Mediterranean Chicken Gyros with Feta Tzatziki

My neighbor Sotiris used to grill chicken on his porch every Saturday, and the smell of oregano and lemon would drift through my kitchen window around noon. One afternoon he handed me a foil-wrapped pita over the fence, still warm, stuffed with charred chicken and a sauce so tangy it made my eyes water in the best way. I asked what was in it, and he just grinned and said, Feta. That weekend I made my own version, and it's been my go-to ever since.

The first time I made these for friends, I forgot to squeeze the cucumber and the tzatziki turned into soup. I served it anyway, calling it a drizzle sauce, and everyone still scraped their plates clean. Now I keep a clean dish towel folded by the cutting board just for wringing out grated vegetables.

Ingredients

• Extra-virgin olive oil: Use a fruity one if you have it, the flavor carries through the marinade and balances the acidity of the lemon.
• Fresh lemon juice: Bottled juice tastes flat here, freshly squeezed makes the chicken bright and the tzatziki sing.
• Garlic, minced: Don't skip the garlic in both the marinade and the tzatziki, it ties everything together and mellows as it sits.
• Dried oregano and thyme: Mediterranean staples that smell like summer, even in January.
• Sweet paprika: Adds a gentle warmth and a rusty red color to the chicken without any heat.
• Ground cumin: Just half a teaspoon brings a subtle earthiness that makes the marinade feel complete.
• Cayenne pepper: Optional, but a pinch wakes up the spice without making it fiery.
• Kosher salt and black pepper: Season generously, the marinade needs enough salt to penetrate the meat.
• Boneless, skinless chicken thighs: Thighs stay juicy and char beautifully, but breasts work if you slice them thin and don't overcook.
• Full-fat Greek yogurt: The base of the tzatziki, thick and tangy, low-fat turns it runny and sad.
• Crumbled feta cheese: This is what makes the tzatziki creamy and salty, use block feta and crumble it yourself for the best texture.
• Cucumber: Peel, seed, grate, then squeeze hard in a towel or you'll end up with cucumber soup instead of sauce.
• Fresh dill: A tablespoon of chopped dill makes the tzatziki taste like it came from a Greek island, dried dill won't do the same job.
• Pita breads or flatbreads: Warm them before serving so they're soft and pliable, cold pita cracks when you fold it.
• Shredded romaine lettuce: Adds crunch and freshness, iceberg works too but romaine has more flavor.
• Ripe tomatoes: Dice them small so they don't make the pita soggy, and blot them on a paper towel if they're super juicy.
• Red onion: Slice it thin, the sharpness mellows when it hits the tzatziki and becomes sweet.
• Kalamata olives: Briny, meaty, and essential, they add little bursts of salt that balance the creamy sauce.
• Fresh parsley or mint: A handful of torn leaves on top makes the whole thing look and taste alive.
• Lemon wedges: A squeeze right before eating brightens every layer.

Instructions

Mix the marinade:

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper until it smells bright and garlicky. The spices should coat the whisk and smell warm.

Marinate the chicken:

Add the sliced chicken to the bowl, toss until every piece is coated, cover, and refrigerate for at least 30 minutes, or overnight if you want deeper flavor. The chicken will darken slightly and the garlic will mellow as it sits.

Prep the cucumber:

While the chicken marinates, peel, halve, and scrape the seeds from the cucumber, then grate it on the large holes of a box grater. Gather the shreds in a clean kitchen towel and twist hard to wring out as much water as you can, this step is critical.

Make the feta tzatziki:

In a medium bowl, combine the drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill, stirring until smooth and creamy. Season with salt and pepper to taste, cover, and chill until ready to serve.

Heat the pan:

Set a large skillet or grill pan over medium-high heat and let it get hot, a drop of water should sizzle and evaporate instantly. Drizzle in a little olive oil if your pan isn't nonstick.

Cook the chicken:

Remove the chicken from the marinade, shaking off excess, and lay the pieces in a single layer in the hot pan, working in batches if needed. Cook for 5 to 7 minutes per side, until the edges are charred and the chicken is cooked through with no pink in the center.

Rest and slice:

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices settle. Slice into thin strips for easier eating.

Warm the pitas:

While the chicken rests, heat the pita breads in a dry skillet for about a minute per side, or wrap them in foil and warm in a low oven for 2 to 3 minutes. They should be soft and pliable, not crispy.

Build the gyros:

Lay a warmed pita on a plate, spread a generous spoonful of feta tzatziki down the center, and layer on shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives. Pile the sliced chicken on top, drizzle with more tzatziki, and scatter fresh parsley or mint over everything.

Serve:

Fold the pita around the filling, grab a lemon wedge, squeeze it over the top, and eat immediately while everything is warm and the textures are still distinct.

Save

My friend Maria brought these to a potluck once, wrapped in parchment and tied with string like little gifts. By the time I got to the table, there were only two left, and I had to elbow my way past three people to grab one. She told me later that she'd made a double batch just in case, and they were gone in twenty minutes.

How to Store and Reheat

Store the cooked chicken, tzatziki, and toppings separately in airtight containers in the fridge for up to three days. The tzatziki stays thick and creamy, and the chicken reheats beautifully in a hot skillet for a minute or two per side. Assemble the gyros fresh when you're ready to eat, because once the pita gets wet it turns soggy and loses its chew. Leftover tzatziki is magic on roasted vegetables or as a dip for pita chips.

Swaps and Substitutions

If you can't find chicken thighs, use breasts but slice them thin and watch the cooking time closely so they don't dry out. Swap the feta for goat cheese if you want something milder and creamier, or leave it out entirely for a classic cucumber tzatziki. You can also use thinly sliced leg of lamb instead of chicken, marinate it the same way, and cook it hot and fast for a richer, more traditional gyro. Gluten-free wraps or lettuce leaves work if you need to skip the pita.

Serving Suggestions

These gyros are a meal on their own, but they're even better with a side of Greek lemon potatoes or a simple village salad with cucumbers, tomatoes, red onion, and a splash of red wine vinegar. A handful of warm pita chips and extra tzatziki for dipping turns it into a full spread. If you're feeding a crowd, set everything out buffet-style and let people build their own, it's messy and fun and everyone gets exactly what they want.

• Serve with a cold Greek beer or a glass of crisp white wine.
• Add a few pickled pepperoncini for a tangy, briny kick.
• Finish with a small bowl of olives and a wedge of lemon on the side.

Save

Once you taste the way the salty feta tzatziki melts into the warm chicken and the crunch of the vegetables wakes up every bite, you'll understand why I make these at least twice a month. They're messy, satisfying, and impossible to stop eating.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but 2 hours to overnight yields the most flavorful and tender results. The lemon and garlic penetrate deeper with longer marinating time.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well though they're leaner. Slice them thinly against the grain and reduce cooking time slightly to prevent drying. Thighs naturally stay more juicy.

→ What's the secret to thick, creamy tzatziki?

Squeeze as much liquid as possible from the grated cucumber using a clean kitchen towel. This prevents watery tzatziki and keeps the texture rich and spreadable.

→ Can I make this ahead of time?

The chicken marinade and tzatziki both improve overnight. Cook the chicken fresh, or slice and reheat gently. Assemble gyros just before serving for best texture.

→ What sides pair well with these gyros?

Greek lemon potatoes, village salad (horiatiki), roasted vegetables, or rice pilaf complement the flavors beautifully. Extra tzatziki makes a great dip for everything.

→ Can I substitute lamb for the chicken?

Absolutely. Thinly sliced leg of lamb works excellently with the same marinade. Adjust cooking time based on thickness and desired doneness—medium-rare to medium is ideal.