Greek Chicken Gyros

Juicy, lemony-oregano chicken wrapped in warm flatbreads with a cool, garlicky yogurt sauce and crunchy salad—classic gyro-shop vibes at home.

Ingredients

• 1 1/2 lb (680g) boneless skinless chicken thighs (or breasts), cut into thin strips
• 3 tbsp olive oil
• 3 tbsp lemon juice (about 1 large lemon)
• 3 garlic cloves, finely grated or minced
• 2 tsp dried oregano
• 1 tsp ground cumin (optional but very good)
• 1 tsp sweet paprika
• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1/2 tsp black pepper
• 1 cup (240g) plain Greek yogurt
• 1 small cucumber, grated
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• Black pepper, to taste
• 4 large pita breads or flatbreads
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 2 cups shredded lettuce (or thinly sliced cucumber + more tomato)
• Olive oil, for warming pitas

Method

• 1

  Step 1: Marinate the chicken

  In a bowl, mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss well to coat. If you have time, marinate 15–30 minutes (even 10 minutes helps); otherwise cook straight away.

• 2

  Step 2: Make the yogurt sauce (tzatziki-ish)

  Grate cucumber, then squeeze out excess water firmly using your hands or a clean towel (this keeps the sauce thick). Stir cucumber into Greek yogurt with garlic, lemon juice, olive oil, salt, and pepper. Taste and adjust salt/lemon. Refrigerate while you cook.

• 3

  Step 3: Cook the chicken

  Heat a large skillet (preferably cast iron) over high heat. Add a drizzle of oil. Cook chicken in a single layer (do 2 batches if needed) for 3–4 minutes per side until nicely browned with charry edges and cooked through (165°F/74°C internal). Transfer to a plate and rest 3 minutes (keeps it juicy).

• 4

  Step 4: Warm the pitas

  Wipe skillet lightly if needed. Brush pitas with a little olive oil and warm 30–45 seconds per side until soft with light golden spots. Keep covered with a towel so they stay pliable.

• 5

  Step 5: Assemble the gyros

  Spread a generous layer of yogurt sauce down the center of each pita. Pile on lettuce, tomato, and red onion, then add hot chicken. Spoon over extra sauce. Fold and eat immediately.

Tips

• **Best chicken cut:** Thighs stay juicier and take on better char, but breasts work—just don’t overcook.
• **No grater for cucumber:** Finely dice it, then press hard in a towel to remove water.
• **Oven/grill option:** Grill on high 3–4 min per side, or roast at 425°F/220°C for ~15 minutes, then broil 1–2 minutes for color.
• **Make-ahead:** Sauce keeps 2–3 days in the fridge. Marinate chicken up to 24 hours.
• **Serve with:** Lemon wedges, extra oregano, and a simple side salad or roasted potatoes (if you’ve got them).

Nutrition (per serving, estimate)