Greek Chicken Gyros with Tzatziki
These Greek Chicken Gyros with Tzatziki are fresh, flavour-packed, and high in protein. Tender, marinated chicken is grilled until golden, then wrapped in warm pita with crisp veggies and creamy homemade tzatziki.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Helpful Tips
Storage
Store leftover chicken and tzatziki separately in airtight containers in the fridge for up to 3 days.
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Substitutions
- Protein: Swap chicken for lamb backstrap, beef strips, or grilled halloumi for a vegetarian option.
- Yogurt: Use coconut yogurt for a dairy-free version (flavour will be slightly sweeter).
- Wraps: Try lettuce cups for a lighter option.
Serving Suggestions
- Serve with oven-baked chips or a simple Greek salad on the side.
- For meal prep, portion chicken and salad separately, then assemble fresh each day.
Helpful Tips
Storage
Store leftover chicken and tzatziki separately in airtight containers in the fridge for up to 3 days.
Substitutions
- Protein: Swap chicken for lamb backstrap, beef strips, or grilled halloumi for a vegetarian option.
- Yogurt: Use coconut yogurt for a dairy-free version (flavour will be slightly sweeter).
- Wraps: Try lettuce cups for a lighter option.
Serving Suggestions
- Serve with oven-baked chips or a simple Greek salad on the side.
- For meal prep, portion chicken and salad separately, then assemble fresh each day.
Ingredients
For the Chicken:
- 800 g boneless, skinless chicken thighs (or breasts, pounded to even thickness)
- 3 tbsp Greek yogurt
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, finely grated or minced
- 2 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- Juice of 1 medium lemon (about 2.5 tbsp)
- Zest of 1/2 lemon (about 1 tsp)
- Salt and pepper, to taste
For the Tzatziki:
- 1 cup full-fat Greek yogurt
- ½ large Lebanese cucumber or 1 small Labanese cucumber, grated
- 1 small garlic clove, finely grated or minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- Salt and pepper, to taste
To serve:
- 4 Greek pita breads (or flatbreads), warmed
- 2 medium tomatoes, thinly sliced
- ½ red onion, thinly sliced
- 2 cups shredded lettuce
- 100 g feta, crumbled
- Lemon wedges, for serving
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
530
kcal
Protein
46
g
Carbohydrates
28
g
Fat
26
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the chicken:
- In a large bowl, whisk together the yogurt, olive oil, garlic, oregano, cumin, paprika, lemon zest and juice, salt, and pepper. Add the chicken and toss well to coat. If time allows, cover and refrigerate for 1 hour or up to 24 hours for maximum flavour.
- Cook the chicken:
- BBQ or Grill Pan: Preheat to medium-high. Grill the chicken for 4–6 minutes per side (depending on thickness) until golden and lightly charred with cooked-through centres.
- Oven Preheat to 220 °C / 200 °C fan. Arrange chicken on a lined tray and roast for 18–20 minutes, flipping halfway, until golden and juicy. Finish under the grill for 1–2 minutes for that smoky edge.
- Transfer the cooked chicken to a board and rest for 5 minutes. Slice thinly across the grain — you want strips that fit neatly into wraps.
For the Tzatziki:
- Slice the cucumber in half lengthways and scoop out the watery seeds. Grate the cucumber using a box grater, then wrap it in a clean tea towel or paper towel. Squeeze firmly to get rid of as much liquid as you can (this keeps the tzatziki thick and creamy). Set aside.
- In a mixing bowl, combine Greek yogurt, drained cucumber, garlic, dill, mint, lemon juice, olive oil, salt, and pepper. Stir until smooth.
- Refrigerate for at least 30 minutes to let the flavours develop. Before serving, drizzle with a little olive oil and garnish with a sprig of dill or mint.
To serve:
Spread tzatziki over warm pita, layer on the chicken, tomato, onion, and lettuce, then wrap it up. Enjoy!
Ingredients
For the Chicken:
- 800 g boneless, skinless chicken thighs (or breasts, pounded to even thickness)
- 3 tbsp Greek yogurt
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, finely grated or minced
- 2 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- Juice of 1 medium lemon (about 2.5 tbsp)
- Zest of 1/2 lemon (about 1 tsp)
- Salt and pepper, to taste
For the Tzatziki:
- 1 cup full-fat Greek yogurt
- ½ large Lebanese cucumber or 1 small Labanese cucumber, grated
- 1 small garlic clove, finely grated or minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- Salt and pepper, to taste
To serve:
- 4 Greek pita breads (or flatbreads), warmed
- 2 medium tomatoes, thinly sliced
- ½ red onion, thinly sliced
- 2 cups shredded lettuce
- 100 g feta, crumbled
- Lemon wedges, for serving
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
530
kcal
Protein
46
g
Carbohydrates
28
g
Fat
26
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the chicken:
- In a large bowl, whisk together the yogurt, olive oil, garlic, oregano, cumin, paprika, lemon zest and juice, salt, and pepper. Add the chicken and toss well to coat. If time allows, cover and refrigerate for 1 hour or up to 24 hours for maximum flavour.
- Cook the chicken:
- BBQ or Grill Pan: Preheat to medium-high. Grill the chicken for 4–6 minutes per side (depending on thickness) until golden and lightly charred with cooked-through centres.
- Oven Preheat to 220 °C / 200 °C fan. Arrange chicken on a lined tray and roast for 18–20 minutes, flipping halfway, until golden and juicy. Finish under the grill for 1–2 minutes for that smoky edge.
- Transfer the cooked chicken to a board and rest for 5 minutes. Slice thinly across the grain — you want strips that fit neatly into wraps.
For the Tzatziki:
- Slice the cucumber in half lengthways and scoop out the watery seeds. Grate the cucumber using a box grater, then wrap it in a clean tea towel or paper towel. Squeeze firmly to get rid of as much liquid as you can (this keeps the tzatziki thick and creamy). Set aside.
- In a mixing bowl, combine Greek yogurt, drained cucumber, garlic, dill, mint, lemon juice, olive oil, salt, and pepper. Stir until smooth.
- Refrigerate for at least 30 minutes to let the flavours develop. Before serving, drizzle with a little olive oil and garnish with a sprig of dill or mint.
To serve:
Spread tzatziki over warm pita, layer on the chicken, tomato, onion, and lettuce, then wrap it up. Enjoy!
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