Pin The scent of oregano and sizzling chicken always takes me back to a tiny taverna in Athens where the owner kept repeating 'more garlic, more love' while he cooked over an open flame. That's the spirit I channel every time I make these gyros at home.
My friends still talk about the summer I made these for a rooftop dinner, watching the sun dip behind the city skyline while everyone assembled their own gyros. The laughter, the sticky fingers, the way the kitchen filled with lemon and garlic.
Ingredients
- Extra-virgin olive oil: The foundation of both marinade and tzatziki, so use the good stuff youd drizzle on finished dishes
- Fresh lemon juice: Brightens everything and helps tenderize the chicken as it marinates
- Garlic: Dont hold back, this is Mediterranean comfort food at its garlicky best
- Dried oregano and thyme: The classic Greek duo that transports you straight to the islands
- Sweet paprika, cumin, and cayenne: Layers of warmth that build a complex, smoky depth
- Chicken thighs: Thighs stay juicy and develop better char than breasts, though breasts work in a pinch
- Full-fat Greek yogurt: Essential for that luxurious, restaurant-style tzatziki texture
- Feta cheese: The tangy, creamy secret that makes this tzatziki unforgettable
- English cucumber: Seedless and less watery, but regular cucumber works if you squeeze it thoroughly
- Fresh dill: Bright and herbaceous, it cuts through the richness of the yogurt and feta
- Pita breads: Warm them until pliable so they fold without cracking or tearing
- Romaine lettuce: Adds cool crunch without getting soggy like softer greens might
- Kalamata olives: Salty, briny punches that punctuate each bite
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper in a large bowl. Add the sliced chicken, toss until every piece is coated, cover, and refrigerate for at least 30 minutes.
- Prepare the tzatziki:
- Grate the cucumber, wrap it in a clean kitchen towel, and squeeze until your arms ache to remove excess water. Mix the drained cucumber with Greek yogurt, crumbled feta, garlic, lemon juice, olive oil, and dill until smooth.
- Sear the chicken:
- Heat a large skillet or grill pan over medium-high heat until it's nearly smoking. Cook the chicken in a single layer for 5 to 7 minutes per side until charred edges appear and the meat is cooked through.
- 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:
- Heat each pita in a dry skillet for about 30 seconds per side or wrap them in foil and warm in a low oven for 2 to 3 minutes.
- Assemble the gyros:
- Spread a generous spoonful of tzatziki on each warmed pita, then layer with lettuce, tomatoes, red onion, olives, and the sliced chicken. Drizzle with extra tzatziki and garnish with fresh herbs.
Pin 
These gyros have become my go-to for feeding a crowd because everyone gets involved, building their own perfect bite while the chicken keeps warm on the counter.
Making It Ahead
The chicken marinade does wonders overnight, turning an already flavorful dish into something extraordinary. The tzatziki actually tastes better after a day in the refrigerator, giving the garlic time to mellow and the feta time to fully infuse the yogurt.
Getting the Best Char
Dont overcrowd the pan when cooking the chicken or youll end up steaming instead of searing. Work in batches if necessary and let each piece make full contact with the hot surface.
Serving Ideas
Pair these gyros with roasted lemon potatoes or a simple village salad for a complete Greek feast. The tzatziki makes an incredible dip for crudits or a spread for leftover chicken sandwiches.
- Crispy oven fries seasoned with oregano
- A glass of chilled Assyrtiko or your favorite white wine
- Extra napkins, because gyros are meant to be messy
Pin Theres something deeply satisfying about assembling your own gyro, the way cool cucumber yogurt meets hot spiced chicken in each hand-held bite.
Recipe Questions & Answers
- → How long should I marinate the chicken for best flavor?
For optimal taste, marinate the chicken for at least 30 minutes. If time allows, refrigerate it for 2 hours or even overnight for a deeper infusion of flavors into the meat.
- → Why is it important to squeeze excess water from the cucumber for the tzatziki?
Removing as much liquid as possible from the grated cucumber is crucial. This step prevents your tzatziki from becoming watery, ensuring a thick, creamy, and delightful texture.
- → Can I prepare the feta tzatziki in advance?
Absolutely! The feta tzatziki can be made up to a day in advance. Storing it in the refrigerator allows the flavors to meld and deepen, often enhancing its taste. Stir well before serving.
- → What are some alternative proteins I can use for the gyros?
While chicken is classic, you can easily substitute with thinly sliced leg of lamb for a richer flavor. For a plant-based option, marinated halloumi cheese or spiced chickpeas would also work wonderfully.
- → What's the best way to warm the pita bread before serving?
You can quickly warm pita bread in a dry skillet over medium heat for about 1-2 minutes per side until soft and pliable. Alternatively, wrap them in foil and heat in a low oven (around 200°F/100°C) for 2-3 minutes.