Grilled Chicken Gyros with Tzatziki Sauce are a delicious taste of the Mediterranean made right at home. Juicy grilled chicken slices wrapped in warm, soft pita bread, topped with fresh veggies and a creamy, refreshing cucumber-yogurt sauce that perfectly balances the smoky flavors from the grill.
I love making these on a sunny weekend because the smell of chicken sizzling on the grill gets everyone’s attention and makes the whole house feel like a cozy little Greek taverna. A quick tip: marinate the chicken a few hours ahead for extra flavor—it really makes a difference and keeps the meat super tender.
When I serve these gyros, I like having extra tzatziki on the side for dipping and a sprinkle of fresh herbs like dill or parsley to brighten up each bite. It’s the kind of meal where all the ingredients come together just right, and before you know it, plates are empty and everyone’s asking for seconds.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy on the grill. But chicken breasts work well too if you prefer leaner meat.
Greek Yogurt: Full-fat Greek yogurt makes the tzatziki rich and creamy. If you want a lighter option, use low-fat yogurt but strain it first to remove excess water.
Cucumber: Grated cucumber gives tzatziki its fresh crunch. Make sure to squeeze out excess moisture to avoid a watery sauce. You can substitute with zucchini in a pinch, but the flavor will be milder.
Herbs: Fresh dill is classic in tzatziki, but fresh mint or parsley add a nice twist if you want to try something different.
Pita Bread: Use soft, fresh pita or flatbreads. If these aren’t available, naan bread or tortilla wraps can be good stand-ins.
How Do I Get Juicy and Flavorful Grilled Chicken for My Gyros?
Marinating your chicken is key. The lemon juice and olive oil tenderize the meat and the spices pack in flavor. Here’s my simple approach:
- Mix marinade ingredients and coat chicken well. Let it sit in the fridge for at least 2 hours or overnight—it really makes a difference.
- Preheat the grill so it’s hot before adding chicken. This helps get those nice grill marks and seals in juices.
- Grill chicken about 5-7 minutes per side, depending on thickness. Avoid flipping too often so it chars nicely and cooks evenly.
- Let the chicken rest for a few minutes after grilling before slicing. That keeps it juicy and easier to cut.
Equipment You’ll Need
- Grill or grill pan – gives the chicken those tasty char marks and smoky flavor.
- Mixing bowls – perfect for marinating chicken and mixing tzatziki sauce.
- Box grater – handy for finely grating cucumber for the tzatziki sauce.
- Sharp knife – to slice chicken and veggies cleanly and safely.
- Brush or tongs – for turning chicken on the grill without losing juices.
Flavor Variations & Add-Ins
- Use lamb or beef strips instead of chicken for a traditional gyro taste with richer flavor.
- Add crumbled feta cheese inside the pita for creamy, tangy notes.
- Swap lettuce for arugula or spinach for a peppery green twist.
- Mix diced tomatoes and olives into the tzatziki for extra Mediterranean flair.
Equipment You’ll Need:
- Grill or grill pan – to cook the chicken with those nice char lines and smoky flavor.
- Mixing bowls – for marinating the chicken and mixing the tzatziki sauce.
- Box grater – to finely grate the cucumber for the sauce.
- Sharp knife – for slicing the chicken and vegetables.
- Cutting board – a clean surface to prepare your ingredients.
- Measuring spoons and cups – to measure spices and liquids precisely.
- Tongs or spatula – for flipping and handling the chicken on the grill.
Variations You Can Try:
- Use lamb or beef: Swap the chicken for thinly sliced lamb or beef for a more traditional gyro taste.
- Spice it up: Add a pinch of cayenne or chili flakes to the marinade for some heat.
- Vegetarian option: Replace chicken with grilled portobello mushrooms or falafel balls.
- Extra toppings: Include crumbled feta cheese, olives, or roasted red peppers to the gyro fillings.
- Herb twist: Add fresh mint or parsley to the tzatziki for a fresh flavor boost.
- Wrap alternative: Use flatbread, naan, or tortillas instead of pita bread.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and grilling. This ensures even cooking and better flavor absorption.
How Long Can I Store Leftover Tzatziki?
Store tzatziki in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, as it may separate slightly. Avoid freezing to maintain the best texture.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply swap the pita bread for gluten-free flatbreads or use large lettuce leaves as wraps for a fresh, gluten-free alternative.
What’s the Best Way to Reheat the Grilled Chicken?
Reheat the sliced chicken gently in a skillet over medium-low heat or in the microwave in short bursts to keep it juicy. Avoid overcooking so it doesn’t dry out.
