Greek Chicken Gyros

These Greek chicken gyros with herb-marinated chicken, cucumber tomato salad, and creamy tzatziki sauce are all wrapped in soft pita bread. An easy, healthy, and delicious meal. 

My family loves easy Mediterranean recipes so I couldn’t wait to make these Greek chicken gyros from a recipe I found on Recipe Tin Eats. I adapted her recipe just a bit by adding some dill and red wine vinegar to the tzatziki sauce,  a little less oregano to the marinade, and some seasoned rice vinegar to the salad, but otherwise kept it as written. The whole meal is healthy, easy to throw together, and tasted so delicious! My family really LOVED this entire meal and asked that it be added to our regular weekly meal rotation.

How to Make Greek Chicken Gyros

Prepare the chicken marinade by combining Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste, in a large ziplock bag; mix well. Add the chicken thighs and smoosh together until the chicken is evenly covered in the marinade. Seal and refrigerate for 2-12 hours to marinate. 

Prepare the tzatziki sauce by cutting the cucumber in half lengthwise and scooping out any seeds with a spoon. Coarsely grate the cucumber on a cheese grater. Wrap the shredded cucumber up in a tea towel or a few paper towels and squeeze tightly to remove excess liquid. Place the drained cucumber in a bowl and add the Greek yogurt, lemon juice, olive oil, red wine vinegar, garlic, dill, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and chill in the refrigerator until needed.

Prepare the salad by combining the diced cucumber, tomatoes, onion, and seasoned rice vinegar together in a bowl. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed.

Cook the chicken by heating a large grill pan or large skillet over medium-high heat. Once hot, brush the pan with 1 tablespoon of vegetable oil (or drizzle in the skillet) and add the chicken thighs. Cook for 3-4 minutes until golden brown and cooked through, depending on the size of the thighs. Remove the chicken to a cutting board and cover it loosely with tin foil. Slice thinly right before serving.

Serve with warm pita bread, tzatziki sauce, cucumber tomato salad, feta cheese, and lemon wedges. Enjoy!

Greek Chicken Gyros

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Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 2 hours hours

Total Time: 2 hours hours 40 minutes minutes

Course: Main

Cuisine: Greek

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Grill Pan or Large Skillet

Ingredients

Chicken & Marinade:

• 3 tbsp Greek yogurt
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 3 cloves of garlic, minced
• 1½ tsp dried oregano
• 1 tsp fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes
• 2 lbs chicken thighs, boneless & skinless

Tzatziki Sauce:

• 1 English cucumber, halved lengthwise and seeded **Coarsely grated on a cheese grater
• 1¼ cups Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• 1 tsp dried dill
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Cucumber Tomato Salad:

• 1 English cucumber, seeded and diced
• 2 Roma tomatoes, seeded and diced
• ½ small yellow onion, diced
• 1 tbsp fresh parsley, chopped
• 1 tbsp seasoned rice vinegar ** You can also use red wine vinegar & a pinch of sugar
• Sea salt and freshly cracked pepper, to taste

For Serving:

• Pita bread, warmed
• Tzatziki sauce
• Cucumber tomato salad
• Feta cheese crumbles
• Lemon wedges

Instructions

Prepare the Chicken Marinade:

• Combine the Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste, in a large ziplock bag; mix well.
• Add the chicken thighs and smoosh together until the chicken is evenly covered in the marinade. Seal and refrigerate for 2-12 hours to marinate. 

Prepare the Tzatziki Sauce:

• Cut the cucumber in half lengthwise and scoop out any seeds with a spoon. Coarsely grate the cucumber on a cheese grater. Wrap the shredded cucumber up in a tea towel or a few paper towels and squeeze tightly to remove excess liquid.
• Place the drained cucumber in a bowl and add the Greek yogurt, lemon juice, olive oil, red wine vinegar, garlic, dill, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and chill in the refrigerator until needed. 

Prepare the Cucumber Tomato Salad:

• Prepare the salad by combining the diced cucumber, tomatoes, onion, and seasoned rice vinegar together in a bowl. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed. 

Cook the Chicken:

• Heat a large grill pan or large skillet over medium-high heat. Once hot, brush the pan with 1 tablespoon of vegetable oil (or drizzle in the skillet) and add the chicken thighs. Cook for 3-4 minutes until golden brown and cooked through, depending on the size of the thighs.
• Remove the chicken to a cutting board and cover it loosely with tin foil. Slice thinly right before serving.

To Serve:

• Serve with warm pita bread, tzatziki sauce, cucumber tomato salad, feta cheese, and lemon wedges. Enjoy!

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