Mediterranean Chicken Gyros

This hearty Mediterranean Chicken Gyros with Creamy Feta Tzatziki has completely transformed our weeknight dinner routine. The combination of juicy grilled chicken and tangy tzatziki wrapped in warm pita creates a restaurant-quality meal that my family requests at least once a week.

I first made these gyros during a summer cookout when I was craving something different than the usual burgers and hotdogs. The dish was such a hit that it's now our go-to meal when entertaining friends who always ask for the recipe before leaving.

Ingredients

• Chicken Breast: provides the perfect protein base absorbs marinade beautifully for maximum flavor
• Olive Oil: helps tenderize the chicken while adding essential Mediterranean flavor notes
• Garlic: infuses the chicken with aromatic depth look for firm bulbs with tight skin for freshest flavor
• Dried Oregano: brings authentic Greek character choose Mediterranean oregano for best results
• Pita Bread: creates the perfect portable vessel select thick sturdy pitas that can hold fillings
• Cucumber: adds refreshing crunch English cucumbers work best with fewer seeds
• Greek Yogurt: forms the creamy base for tzatziki choose full fat for richest texture
• Feta Cheese: introduces tangy saltiness traditional Greek feta made from sheep milk offers the most authentic flavor
• Lemon Juice: brightens all the flavors use fresh squeezed for vibrant citrus notes

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil garlic oregano salt and pepper in a bowl whisking until well integrated. Add your chicken breasts ensuring each piece is thoroughly coated with the marinade. The acid from the garlic begins tenderizing the meat immediately while the herbs infuse their flavors. Allow to marinate for at least 30 minutes the longer the better for flavor development.

Prepare the Feta Tzatziki:

Grate the cucumber using the large holes of a box grater collecting in a colander. Sprinkle with salt and let sit for exactly 10 minutes this draws out excess moisture. Squeeze handfuls of cucumber firmly over the sink removing as much liquid as possible. Mix with Greek yogurt crumbled feta and fresh lemon juice folding gently to maintain some texture. The salt from the feta will enhance the overall flavor so taste before adding additional salt.

Grill the Chicken:

Heat your grill to medium high approximately 400°F. Place marinated chicken directly on clean grates and cook for precisely 6 7 minutes per side. The chicken should reach 165°F internally and show clear grill marks. Transfer to a cutting board and let rest for 5 minutes allowing juices to redistribute before slicing against the grain into thin strips.

Warm the Pita:

Place pita bread directly on the grill for about 60 seconds per side just until warmed through and showing light grill marks. Avoid overcooking which makes pita brittle and difficult to fold. Transfer to a clean kitchen towel and cover to keep warm and pliable.

Assemble the Gyros:

Lay each warmed pita flat and arrange sliced chicken down the center creating a bed of meat. Top with a generous dollop of feta tzatziki spreading evenly over the chicken. Add any additional toppings like sliced tomatoes red onions or fresh herbs. Fold the bottom edge up slightly then wrap the sides around creating a secure handheld meal.

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The tzatziki sauce is truly the heart of this recipe. I discovered the addition of feta to traditional tzatziki during a cooking class in Santorini several years ago. The instructor showed us how this simple addition transforms an already delicious sauce into something extraordinary with complex layers of flavor. Now I never make tzatziki without it.

Storage Solutions

The components of this meal keep beautifully when stored separately. The marinated chicken stays fresh in the refrigerator for up to 24 hours before cooking allowing the flavors to deepen. Once cooked store leftover chicken in an airtight container for up to three days. The feta tzatziki actually improves after a day in the refrigerator as the flavors meld though the texture may thin slightly. Pita bread should be wrapped tightly in foil and reheated before serving to maintain its soft texture.

Perfect Pairings

These gyros pair beautifully with several Mediterranean sides to create a complete feast. A simple Greek salad with ripe tomatoes cucumbers kalamata olives and a light vinaigrette complements the rich flavors of the gyros. Lemon roasted potatoes make an excellent starchy side that echoes the citrus notes in the tzatziki. For a lighter option offer a platter of raw vegetables like bell peppers and carrots for dipping in extra tzatziki. A chilled glass of crisp white wine particularly a Greek Assyrtiko or Moschofilero provides the perfect beverage pairing.

Making It Your Own

While this recipe stays true to Mediterranean flavors there are countless ways to adapt it to your preferences. For a spicier version add a pinch of red pepper flakes to the chicken marinade or stir a bit of harissa paste into the tzatziki. Vegetarians can substitute the chicken with grilled halloumi cheese or herb marinated tofu maintaining the protein content while changing the flavor profile. Those avoiding dairy can create a tzatziki alternative using coconut yogurt and nutritional yeast for a similar tangy creaminess without traditional dairy products.

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Recipe FAQs

→ How can I make these gyros gluten-free?

To make these gyros gluten-free, simply substitute the regular pita bread with certified gluten-free pita bread or wraps. All other ingredients in the recipe are naturally gluten-free, including the chicken, tzatziki sauce ingredients, and seasonings.

→ Can I prepare any components ahead of time?

Yes! The tzatziki sauce actually improves with time as flavors meld, so you can prepare it up to 2 days ahead and store in the refrigerator. The chicken can be marinated overnight for maximum flavor. You can also slice vegetables in advance and store them in airtight containers.

→ What side dishes pair well with these chicken gyros?

These gyros pair wonderfully with Greek salad, lemon-herb roasted potatoes, or a simple cucumber and tomato salad. For a lighter option, try a side of tabbouleh or a Mediterranean-inspired coleslaw. A plate of warm olives also makes an excellent accompaniment.

→ Can I use chicken thighs instead of breast meat?

Absolutely! Boneless, skinless chicken thighs make an excellent substitute and often yield juicier results. They typically require slightly longer cooking time (8-9 minutes per side) and should reach the same internal temperature of 75°C (165°F) before serving.

→ How do I prevent the tzatziki from becoming watery?

The key to non-watery tzatziki is properly draining the cucumber. After grating, salt the cucumber and let it sit for 10-15 minutes, then squeeze it firmly in a clean kitchen towel or using your hands to remove excess moisture. Using thick Greek yogurt rather than regular yogurt also helps maintain a creamy consistency.

→ What can I use if I don't have a grill?

A grill pan, cast-iron skillet, or regular non-stick pan works perfectly for cooking the chicken. Cook over medium-high heat for approximately the same time (6-7 minutes per side). You can also broil the chicken in the oven, placing it 4-6 inches from the heat source for about 5-6 minutes per side.