introduction
This is Grandma’s Mediterranean Chicken Gyros. It is simple, warm, and full of flavor. The chicken stays tender. The tzatziki is creamy with a little feta surprise. For a similar creamy tzatziki idea see Mediterranean chicken gyros with creamy feta tzatziki for more inspiration.
why make this recipe
Make this recipe because it is easy and homey. It feeds a family or makes great leftovers. The yogurt marinade keeps the chicken soft. The feta in the tzatziki adds a salty pop. If you like quick weeknight meals, try a related fast chicken dish at 20-minute honey garlic chicken.
how to make Grandma’s Mediterranean Chicken Gyros
This section shows the steps in plain, clear order. Marinate the chicken so it soaks up the flavors. Grill or bake the chicken until it reaches 165°F. Make the tzatziki and squeeze out the cucumber water. Warm the pita and build the gyros with lettuce, tomato, cucumber, and onion. For another baked chicken idea that pairs well with sides, check Mediterranean chicken zucchini bake.
Ingredients :
- 1 cup plain Greek yogurt
- 4 cloves garlic (Minced)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Greek-style extra virgin olive oil
- 2 teaspoons dried oregano (Crush in your palm to "wake it up")
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 lbs boneless, skinless chicken thighs (Breasts work too, but thighs are best)
- 1 cup plain Greek yogurt
- 1 medium cucumber
- 2 cloves garlic (Minced)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh dill (Chopped)
- 1/2 cup crumbled feta cheese (This is our family’s little secret!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6-8 warm pita bread wraps
- 2 cups shredded lettuce
- 2 large tomatoes (Diced)
- 1 cucumber (Sliced)
- 1 red onion (Thinly sliced)
Directions :
- In a large bowl, whisk together all the marinade ingredients: the plain Greek yogurt, minced garlic, fresh lemon juice, olive oil, dried oregano, ground cumin, paprika, ground coriander, salt, and pepper. The smell will bring back memories.
- Add the boneless, skinless chicken thighs to the marinade and turn to coat every piece. Cover and refrigerate at least 2 hours, but overnight is best.
- While the chicken marinates, make the tzatziki. Grate the medium cucumber on a box grater.
- Place the grated cucumber in a clean kitchen towel and squeeze out the water. Do this well.
- In a medium bowl, combine the thick plain Greek yogurt, the squeezed cucumber, minced garlic, fresh lemon juice, olive oil, chopped fresh dill, and the crumbled feta cheese. Stir in the salt and pepper. Cover and chill.
- When ready to cook, preheat your grill or grill pan to medium-high. You can also bake on a baking sheet at 400°F (200°C) for 25–30 minutes.
- Remove the chicken from the marinade, letting excess drip off. Grill 6–7 minutes per side, or until cooked through (165°F internal temp). Aim for a light char.
- Move the cooked chicken to a cutting board and rest for 5 minutes. Then slice into thin strips.
- Warm the pita bread for about 30 seconds on the grill or 5 minutes in the oven.
- Spread a generous layer of the Feta-Dill Tzatziki on a warm pita. Top with sliced chicken, shredded lettuce, diced tomatoes, sliced cucumber, and red onion. Add extra feta if you like. Fold and serve.
For meal prep tips and protein counts, see this handy guide: high-protein chicken ideas.
how to serve Grandma’s Mediterranean Chicken Gyros
Serve the gyros warm right after you build them. Put extra tzatziki on the side. Offer lemon wedges and extra red onion. These go well with a simple salad or roasted potatoes.
how to store Grandma’s Mediterranean Chicken Gyros
Store leftover sliced chicken in an airtight container in the fridge for 3–4 days. Keep the tzatziki in a separate container for up to 3 days. Do not store the assembled gyros for long or the pita will get soggy.
tips to make Grandma’s Mediterranean Chicken Gyros
- Do not skip squeezing the cucumber. Dry cucumber makes thick tzatziki.
- Marinate longer for more tender chicken.
- Use thighs for juicier meat. Breasts are fine if you prefer lean meat.
- Warm the pita briefly so it folds well.
- For easy weeknight cooking, try using an air fryer; see air fryer chicken tips for ideas.
variation (if any)
- Make it with chicken breasts if you want less fat.
- Use lamb or beef strips for a different flavor.
- Add roasted red peppers or pickled cucumbers for extra tang.
- Make it vegetarian by swapping chicken for grilled halloumi or roasted eggplant.
FAQs
Q: Can I use store-bought tzatziki?
A: Yes. Store-bought tzatziki works fine, but homemade tastes brighter.
Q: Can I skip the feta in the tzatziki?
A: Yes. The feta adds salt and creaminess, but plain tzatziki is traditional and tasty.
Q: How long can I marinate the chicken?
A: You can marinate 2 hours to 24 hours. Overnight is best for deep flavor.
Q: Can I freeze the cooked chicken?
A: Yes. Freeze sliced cooked chicken in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
Q: What if I do not have a grill?
A: Use a hot skillet or bake at 400°F (200°C) for 25–30 minutes until done.
Conclusion
This recipe is a simple, family-style gyro that you can make any night. For a quick how-to and similar flavors, check this easy gyro guide at Quick And Easy Greek Chicken Gyro – My Family’s Food Diary. If you want to order ready-made gyro options near you, see the local menu at Grandma’s Greek Taste Delivery Menu. For menu ideas and sides that pair well, browse the offerings at Chicken Maisón menu. For another clear recipe walkthrough and meal prep tips, visit Quick & Easy Greek Chicken Gyros (+ Meal Prep Option!) | So Much Food Blog. For a classic, authentic take, read the notes and tips at Greek Chicken Gyros (Authentic) – The Modern Nonna.
Grandma's Mediterranean Chicken Gyros
Ingredients
For the Chicken Marinade
- 1 cup plain Greek yogurt
- 4 cloves garlic (minced)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Greek-style extra virgin olive oil
- 2 teaspoons dried oregano Crush in your palm to 'wake it up'
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 lbs boneless, skinless chicken thighs (Breasts work too, but thighs are best)
For the Tzatziki
- 1 cup plain Greek yogurt
- 1 medium cucumber
- 2 cloves garlic (minced)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh dill (chopped)
- ½ cup crumbled feta cheese (This is our family’s little secret!)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- 6-8 pieces warm pita bread wraps
- 2 cups shredded lettuce
- 2 large tomatoes (diced)
- 1 cucumber (sliced)
- 1 red onion (thinly sliced)
Instructions
Preparation
- In a large bowl, whisk together all the marinade ingredients: the plain Greek yogurt, minced garlic, fresh lemon juice, olive oil, dried oregano, ground cumin, paprika, ground coriander, salt, and pepper.
- Add the boneless, skinless chicken thighs to the marinade and turn to coat every piece. Cover and refrigerate for at least 2 hours, preferably overnight.
- While the chicken marinates, make the tzatziki. Grate the medium cucumber on a box grater.
- Place the grated cucumber in a clean kitchen towel and squeeze out the water.
- In a medium bowl, combine the plain Greek yogurt, the squeezed cucumber, minced garlic, fresh lemon juice, olive oil, chopped fresh dill, and the crumbled feta cheese. Stir in the salt and pepper. Cover and chill.
Cooking
- Preheat your grill or grill pan to medium-high or bake on a baking sheet at 400°F (200°C) for 25–30 minutes.
- Remove the chicken from the marinade, letting the excess drip off. Grill for 6–7 minutes per side, or until cooked through (165°F internal temperature). Aim for a light char.
- Move the cooked chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.
Assembly
- Warm the pita bread for about 30 seconds on the grill or 5 minutes in the oven.
- Spread a generous layer of the Feta-Dill Tzatziki on a warm pita. Top with sliced chicken, shredded lettuce, diced tomatoes, sliced cucumber, and red onion. Add extra feta if you like. Fold and serve.