Dinner · Greek

Greek Marinated Chicken Gyros with Homemade Tzaziki

Name: Greek Marinated Chicken Gyros with Homemade Tzaziki
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lb boneless, skinless chicken thigh fillets; 3 large garlic cloves, minced; 3 tbsp lemon juice; 1 tbsp white wine vinegar, or red wine or apple cider vinegar; 1 tbsp extra virgin olive oil; 3 tbsp Greek yogurt, preferably full fat; 1.5 tbsp dried oregano; 1 tsp salt; 0 Black pepper; 2 cucumbers, to yield about 0.5 to 0.75 cup grated cucumber after squeezing out juice; 1 tbsp lemon juice; 1 garlic clove, minced; 1.25 cup Greek yogurt, preferably full fat; 1 tbsp extra virgin olive oil, or more if you want a richer sauce; 0.25 tsp salt; 0 Black pepper; 3 tomatoes, deseeded and diced; 0.5 red Spanish onion, peeled and finely chopped; 3 cucumbers, diced; 0 Salt and pepper; 0.25 cup fresh parsley leaves, optional; 4 pita breads or flatbreads

A thick yogurt marinade tenderizes the dark meat so these Greek Chicken Gyros with Tzaziki stay tender and juicy over high heat.

By Ally
Updated August 31, 2026 · Why trust this?

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Platter of assembled Greek Chicken Gyros wrapped in parchment paper — Photograph by the CookingMyRecipes kitchen

Total

26 min

Prep

20 min

Cook

6 min

Serves

Level

Medium

Assemble 4 to 6 Greek Chicken Gyros with Tzaziki by folding seared meat, fresh vegetables, and homemade sauce into warm flatbreads. Marinating the boneless fillets in an acidic yogurt mixture tenderizes the fibers. This step also creates a thick paste that clings securely to your chicken over high heat.

Chicken and Marinade

The yogurt base holds the large quantities of garlic, lemon juice, and dried oregano against the chicken as it cooks. The acid breaks down the meat fibers so the boneless skinless thighs stay soft. Place the raw chicken and the marinade ingredients in a large zip-top bag. Squeeze the closed bag with your hands to mix everything and coat the chicken evenly.

You can let the meat sit in the refrigerator for 2 to 24 hours. The texture will degrade if the chicken marinates for longer than one day. You can freeze the uncooked chicken directly in the bag of marinade. Thaw the bag and massage the meat to fix any curdling before you start cooking.

Tzatziki Sauce

This sauce relies on thick Greek yogurt. Standard yogurt contains too much water. Cut the cucumbers in half from top to bottom and scrape out the wet seed center with a spoon. This step keeps the final sauce thick. Grate the remaining cucumber and wrap the pieces in a clean dishcloth or thick kitchen paper.

Twist the cloth tightly to squeeze out the excess liquid. Mix the dry cucumber shreds with the yogurt, lemon juice, garlic, olive oil, salt, and pepper.

Let the bowl rest for at least 20 minutes so the flavors combine. You can make a fast garlicky lemon yogurt sauce instead if you do not have cucumbers on hand.

Fresh Salad

Dice the tomatoes and the remaining cucumbers. Peel and chop the red Spanish onion. Toss the vegetables in a bowl with salt, pepper, and optional parsley leaves.

Cooking the chicken

You can cook the chicken on a medium-high outdoor grill or in a fry pan on the stove. Brush the grill grates with oil or heat one tablespoon of extra virgin olive oil in your pan.

Lay the chicken thighs on the hot surface. Cook the meat for 2 to 3 minutes on each side. The outside will turn golden brown while the center cooks through.

Move the hot chicken to a plate. Drape a loose piece of foil over the meat. Give the chicken 5 minutes to rest under the foil so it holds onto its juices. Slice the cooked chicken thighs if they are large.

Wraps

Warm your pita breads or homemade yeast-free flatbreads. Small pita breads fold in half, while large flatbreads roll up. Place one warm bread on a square of parchment paper. Spoon the fresh salad across the center. Place the chicken on top and add a scoop of the sauce.

Fold the sides of the flatbread together to close the meal. Wrap the parchment paper around the bread. Pinch the excess paper at the bottom and twist it to secure the wrap. Cut the sealed bread in half.

Serving and leftovers

You can arrange the chicken, vegetables, and sauce in separate dishes on the table. A family-style setup lets people build their own meals.

You can serve the assembled wraps alongside a traditional Greek salad, a simple bowl of sliced cucumbers, or an orzo pasta dish flavored with lemon. A side of roasted pumpkin drizzled with yogurt and scattered with pine nuts also makes a great addition to the meal.

Store leftover cooked chicken in the refrigerator for up to 4 days.

The Recipe serves 4 · 26 min

Greek Marinated Chicken Gyros with Homemade Tzaziki

Serves 4

Chicken and Marinade

2 lb boneless, skinless chicken thigh fillets
3 large garlic cloves, minced, about 3 tsp
3 tbsp lemon juice
1 tbsp white wine vinegar, or red wine or apple cider vinegar
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt, preferably full fat
1.5 tbsp dried oregano
1 tsp salt
Black pepper

Tzatziki Sauce

2 cucumbers, to yield about 0.5 to 0.75 cup grated cucumber after squeezing out juice
1 tbsp lemon juice
1 garlic clove, minced
1.25 cup Greek yogurt, preferably full fat
1 tbsp extra virgin olive oil, or more if you want a richer sauce
0.25 tsp salt
Black pepper

Fresh Salad

3 tomatoes, deseeded and diced
0.5 red Spanish onion, peeled and finely chopped
3 cucumbers, diced
Salt and pepper
0.25 cup fresh parsley leaves, optional

Wraps

4 pita breads or flatbreads

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Method

Chicken and Marinade

Grab a large zip-top bag. Put all the marinade ingredients inside and seal it securely. Massage the pouch with your hands to mix the yogurt and spices together.

Put the chicken fillets into the bag. Knead it all together from the outside until the marinade covers all the meat.

Aim for a 12-hour marinating time for the best results. A 2-hour wait is your minimum, but try for 3 hours if you can. Do not let the meat sit in the yogurt past the 24-hour mark. Timer 720 min

Tzatziki Sauce

Cut the cucumber from top to bottom into two long pieces. Scrape out the wet seed section with a spoon. Grate the remaining cucumber on a coarse setting.

Place the grated cucumber onto a clean dishcloth or a few thick sheets of kitchen paper. Wrap up the shreds and squeeze the bundle tightly to drain the water. Put the dry cucumber into a bowl.

Put the rest of the Tzatziki Sauce ingredients into the bowl. Stir everything to combine it. Let the sauce rest for a minimum of 20 minutes. Timer 20 min

Fresh Salad

Combine the diced tomatoes, diced cucumbers, chopped red Spanish onion, parsley, salt, and pepper in a separate bowl.

Chicken and Marinade

You have two easy choices for cooking the chicken. You can preheat an outdoor grill to medium high and brush the grates with oil. You can also use a fry pan. Set the stove to medium high heat and warm 1 tbsp of oil in the pan.

Take the chicken out of the marinade and lay it on the hot surface. Let the meat cook for 2 to 3 minutes on each side. You want the outside to turn golden brown and the center to be fully cooked through. Timer 3 min

Turn off the heat. Take the chicken off the grill or out of the fry pan. Place the meat on a plate. Drape a sheet of foil loosely over the top. Let the chicken rest for 5 minutes. You can serve the meal right after this wait. Slice the thighs if they are large. Timer 5 min

Wraps

Arrange all your meal components across the counter. Set down a square of parchment paper. Put one flatbread or pita bread in the middle. Try to heat the bread first if you can.

Spoon the fresh salad in a line across the center of the flatbread. Pile the chicken on top of the vegetables, and finish the filling with a scoop of the tzatziki.

Roll up the loaded flatbread to enclose the meal. Let the parchment paper roll right along with it. Pinch the leftover paper at the base and twist it tight. Cut the wrap.

Nutritionper serving

641.78

Calories

64.69g

Protein

47.64g

Carbs

20.26g

Fat

Nutrition Facts

Amount per serving

Calories 641.78Calories from fat 182

% Daily Value*

Fat 20.26g26%

Saturated fat 4.58g23%

Cholesterol 242.16mg81%

Sodium 1297.31mg56%

Carbohydrates 47.64g17%

Fiber 5.09g18%

Sugar 11.21g22%

Protein 64.69g129%

* Percent Daily Values are based on a 2000-calorie diet (FDA daily values) and are computed automatically.

Nutrition is estimated and provided for convenience. Source: Edamam.

Cook's notes

Substitutions

Rather than rolling a large flatbread, try choosing a smaller pita bread that just folds in half over the chicken and salad.

Storage

You can freeze the raw Chicken and Marinade together in a zip-top bag, but remember to massage the thawed packet to smooth out any curdled yogurt before cooking.

Leftover cooked chicken will keep well in a sealed container in the refrigerator for up to 4 days.

Serving

Lay out the cooked Chicken and Marinade, Tzatziki Sauce, Fresh Salad, and Wraps in separate dishes so everyone can easily build their own meal at the table.

Common mistakes

Do not let the Chicken and Marinade sit for more than 24 hours because the acidic yogurt will over-tenderize the meat fibers and degrade the texture.

Techniques

Scrape out the watery seed section of the cucumber and squeeze the grated flesh tightly in a towel so your Tzatziki Sauce stays thick and creamy.

Always let seared poultry rest under a loose tent of foil for a few minutes before slicing so the hot juices have time to redistribute into the meat.

Warm your flatbreads or pitas slightly before assembling the meal so they become pliable and fold easily without tearing.

Make ahead, store & reheat

Store: You can freeze the raw Chicken and Marinade together in a zip-top bag, but remember to massage the thawed packet to smooth out any curdled yogurt before cooking. Leftover cooked chicken will keep well in a sealed container in the refrigerator for up to 4 days.

Frequently asked

Can I freeze the raw chicken in the yogurt mixture?

Yes, you can freeze the raw Chicken and Marinade together in a zip-top bag. When you thaw the packet, massage the bag with your hands to smooth out any curdled yogurt before you start cooking.

Can I let the chicken marinate for more than a day?

Do not let the Chicken and Marinade sit for more than 24 hours. The acidic yogurt will over-tenderize the meat fibers and degrade the texture of your chicken.

Why do I need to scrape and squeeze the cucumbers?

Scraping out the watery seed section and squeezing the grated flesh tightly in a towel removes excess liquid. This step is necessary to ensure your Tzatziki Sauce stays thick and creamy.

What if I do not have cucumbers for the sauce?

You can skip the cucumber entirely if you do not have any on hand. Simply mix the yogurt, garlic, lemon juice, olive oil, and seasonings to make a fast garlicky lemon yogurt sauce instead.

How should I serve this meal to a group?

Lay out the cooked Chicken and Marinade, Tzatziki Sauce, Fresh Salad, and Wraps in separate dishes on your table. This family-style setup lets everyone easily build their own gyros.

What side dishes go well with these gyros?

For side dishes, offer a classic Greek salad, a basic cucumber salad, or a Greek pasta dish featuring orzo and lemon. A tray of roasted pumpkin finished with a yogurt dressing and scattered pine nuts also makes a great accompaniment.

How long will the leftover chicken last in the fridge?

Your leftover cooked chicken will keep well in a sealed container in the refrigerator for up to 4 days.

Why is it important to rest the meat after cooking?

Always let seared poultry rest under a loose tent of foil for a few minutes before slicing. This wait time allows the hot juices to redistribute into the meat so it stays moist and flavorful.

How do I prevent my flatbreads from cracking when I fold them?

Warm your flatbreads or pitas slightly before assembling the meal. Heating the bread makes it pliable so it folds and rolls easily without tearing.

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