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Close-up smartphone photo of a Greek chicken gyro showing seared chicken with herb seasoning and thick tzatziki. (Greek Chicken Gyros)

Greek Chicken Gyros with Soft Charred Pita and Creamy Tzatziki

This Greek Chicken Gyros recipe features tender, herb-marinated chicken seared to perfection, tucked into soft charred pita bread with thick, dill-infused tzatziki sauce, fresh cherry tomatoes, and crisp red onions for an authentic Mediterranean experience.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lbs Chicken Breast 680g, cut into bite-sized chunks
  • 1/2 cup Greek Yogurt 120ml, plain and full-fat
  • 2 tbsp Olive Oil 30ml
  • 1 tbsp Dried Oregano 3g
  • 4 cloves Garlic minced
  • 1 tsp Salt 6g
Tzatziki Sauce
  • 1 cup Greek Yogurt 240ml, thick and plain
  • 1/2 each English Cucumber grated and squeezed dry
  • 1 tbsp Fresh Dill 4g, finely chopped
Assembly
  • 4 each Pita Bread thick, Greek-style
  • 1/2 cup Cherry Tomatoes halved
  • 1/2 each Red Onion thinly sliced into crescents

Equipment

  • 1 Cast Iron Skillet Essential for achieving dark grill marks.
  • 1 Box Grater Used for grating the cucumber for tzatziki.
  • 1 Kitchen Towel To squeeze moisture from the cucumber.

Method
 

Marinate and Prep
  1. Whisk yogurt, olive oil, lemon juice, garlic, and oregano in a bowl. Add chicken chunks and toss to coat. Refrigerate for 30 minutes.
  2. Grate cucumber and squeeze out all moisture with a towel. Mix with yogurt, dill, garlic, and lemon juice. Chill until serving.
Cook and Assemble
  1. Heat a cast iron skillet with oil over medium-high heat. Sear chicken in batches for 3-4 minutes per side until dark grill marks appear and the internal temperature reaches 165°F (74°C).
  2. Lightly char the pita bread over an open gas flame or in a dry pan until soft and warm.
  3. Spread tzatziki on the pita, add seared chicken chunks, and garnish with red onion crescents, cherry tomato halves, and an extra sprinkle of dried oregano.

Notes

Ensure the cucumber is squeezed completely dry to prevent a watery sauce.
Do not crowd the skillet to ensure the chicken sears rather than steams.