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Why I Love This Chicken Gyro Recipe
During the summer months, my garden is usually bursting with vegetables. I love to preserve all that I harvest—pickling, canning, freezing—but there comes a point where I just want to enjoy the fresh produce while it’s at its peak. That’s when a recipe like these chicken gyros, made with bold Greek-inspired flavors, is essential.
For this recipe, chicken thighs are marinated in a simple mixture that adds brightness and depth. It’s actually best if you can prepare it ahead of time for even more flavor. The Greek salad topping is nothing fancy—just fresh veggies mixed together with salt and black pepper (and can totally be eaten all on its own).
Spoon that over a warm pita with the juicy grilled chicken, then finish it off with homemade tzatziki for a creamy, cooling contrast.
Here are 3 reasons to love this recipe:
- Juicy, marinated grilled chicken with herby, citrusy flavor.
- Quick Greek salad topping adds freshness, color, and is a great way to use in-season veggies.
- Perfect for make-ahead meals and easy weeknight dinners.
Chicken Gyro Ingredients
Here are some of the important ingredients and why they’re used for these gyros:
- Chicken thighs – Juicy and flavorful, making them ideal for grilling and remaining moist.
- Greek yogurt – Used in the marinade for creaminess and tang.
- Dried dill, oregano, and fennel – Earthy dried herbs that bring a perfect Mediterranean flavor to the marinade.
- Honey – Balances the marinade with a bit of sweetness and helps the chicken caramelize.
- Cucumber – Used in the salad topping for crunch and freshness.
- Cherry tomatoes – Juicy and sweet, perfect for the salad topping.
- Red onion – A slightly milder onion that adds sharpness and color.
- Feta cheese – Crumbly, salty, tangy, and perfectly Greek!
- Pitas – Warm and soft, the perfect, super traditional vehicle for all the layers of flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chicken Gyros
This recipe comes together in 4 steps:
Step 1: Marinate the chicken. Mix Greek yogurt, garlic, dried herbs, fennel, honey, lemon juice, salt, black pepper, and olive oil to create a marinade. Coat chicken thighs and refrigerate to marinate.
Step 2: Prepare the Greek salad. Chop cucumbers, cherry tomatoes, and red onion, and add to a bowl. Crumble in feta, season with salt and black pepper, and stir to combine.
Also prepare the tzatziki sauce to dollop on top when assembling.
Step 3: Grill the chicken. Using a grill or grill pan, grill until cooked through and nicely charred. Then slice thinly for serving.
Step 4: Assemble the gyros: Warm the pita bread, layer with the sliced chicken, fresh salad topping, and tzatziki sauce. Add extra feta or herbs on top if desired, and serve.
Recipe Tips
- Let the chicken marinate – Even 30 minutes makes a difference, but 3 hours is best for maximum flavor.
- Use full-fat Greek yogurt – It makes both the marinade and tzatziki extra rich and creamy.
- Prep the salad and tzatziki early – Both components benefit from sitting in the fridge for a bit, allowing the flavors to meld.
- Warm the pita – A quick toast or grill softens the bread and makes it more pliable for stuffing.
Frequently Asked Questions
Yes, just be mindful not to overcook them. Chicken thighs are more forgiving and stay juicier, which is why I prefer them.
No problem. A regular cast-iron or nonstick skillet works just fine. You can also roast the chicken at 375°F until cooked through (finished temp of thighs should be 170°F), then finish under the broiler for a bit of char.
They really bring the full gyro experience, but you can simplify with just one or even serve with a store-bought dip.
Serving
To serve: Serve chicken gyros with the components spread out for a build-your-own dinner. Pile everything onto a platter and let everyone make their own pita just how they like it. Add a side of lemon wedges and maybe even a little extra feta and fresh herbs.
Storage
- Refrigerate: Store chicken, salad topping, and tzatziki separately in the fridge in airtight containers. Each will keep for up to 3-4 days.
- Reheat: Warm any leftover chicken in a skillet, oven, or microwave.
More Chicken Recipes
Watch How to Make These Gyros
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chicken Gyros
Ingredients
For the chicken
- 3 cloves garlic minced
- 1 tbsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- ½ tsp dried dill
- ½ tsp fennel seed crushed (or ground in a mortar)
- ⅓ cup fresh lemon juice
- 1 tbsp honey
- 3 tbsp olive oil
- 3 tbsp Greek yogurt
- 2 lb boneless skinless chicken thighs
For the Greek salad
- 1 ½ cups quartered cherry tomatoes
- 1 cup diced cucumber
- ⅓ cup diced red onion
- ½ cup crumbled feta cheese
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
To serve
- 6-8 pitas
- 1 recipe tzatziki sauce
Instructions
- Prepare the marinade: In a bowl, whisk together the garlic, salt, black pepper, oregano, dill, fennel, lemon juice, honey, olive oil, and Greek yogurt. Add the chicken thighs and stir to evenly coat the chicken. Cover and refrigerate for 3 hours.3 cloves garlic, 1 tbsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp dried oregano, ½ tsp dried dill, ½ tsp fennel seed, ⅓ cup fresh lemon juice, 1 tbsp honey, 3 tbsp olive oil, 3 tbsp Greek yogurt, 2 lb boneless skinless chicken thighs
- Make the Greek salad: In a bowl, combine the tomatoes, cucumbers, onion, feta, salt, and black pepper. Stir, cover, and refrigerate until the chicken is ready to serve.1 ½ cups quartered cherry tomatoes, 1 cup diced cucumber, ⅓ cup diced red onion, ½ cup crumbled feta cheese, ¾ tsp kosher salt, ½ tsp freshly ground black pepper
- Grill the chicken: Heat the grill on high for 15 minutes. Alternatively, the chicken can be cooked on an indoor grill pan. Reduce the grill to medium-high and place the thighs on, spreading them out flat. Grill the chicken until lightly charred on both sides with an internal temperature of 165°F, 2-4 minutes per side. Remove the chicken and allow it to rest for 10 minutes to bring the internal temperature up to 170°F. Then, slice the chicken into thin strips.
- Assemble: Fill each pita with chicken, tzatziki sauce, and Greek salad, and serve.6-8 pitas, 1 recipe tzatziki sauce
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I made the Chicken Gyros tonight for my adult daughter and I. The first words out of her mouth were “Mom, these are divine!” They were indeed delicious – each layer was so flavorful and fresh tasting. I am a Weight Watcher and this recipe is very WW friendly. I used carb friendly small tortillas and it made it a very low point meal. I also made the Tzatziki Sauce recipe noted and it was the best Tzatziki sauce I’ve ever made. Thank you for sharing such a delicious and nutritious recipe! No doubt I’ll be making it again.
I made these for a family that I work for and they (kids too) loved them!!!
We made these tonight and they were absolutely delicious! Ran out of time so did not make tzatziki, but the chicken had so much flavor and with
your Greek salad and leftover rice cooked in chicken bone broth It was a perfect meal! Thank you for another winner!