Can I make this ahead of time?

Yes! You can marinate the chicken and prepare the tzatziki sauce a day ahead. Assemble just before serving for best texture and freshness. It’s a great option for meal prepping in advance. You can also chop the vegetables and store them in separate containers for even faster assembly.

What’s the best way to reheat the chicken?

Reheat gently in a skillet over medium heat or in the oven at 300°F until warmed through. Avoid microwaving to maintain the juicy texture and avoid drying it out. For extra moisture, add a splash of broth or water to the pan while reheating.

Can I use store-bought tzatziki?

Absolutely. While homemade tzatziki offers a fresher taste, store-bought versions save time and still taste great in a pinch. Look for brands with minimal additives for best results. You can even mix in some chopped cucumber or dill to enhance the store-bought variety.

Can I make it gluten-free?

Yes, simply serve the gyro fillings over rice or in gluten-free pita bread or wraps. Double-check sauces and spices to ensure they’re gluten-free and safe for your dietary needs. Some gluten-free flatbreads or lettuce wraps also work well and keep things light and fresh.

Greek Chicken Gyros (with Homemade Tzatziki)

Name: Greek Chicken Gyros (with Homemade Tzatziki)
Prep time: 1 h 20 min
Cook time: 14 min
Total time: 1 h 34 min
Cuisine: Greek
Ingredients: 1/4 cup olive oil; 3 cloves garlic, crushed; juice of 1 lemon, freshly squeezed; 3 tablespoons fresh parsley, chopped; 1 1/2 tablespoons dried oregano; 1/2 tablespoon dried mint; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 bay leaves; 2 pounds chicken breast (approximately 3 chicken breasts), cut into 1.5-inch cubes; 1 tablespoon olive oil; 1/2 large cucumber, unpeeled; 1 cup plain Greek yogurt; 2 cloves garlic, pressed or finely minced; 1/2 tablespoon extra virgin olive oil; 2 teaspoons lemon juice, freshly squeezed (juice of 1/4 lemon); 1 1/2 tablespoons fresh dill, chopped; 1/4 teaspoon salt; pinch of ground black pepper; 1 1/2 cups romaine lettuce, chopped; 1/2 cup cherry tomatoes, quartered; 1/2 cup red onion, chopped (roughly 1 small red onion); 1/2 cup cucumber, sliced and chopped into quarters (roughly 1 medium cucumber); 2 tablespoons feta cheese, crumbled; salt and pepper (to taste); 6-8 pita bread rounds

Description

This Greek Chicken Gyros (with Homemade Tzatziki) is a bright, bold, and irresistibly fresh dish that brings the flavor of the Mediterranean right to your kitchen. Juicy chicken breast is marinated in a classic Greek souvlaki-style blend of garlic, lemon, herbs, and olive oil, grilled to perfection, and tucked into warm pita bread with crisp lettuce, Greek salad, and a generous dollop of creamy homemade tzatziki sauce.

Ingredients

For the souvlaki marinade:

1/4 cup olive oil
3 cloves garlic, crushed
juice of 1 lemon, freshly squeezed
3 tablespoons fresh parsley, chopped
1 1/2 tablespoons dried oregano
1/2 tablespoon dried mint
1 teaspoon salt
1/2 teaspoon ground black pepper
3 bay leaves

For the chicken:

2 pounds chicken breast (approximately 3 chicken breasts), cut into 1.5-inch cubes
1 tablespoon olive oil

For the tzatziki sauce:

1/2 large cucumber, unpeeled
1 cup plain Greek yogurt
2 cloves garlic, pressed or finely minced
1/2 tablespoon extra virgin olive oil
2 teaspoons lemon juice, freshly squeezed (juice of 1/4 lemon)
1 1/2 tablespoons fresh dill, chopped
1/4 teaspoon salt
pinch of ground black pepper

For the gyros:

1 1/2 cups romaine lettuce, chopped
1/2 cup cherry tomatoes, quartered
1/2 cup red onion, chopped (roughly 1 small red onion)
1/2 cup cucumber, sliced and chopped into quarters (roughly 1 medium cucumber)
2 tablespoons feta cheese, crumbled
salt and pepper (to taste)
6-8 pita bread rounds

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Instructions

Prepare the marinade. Add all of the ingredients for the chicken souvlaki marinade into a large ziploc bag. Press the marinade around to combine. Add in the chopped chicken, and press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place in the fridge to marinate at least 1 hour or overnight.
Prepare the tzatziki sauce. Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands. Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine. Refrigerate for at least 1 hour before serving to let the flavours infuse into the yogurt.
Prepare the toppings. In a medium mixing bowl, combine the toppings and toss together.
Grill the chicken. You can thread the chicken onto bamboo skewers to grill, or grill the individual pieces. Lightly brush olive oil over grill pan. Heat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken for 7 minutes on each side, or until its internal temperature reaches 165 F (75 C).
Assemble the gyros. Warm the pitas on the grill, about 1-2 minutes per side. Then, on the centre each pita bread, add a few spoonfuls of the salad toppings in a line down the middle. Top with grilled souvlaki chicken, and a generous scoop of tzatziki sauce. Fold the pita up and enjoy. You can also wrap it in parchment paper and twist the bottom to keep the ingredients inside.

Notes

How to cook the chicken in the oven: To bake the chicken in the oven instead, place the chicken on a baking tray and spread it out evenly. Roast in a 480F preheated oven for 12-13 minutes, or until the internal temperature of the chicken reaches 165F, as read on a meat thermometer. You can add some charing by placing under the broiler on high for 1 minute. Keep a close eye on the broiler though, because things can burn quickly in there.

How to store: Store leftover chicken, tzatziki, and toppings in separate airtight containers in the fridge for up to 3 days.

How to reheat: Reheat chicken gently in a skillet over medium heat or in a 300°F oven until warmed through. Avoid overcooking to keep it tender and juicy. If using a microwave, cover with a damp paper towel to retain moisture.

How to freeze: Freeze the marinated raw chicken or cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating or cooking. Tzatziki and toppings are best enjoyed fresh and not frozen.

Prep Time: 20 minutes
Marinate Time: 1 hour
Cook Time: 14 minutes
Category: Sandwich
Method: Grill
Cuisine: Greek