Greek Chicken Gyros Recipe
There’s something truly special about homemade Greek Chicken Gyros. Maybe it’s the mouthwatering aroma of the marinated chicken sizzling on the grill, or the creamy tang of tzatziki sauce that just makes each bite irresistible. This is the kind of recipe that makes your kitchen feel like a cozy little taverna, filled with vibrant Mediterranean flavors that whisk you away, even if only for a meal. I love whipping these up for family dinners, especially when we want something that feels a little like a trip to Greece but without leaving home. And don’t worry if it sounds complicated—trust me, this recipe is far easier than it looks, and it’s perfect for impressing guests or just indulging in some midweek comfort.
Why these gyros are a total weeknight game-changer
Now, let me tell you, I’m no stranger to store-bought gyros. They’re convenient, sure, but once you’ve tasted the real deal, freshly grilled, wrapped up with crisp veggies and that cool tzatziki sauce, you’ll never go back. These Greek Chicken Gyros are a far cry from fast food—they’re vibrant, fresh, and oh-so-satisfying. What makes them even better is the simplicity. A quick marinade for the chicken, a few minutes on the grill, and you’ve got yourself a meal that feels like a vacation on a plate. Plus, it’s the perfect way to use up leftover veggies or herbs you might already have on hand.
A taste of the Mediterranean (and a little trip down memory lane)
I remember the first time I tried gyros—on a trip to Greece, of course! It was a warm evening in Santorini, and I was sitting by the coast with friends. We wandered into a small, family-run taverna where the owner insisted we try their signature dish. One bite and I was hooked. The charred, juicy chicken, the crisp vegetables, and that dreamy tzatziki… I knew I had to recreate it at home. Now, every time I make these, it brings me right back to that summer. I can almost hear the waves crashing in the background and feel the breeze as I take that first bite.
A brief history: Gyros through the ages
The gyro as we know it today is actually a relatively modern evolution of Greek street food. The concept of cooking meat on a vertical rotisserie originated in the Middle East, but it wasn’t until the 1920s that the practice made its way to Greece, where it took on its own identity. Traditionally made with pork or lamb, today’s gyros come in all forms, including chicken, which is a lighter, more accessible option that has gained popularity worldwide. The word “gyro” itself comes from the Greek word for “turn,” a nod to the method of cooking. While we’re skipping the vertical rotisserie for this homemade version, grilling the chicken still gives you that lovely smoky flavor.
Let’s talk ingredients: The heart of the recipe
The beauty of this recipe lies in its simplicity. The ingredients are fresh, wholesome, and pretty easy to come by:
- Chicken tenderloins: These are perfect because they cook quickly and stay juicy. You could also use boneless chicken thighs if you prefer a richer flavor.
- Olive oil: A good-quality extra virgin olive oil brings that signature Mediterranean richness. If you’re out, avocado oil works well in a pinch.
- Lemon juice and zest: The citrus brightens everything up and balances the richness of the chicken and yogurt sauce.
- Garlic: For that punchy, savory flavor. Always fresh garlic—trust me, the pre-minced stuff just doesn’t cut it.
- Oregano, thyme, and paprika: These herbs and spices give the chicken its aromatic, slightly earthy flavor. Feel free to use fresh herbs if you’ve got them!
- Tzatziki sauce: The cool, creamy yogurt sauce with cucumber and dill is what ties it all together. I like to use full-fat Greek yogurt for extra creaminess, but if you’re cutting calories, a lighter version works too.

Kitchen gear: What you need (and what you can totally skip)
You don’t need much to pull off these gyros, which is one of the reasons I love this recipe so much! Here’s what I recommend:
- Grill (or grill pan): Ideally, you’ll want to cook the chicken on an outdoor grill for that smoky, charred flavor, but a grill pan works just as well indoors.
- Ziploc bags or a large bowl: For marinating the chicken. Using a resealable bag helps the marinade coat the chicken evenly, but a bowl works in a pinch.
- Tongs: For turning the chicken on the grill. You’ll want something sturdy here!
- A sharp knife and cutting board: To slice up the veggies and chicken.
Step-by-step: How to make Greek Chicken Gyros (and what not to do!)
- Marinate the chicken: In a large Ziploc bag, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken tenderloins, seal the bag, and give it a good shake to coat the chicken. Pop it in the fridge for at least 2 hours—overnight if you have the time. Trust me, the longer the better. I’ve skipped the marinade time before, and it just wasn’t as flavorful.
- Prepare the tzatziki sauce: While the chicken is marinating, make your tzatziki. Grate the cucumber (squeeze out the excess moisture—I’ve learned this the hard way when my sauce ended up too watery!) and mix it with Greek yogurt, lemon juice, zest, dill, and garlic. Season with salt and pepper to taste. Let it chill in the fridge until you’re ready to serve.
- Grill the chicken: Preheat your grill to medium heat. Once it’s hot, lay the marinated chicken on the grill and cook for about 8 minutes, flipping occasionally. You want to make sure the chicken reaches an internal temperature of 165°F. If you’re using a grill pan, cook it over medium-high heat with a little extra oil.
- Warm the pitas: As the chicken finishes, toss the pita bread onto the grill for about a minute per side—just enough to warm them through and get a nice char.
- Assemble the gyros: Slice the grilled chicken and load up each pita with chicken, romaine lettuce, cherry tomatoes, red onion, and a generous dollop of tzatziki. Fold them up and dig in!

Tasty variations you’ve got to try
- Make it gluten-free: Use gluten-free pita or lettuce wraps for a lighter, gluten-free version. Trust me, lettuce wraps are surprisingly refreshing!
- Vegan version: Swap the chicken for grilled portobello mushrooms or even chickpeas roasted with the same marinade. You can also use a dairy-free yogurt for the tzatziki.
- Low-carb: Skip the pita and turn this into a gyro salad! Just layer all the ingredients over a bed of romaine and drizzle with tzatziki dressing.
- Seasonal twist: Add grilled zucchini or roasted red peppers for a summer twist, or roasted root vegetables in the winter. The sweetness of roasted veggies pairs perfectly with the savory chicken and tangy tzatziki.
Serving ideas that’ll wow your guests
Presentation is half the fun! If you’re hosting, I recommend serving the gyros on a large platter with extra tzatziki, lemon wedges, and maybe even some feta cheese on the side. You could also throw in a side of homemade Greek-style fries or a simple Greek salad with olives, cucumbers, and red onions for a full Mediterranean feast.
Drink pairings to elevate the meal
I personally love pairing these gyros with a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio. If you’re more into beer, a light lager or even a citrusy IPA would complement the flavors beautifully. And for a non-alcoholic option, try sparkling water with a squeeze of lemon or a refreshing iced tea.
Leftovers? Here’s how to store and reheat
If you’re lucky enough to have leftovers (we rarely do!), store the chicken separately from the veggies and tzatziki to keep everything fresh. The chicken will keep in the fridge for up to 3 days, and you can reheat it on the stove or in the microwave. The tzatziki also keeps well for about 2-3 days—just give it a stir before serving.
Scaling up or down? Here’s what to know
This recipe serves about 4-6 people, but it’s easy to adjust. If you’re cooking for a crowd, just double the marinade and grill a larger batch of chicken. I’ve found that the cooking time doesn’t change much as long as you don’t overcrowd the grill. For smaller portions, the recipe scales down just as easily—just halve the ingredients.
Potential issues (and how to avoid them)
- Dry chicken: Be careful not to overcook the chicken! Keep a meat thermometer on hand and make sure you pull the chicken off the grill as soon as it hits 165°F.
- Watery tzatziki: Always squeeze the cucumber before adding it to the yogurt, or you’ll end up with a watery mess. A quick pinch of salt on the grated cucumber helps draw out extra moisture too.
Give it a try!
There’s nothing quite like homemade Greek Chicken Gyros. They’re fun, flavorful, and a lot easier than you’d think to pull together. I can’t wait for you to try them and put your own twist on the recipe. Whether it’s for a casual weeknight dinner or a gathering with friends, these gyros are sure to impress. So fire up that grill and give them a go—you won’t regret it!

FAQs
1. Can I use chicken thighs instead of tenderloins?
Absolutely! Chicken thighs are even juicier and pack a bit more flavor, but they may take a few extra minutes to cook through.
2. Can I bake the chicken instead of grilling it?
Yes! You can bake the marinated chicken at 400°F for about 20-25 minutes until it reaches 165°F. You’ll miss the grill’s smoky flavor, but it’ll still be delicious.
3. How do I keep the pita from falling apart?
Try warming the pita on the grill or in the oven first. This makes them more pliable and less likely to tear when you stuff them.
4. Can I make the tzatziki ahead of time?
Definitely! In fact, tzatziki tastes even better after the flavors have had time to meld. Make it up to a day in advance and store it in the fridge.
5. What can I do if I don’t have dill for the tzatziki?
No worries! You can substitute fresh mint or parsley, which will give it a slightly different but equally refreshing flavor.

Greek Chicken Gyros Recipe
Juicy grilled chicken, fresh veggies, and creamy tzatziki wrapped in warm pita bread—these homemade Greek Chicken Gyros are a Mediterranean delight!
- Total Time: 2 hours 25 minutes (including marinating)
- Yield: 4-6 1x
Ingredients
- 2 pounds chicken tenderloins
- 1 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 6 pita flatbreads
- 2 cups shredded romaine
- 2 cups cherry tomatoes, quartered
- 1 red onion, thinly sliced
For the tzatziki sauce
- ¾ cup Greek yogurt
- ½ cup grated English cucumber, squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Marinate the chicken: In a large Ziploc bag, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken tenderloins, seal the bag, and give it a good shake to coat the chicken. Pop it in the fridge for at least 2 hours—overnight if you have the time. Trust me, the longer the better. I’ve skipped the marinade time before, and it just wasn’t as flavorful.
- Prepare the tzatziki sauce: While the chicken is marinating, make your tzatziki. Grate the cucumber (squeeze out the excess moisture—I’ve learned this the hard way when my sauce ended up too watery!) and mix it with Greek yogurt, lemon juice, zest, dill, and garlic. Season with salt and pepper to taste. Let it chill in the fridge until you’re ready to serve.
- Grill the chicken: Preheat your grill to medium heat. Once it’s hot, lay the marinated chicken on the grill and cook for about 8 minutes, flipping occasionally. You want to make sure the chicken reaches an internal temperature of 165°F. If you’re using a grill pan, cook it over medium-high heat with a little extra oil.
- Warm the pitas: As the chicken finishes, toss the pita bread onto the grill for about a minute per side—just enough to warm them through and get a nice char.
- Assemble the gyros: Slice the grilled chicken and load up each pita with chicken, romaine lettuce, cherry tomatoes, red onion, and a generous dollop of tzatziki. Fold them up and dig in!
Notes
Serving ideas that’ll wow your guests
Presentation is half the fun! If you’re hosting, I recommend serving the gyros on a large platter with extra tzatziki, lemon wedges, and maybe even some feta cheese on the side. You could also throw in a side of homemade Greek-style fries or a simple Greek salad with olives, cucumbers, and red onions for a full Mediterranean feast
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner