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Close-up of a delicious Mediterranean Chicken Gyro filled with grilled chicken, fresh vegetables, and creamy feta tzatziki.

Mediterranean Chicken Gyros with Creamy Feta Tzatziki

This recipe for Mediterranean Chicken Gyros with Creamy Feta Tzatziki is a quick, satisfying meal perfect for busy families. It is naturally gluten-free and appeals to picky eaters while offering fresh, bright flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 12 minutes
Total Time 12 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thigh fillets, boneless skinless
Marinade
  • 3 large garlic cloves, minced (about 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt preferably full fat
  • 1.5 tbsp dried oregano
  • 1 tsp salt
  • 1 Black pepper to taste
Tzatziki
  • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
  • 1.25 cups Greek yoghurt preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove, minced
  • 0.25 tsp salt
  • 1 Black pepper to taste
Salad
  • 3 tomatoes, desseeded and diced
  • 3 cucumbers, diced
  • 0.5 red spanish onion, peeled and finely chopped
  • 0.25 cup fresh parsley leaves optional
  • 1 Salt and pepper to taste
To Serve
  • 4 to 6 pita breads or flat breads

Equipment

  • Ziplock bag
  • box grater
  • Outdoor grill or fry pan

Method
 

  1. Place the marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  2. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Wrap the grated cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
  3. Place the squeezed cucumber in a bowl. Add the remaining tzatziki ingredients and mix to combine. Set aside for at least 20 minutes for the flavors to meld.
  4. Combine the salad ingredients in a bowl.
  5. Brush your outdoor grill with oil, then preheat on medium high. Alternatively, heat 1 tablespoon of oil in a fry pan over medium high heat.
  6. Remove chicken from the marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through. Cooking time depends on the size of the chicken pieces.
  7. Remove the chicken from the grill or fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
  8. If your chicken thighs are large, you may need to cut them. Warm a pita bread or flatbread if desired. Place the bread on a piece of parchment paper or foil. Place some salad down the middle of the bread, then top with chicken and tzatziki.
  9. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if you wish. You can also lay everything out on a table and let people assemble their own gyros.

Notes

This meal is naturally gluten-free, making it a good option for families managing gluten sensitivities. The long marinating time develops deep flavor in the chicken.

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