Mediterranean Chicken Gyros with Creamy Feta Tzatziki – A Taste of the Mediterranean at Home

If there’s ever a meal that feels like a mini vacation on a plate, it’s a Mediterranean chicken gyro wrapped in warm pita and topped with creamy feta tzatziki. The combination of smoky grilled chicken, crunchy cucumbers, tangy red onions, and that luscious sauce takes you straight to the bustling streets of Athens or a breezy seaside café. And the best part? You can recreate this magic right in your own kitchen with simple ingredients and a little love.

For me, gyros have always been about more than just food. They’re about gathering, laughter, and sharing plates across the table. The aroma of chicken sizzling in the skillet, the fresh scent of dill and lemon in the tzatziki—it’s a whole experience that brings people together. Whether it’s a busy weeknight or a leisurely weekend meal, these gyros are quick enough to whip up without fuss, yet special enough to serve guests who will rave about them long after dinner is over.

Ingredients:

• 2 pounds boneless skinless chicken thighs (or breasts)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and black pepper to taste
• 4–6 warm pita breads
• 1 small cucumber, sliced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh parsley for garnish

For Creamy Feta Tzatziki:

• 1 cup Greek yogurt
• ½ cup crumbled feta cheese
• 1 small cucumber, grated and squeezed dry
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 clove garlic, grated
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a large bowl, whisk together olive oil, garlic, paprika, cumin, oregano, lemon juice, salt, and pepper. Add chicken thighs and coat well. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
2. Make the Tzatziki: In a mixing bowl, combine Greek yogurt, feta, grated cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper. Stir until creamy. Chill until ready to use.
3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Let rest, then slice into strips.
4. Warm the Pitas: Heat pita bread on a dry skillet or directly over a gas flame for a few seconds on each side until soft and pliable.
5. Assemble the Gyros: Layer pita with cucumber slices, red onion, tomatoes, and sliced chicken. Drizzle generously with creamy feta tzatziki. Sprinkle parsley over top.
6. Serve Immediately: Fold and enjoy with extra tzatziki on the side.

Tips & Tricks

• Chicken thighs stay juicier than breasts, but both work great.
• Squeeze excess liquid out of cucumber for the tzatziki so it stays creamy, not watery.
• Marinate chicken overnight for the richest flavor.

Variations

• Swap chicken for lamb, beef, or even grilled halloumi for a vegetarian twist.
• Add roasted red peppers or olives for extra Mediterranean flair.
• Try it in a bowl with quinoa or rice if you prefer a gyro bowl over pita.

Mediterranean Chicken Gyros with Creamy Feta Tzatziki

Juicy marinated chicken wrapped in warm pita with fresh veggies and a creamy feta tzatziki sauce.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 gyros

Course: Dinner, Main

Cuisine: Greek, Mediterranean

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Marinade

• 2 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 whole lemon, juiced
• Salt and black pepper to taste

Feta Tzatziki

• 1 cup Greek yogurt
• 1/2 cup feta cheese, crumbled
• 1 small cucumber, grated and squeezed dry
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 clove garlic, grated
• Salt and black pepper to taste

To Serve

• 4-6 pieces pita bread warmed
• 1 small cucumber, sliced
• 1 whole red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh parsley for garnish

Equipment

• Mixing bowls
• Grill pan or skillet
• Sharp knife
• Cutting board

Method

 

1. Whisk together marinade ingredients and coat chicken. Marinate 30 minutes or overnight.
2. Mix Greek yogurt, feta, cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper to make tzatziki.
3. Grill chicken on skillet or pan 5–6 minutes per side until cooked through, then slice.
4. Warm pita breads on skillet or flame until soft.
5. Assemble gyros with cucumber, onion, tomatoes, chicken, and tzatziki. Garnish with parsley.

Notes

These gyros taste best when served fresh with warm pita and extra tzatziki on the side.

Serving Suggestions

• Pair with a crisp Greek salad and lemon potatoes.
• Offer warm pita chips and hummus as a starter.
• Perfect picnic or lunchbox option—wrap in foil for easy transport.

Storage Information

• Chicken keeps in the fridge for 3 days. Reheat in a skillet.
• Tzatziki stays fresh up to 4 days refrigerated.
• Pitas are best fresh but can be frozen and reheated.

FAQ

• Can I bake the chicken instead of grilling? Yes, bake at 400°F (200°C) for 20–25 minutes.
• Is this freezer-friendly? Cooked chicken freezes well, tzatziki should be made fresh.
• Can I make this dairy-free? Use coconut yogurt and omit feta in the sauce.

History / Fun Facts
Gyros, pronounced “yee-ros,” have been a beloved Greek street food for decades, tracing their origins back to the doner kebabs of the Ottoman Empire. The modern chicken gyro is a lighter take on the traditional lamb or pork versions, offering a healthier yet equally satisfying option. And tzatziki? It has been a staple in Greek cuisine for centuries, celebrated for its cooling freshness and versatility.