Can I marinate the chicken overnight for Greek chicken gyros?

Yes, overnight marinating works very well and actually deepens the flavor. Just keep it under 24 hours, as the yogurt and acid can start to affect the texture if left too long. Anything between 3 and 12 hours is a safe, reliable window.

Why did my chicken turn dark before it was fully cooked?

This usually means the heat was slightly too high or there was too much marinade clinging to the surface. Yogurt-based marinades brown quickly, so shaking off excess before cooking helps. As long as the inside is juicy and cooked through, a deeper color on the outside is normal.

Can I make Greek chicken gyros without a grill?

Absolutely. A heavy skillet, especially cast iron, works just as well and gives you excellent browning. What matters most is high, steady heat and not overcrowding the pan.

My tzatziki seems watery — is that normal?

A little loosening is normal as it sits, but watery tzatziki usually means the cucumber wasn’t squeezed enough. Removing as much liquid as possible before mixing keeps it thick and spreadable. Using full-fat Greek yogurt also makes a big difference.

Can I prep Greek chicken gyros ahead of time for guests?

Yes, and they’re great for entertaining. You can marinate the chicken, prep the salad, and make the tzatziki earlier in the day. Cook the chicken just before serving so it stays juicy and warm when assembled.

The Ultimate Greek Chicken Gyros (Juicy & Foolproof)

Description

Juicy Greek chicken gyros made with a yogurt-lemon marinade, quick-seared chicken thighs, creamy tzatziki, and fresh vegetables wrapped in warm pita.

Ingredients

Scale

2 lb chicken thigh fillets, boneless and skinless
Greek yogurt, full fat
Garlic cloves
Lemon juice
White wine vinegar
Extra virgin olive oil
Dried oregano
Salt
Black pepper
Cucumbers
Tomatoes
Red onion
Fresh parsley (optional)
Pita breads or flatbreads

Cook Mode Keep your screen awake while you cook

Instructions

Mix the marinade ingredients until smooth, then coat the chicken thoroughly and refrigerate to marinate.
Prepare the tzatziki by grating and squeezing the cucumber, then mixing with yogurt, garlic, lemon juice, olive oil, salt, and pepper.
Combine the chopped tomatoes, cucumbers, onion, parsley, salt, and pepper for the salad.
Heat a grill or heavy skillet until very hot and cook the marinated chicken until golden and cooked through.
Let the chicken rest briefly, then slice.
Warm the pita, layer with salad, chicken, and tzatziki, then wrap and serve.

Notes

Chicken thighs stay juicier than chicken breast and are strongly recommended.
Shake off excess marinade before cooking to prevent burning.
Always squeeze cucumber well to keep tzatziki thick.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 gyro
Calories: 480
Sugar: 4 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 110 mg