Greek Chicken Gyros with Tzatziki
Gyros is marinated chicken grilled and wrapped in pita with tzatziki, tomato, onion and fried potatoes. The secret to its tenderness is yogurt in the marinade — its acid loosens the fibres gently without cooking the meat the way lemon does.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Calories
- 620
Gyros is Greek street food, and the name means "to turn", after the rotating spit. What separates it from shawarma is that the Greek version puts fried potatoes inside the wrap itself — startling the first time, but it has become its signature.
Method
-
1
Make the marinade
Mix the yogurt, olive oil, lemon, garlic, oregano, paprika and salt, and turn the chicken slices through it thoroughly.
⏱ 8 min -
2
Marinate
Cover and refrigerate for two hours to overnight. The yogurt loosens the fibres gently, without cooking the meat the way lemon alone would.
⏱ 120 min -
3
Grill
Grill the chicken on a griddle or ridged pan over high heat for four minutes a side until browned with clear grill marks.
⏱ 10 min -
4
Rest
Rest the chicken five minutes, then slice it thinly. Cutting it hot lets all the juices run out onto the board.
⏱ 7 min -
5
Warm the pita
Warm the pita in a dry pan for thirty seconds a side until pliable. Cold pita cracks when you roll it.
⏱ 4 min -
6
Build the wrap
Spread the pita with tzatziki, then add the chicken, tomato, onion and the fried potatoes inside the wrap — that is the Greek gyros signature.
⏱ 5 min -
7
Serve
Roll it tightly, wrap the lower half in greaseproof paper to hold it together, and serve at once while hot.
⏱ 3 min
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Tips that actually matter
- Yogurt in the marinade is the secret to tenderness — it works more gently and more deeply than lemon alone.
- Thighs are more tender than breasts and stand up to grilling without drying out.
- The potatoes go inside the wrap, not alongside — that is the difference from shawarma.
- The pita must be warmed before rolling, or it cracks.
People also ask
What is the difference between gyros and shawarma?
Gyros is marinated in yogurt and oregano and has chips inside the wrap. Shawarma uses Middle Eastern spices and the chips come on the side.
Can I make it without yogurt?
You can, with oil and lemon alone, but the chicken will be less tender. Yogurt does something different from acid on its own.
How long should I marinate?
Two hours to overnight. Beyond twenty-four hours the yogurt breaks the meat down too far and the texture goes odd.
What can replace pita bread?
Thin Arabic bread or a large tortilla. Greek pita is thicker and pocketed, but the substitutes work fine.
Cook mode
Greek Chicken Gyros with Tzatziki
-
1
Make the marinade
Mix the yogurt, olive oil, lemon, garlic, oregano, paprika and salt, and turn the chicken slices through it thoroughly.
-
2
Marinate
Cover and refrigerate for two hours to overnight. The yogurt loosens the fibres gently, without cooking the meat the way lemon alone would.
-
3
Grill
Grill the chicken on a griddle or ridged pan over high heat for four minutes a side until browned with clear grill marks.
-
4
Rest
Rest the chicken five minutes, then slice it thinly. Cutting it hot lets all the juices run out onto the board.
-
5
Warm the pita
Warm the pita in a dry pan for thirty seconds a side until pliable. Cold pita cracks when you roll it.
-
6
Build the wrap
Spread the pita with tzatziki, then add the chicken, tomato, onion and the fried potatoes inside the wrap — that is the Greek gyros signature.
-
7
Serve
Roll it tightly, wrap the lower half in greaseproof paper to hold it together, and serve at once while hot.
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