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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
I made this today and it was so delicious! Tasted like it was from a restaurant but much cheaper :). I used chicken breast and marinated for 2 hours. Next time I’ll marinate for longer but I really wanted to eat it today. I was scared of using so much oregano but I followed the recipe exactly and it came out delicious. I also added some feta cheese and kalamata olives. Thanks so much for a wonderful recipe.
Fantastic to hear Ayesha!! Thanks very much for letting me know! N x
Paired this with your no yeast pita bread. Doubled the oregano in the marinade and added feta and shredded lettuce to the final product and I can’t even tell you how spot on these flavors are! This is an amazing recipe!!!
Oooh I’m so glad you enjoyed this Dacey, it’s a personal favourite! 🙂 N x
Make this almost weekly, so yummy! Thanks so much for the recipe x
Thanks for trying my recipe Sarah! So glad you enjoyed it – and thanks for letting me know! N xx
Just a question. Why don’t you add dill to your tzatziki sauce?
Hi Matti! I never have for my base recipe, and it’s not in the tzatziki sold here in Australia – at least, not the standard 🙂 But you can definitely add some!
Hello wanted to let you know your recipes are wonderful I tried 5 so far great recipes . Thank You
Thank you so much Joanne! I’m glad you’re enjoying my recipes!! N xx
Omg This was thee best!!! My family loved it…thanks a million
I’m happy to hear you enjoyed it Tamika, thanks for letting me know! I love this recipe too 🙂 N x
Does your nutrition facts include the pita?
Hi Shannon! Yup it does, pita breads, not giant lebanese breads 🙂
This looks so good!! Question about the nutritional info, is that for 1 gyro or all 6?
Thanks!!
Hi Lizzie! It’s for one 🙂 Sorry to burst the bubble!! N x
Thank you so much for this recipe! Rare to find one the entire family enjoys. I was wondering if it would be possible to make several batches at once and freeze the chicken and marinade.
Hi Jen, so glad you and your family enjoyed this! I don’t recommend freezing the raw marinated chicken because yoghurt separates. Thanks for the question, I added that as a tip in the recipe! N xx
Made this tonight with hubby and it was delish! Just loved the smell of the marinade, so good! The flavours were great! We used coriander in the salad instead of parsley and added feta, just because it’s awesome ? Love your website and your recipes Nagi! Thank you so much… Give Dozer a big kiss for me, he is so adorable xx
HIGH FIVE! So glad you loved it Alex! PS Just gave Dozer a giant hug for you, he’s just been chewing on a bone and he’s got gunk all over his face even on top of his head. How…???
Would love to make this but don’t have access to grill. Have you ever cooked chicken in oven?
Hi Sanrose! I tried once and found that it didn’t brown enough for my taste. I think broiling/grilling will be much better!
Thanks Nagi! Will broil chicken and see how it comes out.
Made these last night. So easy and very delicious. The tzatziki was so much nicer homemade than shop bought. Didn’t make the wraps, just store bought ones but will have a go next time. This was a great, healthy, delicious Friday night dinner which everyone loved. Thank you again Nagi for another great recipe.
I’m so glad you enjoyed this Valerie! Thanks so much for letting me know! N xx
I just sent a msg about ur chicken, also need to know what temp. for oven, covered or uncovered and what heat, and for how long.
Hi made ur jalapeno popper dip for a potluck, it was a big crown pleaser. Now i have to ask u about this chicken, since i dont have a bbq, can i make this in the oven and would chicken breast b ok, cuz thats what i have in the freezer.
Hi Cecilia! Yes, this works great with breast though my personal preference is thigh because it’s juicier 🙂 It’s better made on the stove so you get the nice caramelisation, but it will work in the oven, it just doesn’t brown as nicely. What about a grill/broiler? For oven, I’d do 180C/350F for 25 minutes for breast.
We LOVE this recipe at home. Make it once every few weeks! Do you think I could I use this marinade on chicken thighs? It’s what we’ve got in the freezer today 🙂
Hi Katie! So glad you love this too! I actually use this marinade on thighs most of the time 🙂 I prefer thigh to breast. And I kid you not, I actually made a batch of this – just the chicken – yesterday to serve with a Mediterranean risoni/orzo. It was SO GOOD!
Wow, you are correct that marinade was awesome!! The chicken was super flavorful and I’d use it for making chicken for just about anything.
We grilled the chicken and I made a different tzatziki recipe that I’ve used for years. It was a last minute wow I didn’t go grocery shopping here are the components I have type of situation lol. I mixed together baby spinach (chopped), tzatziki sauce, crumbled feta and the grilled chicken (diced) in a bowl. Then I had mini pita’s from TD’s and cut the top of them off (dipped the extra piece in tzatziki yum) and threw them on a pan, spread unscented coconut oil and a bit of garlic powder and a pinch of salt on them. Then just shoved the chicken mixture in them and served with extra tzatziki. They were so good and easy!!
Thanks so much for the recipe!
Amanda
Woo hoo! So glad you enjoyed it Amanda, thanks so much for letting me know! N xx
I just found this recipe, made it, and loved it for me and my teen son. The chicken is simply delicious! I did add dill to the tzaziki sauce, just my preference. I’m not sure what the technique should be for the cucumber. I just grated it and I think what I should do is grate, salt, drain. My mom used to make a sour cream cucumber salad and drain those sliced, salted cucumbers overnight (but here, just an hour should suffice). Next time, I’m going to add the idea of brushing the pitas with olive oil, a little oregano and grill them as well.
Thank you so much! I signed up for your newsletter and I’ll look for other recipes as well.
It’s so wonderful to hear you enjoyed it Laura, thank you for letting me know!! N x
It would be helpful to mention the long marinade time at the top of the recipe. It’s a bit misleading to say that prep time is 20 minutes and then the first instruction is marinade for up to 24 hours.
Sorry! I’ve added it at the top 🙂
Could I make this in a crockpot? Just throw in strips of chicken with the yogurt and sesonings?
Hi Dani! I’m sorry to say this is one of those dishes that is best made on the stove or BBQ 🙂
Another incredible looking dish. Is the chicken able to be frozen in the marinade? Or because it has the yoghurt is that a no go?
Hi Lisa! My first instinct is no go – you’re right, the yoghurt will probably split. Hmm. I must try it though, that would be handy!
I made this once before. I have a large family of 10 to feed daily and 4 of them are my precious little boys and ALL very picky eaters. I made this recipe one night, exactly as stated and they LOVED it. I served it with a side of pita, jasmine rice, and roasted veggies. Only change I made was, I dont have a grill, so I pan seared the chicken and finished them off in the oven. Still amazingly delicious. Only tip I have is, don’t add more cucumber to the sauce than it calls for. I felt that what it calls for wouldn’t be enough so I added much more and the taste of cucumber overwhelmed the sauce. Anyway, My kids have been begging me to make this again so, I’m about to go get the marinade mixed up and ready so we can eat it again tonight. I highly suggest everyone try this. It has such an authentic Gyro like flavor. Even non-gyro lovers will love it!
I’m so glad to hear that Samantha! High five! Especially chuffed that even the picky eaters loved it!!! PS Woah…family of 10….you are a rock star Samantha!