Tender grilled chicken wrapped in warm flatbread, layered with crisp cucumber slices and topped with a refreshing homemade tzatziki sauce. This Greek-inspired street food classic is flavorful, easy to make, and perfect for summer meals or weeknight dinners.

Why You’ll Love This Recipe

Grilled chicken gyros are a healthy, satisfying, and vibrant meal that comes together with simple ingredients and bold Mediterranean flavors. The marinated chicken is smoky and tender, the cucumbers add crunch and freshness, and the tzatziki sauce provides a cool, creamy finish. Ideal for casual lunches, quick dinners, or backyard gatherings, these gyros are as versatile as they are delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 flatbreads or pita breads
• 1 cup thinly sliced cucumber

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cup finely grated cucumber (squeeze out excess liquid)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill or parsley
• 1 small garlic clove, minced
• Salt and pepper, to taste

Directions

1. In a bowl, toss the chicken breasts with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Let marinate for at least 15 minutes to enhance the flavor.
2. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5–6 minutes per side, or until fully cooked and lightly charred. Remove from the heat and let rest before slicing into thin strips.
3. To prepare the tzatziki sauce, combine the Greek yogurt, grated cucumber (with excess liquid squeezed out), lemon juice, fresh dill or parsley, minced garlic, salt, and pepper. Mix well and refrigerate until ready to use.
4. Warm the flatbreads on the grill or in a dry skillet until soft and pliable.
5. Assemble the gyros by layering cucumber slices and grilled chicken strips onto each piece of flatbread. Spoon tzatziki sauce generously over the top.
6. Serve immediately, garnished with additional herbs if desired.

Servings and timing

Servings: 2 gyros
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

• Add toppings: Include sliced red onions, cherry tomatoes, shredded lettuce, or crumbled feta.
• Spicy version: Add a pinch of chili flakes to the chicken marinade or a dash of hot sauce to the tzatziki.
• Vegan option: Use grilled tofu or seitan and substitute dairy-free yogurt for the tzatziki.
• Low-carb: Skip the flatbread and serve the gyro contents in lettuce wraps or over a salad.
• Herb swap: Use mint in the tzatziki instead of dill for a different fresh note.

Storage/Reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Tzatziki sauce can also be refrigerated separately for up to 3 days. Flatbreads are best enjoyed fresh but can be stored at room temperature in a sealed bag for 1–2 days. To reheat the chicken, warm gently in a skillet or microwave until heated through. Assemble fresh before serving.

FAQs

Can I cook the chicken in a skillet instead of grilling?

Yes, a well-heated skillet works perfectly. Cook on medium-high heat for the same duration, flipping once.

How do I prevent the tzatziki from becoming watery?

Be sure to squeeze out the excess liquid from the grated cucumber before mixing it into the yogurt.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are flavorful and stay juicy when grilled.

Is this meal suitable for meal prep?

Yes. Grill the chicken and prepare the tzatziki in advance. Store separately and assemble when ready to eat.

What kind of yogurt works best for tzatziki?

Full-fat Greek yogurt provides the best texture and richness, but low-fat or dairy-free options work too.

Can I make the tzatziki sauce in advance?

Yes, it’s actually better after chilling for a few hours. Store it in the fridge for up to 3 days.

How do I warm the flatbreads properly?

Use a dry skillet, oven, or wrap in foil and heat on the grill for 1–2 minutes until warm and soft.

Can I freeze the chicken after grilling?

Yes, grilled chicken freezes well. Slice and freeze in airtight containers for up to 1 month.

What’s the best cucumber for tzatziki?

English cucumbers are ideal because they have fewer seeds and a thinner skin, but any cucumber will work if well-drained.

Are these gyros good for entertaining?

Definitely. Set up a gyro bar with all toppings and sauces so guests can assemble their own.

Conclusion

Grilled chicken gyros with cucumber tzatziki sauce are a vibrant and satisfying meal that brings the essence of Greek street food into your kitchen. With bold spices, fresh vegetables, and a cool, creamy sauce, each bite is refreshing and balanced. Perfect for casual dining or crowd-pleasing gatherings, this recipe is as approachable as it is delicious.

Grilled Chicken Gyros with Cucumber Tzatziki Sauce

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Greek
• Diet: Halal

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Description

Poulet grillé tendre enrobé d’un pain plat chaud, garni de tranches de concombre croquantes et nappé d’une sauce tzatziki maison rafraîchissante. Ce classique de la cuisine de rue d’inspiration grecque est savoureux, facile à préparer et parfait pour les repas d’été ou les dîners de semaine.

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Ingredients

• 2 poitrines de poulet désossées et sans peau
• 1 cuillère à soupe d’huile d’olive
• 1 cuillère à café de poudre d’ail
• 1 cuillère à café d’origan séché
• 1/2 cuillère à café de paprika fumé
• Sel et poivre, au goût
• 2 pains plats ou pains pita
• 1 tasse de concombre finement tranché

Pour la sauce tzatziki :

• 1/2 tasse de yaourt grec
• 1/4 tasse de concombre finement râpé (presser pour éliminer l’excès de liquide)
• 1 cuillère à soupe de jus de citron
• 1 cuillère à soupe d’aneth ou de persil frais haché
• 1 petite gousse d’ail hachée
• Sel et poivre, au goût

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Instructions

1. Dans un bol, enrober les blancs de poulet d’huile d’olive, d’ail en poudre, d’origan, de paprika, de sel et de poivre. Laisser mariner 15 minutes.
2. Préchauffer un gril ou une poêle à griller à feu moyen-vif. Griller le poulet 5 à 6 minutes de chaque côté ou jusqu’à ce qu’il soit bien cuit et bien noirci. Couper en fines lanières.
3. Pour préparer la sauce tzatziki, mélangez dans un bol le yaourt, le concombre râpé, le jus de citron, l’aneth, l’ail, le sel et le poivre. Réservez au réfrigérateur jusqu’à utilisation.
4. Réchauffez les pains plats sur le gril ou dans une poêle sèche.
5. Assemblez les gyros en superposant des tranches de concombre et du poulet grillé sur chaque pain plat. Nappez généreusement de sauce tzatziki.
6. Servir immédiatement, garni d’herbes fraîches si désiré.

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Notes

• Faites mariner le poulet plus longtemps (jusqu’à 24 heures) pour une saveur plus profonde.
• Servir avec des tranches de tomates, de l’oignon rouge ou de la feta émiettée pour des garnitures supplémentaires.
• Le tzatziki peut être préparé jusqu’à 3 jours à l’avance et conservé au réfrigérateur.

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Nutrition

• Serving Size: 1 gyro
• Calories: 430
• Sugar: 4g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 85mg