This Chicken Gyro features marinated boneless chicken thighs seasoned with oregano, cumin, and lemon, served with creamy homemade tzatziki and warm pita. The marinade infuses the meat with authentic Greek flavor while keeping it tender.
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In a large bowl, combine the chicken thighs, olive oil, Greek yogurt, smashed garlic paste, Dijon mustard (if using), oregano, cumin, salt, pepper, lemon zest, and lemon juice. Mix thoroughly to coat the chicken.
Cover and marinate the chicken for at least 30 minutes, or overnight for best results.
To make the tzatziki, partially peel the cucumber, then grate it using a box grater.
Place the grated cucumber in a paper towel or cheesecloth and squeeze out as much liquid as possible.
In a separate bowl, combine the squeezed cucumber, full-fat Greek yogurt, chopped dill, olive oil, minced garlic, lemon juice, salt, and pepper. Mix until well combined and set aside.
Preheat your oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium-high heat. Arrange the marinated chicken in a single layer in the hot pan.
Transfer the skillet to the preheated oven and bake for about 20 minutes. Then, turn on the broiler and broil for the last 5 minutes to get a nice char.
Remove the chicken from the oven and let it rest for a few minutes. Chop the chicken into small, bite-sized pieces.
Return the chopped chicken to the skillet and toss it in the pan drippings to coat.
To assemble, take a warm pita, spread a generous layer of tzatziki sauce, top with sliced tomatoes, a large portion of the chopped chicken, and a handful of French fries.
Fold the pita, wrap in paper if desired, and serve immediately.
Store marinated chicken refrigerated up to 24 hours before cooking. Leftover cooked chicken keeps 3–4 days refrigerated; reheat gently in a skillet over medium heat or wrapped in foil in a 350°F oven.
grill, stovetop skillet, or oven broiler
Yes, but thighs stay juicier and more forgiving during cooking. If using breast, reduce cooking time and watch carefully to avoid drying out.
At least 2 hours, but overnight (up to 24 hours) develops deeper flavor. The lemon juice and oregano need time to penetrate the meat.
Yes, tzatziki keeps refrigerated for up to 3 days. Make it the day before for best flavor as the garlic mellows.
Grill, stovetop skillet, or oven broiler all work well. Grill gives the best char and flavor; achieve 165°F internal temperature.
Use dairy-free Greek yogurt for both the marinade and tzatziki sauce; the flavor and texture will be close but slightly different.
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