Mediterranean Chicken Gyros – Juicy, Flavor-Packed Street Food at Home

Bring the flavors of the Mediterranean right to your kitchen with these Mediterranean chicken gyros — a street food favorite made with tender, marinated chicken, fresh veggies, and creamy tzatziki sauce, all wrapped in warm pita bread. These homemade gyros are bold, fresh, and incredibly satisfying.

Perfect for meal prep, family dinners, or a weekend cookout, this dish is all about vibrant flavors and textures. The chicken is marinated in a lemon-herb yogurt mixture, grilled (or pan-cooked) to juicy perfection, and layered with crisp lettuce, juicy tomatoes, crunchy cucumbers, and cool, garlicky tzatziki. It’s the kind of meal that’s simple to assemble but packed with irresistible flavor in every bite.

Ingredients Overview

Each component of a gyro plays a distinct role — from the tangy marinade to the creamy sauce. Here’s what you’ll need:

Chicken Marinade

• Boneless, Skinless Chicken Thighs or Breasts: Thighs offer more flavor and stay juicier, but breasts work well too.

• Greek Yogurt: Acts as a tenderizer and base for the marinade.

• Olive Oil: Adds richness and helps with browning.

• Lemon Juice & Zest: Brightens and tenderizes the chicken.

• Garlic: Brings punchy flavor.

• Dried Oregano: A classic Mediterranean herb.

• Salt & Pepper: For balance and seasoning.

• Optional: Paprika or Cumin: Adds a subtle smoky depth.

Tzatziki Sauce

• Greek Yogurt: Thick and tangy — the base of the sauce.

• Cucumber: Grated and squeezed to remove moisture.

• Garlic: Fresh and finely minced.

• Lemon Juice: For brightness.

• Fresh Dill or Mint: For herby freshness.

• Salt & Olive Oil: Enhances and smooths out the flavor.

Fillings

• Pita Bread or Flatbread: Warm and soft enough to fold or wrap.

• Chopped Lettuce: Adds crunch.

• Sliced Tomato: Juicy and refreshing.

• Sliced Cucumber: Adds a cooling crunch.

• Red Onion (Optional): For a bit of sharpness.

• Crumbled Feta (Optional): Adds creaminess and saltiness.

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl or zip-top bag, combine:

• 1½ lbs chicken thighs or breasts

• ½ cup Greek yogurt

• 2 tbsp olive oil

• Juice and zest of 1 lemon

• 3 cloves garlic, minced

• 1½ tsp dried oregano

• ½ tsp salt, ¼ tsp black pepper

• Optional: ½ tsp paprika or cumin

Massage marinade into the chicken. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

2. Prepare the Tzatziki

In a small bowl, combine:

• 1 cup Greek yogurt

• ½ cup cucumber, grated and squeezed dry

• 1 small garlic clove, minced

• 1 tbsp lemon juice

• 1 tbsp chopped dill or mint

• 1 tbsp olive oil

• Pinch of salt

Mix well and refrigerate until ready to serve. Flavors deepen the longer it sits.

3. Cook the Chicken

Remove chicken from marinade and shake off excess.

Grill Option:
Grill over medium-high heat for 5–6 minutes per side until charred and cooked through (165°F internal temperature).

Stovetop Option:
Cook in a lightly oiled skillet over medium-high heat for 5–7 minutes per side, depending on thickness.

Let rest for 5 minutes, then slice into strips.

4. Warm the Pita

Warm your pita bread in a dry skillet, microwave, or oven until soft and pliable.

5. Assemble the Gyros

Lay warm pita flat and layer with:

• A dollop of tzatziki

• Sliced chicken

• Lettuce

• Tomato

• Cucumber

• Red onion (optional)

• Crumbled feta (optional)

Wrap tightly and serve immediately. You can also serve open-faced or in a bowl format.

Tips, Variations & Substitutions

• Use Chicken Tenders: For faster cooking and easy slicing.

• Make it a Bowl: Serve everything over rice or greens instead of in a wrap.

• Vegan Option: Substitute chicken with grilled tofu or roasted chickpeas, and use a plant-based yogurt for tzatziki.

• Spicy Kick: Add a dash of cayenne or chili flakes to the marinade.

• Make-Ahead: Marinate the chicken and prep tzatziki 1 day ahead for fast weeknight assembly.

• Pita Alternatives: Use naan, lavash, or even large lettuce leaves for a low-carb wrap.

Serving Ideas & Occasions

These Mediterranean chicken gyros are great for:

• Weeknight Dinners: Quick to cook and crowd-pleasing.

• Meal Prep: Keep each component separate and assemble fresh all week.

• Grill Parties: Perfect for outdoor cooking and DIY wrap bars.

• Lunch Wraps: Portable and satisfying — wrap in foil for on-the-go meals.

• Picnic Food: Pack ingredients in containers and assemble at your destination.

Serve with a side of roasted potatoes, lemon orzo salad, or grilled vegetables for a complete meal.

Nutritional & Health Notes

These chicken gyros are protein-rich, balanced, and nutrient-dense:

• Lean Protein: Chicken and Greek yogurt both provide high-quality protein.

• Healthy Fats: Olive oil and feta add heart-healthy fats.

• Fresh Veggies: Packed with fiber, vitamins, and antioxidants.

• Gluten-Free Option: Use gluten-free flatbreads or serve as a bowl.

Estimated per gyro with pita, chicken, tzatziki, and veggies:

• Calories: ~400–450

• Protein: 30–35g

• Carbs: 25–30g

• Fat: 15–18g

FAQs

Q1: Can I use store-bought tzatziki?

Yes! Store-bought works great in a pinch. Homemade just gives you more control over flavor and ingredients.

Q2: Can I use chicken breasts instead of thighs?

Absolutely. Just be careful not to overcook, as breasts dry out faster than thighs.

Q3: Can I make these gyros ahead of time?

Yes — prep all components in advance and assemble just before serving. Store tzatziki and veggies in separate containers.

Q4: What’s the best way to warm pita?

Wrap in foil and warm in the oven, or heat briefly in a skillet or microwave. Don’t overheat or it may get tough.

Q5: Can I freeze the cooked chicken?

Yes! Cool completely, then store in freezer bags or containers. Reheat gently in a skillet or microwave before using.

Q6: What other sauces go well with gyros?

Try hummus, tahini sauce, or a spicy harissa yogurt sauce for variety.

Q7: Can I grill the chicken in the oven?

Yes — broil on a sheet pan for 5–6 minutes per side, or bake at 425°F (220°C) for 20–25 minutes, flipping halfway.

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