Mediterranean Chicken Gyros Feta Tzatziki

The first time I had an authentic gyro was at this tiny family-run place in Chicago, the kind where the owner comes out to chat and half the customers are calling him by name. I watched him slice the chicken right off the spit, still sizzling, and tuck it into a warm pita with this homemade tzatziki that changed everything I thought I knew about cucumber sauce. Years later, I'm still chasing that memory in my own kitchen, and this chicken version gets me pretty close.

Last summer my neighbor came over while I was marinating the chicken, and she stood in my kitchen doorway just breathing it in. We ended up making an impromptu dinner party out of it, setting everything out on the patio and letting everyone build their own gyros while the sun went down. Something about this food just makes people want to gather around.

Ingredients

• Extra-virgin olive oil: The base of your marinade and what carries all those Mediterranean flavors into the chicken
• Fresh lemon juice: Bright acidity that tenderizes the meat and cuts through the rich tzatziki
• Garlic: Use fresh minced here, not jarred, it makes a noticeable difference in the final dish
• Dried oregano and thyme: The classic Greek herbs that give this its signature aroma
• Sweet paprika and cumin: Add warmth and depth without making it spicy unless you add that optional cayenne
• Chicken thighs: Stay juicier than breasts and stand up better to high heat cooking
• Full fat Greek yogurt: Don't use low fat here, you need that richness for the sauce texture
• Crumbled feta: Transform regular tzatziki into something tangy and absolutely addictive
• English cucumber: Fewer seeds and thinner skin, perfect for grating into the sauce
• Fresh dill: That bright, grassy flavor that makes everything taste like summer
• Pita bread: Look for the softer kind that folds without cracking
• Romaine lettuce: Stays crisp longer than other greens and adds the perfect crunch
• Kalamata olives: Salty and briny, they're the punctuation mark that ties everything together

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Whisk together your marinade:

Combine the olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne if you're using it, salt, and pepper in a large bowl until everything's well blended

Marinate the chicken:

Add your sliced chicken to the bowl and turn it around until every piece is coated, then cover and let it sit in the refrigerator for at least 30 minutes, though overnight is even better

Prep your cucumber:

Grate the cucumber, then wrap it in a clean kitchen towel and squeeze until you've gotten out as much water as you possibly can, this is the secret to thick tzatziki

Mix the feta tzatziki:

Stir together that squeezed cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and fresh dill until it's smooth and creamy, then salt and pepper to taste

Get the pan hot:

Heat up a large skillet or grill pan over medium-high heat, adding just a drizzle of olive oil if your pan needs it

Cook the chicken:

Shake the excess marinade off the chicken and cook it in a single layer for about 5 to 7 minutes per side until it's cooked through and has those gorgeous charred edges

Let it rest:

Move the chicken to a cutting board and give it 5 minutes to relax before you slice it into thin strips

Warm your pitas:

Toss them in a dry skillet for a minute or two, or wrap them in foil and warm them in a low oven

Build your gyros:

Spread that feta tzatziki on a warm pita, pile on lettuce, tomatoes, red onion, and olives, then top with the sliced chicken and more sauce

Garnish and serve:

Add fresh parsley or mint on top and serve with lemon wedges so everyone can squeeze their own

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My kids used to be suspicious of anything called tzatziki, but now they request this dinner at least once a week. There's something about building your own meal at the table that makes even picky eaters willing to try new things.

Making Ahead

The chicken marinade is doing double duty here, tenderizing and flavoring all at once. You can marinate it overnight if you're planning ahead, and the tzatziki actually gets better after a day in the fridge when those flavors have time to really get to know each other.

Getting The Right Char

Don't be afraid of letting the chicken get some serious color on it, those dark edges are where all the flavor lives. If your stove has a strong exhaust fan, you can even bump the heat up a bit, just watch carefully so it doesn't go from charred to burnt.

Serving Suggestions

These gyros are pretty filling on their own, but some roasted Greek lemon potatoes on the side never hurt anyone. A simple village salad with tomatoes, cucumber, and more feta would also be right at home on this table.

• Warm your plates in the oven before serving, it keeps everything hot longer
• Set out extra tzatziki in a small bowl for dipping
• Have napkins ready, gyros are meant to be a little messy

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There's a pile of crumpled napkins and satisfied smiles around my table whenever I make these. Hope they bring the same joy to yours.

Recipe Questions & Answers

→ Can I prepare the chicken and tzatziki ahead of time?

Yes, the chicken can marinate overnight in the refrigerator for enhanced flavor. The feta tzatziki can also be made a day in advance and stored chilled, allowing the flavors to meld beautifully.

→ What's the best way to ensure my tzatziki is thick and creamy?

The key is to thoroughly squeeze out all excess liquid from the grated cucumber. Using full-fat Greek yogurt also contributes to a richer, thicker consistency, preventing a watery sauce.

→ Can I use chicken breasts instead of thighs?

Absolutely. Boneless, skinless chicken breasts can be thinly sliced and used as a substitute. Adjust cooking time slightly as breasts tend to cook faster than thighs to avoid drying them out.

→ What are some good side dishes to serve with gyros?

For a complete Mediterranean meal, consider serving these gyros with Greek lemon potatoes, a fresh village salad, or even some simple roasted vegetables.

→ How should I warm the pita bread for assembly?

You can quickly warm pita bread in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Alternatively, wrap them in foil and heat in a low oven for a few minutes.

→ Can I freeze leftover gyros?

It's best not to freeze assembled gyros as the fresh ingredients like lettuce and tzatziki don't freeze well. However, cooked chicken can be frozen separately for up to 3 months. Thaw and reheat before serving.