Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well but can dry out more easily. If using breasts, reduce the cooking time slightly and be careful not to overcook. Consider pounding them to an even thickness for more consistent cooking.

Why is my tzatziki too runny?

The culprit is usually excess cucumber moisture. Make sure to really squeeze the grated cucumber well before adding to the yogurt. Using full-fat Greek yogurt (not regular yogurt) also makes a significant difference in thickness. If it's still too thin, strain your yogurt through cheesecloth for an hour before making tzatziki.

Can I make this recipe dairy-free?

Yes! For a dairy-free version, substitute the Greek yogurt in both the marinade and tzatziki with dairy-free coconut yogurt or cashew cream. The flavor profile will be slightly different but still delicious. Add a bit more lemon juice to compensate for the missing tanginess of yogurt.

What's the best way to warm pita bread?

For the perfect pita, very lightly sprinkle each side with water (just a few drops), then heat in a dry skillet for about 15-20 seconds per side. You can also wrap a stack in foil and warm in a 350°F oven for 5-7 minutes. Both methods prevent the bread from drying out while making it perfectly pliable for wrapping.

Greek Chicken Gyros with Tzatziki Recipe

Name: Greek Chicken Gyros with Tzatziki Recipe
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Cuisine: Greek
Ingredients: 2 lb / 1 kg chicken thigh fillets, boneless skinless; 3 large garlic cloves, minced (~3 tsp); 1 tbsp white wine vinegar (or red wine or apple cider vinegar); 3 tbsp lemon juice; 1 tbsp extra virgin olive oil; 3 tbsp Greek yogurt, preferably full fat; 1 1/2 tbsp dried oregano; 1 tsp salt; Black pepper, to taste; 2 cucumbers (makes about 1/2 – 3/4 cup grated, squeezed cucumber); 1 1/4 cups Greek yogurt, preferably full fat; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil (or more for a richer sauce); 1 garlic clove, minced; 1/4 tsp salt; Black pepper, to taste; 3 tomatoes, deseeded and diced; 3 cucumbers, diced; 1/2 red Spanish onion, peeled and finely chopped; 1/4 cup fresh parsley leaves (optional); Salt and pepper, to taste; 4 to 6 pita breads or flatbreads, preferably warmed

Description

Greek Chicken Gyros with Tzatziki is a delicious and authentic Mediterranean dish featuring juicy, marinated chicken grilled to perfection, paired with refreshing tzatziki sauce, fresh salad, and wrapped in soft pita or flatbread. Perfect for a hearty meal or entertaining, this recipe balances savory, tangy, and herby flavors for a truly satisfying dining experience.

Ingredients

Units Scale

Chicken

2 lb / 1 kg chicken thigh fillets, boneless skinless

Marinade

3 large garlic cloves, minced (~3 tsp)
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt, preferably full fat
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper, to taste

Tzatziki

2 cucumbers (makes about 1/2 – 3/4 cup grated, squeezed cucumber)
1 1/4 cups Greek yogurt, preferably full fat
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more for a richer sauce)
1 garlic clove, minced
1/4 tsp salt
Black pepper, to taste

Salad

3 tomatoes, deseeded and diced
3 cucumbers, diced
1/2 red Spanish onion, peeled and finely chopped
1/4 cup fresh parsley leaves (optional)
Salt and pepper, to taste

To Serve

4 to 6 pita breads or flatbreads, preferably warmed

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Instructions

Marinate the Chicken: Place all marinade ingredients in a ziplock bag and carefully massage to mix. Add chicken thighs to the bag, massaging again to coat thoroughly. Marinate the chicken for at least 2 hours, but preferably 3 hours, ideally up to 12 hours, and no longer than 24 hours for maximum flavor.
Prepare the Tzatziki: Cut cucumbers in half lengthwise and remove the watery seeds with a teaspoon. Coarsely grate the cucumber, wrap it in paper towels or a tea towel, and squeeze out excess liquid. Transfer grated cucumber to a bowl, add the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix to combine and set aside for at least 20 minutes for flavors to meld.
Mix the Salad: In a bowl, combine diced tomatoes, diced cucumbers, finely chopped red onion, and fresh parsley if using. Season with salt and pepper to taste. Mix well and set aside.
Cook the Chicken: Preheat your grill on medium-high and oil the grate, or heat 1 tbsp of oil in a frying pan over medium-high heat. Remove chicken from marinade and cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove chicken from heat, cover loosely with foil, and let it rest for 5 minutes before slicing if necessary.
Assemble the Gyros: If your chicken thighs are large, cut them into strips. Lay a warmed pita bread or flatbread on a piece of parchment or foil. Spoon some salad down the center, top with sliced chicken and a generous dollop of tzatziki. Roll the bread up, wrap in parchment to secure, and twist the bottom to hold it together. Cut if desired and serve hot.
Serve: Serve immediately, or set out all ingredients for everyone to build their own gyros.

Notes

Tzatziki makes a generous amount; leftovers can be used as a dip.
Marinated chicken can be frozen raw, then thawed, massaged to re-incorporate marinade, and cooked as per instructions.
Cooked chicken stores in the fridge for up to 4 days.
Nutrition information is estimated for 4 servings using pita bread; adjust for serving size or bread type.
Warming pita or flatbread before assembling enhances the eating experience.

Nutrition

Serving Size: 1 gyro (out of 4)
Calories: 515
Sugar: 7g
Sodium: 981mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 47g
Cholesterol: 177mg