Tender Souvlaki Chicken Pitas

This refreshing and light Greek chicken gyros has become my go-to recipe whenever I want to bring Mediterranean flavors to our dinner table. The combination of tender souvlaki chicken, crisp Greek salad, and creamy homemade tzatziki sauce wrapped in a warm pita creates the perfect handheld meal that transports you straight to Greece.

I first made these gyros after returning from a trip to Santorini, hoping to recreate those incredible street food flavors. After several attempts at perfecting the marinade, my family now requests these Greek chicken gyros at least twice a month, especially during summer grilling season.

Ingredients

• Chicken breasts: Cut into 1.5-inch cubes to ensure quick and even cooking while staying juicy
• Olive oil: Use a good quality extra virgin for the marinade to infuse the chicken with rich flavor
• Fresh lemon juice: Adds brightness and helps tenderize the chicken naturally
• Dried oregano and mint: These herbs create that signature Greek flavor profile essential for authentic souvlaki
• Greek yogurt: Choose full-fat for the creamiest tzatziki with the best texture and flavor
• Fresh cucumber: Provides refreshing crunch and subtle sweetness to balance the tangy yogurt
• Fresh dill: The secret ingredient that elevates homemade tzatziki beyond store-bought versions
• Pita breads: Look for thick, soft Greek-style pitas that can hold all the fillings without falling apart

Step-by-Step Instructions

Marinate the Chicken:

Begin by combining olive oil, crushed garlic, lemon juice, fresh parsley, dried oregano, dried mint, salt, pepper, and bay leaves in a large ziplock bag. Massage the ingredients together before adding your cubed chicken. Press out the air, seal tightly, and ensure every piece is coated. Allow to marinate for at least one hour, though overnight produces the most flavorful results.

Prepare the Tzatziki Sauce:

Grate half a large cucumber and thoroughly drain the excess moisture using a cheesecloth or by squeezing with your hands. This prevents watery tzatziki. Combine the drained cucumber with Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, salt and pepper in a medium bowl. Stir thoroughly and refrigerate for at least an hour to let the flavors meld together.

Prepare the Toppings:

Chop romaine lettuce, quarter cherry tomatoes, dice red onion, and cut cucumber into bite-sized pieces. Toss these ingredients together in a bowl with crumbled feta cheese, and season with salt and pepper. This fresh salad mixture adds texture and brightness to your gyros.

Grill the Chicken:

Brush your grill pan with olive oil and heat over medium-high heat until sizzling hot. Place marinated chicken pieces onto the grill and cook for approximately 7 minutes on each side until they reach an internal temperature of 165°F. The chicken should have beautiful grill marks and be juicy inside.

Assemble the Gyros:

Warm pita breads on the grill for 1-2 minutes per side until soft and pliable. Lay each pita flat and arrange a line of salad toppings down the center. Place several pieces of grilled chicken on top, then add a generous dollop of tzatziki sauce. Fold the pita around the fillings or wrap in parchment paper with the bottom twisted to contain all the delicious juices.

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The chicken marinade is truly the heart of this recipe. I discovered that adding bay leaves creates an incredible depth of flavor that many recipes miss. One summer evening, I served these gyros at a backyard gathering, and my Greek neighbor gave them his enthusiastic stamp of approval—a moment of culinary triumph I still cherish.

Make-Ahead Tips

The beauty of this recipe lies in its components, which can all be prepared in advance. The chicken can be marinated up to 24 hours ahead, allowing the flavors to intensify overnight. Tzatziki sauce actually improves after resting in the refrigerator for a day as the flavors meld together beautifully. The salad toppings can be prepped and stored separately in airtight containers for up to two days. When ready to serve, simply grill the chicken and warm the pitas for a quick and impressive meal that comes together in minutes.

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Perfect Substitutions

This recipe offers wonderful flexibility with several easy substitutions. Boneless chicken thighs can replace chicken breasts for juicier, more flavorful meat. For a vegetarian version, substitute the chicken with firm tofu or halloumi cheese marinated in the same flavorful mixture. If fresh dill is unavailable, dried dill works well in the tzatziki sauce at one-third the amount. Gluten-free diners can enjoy this meal by using gluten-free pita breads or serving the components over a bed of rice or salad instead.

Authentic Greek Touch

Traditional Greek gyros typically use pork or lamb cooked on a vertical rotisserie, but this chicken version has become increasingly popular throughout Greece, especially in tourist areas. The key to authenticity lies in the marinade, which features the classic Greek flavor trinity of lemon, garlic, and oregano. In Greece, souvlaki is often served with a sprinkle of paprika and a side of lemon wedges. For the most authentic experience, serve these gyros with a small side of Greek olives and a simple cucumber-tomato salad dressed only with olive oil, salt, and dried oregano.

Recipe FAQs

→ Can I marinate the chicken overnight?

Yes, marinating the chicken overnight is actually recommended for maximum flavor. While a minimum of 1 hour will work, allowing the chicken to marinate overnight gives the flavors more time to infuse and results in juicier, more flavorful meat.

→ How can I cook the chicken if I don't have a grill?

If you don't have a grill, you can bake the chicken in the oven at 480°F (250°C) for 12-13 minutes, or until the internal temperature reaches 165°F (75°C). For a charred finish similar to grilling, place the chicken under the broiler on high for about 1 minute, watching carefully to prevent burning.

→ What's the best way to drain the cucumber for tzatziki?

For properly drained cucumber in tzatziki, you have three options: squeeze the grated cucumber with your hands, use a cheesecloth to wring out the moisture, or place the grated cucumber in a fine mesh sieve and press down to extract the liquid. Removing excess moisture is crucial for a thick, creamy tzatziki that won't water down your gyros.

→ Can I prepare components of this dish ahead of time?

Yes, several components can be prepared ahead. The chicken can marinate overnight, the tzatziki sauce can be made up to 2 days in advance (and actually improves with time), and the vegetable toppings can be prepped a few hours before serving. Just store everything separately in the refrigerator and assemble the gyros just before serving.

→ How do I keep the gyros from falling apart when eating?

To keep your gyros intact while eating, wrap them in parchment paper, twisting the bottom to secure the ingredients and catch any dripping sauce. You can also secure the wrapped gyro with an elastic band. Another option is to warm the pita bread properly before assembling, which makes it more pliable and less likely to tear when folded.

→ What can I substitute for fresh dill in the tzatziki?

If fresh dill isn't available, you can substitute with 1-2 teaspoons of dried dill. Alternatively, fresh mint or parsley can work as flavorful substitutes, though they will change the traditional flavor profile slightly. In a pinch, 1 teaspoon of dried oregano can also provide a Mediterranean flavor note.