What ingredients do I need to make a marinade for Greek chicken gyros?

To make a flavorful marinade for Greek chicken gyros, you’ll need garlic, white wine vinegar (or red wine or apple cider vinegar), lemon juice, extra virgin olive oil, full-fat Greek yogurt, dried oregano, salt, and black pepper. Combine these ingredients well and marinate the chicken for at least 2 hours to allow the flavors to penetrate and tenderize the meat.

How can I make authentic tzatziki sauce for chicken gyros at home?

Authentic tzatziki sauce is made by mixing grated cucumber (with seeds removed and excess water squeezed out), Greek yogurt, lemon juice, extra virgin olive oil, minced garlic, salt, and black pepper. After combining, let the sauce rest in the refrigerator for at least 20 minutes to enhance the flavors before serving it with the gyros.

Can I freeze marinated chicken gyros before cooking?

Yes, you can freeze the chicken while it’s still marinated. Place the chicken and marinade together in a freezer-safe bag or container. When ready to cook, thaw in the refrigerator, gently massage the chicken to reincorporate the marinade if it separates, and cook as usual. This method helps save time without compromising flavor.

How long should chicken marinate to get tender and flavorful gyros?

For tender and flavorful gyros, marinate the chicken for a minimum of 2 hours, ideally around 3 hours. You can marinate for up to 12 hours for deeper flavor, but avoid exceeding 24 hours to prevent the meat from becoming too soft due to the yogurt’s enzymes.

What are the best ways to cook chicken for Greek gyros?

The chicken for Greek gyros can be cooked on a preheated outdoor grill or a skillet over medium-high heat. Cook the chicken for about 2 to 3 minutes per side until it’s golden brown and fully cooked. Cooking on a grill adds a smoky flavor, while a skillet makes it easy to control heat and achieve a nice sear.

Grilled Greek Chicken Gyros Recipe With Creamy Tzatziki Sauce

Name: Grilled Greek Chicken Gyros
Prep time: 2 h 20 min
Cook time: 6 min
Total time: 2 h 26 min
Cuisine: Greek
Ingredients: 2 lb (1 kg) boneless skinless chicken thigh fillets; 3 large minced garlic cloves; 1 tablespoon white wine vinegar (or red wine or apple cider vinegar); 3 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 3 tablespoons full-fat Greek yogurt; 1 1/2 tablespoons dried oregano; 1 teaspoon salt; black pepper to taste; 2 cucumbers (to yield about 1/2 to 3/4 cup grated cucumber after squeezing out juice); 1 1/4 cups full-fat Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 1 minced garlic clove; 1/4 teaspoon salt; black pepper; 3 deseeded and diced tomatoes; 3 diced cucumbers; 1/2 finely chopped red Spanish onion; 1/4 cup fresh parsley leaves (optional); salt; pepper; 4 to 6 pita breads or flatbreads

Ingredients

Scale

2 lb (1 kg) boneless skinless chicken thigh fillets

3 large minced garlic cloves

1 tablespoon white wine vinegar (or red wine or apple cider vinegar)

3 tablespoons lemon juice

1 tablespoon extra virgin olive oil

3 tablespoons full-fat Greek yogurt

1 1/2 tablespoons dried oregano

1 teaspoon salt

black pepper to taste

2 cucumbers (to yield about 1/2 to 3/4 cup grated cucumber after squeezing out juice)

1 1/4 cups full-fat Greek yogurt

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

1 minced garlic clove

1/4 teaspoon salt

black pepper

3 deseeded and diced tomatoes

3 diced cucumbers

1/2 finely chopped red Spanish onion

1/4 cup fresh parsley leaves (optional)

salt

pepper

4 to 6 pita breads or flatbreads

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Instructions

1-Make the Marinade: In a ziplock bag, mix 3 large minced garlic cloves, 1 tablespoon white wine vinegar (or red wine or apple cider vinegar), 3 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 3 tablespoons full-fat Greek yogurt, 1 1/2 tablespoons dried oregano, 1 teaspoon salt, and black pepper to taste. Add 2 lb (1 kg) boneless skinless chicken thigh fillets. Coat well, seal, and marinate in the fridge for at least 2 hours, preferably 3, up to 24 hours. The yogurt tenderizes for juicy results.

2-Prepare Tzatziki Sauce: Halve 2 cucumbers lengthwise, remove seeds, grate, and squeeze out liquid to yield 1/2 to 3/4 cup. Mix with 1 1/4 cups full-fat Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and black pepper. Chill for at least 20 minutes. This makes a generous amount.

3-Make the Salad: Combine 3 deseeded and diced tomatoes, 3 diced cucumbers, 1/2 finely chopped red Spanish onion, 1/4 cup fresh parsley leaves (optional), salt, and pepper. Set aside for flavors to meld.

4-Cook the Chicken: Preheat grill or oiled pan to medium-high. Grill chicken 2-3 minutes per side until golden and cooked through. Rest 5 minutes covered with foil. Alternatively, bake at 400°F for 20 minutes, turning halfway.

5-Warm Pita: Heat 4-6 pita breads or flatbreads.

6-Assemble: Layer salad, sliced chicken, and tzatziki on pita. Roll up and enjoy! If you’re into similar wraps, try my chicken shawarma recipe.

Notes

🕒 Marinate chicken for minimum 2-3 hours to deeply infuse flavors.
🥛 Yogurt in marinade helps tenderize the chicken for juicy results.
❄️ Chicken can be frozen uncooked in marinade for convenient meal prep.

Author: Brandi Oshea
Prep Time: 20 minutes
Marinating Time: 2 hours
Cook Time: 6 minutes
Category: Main Dish
Method: Grilling, Assembly
Cuisine: Greek
Diet: Gluten Friendly (with gluten-free pita)

Nutrition

Serving Size: 1 gyro
Calories: 642 kcal
Sugar: 11.2 g
Sodium: 1297 mg
Fat: 20.3 g
Saturated Fat: 4.6 g
Trans Fat: 0 g
Carbohydrates: 47.6 g
Fiber: 5 g
Protein: 64.7 g
Cholesterol: 242 mg