These Greek Chicken Gyros with Tzatziki are a new favorite! Since my middle schooler is studying Greek history, we’ve been on a deep dive of Greek cuisine.
Truth be told, I am not a fan of cucumbers, unless they are pickled. But, this tzatziki sauce features grated cucumbers with the tang of a lemon, greek yogurt and spices and it is so damn delicious! We always double the sauce because it’s good with chips, salad or meatballs. I can’t get enough. If you’re looking for a great Greek Salad recipe, check out Jessica’s Greek Mason Jar Salad.
Book Club Cookbook Spice Blends
I’m thrilled to be part of the Book Club Cookbook’s Blends Bash once again. With this recipe, I’m highlighting Thyme After Thyme, a blend featuring Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley, and marjoram. It’s refreshing and so delicious.
Where’s the Salad & Chicken Thighs or Breasts?
My kids don’t do the salad portion of this recipe. I love it! The red onion gives it a pop and the tomatoes are so good with the tzatziki sauce. Wither way, you’re golden.
We love chicken thighs in this house. Now, you’re free to use boneless skinless chicken breasts if you want, but they will not pack the same flavor as chicken thighs. Also, chicken thighs are often cheaper. I love the char you get from the grill too!
This Greek Chicken Gyros with Tzatziki Recipe is such a great weeknight meal! Don’t forget to check out our Greek Meatballs with Red Sauce recipe.
Greek Chicken Gyros with Tzatziki
- 2 lb / 1 kg chicken thigh fillets boneless skinless
- FOR THE MARINADE
- 3 large garlic cloves minced (~ 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
- 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper
- FOR THE TZATZIKI
- 2 cucumbers to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice
- 1 1/4 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
- 1/4 tsp salt
- Black pepper
- FOR THE SALAD
- 3 to matoes desseeded and diced
- 3 cucumbers diced
- 1/2 red spanish onion peeled and finely chopped
- 1/4 cup fresh parsley leaves optional
- Salt and pepper
- 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.
- MAKE THE TZATZIKI
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
- FOR THE SALAD
- Combine ingredients in a bowl.
- HOW TO COOK THE CHICKEN
- Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
- Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
- Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
slightly adapted from Recipe Tin Eats