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Chicken Gyro Meat

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Juicy chicken gyro meat made with a lemon garlic yogurt marinade for authentic Greek flavor. Easy, better than takeout, and perfect for pitas or bowls.
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Prep Time 1 hour
Cook Time 15 minutes
Servings 4 Servings
Calories
Author Ronda Eagle | Kitchen Dreaming
Cost $8-12

Ingredients

Marinade

  • 2 lbs chicken thighs
  • 1/4 cup yogurt
  • 2 tbsp olive oil
  • 6 cloves garlic , minced
  • 1 tbsp Dijon mustard
  • 2 tsp oregano
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • Salt to taste
  • Zest and juice of 1 lemon

Tzatziki

  • 1 large cucumber , grated (squeeze out excess water!)
  • 4 cups full-fat Greek yogurt
  • 1/2 cup chopped dill
  • 1 –2 tbsp olive oil
  • 4 cloves garlic , minced
  • Zest and juice of 1 lemon
  • Salt to taste

Instructions

Marinate the chicken.

  • In a bowl, mix yogurt, olive oil, garlic, Dijon, oregano, black pepper, cumin, salt, lemon zest, and juice.
  • Coat the chicken thighs well and marinate for at least 1 hour (overnight = next level flavor).

Make the tzatziki.

  • Combine grated cucumber, Greek yogurt, dill, olive oil, garlic, lemon zest, lemon juice, and salt.
  • Mix well and refrigerate until ready to serve.

Cook the chicken.

  • Grill or pan-fry until fully cooked and golden brown.
  • Let rest, then slice into strips.

Assemble.

  • Warm the pitas and fill with:
  • Sliced chicken
  • A generous scoop of tzatziki
  • Sliced tomatoes
  • Fries (if you’re going full Greek street food mode 😌)

Serve hot and enjoy!

    Notes

    • Best Flavor Tip: Marinate the chicken overnight if possible. The yogurt tenderizes the meat and the lemon + garlic really soak in.
    • Don’t Skip This: After grating the cucumber for the tzatziki, squeeze out as much liquid as possible using a clean kitchen towel. Too much water will make the sauce runny.
    • Chicken Swap: You can substitute boneless skinless chicken breasts, but thighs stay juicier and more flavorful.
    • Grill or Stovetop: No grill? No problem. A cast iron skillet works beautifully and gives great browning.
    • Meal Prep Friendly: Store cooked chicken and tzatziki separately in airtight containers for up to 4 days.
    • Make It a Platter: Skip the pita and serve over rice with tomatoes, cucumbers, olives, and feta for a gyro bowl.
    • Authentic Touch: Add a few fries inside the pita for that true Greek street food experience.
    • Freezer Tip: Marinate the chicken and freeze it raw in the marinade. Thaw overnight in the fridge and cook as directed.