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!
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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!
Jillian says
Wow! Love love love this recipe! We added red chile pepper flakes to the chicken for a bit of heat. Also, added crumbled feta on top of the tzaziki. So delicious. Making this again!!
Sharon Magnuson says
We made these gyros last night, and we loved the easiness of cooking on the grill pan vs. bbq. Marinating the meat was the key, I had mine in for 6 hrs while I was away from home.
Cuke salad was great as a side dish and on the gyro. Will definitely make again.
Natalie says
Could I make this using lamb instead of chicken?
Jillian says
My son and I were just commenting how this would be even more delicious this would be with lamb.
Natalie says
Yep, I ended up using lamb and it was delicious.
Viva says
AMAZING flavour. So simple, but so, so good. The garlic sauce is a must for serving. I cooked mine in the oven on a sheet pan at 425 F for about 20 minutes, flipped halfway through (I cut the thighs into thirds before marinating, so they cooked quickly). Thank you as always for sharing your beautiful recipes.
Sarah says
I’m new to your blog and LOVE it! I have 3 hungry boys and am, by not means, a cook. This was absolutely a hit! And easy to make. Thank you!
Julie says
Hands down one of the tastiest recipes I’ve made from any website! I usually make once a week. I do use chicken breast and grill it.. I always make extra chicken and make chicken Cesar salads the next day. The chicken is even good on its own! My kids love it as well! Thank you!!
Cheryl says
I plan to use chicken breasts also as we are a white meat family. Did you cut the breasts into strips before marinating and how long in the oven? TIA
Suzy says
Did you use the recipe exactly as is with chicken breast?
John says
I just realized you said to not marinate more than 24 hours… is it a huge issue if it goes for 2 hours past (26 total hours)
Nagi says
Nope that’s fine John! Marinating times are usually just a guide 🙂 N x
John says
Fantastic! Thank you
murray says
We love the chicken gyro recipe. Question. Can I use rotisserie chicken? I was thinking of marinating it to infuse the flavor, then a quick saute to heat it up and hopefully carmalize without over cooking the chicken. Any suggestions are appreciated.
Nagi says
Hi Murray, using chicken already cooked means the flesh won’t soak up the marinade as well – frying again will also dry it out unfortunately. N x
Beatty says
PS I forgot the 5 stars!!
Ally says
Is there any risk to adding too much yogurt to the marinade on accident? My conversion calculation failed me 😝
Beatty says
Omg – so, so delicious! And easy!! It’s going to be a new family favourite! Thank you, you really should have you’re own cooking show!!
Charmaine Fair says
Can I make this using chicken breasts rather than the thighs?
Nagi says
Hi Charmaine, thighs are better here as they stay juicy without drying out 🙂 N x
Jyothi says
Can you make this in the oven and get the same results ?
Lynette says
I just made this and it’s sooooo yummmylicious!!! Thank you!
Alan Moore says
Hi Nagi…loving your recipes and the way you set them out/break them down…and of course the way they taste. Will this work with chicken breasts suitably cut into strips or will they be too dry??
Sandi says
I bought a bunch of bone in thighs. Could I use them and debone after grilling? They were so cheap and I need to use to soon to free up freezer space. Thanks. Looks delicious!
Nagi says
Hi Sandi, easier to debone prior to cooking here 🙂 N x
Emma says
I swear you are a genius, this is so ridiculously delicious and easy
Ray Powell says
I haven’t tried it yet, but it looks wonderful. I have to ask, is the recipe missing ‘onions’??? Every Gyro I’ve had has had onions!
Thanks.
Nagi says
Hi Ray – I use Spanish onions in the wraps – it’s listed there in the ingredients 🙂 N x
Lauren says
What kind of tomatoes do you use?
Nagi says
Hi Lauren – any will be fine here! N x
susan says
What brand of pita/flatbread is used in your recipe? Looks delish!
Nagi says
Hi Susan, you can make your own! Try my no yeast flatbread here: https://www.recipetineats.com/easy-soft-flatbread-yeast/ N x
Nicole says
I’m not sure what’s better – Chicken Shwarma or this… I’ve made both and they’re equally awesome! I make this as per the recipe, marinate for 24 hours and cook on the BBQ. The smell as it’s cooking is amazing. Since discovering Nagi’s recipes, I purchase chicken thighs in bulk!
Nagi says
Oh they are both great aren’t they Nicole – tough choice!!! N x