Mediterranean Chicken Gyros with Feta Tzatziki (Printable)

Charred marinated chicken meets cool feta tzatziki, fresh vegetables, and olives nestled in warm pita bread for a satisfying Mediterranean dinner.

# What You'll Need:

→ 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

# Step-by-Step:

01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, cayenne if desired, salt, and black pepper until well combined.
02 - Add sliced chicken to the marinade, toss thoroughly to coat all pieces, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight for enhanced flavor development.
03 - Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess liquid. Transfer drained cucumber to a medium bowl and combine with Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and fresh dill. Stir until smooth and creamy, season with salt and pepper to taste, then cover and refrigerate.
04 - Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if using a non-nonstick surface. Remove chicken from marinade, shaking off excess liquid, then arrange in a single layer. Cook for 5 to 7 minutes per side until cooked through with light charring at edges.
05 - Transfer cooked chicken to a cutting board and allow to rest for 5 minutes before slicing into thin strips.
06 - While chicken rests, warm pita breads in a dry skillet over low heat or wrapped in foil in a preheated 300°F oven for 2 to 3 minutes until pliable and heated through.
07 - Lay each warmed pita on a serving plate, spread a generous spoonful of creamy feta tzatziki in the center, and layer with shredded romaine lettuce, diced tomatoes, red onion slices, and Kalamata olives.
08 - Arrange sliced chicken on top of vegetables, drizzle with additional tzatziki, garnish with fresh parsley or mint leaves, and serve immediately with lemon wedges for brightening.

# Expert Advice:

01 -
  • The feta folded into tzatziki adds a creamy, tangy richness you wont find in the standard version.
  • Marinated chicken thighs get crispy edges and stay juicy inside, even if you slightly overcook them.
  • Everything comes together in about an hour, but tastes like you spent the afternoon in a Greek taverna.
  • Leftovers make incredible next day lunches, especially when you toast the pita until its golden and crunchy.
02 -
  • If you don't squeeze the cucumber dry, your tzatziki will turn watery and thin within an hour.
  • Marinating the chicken for at least two hours transforms it from good to spectacular, the garlic and lemon really need time to work.
  • Don't crowd the pan when cooking the chicken, give each piece space or it will steam instead of char.
  • Leftover tzatziki keeps for three days and makes an incredible dip for vegetables or a spread for sandwiches.
03 -
  • Let the chicken come to room temperature for 15 minutes before cooking so it sears evenly and doesn't cool down the pan.
  • If your skillet isn't nonstick, resist the urge to move the chicken too soon, let it char and release naturally before flipping.
  • Toast the pita directly over a gas flame for a few seconds if you want a little smokiness and char.
  • Double the tzatziki recipe, you'll thank yourself when you're dipping everything in sight into it the next day.
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