Homemade Greek Chicken Gyros
Homemade Greek Chicken Gyros feature juicy marinated chicken, fresh vegetables, and a creamy homemade tzatziki sauce wrapped in warm pita bread. This easy, flavor-packed meal is perfect for a quick lunch or a casual dinner that feels like a Greek taverna experience.
Equipment
- Large skillet
- Mixing bowls
- Cutting Board
- Chef's Knife
- Measuring spoons
- Clean kitchen towel
Ingredients
- 1.5 lbs Chicken Breast cut into chunks
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Dried Oregano divided
- 1 tsp Kosher Salt
- 0.5 tsp Black Pepper
- 2 cloves Garlic minced
- 1 cup Full-fat Greek Yogurt
- 0.5 cup Cucumber minced and squeezed dry
- 1 tbsp Fresh Dill chopped
- 4 large Pita Breads thick, pocketless style
- 2 large Red Tomatoes sliced into wedges
- 1 large English Cucumber sliced into half-moons
- 0.5 large Red Onion sliced into thin strips
- 2 tbsp Fresh Parsley chopped for garnish
Instructions
- In a bowl, combine the chicken chunks, olive oil, half the oregano, salt, pepper, and half the minced garlic. Toss well and let marinate for 20 minutes at room temperature.
- While the chicken marinates, make the tzatziki: stir together the Greek yogurt, squeezed-dry cucumber, dill, remaining oregano, and remaining garlic. Season with a pinch of salt and set aside.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–6 minutes without moving, until deeply golden. Flip and cook another 4–5 minutes until cooked through.
- Transfer the chicken to a cutting board and let rest for 3 minutes. Slice into thin strips.
- Wipe the skillet and warm each pita for about 30 seconds per side until soft and pliable.
- Spread a generous spoonful of tzatziki on each pita. Top with sliced chicken, tomatoes, cucumber, red onion, and a sprinkle of parsley. Fold and serve immediately.
Notes
Storage: Store chicken, tzatziki, and veggies in separate airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet with a splash of water.
Reheating: Warm chicken in a skillet over medium heat until heated through. Avoid the microwave to prevent drying.
Best Tips: Use full-fat Greek yogurt for the creamiest tzatziki. Squeeze the cucumber as dry as possible to keep the sauce thick. Don't crowd the pan when cooking the chicken.
Variations: Swap chicken breast for thighs, use lamb for a traditional gyro, or add spicy harissa for heat. Serve over greens for a low-carb option.