Greek Chicken Gyros Recipe – Yogurt Marinated & Tsatsiki Sauce

Last Updated on 2 months by Neha Deshmukh

Greek Chicken Gyros Recipe – Yogurt Marinated & Tsatsiki Sauce

Introduction

Oh, gyros! Just the word makes my mouth water, doesn’t it? I remember the first time I tried a proper Greek gyro – it was on a little trip to Athens, and honestly, it ruined all other gyros for me for a while! But, I’ve been tinkering in the kitchen ever since, trying to recreate that magic at home. And I think I’ve finally cracked it. This recipe for Greek Chicken Gyros is all about tender, flavorful chicken marinated in a tangy yogurt sauce, paired with a cool and creamy tsatsiki. It’s easier than you think, and seriously satisfying.

Why You’ll Love This Recipe

This isn’t just another chicken recipe. It’s a whole experience! You’ll love how the yogurt tenderizes the chicken, making it incredibly juicy. The marinade is bursting with Mediterranean flavors – oregano, paprika, and lemon. And the homemade tsatsiki? Forget store-bought, this is on another level. Plus, it comes together pretty quickly, making it perfect for a weeknight meal or a weekend gathering.

Ingredients

Here’s what you’ll need to make these amazing Greek Chicken Gyros:

• 500 grams chicken breasts
• 3 tbsp Greek yogurt
• 2 tsp dried oregano
• 1.5 tsp paprika
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• 0.5 tsp salt
• Pepper to taste
• 2 tbsp olive oil
• 0.5 cup Greek yogurt (for tsatsiki)
• 1 garlic clove, minced (for tsatsiki)
• 0.25 cup grated cucumber
• 1 tsp lemon juice (for tsatsiki)
• 1 tsp olive oil (for tsatsiki)
• Salt to taste (for tsatsiki)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Greek Yogurt: I highly recommend using full-fat Greek yogurt for both the marinade and the tsatsiki. It gives the best flavor and texture. Low-fat works in a pinch, but it won’t be quite as creamy.
• Oregano: Dried oregano is classic for Greek flavors. If you have access to fresh, even better! Use about 3 times the amount of fresh oregano as dried.
• Paprika: You can use sweet paprika for a milder flavor, or smoked paprika for a bit of a smoky kick. I sometimes use a mix of both!
• Olive Oil: Extra virgin olive oil is always my go-to. It has the best flavor and is healthier too. Don’t skimp on the good stuff!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the chicken. Cut the chicken breasts in half horizontally to create thinner cutlets, then gently flatten them with a meat mallet. This helps them cook quickly and evenly.
2. Now for the marinade! In a zip-lock bag (or a bowl), combine the 3 tbsp Greek yogurt, oregano, paprika, minced garlic, lemon juice, salt, and pepper.
3. Add the chicken to the bag, making sure each piece is well coated in the yogurt mixture. Seal the bag and massage it around to ensure everything is combined. Then, pop it in the fridge for at least an hour – longer is even better!
4. While the chicken marinates, let’s make the tsatsiki. Grate the cucumber, then squeeze out as much liquid as possible using a clean kitchen towel or your hands. This is important – you don’t want watery tsatsiki!
5. In a bowl, mix the squeezed cucumber with the 0.5 cup Greek yogurt, minced garlic, lemon juice, olive oil, and salt. Give it a good stir and set aside.
6. Time to cook the chicken! Heat the olive oil in a large pan over medium heat. Cook the chicken in batches for about 2.5 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan, or the chicken will steam instead of sear.
7. Warm up your pita bread. You can do this in a dry pan, in the oven, or even briefly in the microwave.
8. Assemble your gyros! Place the cooked chicken on the warmed pita bread, top with a generous dollop of tsatsiki, and serve with a Greek salad.

Expert Tips

• Don’t skip the marinating time! It really makes a difference in the tenderness and flavor of the chicken.
• Squeezing the cucumber is key for a thick and creamy tsatsiki.
• If you’re cooking for a crowd, you can keep the cooked chicken warm in a low oven (around 100°C / 212°F) until ready to serve.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Gyro: Simply use gluten-free pita bread! There are some great options available these days.
• Spice Level: Add a pinch of chili flakes to the marinade for a little heat. My friend, Priya, loves adding a dash of cayenne pepper too!
• Festival Adaptations: These are perfect for Greek festivals or gatherings. Make a big batch and let everyone assemble their own gyros.
• Vegan Adaptation: Swap the chicken for marinated and grilled halloumi or seitan. It’s surprisingly delicious!

Serving Suggestions

These gyros are fantastic with a classic Greek salad (tomatoes, cucumbers, onions, olives, and feta cheese). French fries or roasted potatoes also make a great side. And don’t forget a refreshing glass of iced tea or lemonade!

Storage Instructions

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. The tsatsiki will also keep for about 3 days. I wouldn’t recommend storing assembled gyros, as the pita bread can get soggy.

FAQs

• What is the best type of chicken to use for gyros? Chicken breasts are traditional, but you can also use chicken thighs for a richer flavor.
• How can I make the tsatsiki sauce ahead of time? Absolutely! You can make the tsatsiki a day or two in advance. The flavors will actually meld together even more.
• Can I grill the chicken instead of pan-frying it? Yes, definitely! Grilling will give the chicken a nice smoky flavor.
• What is the traditional side dish served with gyros? A classic Greek salad is the most common side dish.
• How do I prevent the pita bread from becoming soggy? Warm the pita bread just before serving and don’t add too much sauce.