Mediterranean Chicken Gyros with Feta Tzatziki

A friend handed me a gyro at a street festival years ago, and I bit into something I didnt know I was missing: cold sauce meeting hot spiced meat, the crunch of lettuce against soft bread. I went home that night determined to crack the code. After a dozen tries, I learned that marinating chicken thighs overnight and letting feta melt into tzatziki was the secret all along.

I made these for a birthday dinner once, and my cousin, who never cooks, asked for the recipe twice before dessert. She said the charred edges on the chicken reminded her of the little taverna we visited in Athens. I hadn't been to Greece, but I loved that this dish could carry someone back there anyway.

Ingredients

• Extra virgin olive oil: Use the good stuff here because it flavors the marinade and the tzatziki, and you will taste the difference.
• Fresh lemon juice: Bottled lemon juice lacks the brightness that makes this marinade pop, so squeeze it fresh if you can.
• Garlic: Minced garlic distributes better than sliced, and it mellows beautifully as it cooks with the chicken.
• Dried oregano and thyme: These herbs are the backbone of Mediterranean flavor, earthy and warm without overpowering.
• Sweet paprika: Adds color and a gentle sweetness that balances the acidity of lemon.
• Ground cumin: Just a hint gives the marinade a smoky depth that makes people ask what your secret is.
• Cayenne pepper: Optional, but a pinch wakes up the whole dish without making it spicy.
• Chicken thighs: They stay juicy and tender even if you overcook them slightly, which breasts will never forgive you for.
• Full fat Greek yogurt: The thickness and tang are non negotiable, low fat yogurt turns runny and sad.
• Crumbled feta cheese: This transforms plain tzatziki into something creamy, salty, and almost luxurious.
• Cucumber: Peel and seed it, then squeeze out every drop of water or your tzatziki will be soup by the time you serve it.
• Fresh dill: Dill and cucumber are best friends, and dried dill cannot replace the grassy brightness of fresh.
• Pita breads: Warm them up so they fold without cracking, cold pita is the enemy of a good gyro.
• Romaine lettuce: Shredded romaine stays crisp and doesnt wilt under the warm chicken like softer greens do.
• Ripe tomatoes: Use tomatoes that actually smell like tomatoes, the pale supermarket kind add nothing.
• Red onion: Slice it thin so it adds bite without overwhelming, and rinse it under cold water if the sharpness is too much.
• Kalamata olives: Their briny punch cuts through the richness and makes every bite more interesting.

Instructions

Make the marinade:

Whisk olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper in a large bowl until everything smells bright and Mediterranean. Add the sliced chicken, toss until every piece is coated, cover, and let it sit in the fridge for at least 30 minutes or up to overnight.

Prep the tzatziki:

Grate the cucumber, then wrap it tightly in a kitchen towel and twist hard to squeeze out as much water as you can. Combine the dry cucumber with Greek yogurt, feta, garlic, lemon juice, olive oil, and dill, stirring until creamy, then season with salt and pepper and chill it.

Cook the chicken:

Heat a large skillet or grill pan over medium high heat and add a drizzle of olive oil if needed. Shake excess marinade off the chicken and cook in a single layer for 5 to 7 minutes per side until charred at the edges and cooked through.

Rest and slice:

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices settle. Slice it into thin strips.

Warm the pita:

While the chicken rests, warm your pita breads in a dry skillet or wrap them in foil and heat in a low oven for 2 to 3 minutes. Warm pita folds beautifully and tastes so much better.

Assemble the gyros:

Lay a warmed pita on a plate, spread a generous spoonful of feta tzatziki down the center, and layer on shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives. Arrange sliced chicken on top, drizzle with extra tzatziki, and garnish with fresh parsley or mint, then serve immediately with lemon wedges.

Pin It

The first time I nailed this recipe, I sat on the kitchen floor eating a gyro straight from the pan, tzatziki dripping onto my shirt. My partner walked in and said it smelled like vacation. We made them again the next night, and the night after that, until we ran out of pita.

How to Get the Best Char

The secret to restaurant style char is a screaming hot pan and patience. Resist the urge to move the chicken around, let it sit undisturbed for the first few minutes so the sugars in the marinade caramelize and those dark, crispy edges form. If your pan isnt hot enough, the chicken will steam instead of sear, and you will miss out on all that flavor.

Storing and Reheating Leftovers

Store the cooked chicken, tzatziki, and chopped vegetables separately in airtight containers in the fridge for up to three days. Reheat the chicken gently in a skillet over medium heat with a splash of water to keep it moist, and assemble fresh gyros as you go. The tzatziki actually tastes better the next day after the flavors have had time to meld.

Serving Suggestions and Sides

These gyros are filling on their own, but pairing them with Greek lemon potatoes or a simple village salad with chunks of feta, cucumber, and tomato makes the meal feel complete. I also love serving them with a side of hummus and warm pita triangles for scooping. If you are feeding a crowd, set up a gyro bar with all the toppings and let everyone build their own.

• Serve with crispy oven baked fries tossed in oregano and lemon zest.
• Add a side of pickled peppers or pickled red onions for extra tang.
• Finish with a slice of baklava or a bowl of Greek yogurt drizzled with honey.

Pin It

This recipe has become my go to for nights when I want something that feels special without the fuss. Every time I make it, someone asks for seconds.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but preferably 2 hours or up to overnight for maximum flavor penetration. The longer marinating time allows the garlic, oregano, lemon, and spices to fully infuse the meat.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts sliced thinly. However, thighs remain more tender and juicy during cooking due to their higher fat content. If using breasts, be careful not to overcook.

→ What's the secret to thick, creamy tzatziki?

The key is thoroughly squeezing excess water from the grated cucumber before mixing it with the yogurt and feta. Use a clean kitchen towel or cheesecloth and squeeze firmly—this prevents the sauce from becoming watery and maintains a rich, creamy consistency.

→ Can I make components ahead of time?

Absolutely! The chicken can marinate overnight, and the tzatziki actually tastes better after chilling for a few hours or even a day. Prepare both in advance, then quickly grill the chicken and assemble when ready to serve.

→ What sides pair well with these gyros?

Traditional Greek sides like lemon roasted potatoes, village salad (horiatiki), or spanakopita work beautifully. For lighter options, serve with grilled vegetables or a simple cucumber and tomato salad with olive oil and feta.

→ How do I store leftovers?

Store leftover chicken and tzatziki separately in airtight containers. The chicken keeps for 3-4 days in the refrigerator, while the tzatziki stays fresh for up to 5 days. Reheat chicken gently in a skillet and refresh pitas before assembling leftovers.