Greek Chicken Gyros Recipe

I’ve been obsessed with Greek food ever since my first trip to Athens three years ago, and these Greek Chicken Gyros have become my go-to weeknight dinner when I’m craving those bold Mediterranean flavors without the hefty restaurant bill.

The best part? You don’t need a vertical rotisserie to get that signature gyro taste. I spent weeks testing different marinade combinations and cooking methods until I nailed the perfect balance of lemony brightness, earthy oregano, and tender, juicy chicken that actually tastes like it came from a Greek street vendor.

What really sets this recipe apart is the marinade timing. I used to rush it and marinate for just 30 minutes, but the chicken always tasted flat. Now I give it at least 2 hours, and the difference is incredible.

Quick Recipe Summary
Prep Time	20 minutes (plus 2 hours marinating)
Cook Time	15 minutes
Total Time	2 hours 35 minutes
Servings	6 gyros
Difficulty Level	Easy

Why You’ll Love This Greek Chicken Gyros Recipe

These gyros bring all the magic of a Greek taverna right to your kitchen, and they’re surprisingly simple to pull off.

The chicken is marinated in a blend of olive oil, fresh lemon juice, and aromatic herbs that penetrate every bite. When you grill or pan-sear it, you get those beautiful char marks that add a smoky depth you just can’t replicate any other way.

I love that this is a complete meal wrapped up in warm pita bread. No need for multiple side dishes when you’ve got tender chicken, crisp vegetables, creamy tzatziki, and tangy pickled onions all together.

Here’s what makes this recipe a winner:

• Budget-friendly: Chicken thighs cost a fraction of what you’d pay at a Greek restaurant, and you can make 6 generous servings for under $20
• Meal prep champion: The marinated chicken keeps for up to 24 hours in the fridge, so you can prep ahead and cook quickly on busy nights
• Crowd-pleaser: Even my pickiest eaters who claim they don’t like “weird food” devour these gyros
• Healthier than takeout: You control the quality of ingredients and can adjust the toppings to your dietary needs
• Versatile: Serve it in pitas, over rice, in a salad bowl, or even in lettuce wraps for a low-carb option

If you’re also a fan of Mediterranean flavors, you’ll love my Tzatziki Sauce Recipe.

Ingredients

These ingredients come together to create authentic Greek flavors that rival any restaurant version. The key is using quality olive oil and fresh lemon juice rather than bottled.

For the Chicken Marinade:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into strips
• 1/3 cup (80ml) extra virgin olive oil
• 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
• 4 cloves garlic, minced
• 2 tablespoons Greek oregano
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander

For the Gyros:

• 6 pita breads, warmed
• 1 cup tzatziki sauce (store-bought or homemade)
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• 1 medium cucumber, thinly sliced
• 1 small red onion, thinly sliced
• Feta cheese, crumbled (optional)
• Fresh dill or parsley for garnish

Kitchen Equipment Needed

Having the right tools makes all the difference when you’re preparing these gyros. Here’s what you’ll need to make the process smooth and efficient.

• Large mixing bowl for marinating the chicken
• Whisk to combine the marinade ingredients
• Grill pan or cast iron skillet for cooking the chicken with those signature char marks
• Sharp knife for slicing chicken and vegetables
• Cutting board for prep work
• Tongs for flipping chicken pieces
• Meat thermometer to ensure perfectly cooked chicken every time
• Plastic wrap or airtight container for marinating
• Small bowl for serving tzatziki
• Serving platter for assembling the gyros

Recommended Products for This Recipe

After making these gyros countless times, I’ve found a few products that genuinely make the process easier and the results better.

1. Lodge Pre-Seasoned Cast Iron Grill Pan

This grill pan gives you those restaurant-quality char marks without needing an outdoor grill. The ridges allow fat to drain away while creating beautiful sear lines on the chicken. I use mine year-round, and it heats evenly every single time.

Get it on Amazon

2. Authentic Greek Oregano

Regular oregano is fine, but Greek oregano has a more robust, earthy flavor that truly captures the essence of Mediterranean cuisine. A little goes a long way, and one jar will last you through dozens of batches.

Get it on Amazon

3. ThermoPro Digital Meat Thermometer

Chicken thighs are forgiving, but using a meat thermometer ensures you hit that perfect 165°F (74°C) without overcooking. This one reads in just 3 seconds and has saved me from dry chicken more times than I can count.

Get it on Amazon

4. Premium Extra Virgin Olive Oil

Since olive oil is a star ingredient in the marinade, using a high-quality version makes a noticeable difference in flavor. Look for cold-pressed varieties from Greece or Italy for the most authentic taste.

Get it on Amazon

Step-by-Step Instructions: How to Make Greek Chicken Gyros

Follow these detailed steps to create perfectly seasoned, tender chicken gyros that taste like they came straight from a Greek street vendor.

1. Prepare the Marinade

• Add the olive oil, fresh lemon juice, minced garlic, Greek oregano, red wine vinegar, cumin, smoked paprika, salt, black pepper, and coriander to a large mixing bowl
• Whisk everything together vigorously for about 30 seconds until the marinade is well combined and slightly emulsified
• The mixture should look cloudy and the oil should be evenly distributed throughout, not separated on top

2. Marinate the Chicken

• Cut the chicken thighs into strips about 1 inch (2.5cm) wide, removing any excess fat or gristle as you go
• Add the chicken strips to the marinade and toss with your hands or tongs to ensure every piece is thoroughly coated
• Cover the bowl tightly with plastic wrap or transfer everything to a large zip-top bag, squeezing out excess air
• Refrigerate for at least 2 hours, or up to 24 hours for maximum flavor (I usually do overnight when I’m planning ahead)
• Give the chicken a shake or toss halfway through marinating if you remember

Another favorite Mediterranean dish is my Tandoori Chicken Recipe.

3. Prepare Your Toppings

• Wash and shred the lettuce into thin strips, then pat dry with paper towels to remove excess moisture
• Dice the tomatoes into small cubes, discarding the seeds if they’re particularly watery
• Slice the cucumber into thin half-moons, about 1/8 inch (3mm) thick
• Thinly slice the red onion into rings or half-rings, depending on your preference
• If using feta cheese, crumble it into bite-sized pieces
• Set all toppings aside in separate bowls for easy assembly later

4. Heat Your Cooking Surface

• Place your grill pan or cast iron skillet over medium-high heat for about 5 minutes until it’s properly preheated
• You’ll know it’s ready when a drop of water sizzles and evaporates immediately upon contact
• Lightly brush or spray the cooking surface with a thin layer of oil to prevent sticking
• Don’t add too much oil since the chicken already has marinade on it

5. Cook the Chicken

• Remove the chicken from the marinade, letting excess drip off but don’t wipe it completely dry
• Working in batches to avoid overcrowding, lay the chicken strips in a single layer on the hot pan
• Let them cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust with nice char marks
• Flip each piece with tongs and cook for another 4-5 minutes on the other side
• Use a meat thermometer to check that the internal temperature reaches 165°F (74°C)
• Transfer cooked chicken to a cutting board and let it rest for 3-4 minutes, then chop into smaller bite-sized pieces

6. Warm the Pita Bread

• While the chicken rests, warm the pita breads to make them soft and pliable
• You can do this directly on the grill pan for about 30 seconds per side, getting light char marks
• Alternatively, wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes
• Keep them wrapped in a clean kitchen towel to stay warm until serving

7. Assemble the Gyros

• Lay a warm pita bread flat on a clean surface or plate
• Spread about 2-3 tablespoons of tzatziki sauce down the center of the pita
• Add a generous portion of the chopped chicken on top of the sauce
• Layer on the shredded lettuce, diced tomatoes, cucumber slices, and red onion
• Sprinkle with crumbled feta cheese if using
• Add a final drizzle of tzatziki and a sprinkle of fresh dill or parsley
• Fold the bottom of the pita up, then fold in the sides to create a wrap

8. Serve Immediately

• Serve the gyros while the chicken is still warm and the pita is soft
• Provide extra tzatziki sauce on the side for dipping
• Add lemon wedges for those who want an extra citrus kick

Tips for The Best Greek Chicken Gyros

These tips come from years of trial and error in my kitchen, and they’ll help you avoid the common pitfalls I encountered along the way.

• Use chicken thighs, not breasts: Thighs have more fat and stay juicier even if you accidentally overcook them slightly. I learned this the hard way after serving dry chicken breast gyros to dinner guests.
• Don’t skip the marinating time: The 2-hour minimum isn’t just a suggestion. The acid in the lemon juice needs time to tenderize the meat and let those flavors really sink in.
• Pat the chicken before cooking: Remove excess marinade so it sears properly instead of steaming. You want that caramelized crust, not pale, boiled-looking chicken.
• Work in batches: Overcrowding the pan drops the temperature and prevents browning. I cook no more than 3-4 strips at a time in my 12-inch pan.
• Let the chicken rest: Those few minutes allow the juices to redistribute. Cut too early and they’ll run out onto your cutting board instead of staying in the meat.
• Warm your pitas properly: Cold, stiff pita bread will crack when you try to fold it. Warming makes them flexible and brings out their flavor.
• Build the gyro strategically: Put the sauce first so it acts as a barrier between the bread and the toppings, preventing sogginess.
• Chop the chicken small: Bite-sized pieces are easier to eat and distribute more evenly throughout the gyro.
• Use fresh lemon juice: Bottled lemon juice has a tinny, artificial taste that ruins the bright, fresh flavor you’re going for.
• Add toppings just before serving: Assembled gyros get soggy quickly, so if you’re meal prepping, keep components separate until eating time.

You might also enjoy: Grilled Lemon Herb Chicken

Serving Suggestions

These gyros are incredibly versatile and pair beautifully with both traditional Greek sides and more creative accompaniments.

Serve your gyros alongside crispy Air Fryer Classic French Fries for a satisfying meal. The combination of juicy chicken and crispy fries is hard to beat.

Here are my favorite serving ideas:

• Greek salad: Toss together cucumbers, tomatoes, red onion, Kalamata olives, and feta with a simple lemon-oregano dressing
• Roasted lemon potatoes: Cut potatoes into wedges, toss with olive oil, lemon juice, oregano, and roast until crispy
• Hummus and pita chips: Serve store-bought or homemade hummus with crispy pita triangles for scooping
• Grilled vegetables: Zucchini, bell peppers, and eggplant seasoned with olive oil and herbs complement the gyros perfectly
• Rice pilaf: A simple lemon rice pilaf adds substance without overwhelming the Greek flavors
• Pickled vegetables: Quick-pickled onions, cucumbers, or peppers add tangy brightness
• Stuffed grape leaves: Dolmades make an elegant side that adds authenticity to the meal
• Spanakopita: These spinach and feta triangles are a crowd-pleasing addition to any Greek spread

For a lighter option, try: Mediterranean Quinoa Salad with Grilled Chicken

Variations of Greek Chicken Gyros

Don’t be afraid to put your own spin on these gyros. Here are some variations I’ve tried and loved over the years.

• Lamb gyros: Replace the chicken with ground lamb or lamb strips for a more traditional version. Add extra cumin and cinnamon to the marinade.
• Beef gyros: Use thinly sliced sirloin or ribeye instead of chicken. Marinate for only 1 hour since beef can get mushy with too much acid.
• Vegetarian gyros: Swap the chicken for marinated and grilled portobello mushrooms, halloumi cheese, or crispy falafel.
• Spicy gyros: Add 1 teaspoon of cayenne pepper or red pepper flakes to the marinade, and top with sliced jalapeños.
• Herb-loaded version: Double the oregano and add fresh chopped parsley, dill, and mint to both the marinade and toppings.
• Yogurt marinated: Replace half the olive oil with plain Greek yogurt for an ultra-tender, slightly tangy result.
• Grilled chicken skewers: Thread the marinated chicken onto skewers before grilling for easier handling and a fun presentation.
• Bowl-style gyros: Skip the pita and serve over rice or quinoa with all the toppings for a deconstructed version.
• Breakfast gyros: Add a fried egg on top and serve for brunch with a side of roasted potatoes.
• Low-carb version: Use large lettuce leaves instead of pita bread for wrapping.

Another favorite: Chicken Fajita Lettuce Wraps

Storage and Reheating

Proper storage ensures your gyros stay fresh and delicious for several days. Here’s how I handle leftovers.

• Cooked chicken: Store in an airtight container in the refrigerator for up to 4 days. Keep it separate from the pita and toppings to prevent sogginess.
• Marinated raw chicken: Can be refrigerated for up to 24 hours before cooking. Don’t exceed this time as the acid will start to break down the texture.
• Toppings: Store chopped vegetables in separate containers for up to 3 days. Pat them dry before storing to extend freshness.
• Tzatziki sauce: Keeps for 3-4 days in the fridge in an airtight container. Give it a stir before using as it may separate.
• Pita bread: Store at room temperature in a plastic bag for 2-3 days, or freeze for up to 3 months.
• Reheating chicken: Warm in a skillet over medium heat for 3-4 minutes, stirring occasionally. You can also microwave for 1-2 minutes, though it won’t be as crispy.
• Reheating pita: Wrap in damp paper towels and microwave for 15-20 seconds, or warm in a dry skillet for 30 seconds per side.
• Freezing cooked chicken: Freeze in portion-sized bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Keep all components separate in containers and assemble individual gyros when ready to eat for the freshest result.

Read Also: Shrimp Tacos with Mango Salsa Recipe

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (1 gyro with all toppings):

• Calories: 485
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 135mg
• Sodium: 720mg
• Total Carbohydrates: 38g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 34g
• Vitamin A: 15% DV
• Vitamin C: 20% DV
• Calcium: 12% DV
• Iron: 18% DV

Note that these values will vary based on the specific brands you use and any modifications you make to the recipe. Using less olive oil or skipping the feta will reduce the fat content.

Health Benefits of Key Ingredients

These gyros aren’t just delicious—they’re packed with ingredients that offer real nutritional value.

The health benefits you’re getting with every bite:

• Chicken thighs: Rich in protein for muscle building and repair, plus B vitamins that support energy metabolism. The dark meat contains more iron and zinc than white meat.
• Olive oil: Loaded with heart-healthy monounsaturated fats and antioxidants that fight inflammation. Extra virgin varieties contain the most beneficial compounds.
• Garlic: Contains allicin, a compound with antimicrobial properties that may help boost immune function and reduce blood pressure.
• Lemon juice: High in vitamin C for immune support and collagen production. The citric acid also aids in iron absorption from the chicken.
• Greek oregano: One of the most antioxidant-rich herbs, with compounds that have antibacterial and anti-inflammatory properties.
• Cucumbers: Incredibly hydrating and low in calories, while providing vitamin K for bone health.
• Tomatoes: Packed with lycopene, an antioxidant linked to reduced risk of heart disease and certain cancers.
• Red onions: Contain quercetin, an antioxidant that may help lower blood pressure and reduce inflammation.
• Greek yogurt (in tzatziki): Provides probiotics for gut health and is an excellent source of calcium and protein.

FAQs About Greek Chicken Gyros

1. Can I use chicken breasts instead of thighs?

Yes, but you’ll need to be more careful not to overcook them. Chicken breasts are leaner and dry out faster than thighs. I recommend pounding them to even thickness and reducing the cooking time by a minute or two on each side.

2. What’s the difference between gyros and shawarma?

While both are marinated meat wraps, gyros are Greek and typically use oregano, lemon, and tzatziki sauce. Shawarma is Middle Eastern and features different spices like cumin, turmeric, and tahini-based sauces.

3. Can I make this recipe on an outdoor grill?

Absolutely! Preheat your grill to medium-high heat (around 400°F/200°C) and cook the chicken strips directly on the grates for 4-5 minutes per side. Just watch them carefully as outdoor grills can have hot spots that cook unevenly.

4. How do I keep my gyros from falling apart?

The key is not overstuffing them and folding properly. Lay the pita flat, add fillings down the center only (not edge to edge), fold up the bottom first, then fold in the sides. You can also wrap the bottom half in foil or parchment paper for easier handling.

5. Can I prep the chicken marinade ahead of time?

Yes! You can whisk together the marinade ingredients and store them in the fridge for up to a week. When you’re ready to use it, just add the chicken and proceed with the recipe as written.

Another favorite: Easy Alfredo Sauce

Final Thoughts

Making authentic-tasting Greek Chicken Gyros at home is so much easier than most people think.

Once you master the simple marinade and cooking technique, you’ll find yourself turning to this recipe again and again for quick weeknight dinners, weekend gatherings, or meal prep sessions. The combination of juicy, well-seasoned chicken with cool, creamy tzatziki and fresh vegetables is simply irresistible.

I hope you’ll give these gyros a try and experience just how satisfying homemade Mediterranean food can be. Drop a comment below and let me know what you think, or share any variations you come up with!

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• Air Fryer Chicken Breast Recipe
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• Teriyaki Grilled Chicken Recipe
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• Grilled Chicken and Veggie Skewers Recipe
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