Mediterranean Greek Chicken Gyros With Cucumber Tzatziki Recipe
Absolutely! Here’s a complete recipe for Mediterranean Greek Chicken Gyros with Cucumber Tzatziki, followed by a helpful Q&A section to guide you through common questions and tips.
🥙 Mediterranean Greek Chicken Gyros with Cucumber Tzatziki
Tender, marinated grilled chicken wrapped in warm pita bread with crisp veggies and a creamy homemade tzatziki sauce. Fresh, flavorful, and perfect for lunch or dinner!
✅ Ingredients
For the Chicken Marinade:
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1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts
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3 tbsp olive oil
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Juice of 1 lemon
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3 cloves garlic, minced
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1 tbsp plain Greek yogurt (optional – helps tenderize)
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2 tsp dried oregano
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1 tsp ground cumin
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1 tsp paprika
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Salt & pepper, to taste
For the Tzatziki Sauce:
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1 cup plain Greek yogurt
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1/2 large English cucumber, grated and squeezed of excess water
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1 tbsp olive oil
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1 tbsp lemon juice
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1 clove garlic, finely minced or grated
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
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Salt & pepper, to taste
For Serving:
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Pita bread or flatbreads
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Sliced red onion
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Chopped tomatoes
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Shredded lettuce or baby spinach
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Crumbled feta (optional)
🔪 Instructions
1. Marinate the Chicken
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In a large bowl or zip-top bag, mix together olive oil, lemon juice, garlic, yogurt, and seasonings.
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Add chicken and coat well. Marinate in the fridge for at least 30 minutes, ideally 2–4 hours (or overnight for best flavor).
2. Prepare the Tzatziki
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Grate the cucumber, then squeeze out the water using a cheesecloth or clean towel.
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Mix all tzatziki ingredients in a bowl and refrigerate to let the flavors meld (30+ minutes is ideal).
3. Cook the Chicken
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Grill, pan-fry, or bake the marinated chicken until golden and cooked through (internal temp: 165°F / 74°C).
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Let rest for a few minutes, then slice into strips.
4. Assemble the Gyros
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Warm pita bread.
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Add a layer of tzatziki, then sliced chicken, red onion, tomato, lettuce, and optional feta.
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Wrap and serve warm!
❓ Q&A: Mediterranean Chicken Gyros
Q: Can I use chicken breast instead of thighs?
A: Yes! Thighs are juicier and more forgiving, but breasts work well—just don’t overcook.
Q: What if I don’t have a grill?
A: You can pan-fry the chicken in a skillet over medium-high heat (5–7 min per side) or bake at 425°F (220°C) for 20–25 minutes.
Q: Can I make this ahead of time?
A: Yes! Marinate the chicken and prep tzatziki in advance. Cook the chicken and reheat gently when ready to serve. Tzatziki lasts 3–4 days in the fridge.
Q: Is there a vegetarian version?
A: Absolutely! Replace the chicken with grilled halloumi, falafel, or roasted chickpeas.
Q: Can I freeze the marinated chicken?
A: Yes—freeze the raw chicken in marinade. Thaw in the fridge before cooking.
Q: What’s a good side dish?
A: Try lemon rice, Greek salad, hummus, or roasted potatoes.
Q: My tzatziki is watery—what did I do wrong?
A: Make sure to squeeze out the cucumber well. Too much liquid will make the sauce runny.
Q: Is this recipe gluten-free?
A: The chicken and tzatziki are gluten-free. Use gluten-free pita or lettuce wraps if needed.
