Healthy Greek Chicken Gyros with Tzatziki Sauce

Authentic Greek chicken gyros topped with homemade tzatziki sauce, tomatoes, cucumbers, and lettuce in pita bread.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Calories: 480
Description

This easy chicken gyros recipe serves six and is made by marinating chicken thighs in full-fat Greek yoghurt and warm spices, then grilling or pan-searing until juicy and charred, and serving them in soft pita with fresh vegetables and homemade tzatziki sauce.

Chicken Gyros Ingredients
    For the Chicken Gyros
  • 2 lbs of boneless, skinless chicken thighs
  • 1/4 cup of full-fat Greek yogurt
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of fresh lemon juice
  • 1 tablespoon of white wine vinegar
  • 6 cloves of garlic, minced
  • 1½ tablespoons of dried Greek oregano
  • 1 tablespoon of sweet paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of coriander
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of red pepper flakes
    • For the Tzatziki Sauce
  • 1½ cups of full-fat Greek yogurt
  • 1 large English or Persian cucumber, grated and drained
  • 2 cloves of garlic, grated
  • 1/4 cup of fresh dill, chopped
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of extra virgin olive oil
  • salt and pepper, to taste
    • For Assembling the Gyros Wrap
  • 6 large soft Greek pita breads
  • 2 large fresh tomatoes, sliced
  • 1 large thinly sliced red onion
  • 1 large cucumber, thinly sliced
  • 2 cups of shredded romaine lettuce
  • 2 tablespoons of fresh dill, finely chopped
How to Make Chicken Gyros (Step-By-Step Instructions)
  1. 1
    Grate and Salt the Cucumber
    • Using a box grater, coarsely grate the cucumber.
    • Place the cucumber in a fine-mesh strainer or medium bowl and immediately toss it with a small pinch of salt.
    • The salt begins the process of drawing out excess water via osmosis.
    • Allow this to rest for 5 to 10 minutes.
  2. 2
    Squeeze the Cucumber to Dry
    • Place the salted cucumber in the center of a clean, sturdy kitchen towel or several layers of cheesecloth.
    • Gather the edges and twist, squeezing firmly to remove as much liquid as possible.
    • Transfer the drained cucumber pulp to a bowl.
  3. 3
    Make the Tzatziki Sauce
    • Then add the full-fat Greek yogurt, finely grated garlic, fresh lemon juice, olive oil, and chopped fresh dill to the same bowl with the cucumber pulp.
    • Mix the ingredients until they are uniformly incorporated.
    • Taste and adjust the seasoning, adding more salt, pepper, or a squeeze of lemon if desired.
    • Cover the bowl and refrigerate for at least 30 minutes, or ideally longer.
  4. 4
    Prepare the Chicken
    • Take the boneless, skinless chicken thighs and slice them uniformly against the grain into thin strips, approximately ¼-inch thick.
    • Cutting them thin ensures maximum contact with the marinade and allows the chicken to cook quickly and evenly.
  5. 5
    Mix the Marinade
    • In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, vinegar, garlic, oregano, paprika, cumin, coriander, salt, pepper, and red pepper flakes.
    • Ensure the mixture is well-combined.
    • The thick, paste-like consistency is important, as it helps the marinade coat the chicken evenly.
  6. 6
    Marinate the Chicken
    • Add the chicken strips to the bowl and toss thoroughly until every piece is fully coated.
    • Cover the bowl or transfer the contents to a resealable bag.
    • Refrigerate for a minimum of 2 hours, or up to 12 hours.
    • Extended marination ensures that the lactic acid fully tenderizes the meat and the intense herbs penetrate the muscle fibers for maximum flavor depth.
  7. 7
    Heat Your Pan or Grill
    • Preheat a heavy-bottomed cast iron skillet, grill pan, or outdoor grill to medium-high to high heat.
    • High temperature is essential for the Maillard Reaction, which develops complex, savory flavors and the desired charred color.
    • Brush the cooking surface generously with oil.
  8. 8
    Sear in Batches
    • Remove the chicken from the marinade, leaving the yogurt coating intact, as it contributes to both the char and the flavor.
    • Working quickly, lay the strips flat on the hot cooking surface, making sure not to crowd the pan.
    • Sear the chicken strips for 3 to 4 minutes per side, flipping only once until a deep golden-brown color and visible char marks have formed.
    • For both safety and precision, the internal temperature should reach 165°F (74°C).
  9. 9
    Rest the Chicken
    • Transfer the seared chicken to a clean cutting board.
    • Cover it loosely with aluminum foil and allow it to rest for a mandatory 5 minutes before assembling the wraps.
  10. 10
    Warm the Pita Breads
    • Heat the Greek pita breads briefly on the grill pan, skillet, or directly on the grill grates for about 30 seconds to 1 minute per side until they become soft, warm, and pliable.
    • Keep the warmed pitas stacked and wrapped in a clean towel or aluminum foil to maintain their warmth and moisture.
  11. 11
    Assemble the Chicken Gyros WrapsTraditional Greek chicken gyros with grilled chicken, pita bread, tomatoes, and creamy tzatziki sauce.
    • Lay the warm pita flat.
    • Spread a generous spoonful of the chilled, thick tzatziki sauce over the pita.
    • Layer with shredded lettuce, thin tomato slices, thinly sliced red onion, and cucumber slices.
    • Slice the rested seared chicken thinly against the grain to mimic traditional gyro meat.
    • Pile a hefty portion of the warm chicken onto the toppings.
    • Finish with a final dollop of the creamy tzatziki and a sprinkle of fresh dill.
    • Fold the chicken gyros wrap securely and serve immediately.

Nutrition Facts

Servings 6

Serving Size 1 Full Gyro Wrap (Approximately 190g)

Amount Per Serving
Calories 480kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 6g30%
Cholesterol 85mg29%
Sodium 780mg33%
Potassium 680mg20%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 6g
Protein 35g70%
Vitamin A 750 IU
Calcium 150 mg
Iron 3 mg
Vitamin K 42 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For best results, marinate the chicken for at least 30 minutes and ideally 2 to 12 hours, but avoid exceeding 24 hours, as the acidic yogurt can make the meat mushy.
  • Properly salting and squeezing the grated cucumber is essential, as failing to drain it thoroughly will make the tzatziki watery and prone to separating when chilled.
  • Do not wipe off the yogurt marinade when transferring the chicken to the hot pan, as this flavorful coating is essential for charring and adds depth to the final taste.
  • Always cook the chicken in small batches, as overcrowding the pan lowers the heat, preventing proper searing and resulting in gray, steamed meat instead of rich, charred flavor.
  • For safety, ensure the thickest piece of chicken reaches an internal temperature of 165°F (74°C), whether checking with a thermometer or visually.
Read it online: https://tinakitchen.com/recipe/greek-chicken-gyros/

We hope you enjoy making this recipe.

Happy cooking!