This recipe for Greek chicken gyros with homemade tzatziki is one of those weeknight winners that became a weekend favorite in my household almost overnight. I first put this combination together the summer I wanted something light, bright, and full of flavor that could be thrown together without fuss. The marinated chicken soaks up the tang of lemon, the earthy herbs, and a hint of yogurt, resulting in tender bites that caramelize beautifully in a hot skillet. Paired with a creamy, garlicky tzatziki and a crisp tomato-cucumber salad, each bite balances savory, tangy, and fresh textures.

I discovered the magic of this combination when friends from Greece brought their family-style gyro to a backyard barbecue. Recreating and simplifying the elements — a flexible marinade, a simple tzatziki, and a quick salad — gave me a go-to dinner that still feels celebratory. I love how the pita soaks up the sauce but stays soft if warmed properly, and how the dill and cucumber in the sauce cut the richness of the chicken. This is the kind of meal that draws the family around the counter, encourages assembly-line building, and fits easily into a busy week while remaining special enough for guests.

Ingredients

• Chicken: Use 2 pounds of boneless, skinless chicken breasts cut into 1-inch pieces. Breasts cook quickly and absorb the marinade; if you prefer juicier meat, thighs work beautifully too.
• Greek yogurt: Full-fat Greek yogurt adds tang and helps tenderize the chicken when used in the marinade; also forms the base of the tzatziki for creaminess and depth.
• Olive oil and vinegars: Extra virgin olive oil gives a fruity backbone and helps with browning; red wine vinegar adds a sharp, bright contrast in both the marinade and sauce.
• Fresh lemon juice: Adds acidity to both the marinade and tzatziki — use freshly squeezed for the cleanest flavor.
• Herbs and aromatics: Dried oregano for a classic Greek note, fresh dill and garlic for the tzatziki, and parsley and red onion for the salad.
• Vegetables for salad: Ripe tomatoes and cucumbers provide crunch and juiciness; peel the cucumber for a silky texture if you prefer.
• Pita or flatbread: Four to six pita rounds are ideal; warm them briefly before assembling to make them pliable and prevent splitting.
• Optional garnish: Crumbled feta and extra lemon wedges to finish the gyros.

Instructions

Prepare the marinade and chicken: In a large mixing bowl or resealable bag combine 1/4 cup Greek yogurt, 3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 teaspoons dried oregano. Add 2 pounds of chicken breast cut into 1-inch pieces, toss to coat, and refrigerate at least 30 minutes — preferably 2–4 hours or up to 24 hours for maximum flavor. Make the tzatziki: Grate 1 medium cucumber on the large holes of a box grater, then press the grated cucumber in a towel or cheesecloth to remove excess water. Stir together 1 1/2 cups Greek yogurt, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 1–2 teaspoons salt to taste, 1 tablespoon finely chopped fresh dill, and 3 small garlic cloves finely minced. Fold in the drained cucumber and chill until ready to serve so the flavors meld. Make the Greek salad: Dice 3 tomatoes, 2 cucumbers (peeled if desired), and 1/4 red onion. Toss with 2 tablespoons chopped fresh Italian parsley, 1 tablespoon olive oil, and salt and pepper to taste. Add crumbled feta to finish. Keep refrigerated until assembly so it stays crisp. Cook the chicken — skillet method: Heat a 12-inch cast-iron skillet over medium-high heat until just smoking. Add a tablespoon of olive oil to coat, then add marinated chicken in a single layer. Cook without crowding 8–10 minutes, turning occasionally, until golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest pieces. Let rest briefly before assembling. Cook the chicken — grill method: Thread chicken onto skewers for kebabs or cook directly on a preheated medium grill. Grill 5–7 minutes per side until nicely charred and cooked through. Allow the meat to rest 5 minutes before serving. Assemble the gyros: Warm 4–6 pita rounds in a dry skillet or wrapped in foil in a low oven to make them pliable. Spoon chicken into the pita, top generously with tzatziki and a handful of Greek salad. Add extra crumbled feta and a squeeze of lemon if desired.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep tzatziki in a separate container to preserve its texture; it will last 2–3 days chilled. If you plan to freeze, freeze the cooked chicken (not the tzatziki) in portioned, freezer-safe bags for up to 3 months. When reheating frozen chicken, thaw overnight in the refrigerator and reheat briefly in a hot skillet to restore some of the crisp edges. Avoid microwaving yogurt-based sauces at high temperature — instead, let them come to cool room temperature and stir if slightly separated.

Ingredient Substitutions

If you don’t have Greek yogurt on hand, plain full-fat yogurt strained through a cheesecloth for 1–2 hours will work for both the marinade and sauce. For a dairy-free version, replace yogurt with a thick coconut or almond-based yogurt and omit feta, though the flavor profile will shift away from traditional Greek notes. Corn- or gluten-free readers can swap pita for corn or gluten-free flatbreads. If fresh dill isn’t available, use 1 teaspoon dried dill but add it earlier to hydrate. Chicken thighs are a great swap for juicier results — use the same marinade and increase cook time to ensure they reach 165°F.

Serving Suggestions

Serve these gyros with classic sides like oven-roasted Greek potatoes tossed with garlic, oregano, and lemon, or a simple side of hummus and baby carrots for dipping. A bright cilantro-lime rice or a chilled orzo salad complements the warm, saucy gyros. For a finger-food party, slice the cooked chicken and place in small pita triangles as sliders with a drizzle of tzatziki and a sprinkle of feta. Garnish with fresh parsley or extra dill and provide lemon wedges to brighten each bite.

Cultural Background

The gyro has roots in eastern Mediterranean and Middle Eastern street foods, and in Greece it traditionally features seasoned meat cooked vertically on a spit. Classic Greek gyros often use a mix of lamb and pork, though chicken is a common and lighter alternative that has become popular internationally. The cool cucumber-yogurt sauce, tzatziki, is a staple in Greek cuisine, acting as a palate cleanser and a cooling counterpart to grilled or spiced meats. Regional variations across Greece add olives, capers, or different cheeses, reflecting local produce and tastes.

Seasonal Adaptations

In summer, use the ripest heirloom tomatoes and thinly sliced cucumbers for the salad and add extra fresh herbs like mint for brightness. In cooler months, swap fresh cucumber for quick-pickled ribbons to maintain acidity, and serve with warm roasted root vegetables. For holiday gatherings, consider a platter with multiple protein options (marinated chicken, spiced lamb meatballs) so guests can assemble personalized gyros.

Meal Prep Tips

To streamline weeknight assembly, marinate the chicken the night before and prepare tzatziki and salad up to 24 hours in advance. Portion chicken into individual containers after cooking so everyone can reheat a single serving. Pack pita and sauces separately when making packed lunches to prevent sogginess — wrap the pita in foil and include a small container of tzatziki for spreading at the last minute.

There’s a special kind of satisfaction watching people assemble their own gyros, piling on tzatziki and debating feta versus extra salad. This recipe is simple, flexible, and reliably delicious — I hope it becomes a go-to for your weeknight meals and weekend gatherings.