If you’re craving bold flavors and tender, juicy chicken wrapped in warm pita, you’re going to love this Mediterranean Chicken Gyros Recipe. It’s perfect for casual family dinners or impressing friends on game night, and once you make it, you’ll see why the blend of creamy tzatziki, fragrant herbs, and smoky grilled chicken feels like a trip straight to the Mediterranean coast.
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Why You’ll Love This Mediterranean Chicken Gyros Recipe
This recipe hits all the right notes — tender chicken marinated in tangy yogurt and spices, a cooling, cheesy tzatziki sauce with a secret feta twist, and fresh veggies wrapped in soft pita. It’s honestly one of my favorite weeknight go-tos that feels way more special than it really is to throw together!
- Texture you want: juicy, charred chicken balanced with crisp, fresh veggies and creamy sauce
- Flavor that pops: bright lemon, earthy oregano, and smoky paprika in the marinade
- Everyday ingredients: pantry staples plus basics like Greek yogurt and fresh dill
- Works for any night: great for meal prep or thrown together fresh in under an hour
Ingredient Spotlight
To nail this Mediterranean Chicken Gyros Recipe every time, it helps to know which ingredients bring the magic. The marinade is all about Greek yogurt and herbs while the tzatziki shines with fresh dill and that surprising feta cheese kick. If you don’t have exactly what’s listed, I’ve got swaps that keep the flavors balanced and your gyro delicious.
- Greek yogurt: Use full-fat for creaminess and tenderizing power in the chicken; plain works best.
- Chicken thighs: They stay juicy and flavorful, but breasts can work if that’s what you have.
- Fresh dill: Adds that classic tzatziki aroma, but dried dill is okay in a pinch (use less).
Seasonality & Sourcing
For the freshest Mediterranean Chicken Gyros Recipe, look for firm, bright vegetables — like tomatoes and cucumbers — at your local market when they’re in season, usually summer through early fall. Fresh herbs like dill tend to be more aromatic in cooler months early in the season, so grab a bunch while it’s fresh and vibrant. If you’re on a budget, frozen chicken thighs and dried herbs can stand in reliably without sacrificing much flavor.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by whisking all the marinade ingredients together in a large bowl: Greek yogurt, garlic, lemon juice, olive oil, oregano (crushed between your palms to release aroma), cumin, paprika, coriander, salt, and pepper. The aroma alone will have you excited. Then, add the chicken thighs, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours to let the yogurt tenderize the meat. Pro tip: Don’t rush—this marinating stage really makes the difference in tenderness.
Step 2 — Cook & Build Flavor
When you’re ready, heat your grill or grill pan to medium-high. Remove chicken from marinade, letting the excess drip off— too much marinade on the grill causes steaming instead of charring. Cook the chicken about 6-7 minutes per side until you see a beautiful golden-brown color and the internal temperature hits 165°F. If it’s underdone, just give it a couple more minutes; if it’s over, slice thinly to keep it enjoyable and avoid dryness.
Step 3 — Finish & Rest
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This step locks in all those delicious juices and keeps your gyros moist. Then slice thinly into strips. Warm your pita bread just before assembling by quickly grilling for 30 seconds or heating in a dry skillet—warm pita and juicy chicken are the ultimate pair!
Troubleshooting Mediterranean Chicken Gyros Recipe
If your chicken feels a bit dry, try slicing it thinner and serving with extra tzatziki for moisture. A bland flavor? Double-check your seasoning and add a touch more salt and lemon juice to brighten things up. Soggy pita is easy to fix simply by warming it well before adding fillings and serving immediately—don’t let it sit too long wrapped up or it’ll get soggy fast.
Pro Tips
I’ve found a few tricks that make all the difference when crafting this Mediterranean Chicken Gyros Recipe. Don’t skip the marinate time—it tenderizes and infuses flavor deeply. Always pat your chicken dry slightly before grilling so you get that perfect char. The feta in the tzatziki adds creaminess and a bright tang that’s unexpected but brilliant.
- Heat control: Maintain medium-high heat on the grill to get a smoky char without drying out the chicken.
- Timing window: Let the chicken rest exactly 5 minutes; cutting too soon leaks juices.
- Make-ahead move: Prep the tzatziki a day in advance so flavors can deepen overnight.
- Avoid this pitfall: Don’t overload the grill or pan — cook in batches for even browning.
Variations & Substitutions
Switch things up by swapping chicken thighs for turkey or even lamb if you prefer a more authentic Greek gyro experience. For a dairy-free tzatziki, try a coconut yogurt base and skip the feta or use a nut-based cheese. You can also bulk it out with pickled peppers or roasted eggplant slices for more veggie goodness. The beauty of this Mediterranean Chicken Gyros Recipe is that it’s flexible and forgiving.
Great Debates
One debate that often comes up is whether to use butter or olive oil for warming the pita. I’m firmly team olive oil here — it adds a fruity flavor and crispness without weighing it down. Another discussion is chicken thighs versus breasts — thighs win on juiciness every time, but breasts work in a pinch. Ultimately, it’s your gyro, so tailor from what tastes best to you!
Make-Ahead, Storage & Freezing
You can marinate the chicken up to 24 hours ahead to deepen flavors and save time. Store cooked chicken in an airtight container in the fridge for 3-4 days. The tzatziki also keeps well for up to 3 days but is freshest when eaten sooner. For freezing, freeze cooked chicken strips flat in a sealed bag for up to 2 months; thaw overnight in the fridge and warm gently before assembling your gyros.
Yield & Conversions
This Mediterranean Chicken Gyros Recipe makes about 6-8 servings depending on pita size. To double, just double all ingredients and use a larger bowl for marinating. Halving works too—just keep the chicken-to-marinade ratio the same. For metric, 2 lbs chicken is roughly 900 grams, and 1 cup Greek yogurt is around 240 ml.
Serving Ideas & Pairings
Serve your gyros with a side of crispy baked fries or a simple Greek salad with olives and feta. A splash of fresh lemon and a sprinkle of paprika on your tzatziki brings that extra zing. For drinks, chilled white wine or sparkling water with cucumber and mint are refreshing companions to these rich flavors. Trust me, these pairings make every bite feel like a celebration.
FAQs
Yes, chicken breasts can be used, but thighs are preferred because they stay juicier and more flavorful when grilled. If using breasts, watch the cooking time carefully to avoid drying out.
You can marinate the chicken for at least 2 hours, preferably overnight (up to 24 hours). The longer it marinates, the more tender and flavorful it becomes.
Adding crumbled feta cheese to the tzatziki is our family’s little secret! It adds a rich creaminess and bright tang that takes the sauce to the next level.
Absolutely! Just swap the pita for gluten-free wraps or lettuce leaves, and you’ll have a delicious gluten-free gyro option.
Notes, Tools & Special Equipment
A few tools really help with this Mediterranean Chicken Gyros Recipe: a grill or grill pan for that perfect char, a good box grater for the cucumber in the tzatziki, and a reliable meat thermometer to check that chicken hits 165°F safely. Also, having a clean kitchen towel is key to squeezing out excess moisture from the cucumber, which keeps your sauce thick and luscious.
PrintPrintable Recipe 📖
Mediterranean Chicken Gyros Recipe
This Mediterranean Chicken Gyros recipe features tender, yogurt-marinated chicken thighs grilled to perfection and served with a refreshing feta-dill tzatziki sauce. Wrapped in warm pita bread and topped with fresh vegetables, it's a flavorful and nostalgic dish inspired by traditional Greek flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the Marinade
- 1 cup plain Greek yogurt
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons Greek-style extra virgin olive oil
- 2 teaspoons dried oregano, crushed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 lbs boneless, skinless chicken thighs
For the Tzatziki
- 1 cup plain Greek yogurt
- 1 medium cucumber
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, chopped
- ½ cup crumbled feta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembling
- 6-8 warm pita bread wraps
- 2 cups shredded lettuce
- 2 large tomatoes, diced
- 1 cucumber, sliced
- 1 red onion, thinly sliced
Instructions
- Prepare the marinade: In a large bowl, whisk together the plain Greek yogurt, minced garlic, fresh lemon juice, olive oil, dried oregano, ground cumin, paprika, ground coriander, kosher salt, and black pepper until well combined.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade and turn to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the chicken to tenderize and absorb the flavors.
- Make the tzatziki sauce: Grate the medium cucumber using a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much water as possible. In a medium bowl, combine the thick plain Greek yogurt, squeezed cucumber, minced garlic, fresh lemon juice, olive oil, fresh dill, crumbled feta cheese, salt, and black pepper. Stir well, cover, and refrigerate until ready to use.
- Cook the chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes per side until cooked through with an internal temperature of 165°F and a nice smoky char. Alternatively, bake on a baking sheet at 400°F for 25-30 minutes.
- Rest and slice the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices. Then slice into thin, bite-sized strips.
- Warm the pita bread: Warm the pita bread wraps by placing them on the grill for 30 seconds, or using a dry skillet or oven for about 5 minutes until soft and warm.
- Assemble the gyros: Spread a generous layer of the feta-dill tzatziki over each warm pita. Top with the sliced chicken, shredded lettuce, diced tomatoes, sliced cucumber, and thinly sliced red onion. Optionally, sprinkle extra feta on top. Fold the pita and serve immediately.
Notes
- For a more tender chicken, marinate overnight instead of just 2 hours.
- Use boneless, skinless chicken thighs for juicier and more flavorful gyros than chicken breasts.
- Removing excess water from the cucumber is essential to prevent watery tzatziki sauce.
- Grilling adds a smoky flavor but baking is a great alternative to cook the chicken evenly.
- Warm pita bread enhances the texture and makes the wrap easier to fold.
- Feel free to add extra fresh herbs like parsley or mint to the tzatziki for variation.
- This recipe works well with store-bought tzatziki if short on time.
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