Mediterranean Chicken Gyros with Feta Tzatziki (Print Version)

Charred marinated chicken with cool feta tzatziki, fresh vegetables, and warm pita for a satisfying Mediterranean meal.

# Ingredients List:

→ Chicken Marinade

01 - 3 tablespoons extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon cayenne pepper, optional
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ pounds boneless, skinless chicken thighs or breasts, thinly sliced

→ Creamy Feta Tzatziki

12 - 1 cup full-fat Greek yogurt
13 - ½ cup crumbled feta cheese
14 - 1 medium cucumber, peeled, seeded, grated, and excess water squeezed out
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 tablespoon finely chopped fresh dill
19 - Salt and pepper, to taste

→ Serving and Assembly

20 - 4 to 6 pita breads or flatbreads
21 - 1 cup shredded romaine lettuce
22 - 1 cup diced ripe tomatoes
23 - ½ red onion, thinly sliced
24 - ¼ cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves, for garnish
26 - Lemon wedges, for serving

# Directions:

01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne if using, salt, and pepper until well combined.
02 - Add sliced chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to overnight for deeper flavor development.
03 - Place grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible, ensuring a thick and creamy final sauce.
04 - In a medium bowl, combine drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and creamy. Season with salt and pepper to taste, cover, and chill in the refrigerator.
05 - Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if the pan is not nonstick.
06 - Remove chicken from marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side, or until cooked through and lightly charred at the edges.
07 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
08 - While chicken rests, warm pita breads in a dry skillet or wrapped in foil in a low oven for 2 to 3 minutes until pliable.
09 - Lay a warmed pita on a plate, spread a generous spoonful of creamy feta tzatziki in the center, and top with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top, drizzle with extra tzatziki, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges for squeezing.

# Expert Tips:

01 -
  • The marinade is dead simple but packs enough punch that even thirty minutes makes a difference.
  • Feta tzatziki is richer and saltier than the plain kind, and it clings to every bite without sliding out the bottom of the pita.
  • Everything can be prepped ahead, so dinnertime is just a quick sear and a pile of toppings.
  • Leftovers turn into next-day lunch wraps that taste even better cold.
02 -
  • If you don't squeeze the cucumber dry, the tzatziki will separate and turn watery within an hour, and no amount of stirring will save it.
  • Marinating for at least two hours makes the chicken noticeably more tender and flavorful, thirty minutes is the bare minimum.
  • Don't crowd the pan when cooking the chicken, overcrowding steams the meat instead of charring it, and you'll lose that crispy edge.
  • Warm pitas are essential, cold or stale pita cracks when you fold it and ruins the whole experience.
03 -
  • If you have a meat mallet, pound the chicken thighs to an even thickness before slicing so they cook at the same rate and char evenly.
  • Make the tzatziki a few hours ahead or even the night before, the flavors meld and the garlic mellows, making it taste even better.
  • Use a cast iron skillet or grill pan for the best char on the chicken, the high heat and heavy surface create those dark, caramelized edges that make the dish.
  • If you're doubling the recipe, marinate the chicken in a large zip-top bag so you can massage the marinade into every piece without making a mess.
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