So you know that moment when you’re walking down the street and catch a whiff of something absolutely incredible coming from a Greek restaurant? That’s exactly what we’re recreating here, except in your own kitchen without the $15 price tag. We’re talking about tender, marinated chicken that’s been kissed with Mediterranean herbs and spices, wrapped in warm pita bread with cool, creamy tzatziki and all the fresh fixings that make your taste buds do a happy dance.

This isn’t just any chicken wrap — this is a full-on flavor vacation to the Greek islands. The chicken gets this amazing char and stays juicy as heck, while the tzatziki brings that cooling, garlicky goodness that makes everything better. Plus, you get to eat it with your hands, which automatically makes any meal about 50% more fun. It’s like a Greek street food party in your mouth, and everyone’s invited.

Why You’ll Love This Recipe

Restaurant-quality at home — tastes like you ordered it from that amazing Greek place
Marinated perfection — the chicken is so flavorful it’s almost unfair
Fresh and healthy — packed with veggies and lean protein
Customizable toppings — make it exactly how you like it
Great for meal prep — marinate ahead and grill when ready
Crowd-pleasing — even picky eaters demolish these

The Good Stuff You’ll Need

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs (trust me on the thighs)
1/4 cup olive oil
3 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cinnamon (secret weapon!)
Salt and pepper to taste

For the Tzatziki (the good stuff):

1 cup Greek yogurt (full-fat for the win)
1 cucumber, peeled and grated
2 cloves garlic, minced
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp fresh dill, chopped
Salt to taste

For the Gyro Assembly:

6 pita breads (warmed)
1 red onion, thinly sliced
2 tomatoes, sliced
1 cucumber, sliced
1/2 cup kalamata olives (optional but recommended)
1/2 cup crumbled feta cheese
Fresh lettuce or arugula
Lemon wedges for serving

Let’s Do This

Step 1: Marinate That Chicken In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cinnamon, salt, and pepper. Add the chicken thighs and massage the marinade all over them. Cover and refrigerate for at least 2 hours, but overnight is even better.

Step 2: Make the Tzatziki Grate the cucumber and squeeze out as much water as possible using a clean kitchen towel or paper towels (seriously, get it DRY). In a bowl, mix the squeezed cucumber with Greek yogurt, minced garlic, lemon juice, olive oil, dill, and salt. Taste and adjust — more lemon? More garlic? You’re the boss. Refrigerate until ready to use.

Step 3: Prep Your Veggies Slice everything up and arrange on a platter. This is where you can get creative — add whatever fresh veggies make you happy.

Step 4: Grill Like a Greek God Heat your grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side until cooked through and nicely charred. Let it rest for 5 minutes, then slice into strips.

Step 5: Warm Those Pitas Quickly warm the pita breads on the grill for about 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.

Step 6: Build Your Masterpiece Spread tzatziki on the warm pita. Add the sliced chicken, then pile on the fresh veggies, olives, and feta. Don’t be shy — this is not the time for restraint.

Step 7: Wrap and Enjoy Fold the pita around the filling and wrap in foil or parchment paper to keep everything together. Serve with lemon wedges and extra tzatziki on the side.

Serving Suggestions

Serve with Greek lemon potatoes or a simple Greek salad
A cold Greek beer or glass of white wine pairs perfectly
Make it a mezze platter with hummus, dolmades, and pita chips
Serve over rice or orzo for a gyro bowl situation

Switch It Up

Lamb Gyros: Use lamb instead of chicken for a more traditional approach Vegetarian Version: Marinate and grill thick slices of eggplant or portobello mushrooms Spicy Kick: Add some red pepper flakes to the marinade or a drizzle of hot sauce Different Herbs: Try fresh mint or parsley in the tzatziki Pork Gyros: Pork shoulder or tenderloin works beautifully with this marinade

Make-Ahead Tips

Marinate the chicken up to 24 hours ahead for maximum flavor
Tzatziki is actually better the next day — make it ahead!
Pre-slice all your veggies and store in the fridge
Cooked chicken keeps for 3-4 days and reheats beautifully
You can even assemble the gyros ahead and wrap them for lunch

Questions People Actually Ask

Q: Can I use chicken breast instead of thighs? A: You can, but thighs stay juicier and have more flavor. If you use breasts, don’t overcook them or they’ll be dry.

Q: My tzatziki is too watery. What happened? A: You didn’t squeeze enough water out of the cucumber. Try salting the grated cucumber, letting it sit for 30 minutes, then squeezing again.

Q: Can I bake the chicken instead of grilling? A: Absolutely! Bake at 425°F for about 25-30 minutes until cooked through. You won’t get the char, but it’ll still be delicious.

Q: What if I can’t find Greek yogurt? A: Regular yogurt works, but drain it through a fine-mesh strainer for a few hours to thicken it up.

Q: Can I make this dairy-free? A: Skip the feta and use a dairy-free yogurt for the tzatziki. Cashew-based yogurts work well.

Q: How do I keep the pita from falling apart? A: Warm pita is more pliable. Also, don’t overfill, and wrap tightly in foil or parchment to hold everything together.

Greek Chicken Gyros

Author: Tyla
Total Time: 35 minutes
Yield: 6 servings 1x

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