Mediterranean Chicken Gyros Feta Tzatziki (Printable)

Marinated chicken sizzles to charred perfection, topped with cool feta tzatziki, crisp vegetables, and tangy olives in warm pita bread.

# What You 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

→ Assembly and Serving

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

# How to Make:

01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne if using, salt, and 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 up to overnight for deeper flavor development.
03 - Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess liquid, ensuring the mixture will be thick and creamy.
04 - In a medium bowl, combine drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and creamy. Season with salt and pepper to taste, cover, and refrigerate.
05 - Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if the pan is not nonstick.
06 - Remove chicken from marinade, shake off excess, and cook in a single layer for 5 to 7 minutes per side until cooked through with light charring at the edges.
07 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
08 - While chicken rests, warm pita breads in a dry skillet or wrapped in foil in a 300°F oven for 2 to 3 minutes.
09 - Lay each warmed pita on a plate, spread a generous spoonful of creamy feta tzatziki in the center, and layer with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top of the vegetables, drizzle with additional tzatziki sauce, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The creamy feta tzatziki has this tangy richness that makes store-bought sauce taste like a sad afterthought.
  • Chicken thighs stay juicy even if you slightly overcook them, which has saved me more than once.
  • You get crispy edges, cool crunch, and bold flavor all in one handheld meal that feels like a win every time.
02 -
  • If you skip squeezing the cucumber dry, your tzatziki will turn watery and thin within an hour, learned that the hard way at a potluck.
  • Marinating the chicken for at least two hours instead of thirty minutes makes a huge difference in how deep the garlic and spice flavors go.
  • Letting the cooked chicken rest before slicing keeps all the juices inside instead of running out onto the cutting board.
03 -
  • Use a cast iron skillet or grill pan to get those beautiful char marks and crispy edges on the chicken.
  • If your pita starts to crack when you fold it, brush it lightly with water and warm it again, it will soften right up.
  • Make the tzatziki a few hours ahead or even the night before, the flavors deepen and the garlic mellows into something really special.
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