Mediterranean Chicken Gyros with Creamy Feta Tzatziki

Mediterranean Chicken Gyros with Creamy Feta Tzatziki serves juicy lemon-herb chicken, cool garlicky yogurt, and salty feta in every bite. It suits busy cooks who want big Mediterranean flavor with weeknight timing, and you can make dinner in about 45 minutes. I ate versions of this all summer on my stoop, napkins required.

Why Mediterranean Chicken Gyros with Creamy Feta Tzatziki Is Worth It

Mediterranean Chicken Gyros with Creamy Feta Tzatziki packs bright citrus, herby chicken, and a super creamy sauce that you will want on everything. The combo tastes fresh and bold, and the method stays simple enough for a Tuesday.

You can marinate while you mix the sauce and prep toppings. The recipe scales well for meal prep, parties, or a make-your-own gyro night.

Juicy chicken, crisp veggies, and that tangy feta-packed tzatziki hit every note, and plates came back clean in minutes ★★★★★

Ingredients You Need

• Chicken and marinade

  • 1.5 pounds boneless skinless chicken thighs or breasts
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (bottled works in a pinch)
  • 1 tablespoon lemon zest
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder for a shortcut)
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar

• Creamy feta tzatziki

  • 1 cup whole-milk Greek yogurt (Fage or Chobani hold up well)
  • 3/4 cup finely grated English cucumber, squeezed dry
  • 1/2 cup crumbled feta (pre-crumbled saves time)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1 small garlic clove, grated
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • Pinch kosher salt and black pepper

• To serve

  • 6 Greek pitas or soft flatbreads (store-bought pockets warm nicely)
  • 1 cup thinly sliced red onion
  • 1 cup chopped tomato
  • 2 cups shredded romaine or crisp lettuce
  • 1/2 cup sliced Kalamata olives
  • Optional: 1 teaspoon sumac for the onions, hot sauce or harissa for heat

• Equipment

  • Mixing bowls, whisk, microplane or zester, box grater, tongs
  • Large skillet or grill pan, or outdoor grill
  • Instant-read thermometer
  • Sheet pan with rack or plate with foil
  • Clean kitchen towel or paper towels

Quick Tips & substitutions

• Pound chicken to an even 1/2 inch so it cooks evenly and stays juicy.
• Short on time? Marinate 20 to 30 minutes at room temp, or go up to 24 hours in the fridge.
• Use rotisserie chicken in a pinch: toss warm shredded meat with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon oregano, 1/2 teaspoon paprika, salt, and pepper.
• Swap in store-bought tzatziki, then fold in crumbled feta for a similar vibe.
• Drain the cucumber well so the sauce stays thick and creamy.
• No grill? Sear in a hot cast iron skillet for great browning.
• Dairy-free option: use thick coconut yogurt and skip the feta, or make a quick tahini-lemon sauce.
• Gluten-free option: serve over rice or crisp lettuce wraps.
• Low-carb option: build bowls with extra veggies and cauliflower rice.
• Warm pitas in a dry skillet with a lid for 30 to 60 seconds per side so they turn soft and pliable.

How to Make Mediterranean Chicken Gyros with Creamy Feta Tzatziki

Step 1: Prep the cucumber

• Grate the cucumber on the large holes of a box grater.
• Squeeze out excess liquid with a towel until the cucumber feels nearly dry.

Step 2: Marinate the chicken

• Whisk olive oil, lemon juice and zest, garlic, oregano, coriander, smoked paprika, cumin, red wine vinegar, salt, and pepper.
• Add chicken and coat well. Marinate 20 to 30 minutes at room temp or up to 24 hours in the fridge.

Step 3: Make the creamy feta tzatziki

• Stir yogurt, drained cucumber, feta, lemon juice and zest, olive oil, garlic, dill, mint, salt, and pepper.
• Taste and adjust salt or lemon. Chill while you cook the chicken.

Step 4: Cook the chicken

• Heat a grill, grill pan, or large skillet over medium-high until hot.
• Cook chicken 4 to 6 minutes per side until browned and the center hits 165 degrees Fahrenheit.
• Move the chicken to a plate and rest 5 minutes so juices settle.

Step 5: Warm the pitas and prep toppings

• Warm pitas in a skillet or over the grill until soft.
• Toss onions with a pinch of salt and sumac if you like. Set out tomatoes, lettuce, and olives.

Step 6: Slice and assemble

• Slice chicken thinly against the grain.
• Spread a generous swoop of creamy feta tzatziki on each pita.
• Add chicken and pile on onions, tomatoes, lettuce, and olives. Finish with extra sauce.

Variations

• Spicy harissa chicken: add 1 to 2 teaspoons harissa paste to the marinade.
• Lemon-pepper vibe: increase lemon zest to 2 teaspoons and add 1 teaspoon cracked pepper.
• Sheet pan version: roast the marinated chicken with sliced peppers and onions at 425 degrees Fahrenheit for 18 to 22 minutes.
• Bowl style: serve chicken over orzo, rice, or quinoa with cucumbers, tomatoes, and a big spoon of tzatziki.
• Veggie swap: grill halloumi or roast chickpeas with the same spice blend.

Ways to Serve

• With Greek salad, roasted potatoes, or oregano fries.
• With a side of hummus, baba ghanoush, or whipped feta and warm pitas.
• Pair with crisp white wine like Assyrtiko or Sauvignon Blanc, or a light lager.
• Add a side of lemony rice or herby couscous for extra heft.
• Pack lunches as bowls with extra veggies and a lemon wedge.

Storage

Store cooked chicken in an airtight container in the fridge for 4 days. Keep tzatziki in a separate container for 3 to 4 days so the sauce stays thick. Warm chicken gently in a skillet over medium heat or in the microwave in short bursts. Freeze raw chicken in the marinade for up to 2 months, then thaw in the fridge overnight and cook.

Ally Sanders

Mediterranean Chicken Gyros with Creamy Feta Tzatziki

Mediterranean Chicken Gyros with Creamy Feta Tzatziki serves juicy lemon-herb chicken, cool garlicky yogurt, and salty feta in every bite for big Mediterranean flavor with weeknight timing.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dinner

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs or breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon red wine vinegar

• 1 cup whole-milk Greek yogurt
• 3/4 cup finely grated English cucumber, squeezed dry
• 1/2 cup crumbled feta
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 small clove garlic, grated
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• Pinch kosher salt and black pepper

• 6 Greek pitas or soft flatbreads
• 1 cup thinly sliced red onion
• 1 cup chopped tomato
• 2 cups shredded romaine or crisp lettuce
• 1/2 cup sliced Kalamata olives
• 1 teaspoon sumac, for the onions (optional)
• Hot sauce or harissa, for serving (optional)

Instructions

 

1. Grate the cucumber on the large holes of a box grater and squeeze out excess liquid with a towel until the cucumber feels nearly dry.
2. In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, coriander, smoked paprika, cumin, red wine vinegar, salt, and pepper. Add the chicken and coat well. Marinate for 20 to 30 minutes at room temperature or up to 24 hours in the refrigerator.
3. For the creamy feta tzatziki, stir together the Greek yogurt, drained cucumber, feta, lemon juice, lemon zest, olive oil, garlic, dill, mint, salt, and pepper. Taste and adjust salt or lemon, then chill while you cook the chicken.
4. Heat a grill, grill pan, or large skillet over medium-high heat until hot. Cook the marinated chicken for 4 to 6 minutes per side, until browned and the center reaches 165°F. Transfer the chicken to a plate and rest for 5 minutes.
5. Warm the pitas in a dry skillet or over the grill until soft and pliable. Toss the red onions with a pinch of salt and sumac if using, and set out the tomatoes, lettuce, and olives.
6. Slice the rested chicken thinly against the grain. Spread a generous amount of creamy feta tzatziki on each warm pita, add sliced chicken, and top with onions, tomatoes, lettuce, and olives. Finish with extra sauce and hot sauce or harissa if desired.

Notes

Nutrition Information
Approximate per serving (1 gyro with chicken, pita, tzatziki, and toppings): 520 calories; fat 25 g; saturated fat 8 g; carbohydrates 42 g; fiber 3 g; sugars 6 g; protein 32 g; sodium 980 mg. Values will vary based on specific products and portion sizes.