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!
This is a favorite at my home, thank you so much for sharing this delicious recipe! Making your greek chicken with lemon rice next, can’t wait.
High praise!!! Thanks so much for the feedback Carlie, so glad you enjoyed it! N xx
I make this once a week! My husband and 18 month old love it to pieces. Thank you!! 😎
I’m so pleased to hear that Ashley, thanks for letting me know! N xx
Why can’t you leave it longer than 24hrs to marinade?
Hi Emma! It can draw too much moisture out of the chicken and believe it or not, there is such thing as over tenderising!
I made it again last night on an outdoor grill but unfortunately, the thighs stuck to the grates! I was so bummed. Still tasted great, but not as pretty looking as last time.
Bugger! So my tip (other than greasing the grills) is to leave the chicken on the grill until it naturally releases. So when you go to move it and it has stuck, don’t stress just leave it. Once it is cooked, it will naturally release. Little trick I learned from Bobby Flay!
GREEK CHICKEN GYROS
This become one of my favorite recipes so as my girlfriend. I cook the Greek chicken gyros two days ago for my girl and she totally loved em, I was so happy…… Thank you for sharing this delicious recipe with us.
That’s wonderful to hear Boyan, thank you for letting me know! N xx
Have made on BBQ and it was yum! Can you also bake this chicken in the oven? Thanks!
Hi Effie! You sure can but won’t get quite the caramelisation. With thighs I would use 200C/390F for 20 minutes. 🙂
Delish took camping super easy. How many days does sauce last?? Thanks
Hi Sarah! Do you mean the tzatziki? If so, 3 days max (because of the fresh garlic 🙂 )
Merci toutes vos recettes sont délicieuses !
Thanks you,! Your recipes are so delicious ! Amazing…
You flatter me! 😂 So pleased you enjoyed this Hubert! N xx
I saw in the comments that you’ve used this recipe with lamb instead of chicken. What cut of lamb did you use?
Thanks.
Hi Cleopatra! I use quick grilling cuts – chops / steaks etc 🙂 I don’t use backstrap or expensive lamb cutlets. N xx
Can this recipe be adapted for a very low sodium Diet? Would it still be good without the salt?
Hi Bonnie! YES the lemon, garlic and oregano adds loads of flavour into this!
Thank You so much for this recipe. I cannot wait to try it.
I hope you enjoy it Kathy! N x
I have bone in chicken thighs with they work for this recipe ?
Hi Megan! Yes for the marinating part, if you want to use the chicken for the wraps you’ll need to cut the chicken off the bone. 🙂
This chicken gyro recipe is so delicious. I will make this again. Easy to make.
Glad you enjoyed it Kim, thanks for letting me know! N xx
The whole family loved this recipe. Thanks so much for sharing.
That’s fantastic to hear Lisa! Thanks for letting me know – N xx
I’m going to try this for a get-together next weekend, as I LOVE the Greek flavours. Quick question – can I use fresh oregano in place of the dried? Thanks again for sharing this great recipe.
Hi Elle! YES! Can’t believe no one has asked before 🙂 But double it please! Use finely chopped 🙂 N xx
Why did you rate it one star, when you haven’t even made it?
I am assuming the nutritional value includes the pita, or wrap? The ingredients, minus the bread, would be a good low carb dish!
Yes! 🙂
Very pleased with the results! absolutley delicious!!
Terrific to hear Haidar! Thanks for letting me know! N x
Hi Nagi,
I LOVE this recipe, thank you! I made it again last night on an outdoor grill but unfortunately the thighs stuck to the grates! I was so bummed. Still tasted great, but not as pretty looking as last time.
I’m doing some research this morning as to how to prevent this from happening again and I’m finding so many different opinions and theories! I thought that I’d reach out to my experts. Have you had this happen before when grilling? What is your theory or methodology for preventing the dreaded stick?
Thanks for your time!
Hi Nagi,
So sorry I didn’t reply, your message went to my junk mail.
Seriously – so love that you reply to emails and comments. Super special. You are absolutely right. I researched this like crazy and yes, of course it came down to not enough oil!! Sometimes the simplest things can mess you up.
I was so bothered by this experience that I actually made it into a blog post (on intothedish.com). I linked to your recipes (twice actually!). Loving your stuff. Please keep on sharing. Hoping to try the asian salmon this weekend.
Sincerely,
Claudine
Bugger! I always brush my grates with oil, but my BBQ is quite well used so it’s nice and greasy anyway 🙂 After oiling, make sure it’s nice and hot then it’s just like using a skillet indoors 🙂
Hi Nidhi! Please see #1 under Cook Chicken, Medium High 🙂 N xx