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This filling Greek chicken gyro transforms basic ingredients into a homemade masterpiece that brings all the bright Mediterranean tastes straight to your dining table. The mix of juicy seasoned chicken, soft pita bread, and tangy feta tzatziki makes an unforgettable meal that works great for quick dinners or when friends come over.
I came up with this dish after visiting Greece, trying to copy those amazing street food flavors that won my family over. It's now become our end-of-week tradition, and even the fussiest eater in my house asks for "those chicken pockets with the white sauce."
What You'll Need
- Chicken Breast gives you clean protein and soaks up all those Mediterranean seasonings go for organic when you can
- Olive Oil brings real Mediterranean taste and good fats extra virgin works best here
- Garlic adds deep flavor and fights germs fresh cloves beat the stuff in jars
- Dried Oregano offers that classic Greek taste try to get Mediterranean oregano for the real deal
- Salt and Pepper lifts and rounds out all the flavors
- Pita Bread holds everything together nicely whole wheat gives you extra fiber
- Cucumber adds cool crunch English ones don't have many seeds so they work better
- Greek Yogurt makes everything creamy with a nice tang full fat tastes richer
- Feta Cheese gives that unmistakable salty Greek kick real sheep milk feta tastes best
- Lemon Juice wakes up the whole dish with a bit of acid always squeeze it fresh
How To Make It
- Season Your Chicken
- Slice the chicken into thin strips about half an inch thick so they'll cook quickly and evenly. In a glass container, mix olive oil, fresh minced garlic, oregano, salt, and pepper together well. Toss in the chicken pieces, making sure they're all covered in the mixture. Wrap it up and stick it in the fridge for at least 30 minutes but waiting 2 hours lets the flavors sink in better.
- Mix Up The Tzatziki
- Shred your cucumber with the big holes on a grater. Put the shredded pieces in a strainer, sprinkle with salt, and wait 10 minutes. This pulls out extra water. Then squeeze the cucumber hard with your hands to get rid of as much liquid as you can. In a bowl, stir together the Greek yogurt, crumbled feta, squeezed cucumber, lemon juice, and a bit of salt and pepper. Mix until smooth and put it in the fridge until you need it so the flavors can blend together.
- Cook The Chicken
- Get your grill or pan really hot. Take the chicken out of its marinade and throw it on. Let it cook about 6 to 7 minutes on each side until it hits 75°C or 165°F inside and has nice char marks. Move it to a cutting board and let it sit for 5 minutes before slicing it thin across the grain. This waiting step keeps all the juices from running out.
- Heat The Bread
- Put your pita bread right on the warm grill for about 30 to 60 seconds each side until they puff up a little and get light grill marks. Don't leave them too long or they'll get crunchy and won't fold. Wrap them in a kitchen towel to keep them soft until you're ready to eat.
- Put It All Together
- Lay out a warm pita and put a good amount of sliced chicken down the middle. Add whatever fresh veggies you like such as tomato slices, red onion, and extra cucumber. Spoon plenty of the creamy feta tzatziki on top. Fold the bottom up a bit, then fold in the sides to make a wrap that keeps everything inside without spilling.
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The tzatziki really makes this dish special. My grandma always said you need to use sheep's milk feta and grate the cucumber by hand instead of using a machine. She thought taking extra time made it taste more authentic, and after making this for years, I've found those little details really do change how the whole thing tastes.
Do Ahead
The chicken marinade works great for planning ahead. I often mix up twice as much and freeze half the seasoned raw chicken in a freezer bag. The marinade actually keeps working while it's frozen, so the meat tastes even better when you thaw it out. You can make the tzatziki up to 3 days early and keep it in the fridge in a sealed container, but you might need to pour off some liquid that separates on top.
Swap Ideas
This dish works with lots of different diets. If you don't eat meat, try firm tofu or halloumi cheese with the same spices instead of chicken. For people who can't have gluten, use gluten-free pitas or just put everything on top of rice. If you can't find Greek yogurt, you can strain regular plain yogurt through a cloth, or mix plant-based yogurt with a spoonful of mayo to get that creamy texture.
What To Serve With It
Make your meal feel like a complete Mediterranean feast by adding simple sides that go well without taking over. A basic Greek salad with cucumber chunks, tomato pieces, olives and extra feta fits perfectly. For something starchy, try lemon and herb potatoes or plain rice pilaf. End your meal with fresh fruit drizzled with honey and some chopped pistachios for a light, authentic Mediterranean sweet treat.
Background Story
Gyros started in Greece as food sold on the street, with the name coming from the Greek word "gyros" meaning "turn," because the meat traditionally cooks on a spinning vertical spit. While real Greek gyros usually have pork or lamb, this chicken version gives you a lighter option that's gotten popular across America and Europe. Adding feta to the tzatziki is a new twist that honors the cheese's importance in Greek cooking while bringing in extra tangy flavor that goes great with the chicken.
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Recipe FAQs
- → Can I make these Med Chicken Gyros ahead of time?
You can get stuff ready early: soak the chicken overnight, mix up the tzatziki sauce up to 2 days before serving (it actually gets better with time), and cut the veggies the same day. But for the best results, grill your chicken and warm your pita bread right before you put everything together so the texture and warmth stay perfect.
- → What can I use instead of pita bread for a gluten-free version?
For folks avoiding gluten, try using certified gluten-free pita bread, gluten-free wraps, or big lettuce leaves as wrappers. Another tasty way to go is putting your grilled chicken and tzatziki on top of rice or creating a Mediterranean bowl with fresh cut veggies.
- → What side dishes pair well with Mediterranean Chicken Gyros?
These chicken gyros taste amazing with Greek salad, lemon-herb potatoes, flavorful rice pilaf, or grilled veggies on the side. Want something lighter? Try a simple mix of cucumber and tomato with some olive oil and lemon juice drizzled on top, or make some fresh hummus with veggie sticks for dipping.
- → How can I make the tzatziki more authentic?
For tzatziki that tastes like it's straight from Greece, go with full-fat Greek yogurt, throw in 1-2 crushed garlic cloves, and mix in fresh dill and mint. Don't forget to really squeeze out the water from your grated cucumber by sprinkling it with salt first and pressing it dry. Using real Greek sheep's milk feta will also make your sauce taste more genuine.
- → Can I substitute the chicken in this gyro recipe?
You bet! Chicken makes a lighter gyro, but you can switch to traditional lamb, beef, pork, or even meatless options like marinated tempeh, seitan, or extra firm tofu. Just watch your cooking times so everything gets done right. The same marinade works great no matter what protein you pick.
- → What are traditional toppings for Mediterranean gyros?
The classics include thin slices of red onion, chopped tomatoes, torn lettuce or fresh spinach, and sometimes kalamata olives. Want an extra touch of authenticity? Sprinkle some sumac or za'atar on top. Fresh herbs like parsley or mint will brighten up all those Mediterranean flavors too.