I remember the first time I made these gyros at home: the kitchen smelled like bright lemon and oregano, and the tzatziki turned a simple pita into something instantly indulgent. This Chicken Gyros with Greek Feta Tzatziki is a fast, fragrant weeknight favorite that tastes like a street-food find without the queue. It’s crisp, tangy, and built from pantry-friendly staples — perfect when you want bold Mediterranean flavors with minimal fuss. If you’re curious about swapping dairy textures for the sauce, read this comparison on cottage cheese vs Greek yogurt to help choose your base.
Why you’ll love this dish
These gyros strike a great balance: juicy, well-seasoned chicken wrapped in warm pita with cooling tzatziki and salty feta. They’re ideal for:
- Quick weeknight dinners — the chicken marinates in 30 minutes and grills fast.
- Budget-conscious meals — simple, affordable ingredients feed a family.
- Crowd-pleasing gatherings — everyone builds their own wrap.
- Healthy-ish comfort — lean protein, veggies, and yogurt-based sauce.
A little extra credit: the marinade doubles as a make-ahead option. Marinate overnight for deeper flavor, or toss everything together in 30 minutes for a speedy dinner.
How this recipe comes together
Step-by-step overview:
- Whisk together a lemony, herb-forward marinade and coat the chicken.
- Grill or pan-sear the chicken until juicy and cooked through; rest and slice.
- Make a quick tzatziki from Greek yogurt and grated cucumber; chill to let flavors meld.
- Warm pita, layer sauce, chicken, and fresh veg, then finish with feta and olives.
This flow keeps prep organized and gives you room to assemble while the chicken rests.
What you’ll need
- 1 1/2 lbs Chicken thighs or breasts, boneless skinless
- 1 Cucumber, medium (for tzatziki; grate and squeeze excess water)
- 1 tbsp Dill, fresh (or more to taste)
- 5 cloves Garlic
- 1 Lemon (zest and juice)
- 1 tsp Oregano, dried
- Fresh leaves of Parsley or mint (for garnish)
- 1/2 Red onion
- 1 cup Romaine lettuce
- 1 tsp Thyme, dried
- 1 cup Tomatoes, ripe
- 1/4 cup Kalamata olives, pitted and halved
- 3 tbsp Lemon juice, fresh
- 1/2 tsp Black pepper, freshly ground
- 1/4 tsp Cayenne pepper
- 1 tsp Kosher salt
- 1 tsp Paprika, sweet
- Salt and pepper to taste
- 4 tbsp Olive oil, extra-virgin
- 1/2 tsp Cumin, ground
- 4 Pita breads or flatbreads
- 1/2 cup Feta cheese, crumbled
- 1 cup Greek yogurt, full-fat
Notes and substitutions:
- Greek yogurt gives a thick, creamy tzatziki — if you prefer a lighter sauce, see the earlier linked comparison on cottage cheese vs Greek yogurt.
- Use boneless thighs for juicier results and breasts for a leaner finish.
- Kalamata olives are traditional; substitute with black olives if needed.
Step-by-step instructions
- Make the marinade: In a bowl, whisk together minced garlic, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon chopped fresh dill, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, and 1 teaspoon sweet paprika.
- Marinate the chicken: Add the 1 1/2 lbs chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes (or up to overnight).
- Grill the chicken: Preheat a grill or heavy skillet to medium heat. Grill the marinated chicken about 6–7 minutes per side, or until juices run clear and an instant-read thermometer registers 165°F (74°C). Let the chicken rest for 5–10 minutes before slicing.
- Prepare the tzatziki: Grate the cucumber and squeeze out excess moisture with a clean towel or paper towels. In a bowl, combine 1 cup Greek yogurt, the grated cucumber, 1–2 minced garlic cloves (to taste), 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, and salt and black pepper to taste. Mix well and chill for at least 15 minutes so flavors settle.
- Slice the chicken: Thinly slice the rested chicken into strips.
- Assemble the gyros: Warm each pita briefly on the grill or in a pan. Spread a generous spoonful of tzatziki down the center. Add sliced chicken, romaine lettuce, tomatoes, thinly sliced red onion, halved Kalamata olives, and sprinkle with crumbled feta. Roll or fold the pita around the filling and serve with extra tzatziki on the side.
Best ways to enjoy it
Serving suggestions:
- Serve with a side of crispy oven fries or a simple lemon-herb potato salad.
- Offer a small tray of extras — extra tzatziki, lemon wedges, chopped parsley or mint — so guests can customize.
- For a light meal, open the pita and serve gyro ingredients atop mixed greens as a salad.
Pair with chilled sparkling water or a tall iced tea brightened with lemon.
Storage and reheating tips
- Refrigerator: Store leftover chicken, tzatziki, and vegetables separately in airtight containers. Chicken is best within 3–4 days; tzatziki keeps 2–3 days because of the fresh cucumber and garlic.
- Freezing: You can freeze the cooked chicken (no sauce or fresh veg) for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat chicken gently in a 350°F oven for 8–10 minutes or in a covered skillet with a splash of water to keep moisture. Avoid high microwave heat, which can dry the meat.
- Food safety: Always ensure chicken reaches 165°F (74°C) when reheating. Discard tzatziki left at room temperature for more than 2 hours.
Helpful cooking tips
- Dry the cucumber thoroughly for tzatziki. Excess water dilutes flavor and thins the sauce.
- Let the chicken rest after cooking to keep juices locked in. Resting for 5–10 minutes makes slicing easier and juicier.
- If you don’t have a grill, a cast-iron skillet over medium-high heat gives great char and a similar result.
- Toast the pita lightly for a texture contrast and to prevent sogginess.
- If you want a shortcut, use pre-minced garlic and pre-chopped herbs — but add fresh lemon juice for brightness.
Creative twists
- Spicy harissa-style: Stir a little harissa paste into the marinade or sauce for a smoky heat.
- Herb-forward: Swap parsley for mint in the tzatziki for a bright twist.
- Vegetarian option: Replace chicken with grilled seasoned portobello slices or marinated chickpeas.
- Cheese swap: Use a tangy goat cheese crumble if you want a creamier, less salty finish.
- Make it bowl-style: Skip the pita and serve the chicken over rice or bulgur with tzatziki spooned on top.
If you enjoy exploring different cottage-cheese-based swaps, you might like this take on a creamy dip in our buffalo-style twist — it offers ideas for texture swaps and flavor balances: buffalo chicken dip with cottage cheese.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts work fine; watch cooking time closely to avoid drying. Aim for 165°F (74°C) internal temperature.
Q: How long can I marinate the chicken?
A: Between 30 minutes and 24 hours. Longer marination deepens flavor but avoid beyond 24 hours to prevent texture changes from the acidic lemon.
Q: Can I make tzatziki ahead?
A: Make tzatziki up to 24 hours ahead and keep it chilled. Stir before serving. Note: texture can thin slightly as cucumber releases water.
Q: Is this recipe freezer-friendly?
A: Freeze cooked chicken (without pita or tzatziki) for up to 2 months. Thaw overnight in the fridge and reheat gently.
Q: How can I make this lower in fat?
A: Use chicken breast, reduce olive oil in the marinade, and swap full-fat Greek yogurt for a lower-fat Greek yogurt (flavor will be slightly less rich).
Conclusion
These chicken gyros with Greek feta tzatziki bring bright Mediterranean flavors to a fast, family-friendly meal. For another tested version and plating inspiration, see this detailed Greek Chicken Gyros recipe – RecipeTin Eats.
Print
Chicken Gyros with Greek Feta Tzatziki
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A fast, fragrant weeknight favorite, these gyros feature juicy chicken wrapped in warm pita with cooling tzatziki and salty feta.
Ingredients
- 1 1/2 lbs Chicken thighs or breasts, boneless skinless
- 1 Cucumber, medium (for tzatziki; grate and squeeze excess water)
- 1 tbsp Dill, fresh (or more to taste)
- 5 cloves Garlic
- 1 Lemon (zest and juice)
- 1 tsp Oregano, dried
- Fresh leaves of Parsley or mint (for garnish)
- 1/2 Red onion
- 1 cup Romaine lettuce
- 1 tsp Thyme, dried
- 1 cup Tomatoes, ripe
- 1/4 cup Kalamata olives, pitted and halved
- 3 tbsp Lemon juice, fresh
- 1/2 tsp Black pepper, freshly ground
- 1/4 tsp Cayenne pepper
- 1 tsp Kosher salt
- 1 tsp Paprika, sweet
- Salt and pepper to taste
- 4 tbsp Olive oil, extra-virgin
- 1/2 tsp Cumin, ground
- 4 Pita breads or flatbreads
- 1/2 cup Feta cheese, crumbled
- 1 cup Greek yogurt, full-fat
Instructions
- Make the marinade: In a bowl, whisk together minced garlic, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon chopped fresh dill, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, and 1 teaspoon sweet paprika.
- Marinate the chicken: Add the 1 1/2 lbs chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes (or up to overnight).
- Grill the chicken: Preheat a grill or heavy skillet to medium heat. Grill the marinated chicken about 6–7 minutes per side, or until juices run clear and an instant-read thermometer registers 165°F (74°C). Let the chicken rest for 5–10 minutes before slicing.
- Prepare the tzatziki: Grate the cucumber and squeeze out excess moisture with a clean towel or paper towels. In a bowl, combine 1 cup Greek yogurt, the grated cucumber, 1–2 minced garlic cloves (to taste), 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, and salt and black pepper to taste. Mix well and chill for at least 15 minutes so flavors settle.
- Slice the chicken: Thinly slice the rested chicken into strips.
- Assemble the gyros: Warm each pita briefly on the grill or in a pan. Spread a generous spoonful of tzatziki down the center. Add sliced chicken, romaine lettuce, tomatoes, thinly sliced red onion, halved Kalamata olives, and sprinkle with crumbled feta. Roll or fold the pita around the filling and serve with extra tzatziki on the side.
Notes
Greek yogurt gives a thick, creamy tzatziki; if you prefer a lighter sauce, consider alternatives. Use boneless thighs for juicier results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean