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Greek Chicken Gyros with Lemon-Herb Marinade and Tzatziki wrapped in warm pita bread with fresh tomatoes, cucumber, red onion, and creamy tzatziki sauce.

Greek Chicken Gyros with Lemon-Herb Marinade and Tzatziki – Easy Mediterranean Dinner Recipe

These Greek Chicken Gyros with Lemon-Herb Marinade and Tzatziki are packed with juicy, marinated chicken and creamy homemade tzatziki. An easy Mediterranean dinner recipe perfect for fresh, flavorful meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Greek, Mediterranean
Servings 4 (4 large gyros)
Calories 450 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Sharp knife
  • Cutting board
  • Grill, cast iron skillet, or baking sheet
  • Tongs
  • Citrus juicer (optional)
  • Clean kitchen towel (for draining cucumber)

Ingredients
  

For the Chicken Marinade

  • 1½ lbs (700g) boneless skinless chicken thighs (or breasts)
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh parsley, chopped (optional)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ½ teaspoon dried thyme

For the Tzatziki Sauce

  • 1 cup full-fat Greek yogurt
  • ½ cucumber, grated and well-drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill (or mint), chopped
  • Salt to taste

For Assembly

  • 4 Greek pita breads (no pocket)
  • 1 cup cherry tomatoes, diced
  • ½ red onion, thinly sliced
  • Optional: shredded lettuce
  • Optional: crumbled feta cheese

Instructions
 

1. Marinate the Chicken

  • In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and coat evenly. Cover and refrigerate for at least 30 minutes (4–8 hours ideal).

2. Make the Tzatziki

  • Salt the grated cucumber lightly and let sit 10 minutes. Squeeze out excess moisture using a clean kitchen towel. Mix yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt. Chill at least 30 minutes.

3. Cook the Chicken

  • Grill:Cook over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F (75°C).
  • Skillet:Heat a cast iron skillet over medium-high. Cook 5–6 minutes per side until browned and cooked through.
  • Oven:Bake at 425°F (220°C) for 18–22 minutes.
  • Let chicken rest 5 minutes, then slice thinly against the grain.

4. Assemble the Gyros

  • Warm pita bread briefly. Spread tzatziki on pita, add sliced chicken, tomatoes, red onion, and optional toppings. Fold and serve immediately.

Notes

  • Chicken thighs yield juicier results than breasts.
  • Do not skip oregano — it’s key to authentic Greek flavor.
  • Always drain cucumber thoroughly to avoid watery tzatziki.
  • Warm pita before assembling to prevent tearing.
  • Store cooked chicken in the fridge up to 4 days.
  • Freeze cooked chicken up to 2 months.
  • For a low-carb option, serve as a gyro bowl without pita.
Keyword chicken gyro recipe, easy Greek dinner, Greek chicken gyros, homemade gyros, lemon herb chicken, Mediterranean wraps, tzatziki sauce