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Greek Yogurt Chicken Gyros with Fresh Tzatziki – Easy, Flavorful, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Marinade: 1.5 pounds boneless, skinless chicken thighs (or breasts), thinly sliced
  • 3/4 cup plain Greek yogurt (whole milk for best flavor)
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice (plus 1 teaspoon zest)
  • 3 garlic cloves, finely grated or minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 teaspoon smoked paprika or Aleppo pepper for warmth
  • For the Tzatziki: 1 cup plain Greek yogurt
  • 1 medium English cucumber, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon mint)
  • 1/2 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • For Serving: 4–6 warm pita or flatbreads
  • Sliced tomatoes
  • Thinly sliced red onion (rinsed to mellow the bite)
  • Sliced cucumber
  • Fresh parsley or dill, chopped
  • Optional: crumbled feta and a squeeze of lemon

Method
 

  1. Marinate the chicken. In a bowl, whisk yogurt, olive oil, lemon juice and zest, garlic, oregano, cumin, salt, pepper, and paprika if using. Add chicken and coat well. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  2. Prep the cucumber for tzatziki. Grate the cucumber on the large holes of a box grater. Sprinkle with a pinch of salt and let sit 5–10 minutes. Squeeze out excess water with a clean towel or your hands until mostly dry.
  3. Make the tzatziki. In a bowl, combine yogurt, drained cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Stir until creamy. Adjust lemon and salt to taste. Chill until ready to serve.
  4. Warm the pita. Wrap pitas in foil and warm in a 325°F (165°C) oven for 5–10 minutes, or toast on a dry skillet for 30–60 seconds per side.
  5. Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil. Cook chicken in a single layer, shaking off excess marinade, 3–5 minutes per side until browned and cooked through. Work in batches to avoid steaming.
  6. Rest and slice. Transfer cooked chicken to a plate, rest 3 minutes, then slice or chop into bite-size pieces.
  7. Assemble gyros. Spread tzatziki on warm pita. Add chicken, tomatoes, red onion, and cucumber. Finish with herbs, feta, and a squeeze of lemon. Fold and enjoy.