No-fail Mediterranean chicken dream

When I first learned to make Mediterranean-style chicken gyros, it became my go-to quick dinner for busy weeknights. This version is a simplified, healthy take that keeps the crisp tang of tzatziki and lemon-marinated chicken but strips the process down so you can have warm, satisfying wraps on the table in under 30 minutes. It’s bright, fresh, and built to please hungry adults and picky kids alike.

If you love fast dinners with Mediterranean flavors, you might also enjoy these 5-ingredient meals for more simple weeknight inspiration.

Why you’ll love this dish

• Fast: Marinate briefly and pan-sear or grill for a quick finish—perfect for weeknights.
• Healthy: Lean chicken, fresh vegetables, and yogurt-based tzatziki keep calories down without sacrificing flavor.
• Customizable: Make it milder for kids or amp up the spices for grown-up taste buds.
• Crowd-friendly: Easy to scale for guests or meal prep; everyone assembles their own, so dietary needs are simple to handle.

“Exactly the right balance of tangy, savory, and fresh—my family asked for seconds.” — a regular at my dinner table

Step-by-step overview

1. Marinate thinly sliced chicken with lemon, garlic, oregano, olive oil, salt, and pepper for 10–30 minutes.
2. Whisk together a quick tzatziki: yogurt, cucumber, garlic, lemon, and dill.
3. Sear the chicken in a hot skillet (or grill) until golden and cooked through.
4. Warm pita, layer with lettuce, tomato, pickled onion (optional), tzatziki, and sauced chicken.
5. Serve immediately with a side salad or roasted potatoes.

This short roadmap gives you a quick sense of the flow before diving into detailed steps.

What you’ll need

• 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
• 3 tablespoons olive oil, divided
• Juice of 1 lemon (about 2 tablespoons)
• 3 cloves garlic, minced (divided)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup plain Greek yogurt (for tzatziki)
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• 4–6 pita breads or flatbreads
• 1 cup shredded lettuce
• 1–2 tomatoes, thinly sliced
• 1 small red onion, thinly sliced and soaked briefly in water to tame raw bite (optional)
• Lemon wedges, for serving

Ingredient notes:

• Chicken thighs stay juicier; breasts work fine if pounded thin.
• To keep tzatziki thick, squeeze excess moisture from the grated cucumber using a towel or fine sieve.
• Swap dill for mint if you prefer a fresher herbal note.

Step-by-step instructions

1. Make the marinade: In a bowl, whisk 2 tablespoons olive oil, lemon juice, 2 minced garlic cloves, oregano, salt, and pepper. Toss the sliced chicken in the mixture and let sit 10–30 minutes at room temperature (or up to 2 hours in the fridge). Short marination still yields good flavor because the chicken is sliced thin.
2. Prepare tzatziki: Grate the cucumber, squeeze out excess liquid, then combine it with Greek yogurt, 1 minced garlic clove, 1 tablespoon dill, a squeeze of lemon, and a pinch of salt. Taste and adjust acidity or salt.
3. Heat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil and let it shimmer.
4. Add chicken in a single layer. Cook 3–4 minutes per side, until nicely browned and an instant-read thermometer registers 165°F (74°C). Work in batches if needed to avoid overcrowding.
5. Warm pitas: wrap them in foil and heat in a low oven for 5–7 minutes, or char briefly on the grill/pan for added flavor.
6. Assemble: Spread tzatziki on a warm pita, top with shredded lettuce, tomato slices, a few onion rings, and a generous portion of sliced chicken. Finish with a lemon squeeze.
7. 

How to plate and pair

• For a casual family meal, stack assembled gyros on a platter and let everyone add their own toppings—this keeps things relaxed and customizable.
• Pair with a simple Greek salad or oven-roasted potatoes seasoned with oregano and lemon.
• For a lighter plate, serve two gyros with a side of steamed green beans or a chickpea salad. You can find more ideas that balance comfort and nutrition in our healthy comfort food collection.

Storage and reheating tips

• Refrigerate: Store cooked chicken and tzatziki separately in airtight containers for up to 3 days. Keeping sauces separate preserves texture and freshness.
• Reheat: Warm chicken gently in a skillet over medium-low heat with a splash of water or olive oil to prevent drying. Microwave on medium power in 30-second bursts if short on time.
• Freeze: Cooked chicken can be frozen in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving. Do not freeze tzatziki—yogurt tends to separate after freezing; make a fresh batch or use a thawed, well-stirred alternative.
• Food safety: Cool leftovers to room temperature quickly (within 2 hours) and refrigerate. Reheat to 165°F (74°C) before eating.

Helpful cooking tips

• Slice chicken across the grain and as thin as comfortable to speed cooking and keep meat tender.
• Don’t skip drying the cucumber for tzatziki—excess water makes it thin and watery.
• If using a grill, oil the grates and cook over medium heat to avoid flare-ups and get those char marks.
• For an instant flavor boost, finish the cooked chicken with a squeeze of fresh lemon and a sprinkle of flaky salt.
• To save time: double the marinade and chicken for meal prep; chicken keeps well in the fridge for 1–2 days marinated.

Recipe variations

• Vegetarian: Swap grilled halloumi or a homemade chickpea patty for chicken.
• Spicier: Add 1/4–1/2 teaspoon red pepper flakes to the marinade or a smear of harissa to the pita.
• Lighter tzatziki: Use low-fat yogurt or thin the tzatziki with a touch of lemon juice instead of water.
• Mediterranean bowl: Skip the pita and serve chicken and tzatziki over quinoa or mixed greens with roasted vegetables.

Common questions

Q: How long does preparation take? A: Active prep is about 15 minutes. With a short 10–30 minute marinade and a 10-minute cook time, you can be eating in roughly 30–40 minutes total.

Q: Can I make the chicken ahead of time for meal prep? A: Yes. Marinate and cook the chicken, then refrigerate for up to 3 days. Reheat gently and assemble fresh when ready to eat.

Q: Is tzatziki okay for people who are lactose sensitive? A: Traditional tzatziki uses Greek yogurt, which contains less lactose than regular yogurt; some lactose-sensitive people tolerate it, but for strict intolerance, use a lactose-free yogurt or a dairy-free yogurt as a substitute.

Q: What’s the best way to keep pitas soft? A: Store pitas in a sealed bag at room temperature. Warm them wrapped in foil in a low oven or steam briefly in a skillet; avoid prolonged high heat which dries them out.

Q: Can I cook this on a grill or in an air fryer? A: Absolutely. Grill over medium heat until chicken reaches 165°F (74°C). In an air fryer, cook at 375°F (190°C) for 8–10 minutes, flipping once, depending on thickness.

Conclusion

For a reliable, healthy weeknight dinner that still tastes restaurant-quality, this Mediterranean chicken gyros recipe delivers bright flavors and easy prep. For a classic comparison and additional technique tips, see this Greek Chicken Gyros recipe – RecipeTin Eats.

Mediterranean Chicken Gyros

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

Quick and healthy Mediterranean chicken gyros wrapped in pita, topped with tzatziki and fresh veggies.

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Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
• 3 tablespoons olive oil, divided
• Juice of 1 lemon (about 2 tablespoons)
• 3 cloves garlic, minced (divided)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup plain Greek yogurt (for tzatziki)
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• 4–6 pita breads or flatbreads
• 1 cup shredded lettuce
• 1–2 tomatoes, thinly sliced
• 1 small red onion, thinly sliced and soaked briefly in water (optional)
• Lemon wedges, for serving

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Instructions

1. Make the marinade: In a bowl, whisk 2 tablespoons olive oil, lemon juice, 2 minced garlic cloves, oregano, salt, and pepper. Toss the sliced chicken in the mixture and let sit for 10–30 minutes at room temperature.
2. Prepare tzatziki: Grate the cucumber, squeeze out excess liquid, then combine it with Greek yogurt, 1 minced garlic clove, dill, a squeeze of lemon, and a pinch of salt.
3. Heat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
4. Add chicken in a single layer. Cook for 3–4 minutes per side, until browned and cooked through.
5. Warm pitas in foil in a low oven for 5–7 minutes, or briefly char on the grill.
6. Assemble gyros: Spread tzatziki on each warm pita, top with shredded lettuce, tomato slices, onion, and a generous portion of sliced chicken. Finish with a squeeze of lemon.

Notes

Chicken thighs remain juicier; dry cucumber for thick tzatziki. Customize the seasoning for kids or spice lovers.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean