Greek Chicken Gyros with Cucumber Tzatziki
Greek Chicken Gyros with Cucumber Tzatziki—a dish that’s juicy, smoky, fresh, and absolutely packed with flavour! Imagine charred, lemony chicken, warm homemade flatbreads, and a cool, creamy tzatziki—all wrapped up in one irresistible bite.
Ok, yes, the house still smelled like a Greek BBQ the next day, but honestly? So worth it! The secret to that incredible flavour is in the marinade—just 30 minutes (or longer, even better!) in a mix of lemon juice, olive oil, oregano, salt, and pepper, and the chicken is ready to sizzle on high heat. A quick grill until beautifully charred, a short rest in foil to lock in those juices, and boom—tender, smoky perfection.
And here’s a top tip for extra juicy chicken: grill the thighs or breasts whole and only slice them just before serving. This keeps all those amazing flavours and juices inside, giving you the most tender, mouthwatering bites.
I served mine on homemade flatbreads, loaded up with tzatziki, crisp lettuce, fresh tomato, and thinly sliced onions—the perfect balance of rich, smoky, and fresh. Inspired by the always amazing @recipetineats, this is Greek street food made easy at home!
Why You’ll Love This Recipe
✔️ Smoky & Juicy Chicken – Perfectly charred on the outside, tender on the inside.
✔️ Fresh & Zesty – A bright lemon marinade with aromatic oregano.
✔️ Easy But Impressive – Simple steps, restaurant-quality results.
✔️ Perfect for Sharing – A fun, hands-on meal great for gatherings.
✔️ Customisable – Serve it in a wrap, with rice, or as part of a meze spread.
So, let’s get cooking! Here’s how to make Greek Chicken Gyros with Cucumber Tzatziki, your new favourite homemade takeout.
Greek Chicken Gyros with Cucumber Tzatziki
(No Ratings Yet)
Loading...Try Greek Chicken Gyros with Cucumber Tzatziki for an explosion of flavour. Juicy chicken and cool tzatziki create the perfect dish.
Ingredients
- Chicken
- 4 chicken thighs or 2 chicken breasts, left whole
- 3 garlic cloves, grated
- 1/4 cup lemon juice (just over half a lemon)
- 1 tbsp olive oil
- 2 tbsp tbsp dried oregano
- 1 tsp salt
- Crushed black pepper
- Tzatziki
- 1/2 cucumber, thinly sliced (I used a mandolin)
- 250 g full fat Greek Yoghurt
- 1 tbsp lemon juice
- Large handful fresh mint
- 1 tbsp dried mint (optional)
- Pepper & Salt to taste
- To serve
- Chili flakes
- Sliced tomatoes
- Thinly sliced red or white onions
- Lettuce
- Flatbread or rice
Instructions
Add all the ingredients for the marinade and the chicken into a large bowl. Mix well so everything is coated in the marinade, cover and place in the fridge. Let marinade for at least 30 minutes, 3 hours is even better, 24 hours is amazing. But 30 minutes is fine too, that's what I did with these.
In the meantime make the tzatziki by mixing all the ingredients together into a bowl and tasting and adjusting along the way. Cover and set aside until ready to eat.
Heat a grill pan or a heavy based skillet on high heat for a few minutes until smoking.
Place the chicken into the hot pan and let them sizzle and sear, don't move around or they'll stick to the pan.
After about ± 3-4 minutes they should easily let go of the pan. When nice and grilled on one side flip them over and continue to cook on the other side for another ±3-4 minutes until cooked through.
When done remove from the pan and wrap in aluminium foil to rest for ± 5 minutes.
In the meantime heat your flatbreads.
Slice the chicken into bitesize pieces and serve on flatbreads with lettuce, tomatoes, onions, tzatziki and, sprinkle of chili flakes and a drizzle of the resting juices of the chicken (this is packed with flavour!).
