Chicken souvlaki gyros are tender, marinated chicken cubes grilled on skewers and wrapped in pita with homemade tzatziki sauce. The yogurt-based marinade with lemon, garlic, and oregano delivers authentic Greek flavor without requiring a trip to a restaurant.
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In a large bowl, combine the marinade ingredients: lemon zest, grated garlic, liquid smoke, 5 oz Greek yogurt, 2 tbsp olive oil, 1 tsp Greek oregano, paprika, and fresh thyme leaves. Mix well.
Add the cubed chicken thighs to the marinade and toss to coat completely. Cover and refrigerate for at least 2 hours, or up to overnight.
To make the tzatziki, grate 2 cloves of garlic into a medium bowl. Add the red wine vinegar and optional lemon juice.
Add 16 oz of full-fat Greek yogurt, lemon zest, and 1.5 tsp of Greek oregano to the bowl.
Peel the half cucumber, slice it lengthwise, and scoop out the seeds. Grate the cucumber flesh.
Using your hands or a cheesecloth, squeeze all the excess water from the grated cucumber. Add the drained cucumber to the yogurt mixture.
Season with Greek sea salt, mix well, and transfer to a serving bowl. Drizzle with a little olive oil before serving.
Thread the marinated chicken onto skewers. Season generously with freshly ground black pepper.
Preheat a grill to medium heat and oil the grates.
Place the chicken skewers and the halved lemon on the grill. Cook for 2-3 minutes per side, until the chicken is cooked through and has a nice char.
Remove the chicken from the grill and squeeze the juice from the grilled lemon over the hot skewers.
To assemble the gyros, take a piece of warm pita bread and spread a generous layer of tzatziki sauce on it.
Remove the chicken from the skewers and place it on the pita. Top with tomatoes (seasoned with salt and pepper), sliced red onion, crumbled feta, french fries, and fresh parsley.
Finish with a final drizzle of Greek olive oil, fold, and serve immediately.
Store cooked chicken in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or microwave. Tzatziki keeps refrigerated for up to 5 days. Marinate raw chicken up to 24 hours ahead.
metal or wooden skewers (soak wooden skewers for 30 minutes before use) · grill or grill pan
Yes. Preheat your oven to 400°F, thread the marinated chicken onto skewers, place on a lined baking sheet, and roast for 15–18 minutes, turning halfway through, until cooked through.
Marinate for at least 2 hours, but 4–8 hours is ideal for deeper flavor. Overnight marinating is acceptable; avoid marinating longer than 24 hours as the acids will begin to break down the chicken texture.
Regular plain yogurt works as a substitute, though it is thinner. Use the same amount and strain it through cheesecloth for 30 minutes to remove excess whey for a closer texture match.
Yes. Marinate the chicken up to 24 hours ahead, make the tzatziki sauce up to 2 days in advance, and warm the pita just before serving.
The chicken and tzatziki are gluten-free, but standard pita bread contains gluten. Serve with gluten-free pita or lettuce wraps to keep the dish gluten-free.
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