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Greek Chicken Gyro with Tzatziki

Greek chicken gyro with tzatziki features oregano-seasoned chicken cooked in a skillet and tucked into warm pita. Cool cucumber-dill sauce, crisp romaine, tomato, and red onion add fresh texture to every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating and resting 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken thighs boneless, skinless
  • 0.25 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the tzatziki
  • 1 cup plain Greek yogurt
  • 0.5 English cucumber grated and squeezed dry
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 1 cloves garlic finely grated
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For serving
  • 4 pita breads
  • 2 cups romaine lettuce shredded
  • 1 tomato medium, diced
  • 0.25 red onion small, thinly sliced

Equipment

  • 1 12-inch nonstick skillet

Method
 

Marinate and cook the chicken
  1. In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, oregano, paprika, cumin, salt, and pepper.
  2. Add the chicken and turn to coat; cover and refrigerate for 30 minutes to 4 hours.
  3. Heat a 12-inch nonstick skillet over medium-high heat.
  4. Let excess marinade drip off the chicken, then cook it in batches for 5–7 minutes per side, until the thickest part of each thigh reaches 165°F.
  5. Transfer the chicken to a cutting board and rest for 5 minutes.
  6. Slice the chicken into thin strips.
Make the tzatziki
  1. Stir the Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper together in a small bowl.
  2. Refrigerate the tzatziki until serving.
Assemble the gyros
  1. Warm the pita breads in the dry skillet over medium heat for about 30 seconds per side.
  2. Fill each pita with romaine, sliced chicken, tomato, and red onion, then spoon tzatziki over the top.

Notes

For the juiciest chicken, avoid crowding the skillet while cooking in batches. Refrigerate cooked chicken and tzatziki separately for up to 3 days; cooked chicken can be frozen, but tzatziki does not freeze well. For a gluten-free option, serve the gyro fillings in lettuce cups instead of pita.