Save The smell of oregano and lemon hitting sizzling chicken always takes me back to a tiny gyro shop in Athens where the owner laughed at my pronunciation but kept serving me anyway. These gyros became my weeknight dinner savior after I realized restaurant-quality gyros were actually achievable at home with the right marinade and that irresistible feta tzatziki.
I made these for a summer dinner party once and watched my usually reserved friend quietly assemble her third gyro without making eye contact with anyone. Theres something about the combination of warm spiced chicken and cool tangy tzatziki that makes people abandon table manners completely.
Ingredients
- Extra-virgin olive oil: The foundation of the marinade and what gives the chicken that gorgeous Mediterranean flavor
- Fresh lemon juice: Essential acidity that tenderizes the chicken and brightens every single bite
- Garlic: Minced fresh garlic adds the aromatic backbone that makes gyros unmistakably Greek
- Dried oregano and thyme: Classic Mediterranean herbs that perfume the chicken as it marinates
- Sweet paprika: Adds subtle depth and helps create those appealing charred edges
- Ground cumin: Just enough earthiness to round out the brighter flavors
- Cayenne pepper: Optional heat for those who like a little kick in their gyros
- Chicken thighs or breasts: Thighs stay juicier but breasts work beautifully if sliced thinly against the grain
- Full-fat Greek yogurt: The creamy base for tzatziki that never turns watery
- Crumbled feta cheese: The secret ingredient that makes this tzatziki unforgettable
- English cucumber: Peeled and grated then squeezed until completely dry
- Fresh dill: Bright herbaceous flavor that screams summer in Greece
- Pita breads or flatbreads: Warm and pillowy vessels for all the delicious fillings
- Romaine lettuce: Adds essential crunch without overwhelming the other flavors
- Diced ripe tomatoes: Sweet bursts of juice that balance the rich chicken
- Red onion: Thinly sliced for sharp bites that cut through the creamy elements
- Kalamata olives: Salty briny pops that tie everything together
Instructions
- Marinate the chicken:
- Whisk together olive oil lemon juice garlic oregano thyme paprika cumin cayenne salt and pepper in a large bowl. Add the sliced chicken and toss until every piece is coated then cover and refrigerate for at least 30 minutes.
- Prepare the feta tzatziki:
- Grate the cucumber then wrap it in a clean kitchen towel and squeeze until absolutely no liquid remains. Combine the squeezed cucumber with yogurt feta garlic lemon juice olive oil and dill in a medium bowl. Season with salt and pepper then cover and chill until ready to serve.
- Cook the chicken:
- Heat a large skillet or grill pan over medium-high heat until hot. Shake excess marinade from the chicken and cook in a single layer for 5 to 7 minutes per side until cooked through and charred at the edges.
- Rest and slice:
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to redistribute the juices. Slice into thin strips against the grain.
- Warm the pitas:
- Heat pita breads in a dry skillet for 2 to 3 minutes or wrap in foil and warm in a low oven. They should be pliable and slightly toasted.
- Assemble the gyros:
- Spread a generous spoonful of feta tzatziki on each warmed pita. Top with lettuce tomatoes red onion olives and sliced chicken. Drizzle with extra tzatziki and garnish with fresh herbs. Serve immediately with lemon wedges.
Save My daughter now requests these for her birthday dinner every year which I take as the highest compliment imaginable. Theres something magical about watching people customize their gyros at the table the conversation flowing as freely as the tzatziki.
Make It Your Own
After making these countless times I have learned that the best gyros are the ones you adjust to your own taste. Some nights I add extra lemon to the tzatziki or swap red onion for sweet Vidalia when I want less bite. The recipe forgives all kinds of small tweaks.
Perfecting the Char
Getting those restaurant-quality char marks on the chicken requires patience and a properly heated pan. I resisted the urge to move the chicken around and let it develop that gorgeous crust undisturbed. The difference in texture and flavor is absolutely worth the wait.
Serving Suggestions
These gyros are a complete meal on their own but I sometimes serve them alongside Greek lemon potatoes or a simple village salad when feeding a crowd. The contrast of temperatures and textures makes everything shine.
- Prepare the tzatziki a day ahead for even better flavor development
- Keep extra napkins nearby because gyros are wonderfully messy
- Serve with cold glasses of wine or beer for the full experience
Save Every time I make these gyros I am transported back to that tiny shop in Athens. Here is to many more delicious meals shared with people you love.
Recipe FAQ
- → Can I use chicken breast instead of thighs?
Yes, boneless, skinless chicken breasts can be used, but thinly slice them to ensure even cooking and faster marination. Chicken thighs tend to stay juicier and offer more flavor, but breast works well.
- → How long should I marinate the chicken?
Marinate for at least 30 minutes to an hour for good flavor, but for the best results, aim for 2-4 hours, or even overnight in the refrigerator. This allows the chicken to fully absorb the herbs and lemon.
- → What's the best way to get the cucumber dry for tzatziki?
After grating the cucumber, place it in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over a sink to extract as much excess water as possible. This prevents your tzatziki from becoming watery.
- → Can I make the tzatziki ahead of time?
Absolutely! Feta tzatziki benefits from chilling, allowing the flavors to meld. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator.
- → What other toppings or sides pair well with these gyros?
Beyond the classic lettuce, tomato, and onion, consider adding pickled red onions, thinly sliced bell peppers, or even a sprinkle of crumbled goat cheese. Serve with Greek lemon potatoes or a simple village salad for a complete meal.
- → How can I make these gyros spicier?
To add more heat, increase the amount of cayenne pepper in the chicken marinade. You could also add a pinch of red pepper flakes to the tzatziki or drizzle a spicy olive oil over the finished gyros.