The marinade for the chicken for this Greek Chicken Gyros recipe is SO GOOD that I use it even when I’m not making Gyros. Try it once, and I think you’ll be as obsessed with it as I am!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Greek Chicken Gyros recipe
It’s been ages since I made this Greek Chicken Gyros. But the minute the chicken hit the grill, all I could think was “why don’t I make this more often??”
The smell is incredible. You can REALLY smell garlic and oregano. You know how sometimes you add herbs into things and you can’t really taste it? Or you can, but it’s a very subtle flavour. Definitely not the case with this!!
What goes in Gryos
Here are the components that make up a Greek Chicken Gyros wrap:
Marinated Greek Chicken
Tzatziki
Tomato Cucumber Salad
Flatbread to roll up the gyros – or use smaller pita breads and just fold them over
Greek Chicken Gyros Marinade ingredients
Here’s what you need for the marinade. There’s LOTS of garlic and dried oregano. Lots!!
Yogurt is a magical marinade – it’s a terrific flavour carrier and tenderises the chicken!
Yogurt is the secret ingredient in this recipe. The acid in the yoghurt breaks down the fibres so it not only softens the chicken but also helps the marinade really infuse into the flesh.
Plus, the yoghurt makes this marinade “paste like” so it stays slathered on the chicken when you cook it (unlike many marinades that are thin). So you have extra flavour oomph!
In the video, you’ll see that I cook this indoors on a grill pan. But during the warmer months, this is a BBQ favourite!
What goes in Tzatziki for Greek Gyros
And here’s what goes in the tzatziki.
Greek Yogurt please! Or at least Greek style which is what I mostly use because it’s easily found at everyday supermarkets. 🙂
How to make Greek Chicken Gyros
And onto the making part!! There are a few components to Gryos – but the making part is a cinch!
GREAT meal for groups – prepare ahead, make loads!
This Greek Chicken Gyros is a really fab recipe for entertaining. Because it is really fast to prepare and the men can BBQ while the girls sip wine and chatter. (Joke joke JOKE!!!)
Then you can just lay everything out on the table. Why should you slave away, rolling up a gyros for everyone? Make ’em do it themselves!
(Few more of my favourite large format foods, DIY style, include: Chicken or Beef / Lamb Doner kebabs, Chicken Shawarma and Lamb Shawarma, Vietnamese Chicken Noodle Bowls).
What to serve on the side
I serve Greek Chicken Gyros as a complete meal in itself because there’s a decent amount of tomato and cucumber used to stuff inside.
If you wanted to boost the fresh vegetables, a big fat juicy Greek Salad would be terrifically on theme! For something more substantial, especially if you’re making Gyros for a group, try this Greek Lemon Orzo Salad as well.
And though not specifically a Greek-style salad, this Cucumber Salad with Garlic & Herb Dressing OR this Creamy Cucumber Salad with Lemon Yogurt Dressing would go down a treat with this Gyros. I also offer a Greek take on my recipe for Roasted Pumpkin with Yogurt Sauce and Pine Nuts (see Customisations ideas section) that would be a great partner to the Gyros.
If you’re really wanting to impress, make Gyros using your very own homemade flatbread wraps. They’re easy and they’re made without yeast!!
– Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Greek Chicken Gyros with Tzaziki
Ingredients
- 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
Tzatziki
- 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups Greek yoghurt , preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more if you want richer)
- 1 garlic clove , minced
- 1/4 tsp salt
- Black pepper
Salad
- 3 tomatoes , desseeded 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 Serve
- 4 to 6 pita breads or flat breads
Instructions
- Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
Make the Tzatziki
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
Salad
- Combine ingredients in a bowl.
Cook Chicken
- Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
- Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
- Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
Assemble Gyros
- If your chicken thighs are large, you may need to cut them. Mine were small.
- Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
- Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
- I prefer to lay everything out on a table and let everyone help themselves.
Recipe Notes:
Nutrition Information:
First published June 2015. Long overdue for fresh new photos and a brand new video!!
Life of Dozer
WAY too close to the BBQ!
Wow! That was just downright great! The marinade was perfect for a gyro recipe. This is a definite keeper!
I have made this 4 times now since that glorious day I googled “chicken thigh recipes” and landed on your site. So easy. So delicious. In fact I hsve cooked a few of your recipes and love them all!
It’s like going to a Greek restaurant! This recipe is a keeper!
Love this, messy eating, but delicious. I added Nagi’s hummus so even more tasty, not necessary but oh so yummy.
Yum! Absolutely delicious and easy to make. Thank you for all the wonderful recipes you post. Your website is my favourite for recipes and my number one go to for recipes that always taste amazing.
Hiya,
Can I use cloudy Apple cider vinegar
You sure can 🙂 N x
Nagi, do you think I could sub the chicken with lamb steaks?
You sure can Jaime 🙂 Just use decent steaks and just cook through until pink, don’t overcook (though this marinade is EXCELLENT for keeping lamb tender!) N x
Thank you so much, Nagi. They were amazing. I’m now trying them with chicken tonight 🙂
Thanks Nagi, these were SO incredibly delicious! I made my poor husband BBQ the chicken in the rain but he forgave me when he realised that there are leftovers for him!
Also wanted to share that, any time I try a new recipe, my kids ask “is it a Dozer recipe?” and then demand to see the accompanying Dozer picture. I’m not sure it’s fair that taste-tester Dozer gets ALL the credit for your recipes …
Thank you Nagi, one of my faves when catering for a crowd. Tripled the recipe for a New Year’s Eve gathering (I’m in Perth) and it was a massive crowd favourite…along with your margaritas!! 🙌🏼
Another chicken variations for family. We loved it! Thank you for sharing this fab recipe ❤️
My husband said we don’t need to go to Greek Town anymore. Not that we could right now :-(. Thanks Nagi! A definate keeper.
This is the second time I’ve made this – yum! I forgot how good and easy this recipe is. I did make my own pita bread too! Thanks.
I’ve been making this every week! I roast it in the oven then slice it up and cool it on a pan with bell peppers and onions. Ridiculously good!
Your recipes are so amazingly fuss free and straightforward for beginners like me and the end result is spectacular as always! I attempted the gyros last night for dinner and it’s safe to say my family is convinced I can cook because these were delicious!
Hi Nagi, I made this for the fam last night & it was a big hit! However, I do find cooking thighs fully through without overcooking the thinner ends or scorching the outside a bit tricky, and wonder this would work in the oven? If yes, what sort of temp would you suggest? Would sear one side then finish in the oven work? Or maybe under the broiler? Your thoughts would be appreciated!
Thank you for another amazing recipe! Served it today for Sunday supper. Easy and delicious. Boneless, skinless chicken thigh has become my frequent go-to meat. We served this over North African style rice along with tabouli salad. Everyone loved it.
hi! I have made this numerous times and it is sooo good, tastes exactly like at a restaurant!
Made this two nights in a row with chicken breast and it was restaurant quality. For two people use half recipe for sure any you will have leftovers. For those with questions about using breast meat, cut into slices first and then marinade. Mine were 1/2” square to 3/4” and up to 6”long. They take the marinade better and grill MUCH faster! Also used minced garlic with oil and worked GREAT! Left out the salad and added hummus, diced tomato and sliced red onion so it was pretty close.,
Thank you so much, it is now in our “rotation”!
Love all your recipes! One thing however is that I hate seeing plastic bags being used for single use.. can you marinate in a bowl or Tupperware? Trying to save the planet one ziplock bag at a time 😃
Hi Leonie, I buy biodegradable bags, if you want to marinade in a container that’s fine, you’ll just need to increase the marinade by 50% to ensure the chicken is completely coated. N x
Nagi is there a way to make the receipe so there is less sodium and cholesterol?
So good!
I added mushrooms and sautéed those with the chicken and it was really flavorful! Would make again:)