Mediterranean Chicken Gyros with Feta Tzatziki (Print Version)

Charred Mediterranean chicken with cool feta tzatziki, fresh vegetables, and warm pita breads for a satisfying dinner.

# What You Need:

→ Chicken Marinade

01 - 3 tablespoons extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon cayenne pepper, optional
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ pounds boneless, skinless chicken thighs or breasts, thinly sliced

→ Creamy Feta Tzatziki

12 - 1 cup full-fat Greek yogurt
13 - ½ cup crumbled feta cheese
14 - 1 medium cucumber, peeled, seeded, grated, and excess water squeezed out
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 tablespoon finely chopped fresh dill
19 - Salt and pepper to taste

→ Assembly and Serving

20 - 4 to 6 pita breads or flatbreads
21 - 1 cup shredded romaine lettuce
22 - 1 cup diced ripe tomatoes
23 - ½ red onion, thinly sliced
24 - ¼ cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves for garnish
26 - Lemon wedges for serving

# Steps:

01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne if using, salt, and pepper until well combined.
02 - Add sliced chicken to the marinade, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight for deeper flavor development.
03 - Place grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible, ensuring a thick and creamy consistency.
04 - In a medium bowl, combine drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and creamy, then season with salt and pepper to taste. Cover and refrigerate.
05 - Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if the pan is not nonstick.
06 - Remove chicken from marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side until cooked through with lightly charred edges.
07 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
08 - While chicken rests, warm pita breads in a dry skillet or wrapped in foil in a 275°F oven for 2 to 3 minutes.
09 - Lay each warmed pita on a plate, spread a generous spoonful of creamy feta tzatziki in the center, and top with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top, drizzle with additional tzatziki, garnish with fresh parsley or mint leaves, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The marinade is so forgiving you can forget it in the fridge for two days and it only gets better.
  • Feta tzatziki is richer and tangier than the plain kind, and it clings to every bite without dripping everywhere.
  • You can prep everything in the morning and assemble gyros in under ten minutes when dinner rolls around.
  • Leftovers turn into next day lunches that actually taste better cold.
02 -
  • Squeeze the cucumber until your hands hurt or your tzatziki will be watery and disappointing, I learned this the hard way at a potluck.
  • Let the chicken rest after cooking or all the juices run out onto the cutting board instead of staying in the meat.
  • Warm your pita or it will crack and split when you try to fold it, cold pita is the gyro killer.
03 -
  • Marinate the chicken for at least two hours or overnight if you want deeper flavor that tastes like it came from a real gyro shop.
  • Use a cast iron skillet if you have one, it holds heat better and gives you the best char without burning.
  • Double the tzatziki recipe because it disappears faster than you think, and it is perfect for dipping vegetables or spreading on sandwiches all week.
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