Print

Mediterranean Chicken Gyros with Feta Tzatziki

Mediterranean chicken gyros with creamy feta tzatziki sauce in warm pita bread on a wooden board
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy herb-marinated chicken wrapped in warm pita with homemade creamy feta tzatziki. A high-protein Mediterranean dinner that is easy enough for any weeknight.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into strips
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • Juice of 1 lemon, freshly squeezed
  • 1 cup full-fat Greek yogurt
  • 1/2 cup grated cucumber, squeezed very dry
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 4 to 6 pita bread rounds
  • 1/2 red onion, thinly sliced
  • 1 tomato, diced
  • 1/2 cup kalamata olives
  • Fresh parsley for garnish

Instructions

  1. In a large bowl, whisk together olive oil, minced garlic, oregano, thyme, paprika, cumin, black pepper, salt, and lemon juice.
  2. Add chicken strips and toss to coat fully. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
  3. Grate cucumber and wring out all excess moisture in a clean kitchen towel. Combine with Greek yogurt, crumbled feta, garlic, olive oil, lemon juice, and fresh dill. Season with salt and pepper. Cover and refrigerate for at least 15 minutes.
  4. Heat a skillet or grill pan over medium-high heat until very hot.
  5. Cook chicken strips in a single layer in batches for 5 to 7 minutes per side until cooked through with lightly charred edges. Do not overcrowd the pan.
  6. Transfer chicken to a plate and rest for 3 to 5 minutes.
  7. Warm pita bread in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
  8. Spread tzatziki generously on each pita. Top with chicken, red onion, tomato, and olives. Garnish with fresh parsley, fold, and serve immediately.

Notes

  • Always use chicken thighs for the juiciest Mediterranean chicken gyros – they hold up far better than breasts at high heat.
  • Squeeze the grated cucumber thoroughly before adding to tzatziki to prevent a watery sauce. This step is essential.
  • Tzatziki can be made up to 2 days ahead and stored covered in the refrigerator.
  • Marinating time is not included in prep time. Allow at least 30 minutes of marinating before cooking.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-chicken-gyros/