On a family trip to Corfu, we stopped at a small waterside restaurant and ordered one of the best gyros we had ever tasted. The chicken was deeply seasoned, moist, and tender, with bright lemon, garlic, and oregano and none of the heavy, meatloaf-like texture so common in the United States. This version is our home tribute to that meal—grilled whole for juiciness, sliced and crisped in a hot skillet for authentic gyro-style edges, then wrapped in warm pita with fresh salad and cool tzatziki.
Ingredients
Chicken
- 4 lb (1.8 kg) boneless, skinless chicken thighs
Marinade
- 2 tbsp garlic, minced
- ⅓ cup (80 ml) lemon juice
- ⅓ cup (about 75 g) plain Greek yogurt
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 3 tbsp dried oregano, rubbed between your palms before adding
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp table salt
- 1 tsp freshly ground black pepper
Tzatziki
- 1 English cucumber, diced or grated
- 1½ cups (about 340 g) plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp garlic, minced
- ½ tsp table salt
- Freshly ground black pepper, to taste
Salad
- 2 English cucumbers, diced
- 4 to 5 tomatoes, seeded and diced
- ½ large red onion, thinly sliced
- ¼ cup (about 15 g) fresh parsley, chopped
- 1 to 2 tbsp lemon juice, or to taste
- 1 to 2 tbsp extra virgin olive oil, or to taste
- ½ tsp dried oregano, crushed
- Table salt and freshly ground black pepper, to taste
For Serving
- Flatbread or pita
- Olive oil, for crisping the chicken and warming the pita
- Lemon wedges, for finishing
- A small pinch of dried oregano for each gyro, optional but recommended
Directions
Marinate the Chicken
In a large bowl or resealable container, combine the garlic, lemon juice, Greek yogurt, white wine vinegar, olive oil, oregano, paprika, cumin, coriander, salt, and black pepper. Rub the oregano between your palms before adding to help release its aroma.
Add the chicken thighs and turn well to coat. Cover and refrigerate for 3 to 24 hours. Overnight is ideal.
Make the Tzatziki
In a medium bowl, stir together the cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and black pepper.
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Prepare the Salad
In a separate bowl, combine the cucumbers, tomatoes, red onion, and parsley.
Toss with the lemon juice, olive oil, crushed oregano, salt, and black pepper to taste. Refrigerate until ready to serve.
Grill the Chicken
Preheat a grill to medium-high heat. Remove the chicken from the marinade and grill the thighs whole until cooked through and nicely marked, about 5 to 7 minutes per side depending on thickness.
Cook until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
Transfer to a cutting board and let rest for 5 to 10 minutes.
Slice and Crisp
Slice the rested chicken into thin strips. Heat a large skillet over high heat and add a small amount of olive oil.
Add the sliced chicken and cook briefly, tossing for 60 to 90 seconds, until the edges crisp and brown in spots.
Finish with a small squeeze of lemon juice.
Warm the Pita and Assemble
Lightly brush the pita or flatbread with olive oil and warm on a hot skillet, grill, or griddle for 20 to 30 seconds per side, just until soft, hot, and lightly toasted.
To serve, place chicken on the warm pita, spoon over tzatziki, add the salad, and finish with a small pinch of dried oregano if desired.
Yield: 6 to 8 servings.
Notes
Preparation
- For the best flavor, marinate the chicken overnight.
- If using regular cucumbers for the tzatziki, dice or grate them, salt lightly, let rest 10 to 15 minutes, then squeeze dry in a kitchen towel before mixing into the yogurt.
- English cucumbers usually contain less moisture, so that draining step is often unnecessary, though a light squeeze is still helpful if they seem especially juicy.
- You may use diced cucumber, grated cucumber, or a combination in the tzatziki. A 50/50 mix of diced and grated cucumber gives an especially nice texture—creamy, but still fresh and crisp.
Variations
- Chicken Breast: Lean, boneless, skinless chicken breasts can be substituted for thighs. Grill until the coldest part of each breast reaches 150°F (66°C), then maintain an internal temperature at or above 150°F (66°C) for at least 3 continuous minutes. Start timing only once every piece has reached that temperature. Monitor with a leave-in probe and check the other pieces with an instant-read thermometer; continue cooking as needed to maintain the temperature throughout the hold. Resting time counts only while the measured temperature remains at or above 150°F (66°C). If you cannot verify the full hold, cook to 165°F (74°C).
- Herbed Tzatziki: add 1 to 2 tsp finely chopped fresh dill or mint.
- Bread Choice: Flatbread works well here, but warm pita gives the most classic gyro-style presentation.
- Fries: A few fries tucked into the gyro are a very Greek addition and make it even closer to the style commonly served in Greece.
Serving Suggestions
- Serve with Greek Lemon Rice, fries, roasted potatoes, or a green salad topped with our Greek Salad Dressing with Feta & Olives for a full meal.
- For a traditional Greek gyro-shop feel, wrap the finished gyro loosely in parchment or foil before serving.
- Extra lemon wedges on the side are excellent for brightening each bite.
Make-Ahead & Storage
- The chicken can be marinated up to 24 hours ahead.
- The tzatziki can be made 1 day ahead and kept refrigerated.
- The salad is best made the day of serving, though the vegetables can be chopped ahead and dressed shortly before assembling.
- Leftover cooked chicken keeps well in the refrigerator for up to 3 days. Reheat in a hot skillet to restore some of the crisp edges before serving.
