Grilled Chicken Gyros with Tzatziki Sauce is a fresh and tasty twist on a classic Greek street food. Juicy grilled chicken seasoned with herbs and spices is wrapped in warm pita bread, then topped with cool, creamy tzatziki sauce made from yogurt, cucumber, and garlic. It’s a perfect mix of smoky, tangy, and refreshing flavors all in one bite.
I love making these gyros because they come together quickly and are great for using up any fresh veggies you have on hand—like tomatoes, onions, or lettuce. The tzatziki sauce is my favorite part; it adds just the right amount of creaminess and zest that balances out the smoky chicken perfectly. I usually make a big batch of the sauce so we can keep dipping or spreading it on everything.
These wraps are wonderful for a casual lunch or dinner when you want something that feels satisfying but not too heavy. I like serving them with a side of crispy fries or a simple Greek salad. Every time I make grilled chicken gyros, it reminds me of summer cookouts and family gatherings where everyone gets to build their own wrap exactly how they like it—fun and delicious for everyone!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy, but breasts work too if you prefer leaner meat. You can also try turkey breast as a substitute for a different flavor.
Olive oil and spices: Olive oil adds richness and helps with the char when grilling. Oregano and smoked paprika give the chicken its classic Greek flavor. Don’t skip the lemon juice; it brightens up the marinade.
Greek yogurt: Full-fat Greek yogurt makes the tzatziki creamy and thick. If you need dairy-free, try coconut yogurt, but the flavor will be different. Regular plain yogurt works if Greek style isn’t available—just strain it a bit.
Cucumber: Grate and squeeze out water to avoid a watery sauce. English cucumbers have fewer seeds and are less bitter, making them my pick for tzatziki.
Pita bread: Warm pita or soft flatbreads work best to hold the fillings. If you can’t find these, naan or tortilla wraps make good substitutes too.
How Do You Get Perfectly Grilled Chicken for Gyros?
Grilling chicken for gyros means balancing juicy meat with nice char marks and strong flavor. Here’s how I do it:
- Marinate the chicken for at least 1 hour to let the spices penetrate and tenderize the meat.
- Preheat the grill or pan to medium-high heat to get a good sear without drying the chicken out.
- Cook chicken about 5-7 minutes each side, flipping once. Use a meat thermometer to check for 165°F (75°C) so it’s safe but still juicy.
- Rest the chicken for 5 minutes after grilling. This helps keep the juices inside and makes the meat easier to slice thinly.
This approach ensures chicken with smoky, crispy edges and tender insides—just right for piling into gyros!
Equipment You’ll Need
- Gas or charcoal grill – gives the chicken great smoky flavor and perfect grill marks.
- Mixing bowls – handy for marinating chicken and mixing the tzatziki sauce.
- Grater – to finely grate the cucumber for the tzatziki without big chunks.
- Knife and cutting board – for slicing vegetables and chicken thinly.
- Tongs – make flipping the chicken on the grill easy and safe.
- Meat thermometer – helps ensure chicken is fully cooked but still juicy.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef – classic gyro meats with rich, hearty flavor.
- Add crumbled feta cheese to the gyro for creamy, tangy bites.
- Include sliced olives or roasted red peppers inside the wrap to boost Mediterranean tastes.
- Mix fresh mint into the tzatziki sauce for an extra refreshing note.
Grilled Chicken Gyros with Tzatziki Sauce
Ingredients You’ll Need:
For the Grilled Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
- Juice of 1 lemon
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full-fat preferred)
- 1/2 cucumber, peeled and finely grated
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice
- 2 tsp olive oil
- Salt and pepper to taste
For Assembling the Gyros:
- 4-6 pita breads or flatbreads
- 1 cup sliced cucumber
- 1 large tomato, thinly sliced
- 1/2 red onion, thinly sliced
- Leafy lettuce (e.g., Romaine or green leaf)
- Fresh parsley or cilantro, chopped (optional)
- Lemon wedges for serving
How Much Time Will You Need?
This grilled chicken gyros recipe takes about 15 minutes of active prep, plus 1 to 4 hours for marinating the chicken. Cooking and assembly take another 15–20 minutes. Overall, plan for about 1.5 to 4.5 hours, mostly hands-off time while the chicken marinates. It’s well worth the wait!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, black pepper, salt, and lemon juice. Add the chicken and turn it to coat well in the marinade. Cover and refrigerate for at least 1 hour (3–4 hours is best if you have time) to let the flavors soak in.
2. Prepare the Tzatziki Sauce:
While the chicken marinates, grate the cucumber and squeeze out any extra water using a clean towel or paper towels. Combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir well, then chill the sauce in the fridge until ready to serve.
3. Grill the Chicken:
Heat your grill or grill pan over medium-high. Take the chicken out of the marinade and cook for about 5–7 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should be 165°F (75°C). Let the chicken rest for 5 minutes before slicing it thinly.
4. Warm the Pita:
Warm the pita breads on the grill or in a hot, dry skillet for a minute or two on each side until soft and warm – this makes them easier to fold and deliciously fresh.
5. Assemble the Gyros:
Start by placing some leafy lettuce on the pita, then add slices of tomato, cucumber, and red onion. Pile on the sliced grilled chicken, then spoon over a good dollop of your chilled tzatziki sauce. Sprinkle chopped parsley or cilantro on top if you like.
6. Serve and Enjoy:
Fold the pita around the filling and serve immediately. Add lemon wedges on the side for a zesty squeeze to finish. These gyros are perfect for a casual meal with family or friends!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken fully in the refrigerator overnight before marinating and grilling. This ensures even cooking and the best texture.
How Long Can I Store Leftover Tzatziki Sauce?
Store tzatziki in an airtight container in the fridge for up to 3 days. Give it a good stir before serving since it may separate a bit.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours ahead and prepare the tzatziki sauce a day in advance. Just grill and assemble when ready to serve for the freshest results.
What Can I Substitute for Fresh Dill in the Tzatziki?
If you don’t have fresh dill, dried dill works fine—use about one teaspoon. Alternatively, fresh mint or parsley can add a nice twist to the sauce.
