Save The smell of lemon and garlic hitting hot olive oil still takes me back to my tiny apartment kitchen, where I first tried recreating those incredible gyros from the Greek spot downtown. My roommate wandered in, drawn by the sizzling, and ended up staying for dinner. We ate them standing up at the counter, sauce dripping down our wrists, and agreed this was better than takeout.
Last summer, I made these for a backyard dinner with friends, doubling the recipe and setting up a toppings bar so everyone could build their own. Watching people pile on olives and extra tzatziki, laughing as their pitas overflowed, reminded me why feeding people feels so good. There were no leftovers.
Ingredients
- Extra-virgin olive oil: Use the good stuff here since the flavor really shines through in the marinade and tzatziki
- Fresh lemon juice: Brightens everything and helps tenderize the chicken while it marinates
- Dried oregano and thyme: The classic Greek herb combination that makes this taste authentic
- Sweet paprika and cumin: Add depth and a beautiful reddish hue to the chicken
- Chicken thighs: Stay juicier than breasts but sliced thin, they cook up quickly and get those nice charred edges
- Full-fat Greek yogurt: Do not use low-fat or the tzatziki will be thin and disappointing
- Feta cheese: Creamy tangy and absolutely essential for that signature tzatziki flavor
- Cucumber: Squeeze every drop of water out or your sauce will separate and get watery
- Pita bread: Warm them up before serving so they fold without cracking
Instructions
- Marinate the chicken:
- Whisk together olive oil lemon juice garlic oregano thyme paprika cumin cayenne salt and pepper in a large bowl. Toss in the sliced chicken until every piece is coated then cover and refrigerate for at least 30 minutes though longer is better for deeper flavor.
- Make the feta tzatziki:
- Grate your cucumber and squeeze it hard in a clean kitchen towel until no more liquid comes out. Mix the drained cucumber with Greek yogurt crumbled feta garlic lemon juice olive oil and dill until smooth then season generously with salt and pepper.
- Cook the chicken:
- Get a large skillet or grill pan screaming hot over medium-high heat. Cook the chicken in a single layer for 5 to 7 minutes per side until it is cooked through and has those gorgeous charred edges we are after.
- Rest and slice:
- Let the chicken rest on a cutting board for 5 minutes so the juices redistribute then slice into thin strips against the grain.
- Warm the pitas:
- Throw them in a dry skillet for a couple minutes or wrap in foil and heat in a low oven until they are soft and pliable.
- Assemble the gyros:
- Spread a generous spoonful of tzatziki on each warm pita then pile on lettuce tomatoes red onion and olives. Top with the sliced chicken drizzle with more tzatziki and scatter fresh herbs over everything.
Save My grandmother tried these and declared them better than the ones she had in Athens decades ago which is basically the highest compliment I have ever received. She even asked for the tzatziki recipe to put on everything.
Make It Your Own
Swap in thinly sliced lamb leg for a more traditional gyro experience or use the same marinade on pork for something different. The tzatziki works beautifully with grilled vegetables too if you need a vegetarian option.
Serving Suggestions
These gyros are substantial enough on their own but roasted lemon potatoes or a simple village salad make them feel like a proper Greek feast. Cold beer or crisp white wine cuts through the rich elements perfectly.
Storage and Meal Prep
The chicken marinade beautifully and tastes even better after a night in the refrigerator. The tzatziki keeps for about four days and actually develops more flavor as the garlic mellows into the yogurt.
- Store leftover tzatziki in a sealed container and give it a good stir before using
- Reheat chicken gently in a skillet so it does not dry out
- Keep pitas wrapped in foil to prevent them from getting stale
Save There is something deeply satisfying about food that makes you slow down and use your hands. These gyros turn dinner into an experience worth sharing.
Recipe FAQ Section
- → How long should I marinate the chicken for best flavor?
For optimal flavor infusion, marinate the chicken for at least 30 minutes. If time allows, refrigerate it for 2 hours or even up to overnight. Longer marinating time allows the spices and lemon to deeply penetrate the chicken, resulting in a more tender and flavorful outcome.
- → What's the key to making creamy, non-watery feta tzatziki?
The most crucial step is thoroughly squeezing out excess water from the grated cucumber. After grating, place the cucumber in a clean kitchen towel or cheesecloth and press firmly until no more liquid comes out. This ensures your tzatziki remains thick and doesn't thin out.
- → Can I prepare parts of this dish in advance?
Absolutely! The chicken can be marinated up to a day in advance. The feta tzatziki can also be prepared ahead of time and chilled in the refrigerator for several hours or overnight; its flavors will actually deepen. This makes assembly quick and easy when you're ready to eat.
- → What if I don't have chicken thighs for the gyros?
Boneless, skinless chicken breasts can be used as a substitute for thighs. Slice them thinly against the grain before marinating and adjust cooking time slightly, as breasts tend to cook faster. Alternatively, thinly sliced lamb leg can also be used for a richer flavor variation.
- → What are some good accompaniments for these gyros?
These gyros pair wonderfully with traditional Greek sides. Consider serving them with crispy Greek lemon potatoes, a fresh village salad (Horiatiki), or even a simple side of roasted vegetables like bell peppers and zucchini for a complete and satisfying meal.