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Two chicken gyros wrapped in foil on a white platter next to a small jar filled with tzatziki sauce with a spoon in, with a whole tomato and parsley in the background.

Chicken Gyro with Tzatziki Sauce

Course: lunch
Cuisine: Greek
Prep Time: 20 minutes
Cook Time: 35 minutes
Marinating Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 6
Calories: 359kcal
Author: Kris Longwell
This Chicken Gyro with Tzatziki Sauce packs so much flavor into your lunch, you just won't believe it. You can make the cucumber topping a day ahead and letting the chicken marinate overnight produces amazing flavor. Be sure to make the homemade Tzatziki Sauce, it's easy, and the best!
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Equipment

  • Gas or electric grill (can also use stovetop or oven)
  • Aluminum foil squares, for serving

Ingredients

FOR THE MARINATED CHICKEN

  • 1¼ lbs chicken thighs boneless, skinless
  • ½ teaspoon Kosher salt plus more for seasoning chicken
  • ¼ teaspoon black pepper freshly ground
  • ¼ cup Greek yogurt plain, preferably whole milk
  • 3 cloves garlic minced
  • 2 tablespoon lemon juice 1 lemon
  • 2 teaspoon red wine vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander ground
  • 1 tablespoon dried oregano

FOR THE CUCUMBER SALAD

  • 1 cucumber peeled, seeded, and cut into ¼-inch pieces
  • ¾ cup tomatoes chopped
  • 1 small red onion chopped
  • ¼ cup flat-leaf parsley chopped
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

FOR THE INFUSED OIL

  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon rosemary dried
  • 1 pinch Kosher salt
  • 1 pinch black pepper freshly ground

FOR ASSEMBLY

Instructions

MARINATE THE CHICKEN

  • Lightly season the chicken pieces all over with salt and pepper.
  • In a small bowl, whisk together the yogurt, garlic, vinegar, lemon juice, oil, salt, pepper, and seasonings until fully combined.
  • Place the chicken in a large bowl and pour the marinade all over. Use wooden spoons to stir the chicken around until fully coated with the marinade. Either cover with plastic wrap, or transfer to a large freezer bag, seal, and place in the refrigerator for 1 to 8 hours.

MAKE THE CUCUMBER SALAD

  • Place the cucumber, tomatoes, onion, parsley, vinegar, salt, and pepper in a medium-sized bowl. Gently mix. Set aside.

MAKE THE INFUSED OIL

  • Heat the olive oil in a small skillet over medium heat. Once hot, add the minced garlic, herbs, salt, and pepper. Gently simmer for 3 to 5 minutes. Remove from heat and set aside.

COOK THE CHICKEN AND ASSEMBLE THE GYROS

  • Heat grill to medium-high heat. Add chicken to grill and cook until fully cooked (about 15 minutes). Discard left-over marinade.
  • Bring the chicken inside and let sit for a couple of minutes. Meanwhile, turn your broiler on LOW. Place the pitas on a baking sheet lined with aluminum foil and brush the tops with the infused oil. Place in the oven, on the middle rack, until the pitas are warmed through, a couple of minutes. Keep an eye on them, don't let them burn!
  • Meanwhile, cut the chicken into strips and brush the infused oil all over the chicken.
  • Remove the warmed pitas from the oven. Build the gyros by adding about 1 tablespoon of the tzatziki sauce first, then a layer of chicken, topped with about a ¼ cup of cucumber topping, and then a little more tzatziki on top, if desired.
  • Fold up like the sides like a soft taco, wrap the ends with a square of aluminum foil, and serve immediately.

Video

Notes

Boneless, skinless chicken thighs work well for this recipe, but you could also go with thin chicken breasts.  Just make sure they are cooked through until juices run clear and internal temperature reaches 165°F. 
We love using whole milk Greek plain yogurt, but you could certainly use low-fat, or fat-free, but the marinade won't adhere to the chicken as well. 
The infused oil is optional, but it's really easy to make and makes a big difference in the final taste of the gyros. 
The tzatziki sauce, marinade, cucumber salad, and infused oil can all be made up to 12 hours before grilling the chicken.  Don't let the chicken sit in the marinade for more than 8 to 10 hours.
This recipe can easily be doubled or tripled for serving a crowd.  
The tzatziki sauce will keep in the fridge for up to 2 weeks, the cooked chicken and cucumber salad will keep for several days.  

Nutrition

Calories: 359kcal | Carbohydrates: 6g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 379mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg