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 recipe looked so great I had to try it out tonight! It didn’t disappoint! Full of flavor and a nice change from the norm! I’m low carb so I opted to go with out the pita bread. Used a tsp of the sauce and mixed the chicken and the salad together, delicious!! Thanks I’ll be back for more recipes!
Fantastic! So glad you loved it Sheila! N xx
What brand of yougurt is best to use?
I’m in Australia and use Farmer’s Union but any Greek yoghurt will be just fine!
Recipes I have tried from websites and blogs have met with absolute failure. Either there was not enough spice, and it came out bland, or the items did not meld together. I am glad that I made this at home because my mother would be very upset that she did not teach me table manners. Delicious. I am never buying tzatziki sauce again!!
I’m so pleased to hear that Penelope! Thank you for letting me know! N xx
I prepped this last night and I am currently devouring it now!!!
This recipe is fantastic!! So delicious. I did cook the chicken in the pan with oil for 4-5 minutes on each side then put the chicken in my George Foreman grill to allow it to cook through and acquire a good grill line or two. I will make this again for sure!
Fantastic to hear Allison! I’m so pleased you enjoyed it – N xx
These gyros are absolutely scrumptious and definitely going on our list of go-to meals!
Fantastic! So pleased to hear that Veronica, thank you for letting me know! N xx
Would sour cream work just as good in place of the yogurt?
Do you have any idea if sour cream can be subbed for the Greek yogurt in the marinade ? Thanks!
Hi Elena! In this case I would not recommend it as yoghurt is a tenderiser, sour cream does not work as well. 🙂
Hi ! This was delicious !
Can i freeze the leftover tzatziki sauce ?!
Thanks !
I don’t recommend that sorry! Yoghurt splits. So glad you enjoyed this! N xx
The main ingredient which makes Tzaziki sauce what it is – is dill! Why is this main ingredient not mentioned? 😱 Well…I added it! Thank you for this recipe.
Did you use the oregano to? How much dill did you use
Definitely add it if you want! 🙂 I don’t add it for this version because of all the oregano flavour in the marinade. 🙂 I do when I make it as a dip though! N x
Hi Nagi
All your recipes I have cooked are so amazing. Thank you so much for giving me the confidence to cook! My husband now thinks I’m the best cook all because of your recipes!!!!!
Can you please tell me if i could use the
marinate for beef? If so what beef do you recommend i use?
Bah, no credit to me, it’s the cook! 🙂 Hmm, I haven’t used this for beef before, I have for lamb (it’s terrific). I think it’s best to use a quick cook cut of beef, so anything like rump or other grilling steaks, marinate in the yoghurt to tenderise and infuse with flavour then sear until just cooked. N x
Just made this with your Greek salad and your Mediterranean chickpeas. Everything was a big hit 5 big stars! Do you have any new recipes I can use for memorial day weekend? Thinking red white and blue. (I am in the USA), and please keep posting, I am addicted to your blob:)
My blob? 😉 Ba ha ha just kidding! Autocorrect hates me so I understand!!! I will do something for Memorial Day, definitely! Thinking sweet or savoury? 🙂 N xx
Blog! Sorry, looking for both sweet and savory. 🙂
I made this today for Mother’s Day! My parents raved and reached about it. I started the chicken marinating last night so it was soaking up the marinade for about 20 some hours. It was delicious!! I changed the salad up a bit, added some little sweet bell peppers and subbed the red onion for a bulb scallion since red onion isn’t my favorite. Highly recommend this recipe!
So pleased to hear everyone enjoyed it Erika! ESPECIALLY for Mother’s Day. 🙌🏻 Thanks for letting me know. 🙂 N xx
Made them last week and they were AMAZING!! My first time trying gyro at home (at my sister’s request lol) and EVERYONE enjoyed them, including the picky hubby and kids. I’m about to marinade some more chicken today just bc the flavor is so great. I never would have used yogurt to marinate prior to finding your post. Thank you!
Fantastic! 🙌🏻 Thanks for letting me know Tabatha! And yes, yoghurt is a fantastic marinade, it is actually one of the BEST ways to tenderise chicken! N xx
Hi Nagi
Im going to use a version of your recipe for a Mediterranean cooking class for HS NYC kids, it looks beautiful!
I’ve made marinated leg of lamb in this manner (including lime zest which packs a citrus punch.) The only problem I’ve run into is having the yogurt coagulate a bit on the surface while grilling (not visually appealing).
*In my instance this time- I have no grill… I will need to use an oven, and will have kids skewer chicken cubes. I’ll begin by turning skewers on broil then bake low to finish.
Do you scrape chicken before brushing with oil? Did you ever run into this & how did you trouble shoot?
Great thanks for your feedback!
Hi Lynn! I grill / stove cook this so I don’t have that problem but yes I know what you mean. When I made similar with lamb neck, I blast it at the end to make the residual yoghurt brown so it looks like a crust. You can’t really do that with chicken without it overcooking I think. I would recommend broiling these on skewers on very high heat, that will make the yoghurt brown like it’s been grilled. It’s so lovey to hear you teach kids how to cook! 🙂 N xx
Thanks so much Nagi,
Will do, and would never overcook anything! You will be referenced on recipe page & thanks!
This event is sponsored through NYWCA (New York Womens Culinary Alliance). Follow them on Facebook & Instagram.
As a member of NYWCA and a NYC caterer, I was asked to co-sponsor this event, and am really very excited to teach city kids for the first time in regards to the benefits of a Mediterranean style diet & educate them about the merits of healthy fats/the medicinal properties of herbs, spices & garlic/and cover protein, vegetable, carbohydrate ratios.
Love your site!
Lynn
allLYNNfoods.com
I love Gyros never had chicken Gyros. I needed to cook what was in my freezer so I could make room for newer items . OMG so delicious my family loved loved loved it this will be in the favorites recipes. The chicken was so moist and flavorful I did add a light dressing of oil, vinegar, crushed red chili peppers, minced fresh garlic, and oregano to salad mixture.
That’s wonderful to hear Valerie! Thank you for letting me know! N xx
I’ve made this recipe and it is amazing! Do not need to change a thing!!! Do you think I can turn this into a Turkey meatloaf… Maybe just add a half a cup of bread crumbs??? And maybe use butter leaves for wraps???
Hi Yasmin, so glad you like this recipe! I’m not actually sure how I would turn this into a meatloaf, I don’t know how to benefit from the tenderising and flavour from the yoghurt!
Hi Nagi
I’m so glad I found your recipes I’m in heaven everything so far has been easy to make and simple ingredients thank you so very much very appreciative..
Thank you for the compliment Sharon! I’m so pleased you are enjoying my recipes!
I’ve never left a comment about a recipe before but I have to say that this recipe is amazing!! The whole family enjoyed it as much as I did! Thank you so much for making dinner a little bit easier now :).
Oooh! Glad to hear you enjoyed it Loretta, thanks for letting me know! N xx
Third recipe of yours I made this week…all outstanding. This was so flavorful. I did cheat a bit and bought the Tzatziki. Even my husband who dislikes chicken thighs loved it! Thanks again.
That’s not cheating! I buy tzatziki too 🙂 It’s my favourite dip to have on hand because homemade doesn’t last more than a few days at most 🙂 So pleased you enjoyed it Maria!
Why can’t it marinate longer than 24 hrs? . i started it at noon. Was going to make itv for c supper at 5 But husband has to work tonight so he’s already off to bed. Figured I’ll have to make it tomorrow. But not until about 5. As i have a dr appointment and he won’t be home sooner either. Will it get tough or over flavored?
Hi Melita! Sorry for the delay responding. The chicken can get too tender (believe it or not!). That’s why I recommend no longer than 24 hours, but it should be ok. N x
Can I use pork instead of chicken?
Hi Julie, I haven’t tried it but I see no reason why it wouldn’t work! A pork steak suitable for grilling will be ideal 🙂 Not a tough cut like shoulder that requires slow cooking. N x
I made it for dinner today! I used a pork tenderloin that I had and it came our great, very very tasty!! Will try with chicken next time. Thank you, looking forward to exploring more of your recipes 🙂
Fantastic to hear you enjoyed it Julie, thanks for letting me know! N xx