side salad. If I’m not topping my chicken gyros with salad, I love a classic Greek salad on the side.
FAQs
I recommend storing your chicken, sauce, and any toppings separately in airtight containers. They should all 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.
While you can freeze your cooked chicken and your pita bread, I wouldn’t recommend freezing any of the other elements of these gyros! Chicken will keep well in the freezer in an airtight container for up to 3 months and pita will keep for up to four. When you’re ready to eat, thaw your chicken in the fridge overnight and reheat as you would normally. Pita can be placed directly in the oven to toast. Just be sure to make your toppings fresh!
I like to serve these gyros warm. I let the chicken rest for 5 minutes and then serve it in a (heated!) pita.
More Chicken Recipes
- Chicken Lemon Orzo Soup
- Lemon Chicken Piccata
- One Pot Chicken and Rice
- Chicken Broccoli Casserole
- Chicken Meatballs with Marinara
- Grilled Chicken Sandwich
- Creamy Cajun Chicken
- Chicken Burrito Bowl
- Chicken Shawarma
- Chicken Kafta
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.
Comments
Hi. Can I use The loaf pan in oven for this recipe like the shawarmeh recipe you have or is it better to do this one on the stove? I always leave bone in so I feel Like oven is easier for me. I do Have a cast iron too if that’s better. Does either way work? Thank you.
This recipe is my new secret weapon for a weeknight meal that is simple and SO satisfying. Thank you!
Yay, I love that!! Thanks, Carla!
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/
I love this recipe with your Tzaziki sauce – I am making it for the second time because it got the whole family approval 🙂 The chicken tastes so good and flavorful, and it is so easy to make. Thanks Yumna!
Such a great combo! I love that! Yay!!
Oregano oil benefits: Nutrition and side effects
Would this work if I don’t have a grill at home? Could I use a pan to heat the chicken instead?
Yes, you could! If possible, a griddle pan will work best.
Just discovered your blog and I love it!! I started my search with ideas to spruce up my boring morning oatmeal and ended up here lol. Was just wondering what kind of grill you used to cook the chicken on?
Yay! Love to hear that! Thanks so much!! Here’s the pan!
https://amzn.to/2RHQHGG
Fast and easy!!! We have leftover chicken (which tastes delicious) and will add it to a salad for lunch tomorrow!
Yay! So glad to hear you liked it! And leftovers are the best!!
Could I also try this recipe with beef?
Yes, that would work!
Made it yesterday and everybody enjoyed it with the yummy sauce. Super delicious.
So what did you use for your pitas? They look so thick and yummy. I’m really trying to cut down on carbs but I think this recipe needs to happen soon!
I used naan bread. That’s all my husband could find at the store but it worked really well for the recipe!
I use naan bread for individual pizzas! I like the Santosh brand.
Love that idea!
Amazing – thank you Yumna.
We had a chicken a few days ago.
During Covid 19 – I have learned how to stretch items.
I was going to make soup – and I still will -but took the breast meat off – and sauteed it with garlic. I slattered the naan bread with tzatziki sauce – added grilled pepper and grilled onion and pickle inside the gyro and of course the sauteed chicken- wrapped up the bottom and bent it so the sauce would not drip out and put it in the oven 350 for 10 minutes to warm it up.
So delicious – definitely a keeper.
My husband – who does not necessarily love chicken – but loves Greek – LOVED this recipe.
Next time – I would add some olives and geta cheese inside the gyro – or make a small greek salad and/or do Greek potatoes.
So so good.
Thank you so much for the amazing feedback!! And love your recommendation about putting it in the oven to warm it up. So glad you loved it!
I made this recipe along with the tzatziki and my family loved it! It’s rare that I make something that makes everyone happy — this was it! Will definitely make it again!
Yay! That makes me soooo happy!!