Chicken Gyros & Tzatziki

Iconic and delicious, Gyros are a staple of Greek restaurants. Traditionally made with skewered lamb meat, chicken and pork gyros are now more common in Greece. Learn how to make this delicious and classic street food at home.


  • 2 lbs. Boneless Skinless Chicken Thighs
  • 1 Cup Full Fat Greek Yogurt
    • Fage is our favorite brand, with Cabot as a runner up
  • 1/2 Cup Lemon Juice (about 2 lemons)
  • 1 Tablespoon Lemon Zest (about 2 lemons; zest your lemons before you juice them).
  • 2 Teaspoons Table Salt
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoons Fresh Ground Black Pepper
  • 1/2 Cup Vegetable Oil
  • Pita Bread
  • Diced Tomato (optional)
  • Sliced, and Rinsed White onion (optional)

GET CHEFFY TIP!– The spices listed above for our Get Cheffy marinade are only the beginning. The middle east is known for its use of spices in its cuisines. Parsley, dill, mint, nutmeg, cloves, paprika, and even cinnamon can all be added, incrementally, to add additional layers of flavor to your Gyro marinade.


  • 2 Cups Full Fat Greek Yogurt
  • 1 Large English/Hot House Cucumber
  • 1/2 Cup Lemon Juice
  • 1 Tablespoon Minced Garlic
  • 2 Teaspoons Table Salt
  • 1 Teaspoon Fresh Ground Black Pepper
  1. Begin by making your Tzatziki. Pour your 1/2 cup lemon juice into a medium bowl, and add your minced garlic. Allow the minced garlic to sit in your lemon juice for 10-15 minutes. Acids, like lemon juice and vinegar “temper” the bite of raw garlic, onion, and any other member of the allium/onion family. Once your lemon juice/garlic mixture has sat together for 10-15 minutes, grate your cucumber into your bowl using the large holes of a box grater. Add your salt, pepper, and 2 cups greek yogurt and stir to combine. Cover and refrigerate for at least 4 hours.
  2. Create the marinade for your chicken thighs next by combining your 1 cup greek yogurt, lemon juice, table salt, coriander, onion powder, minced garlic, vegetable oil, and black pepper into a bowl. Whisk to combine, and pour into a ziplock bag with your chicken thighs. Allow the chicken thighs to marinade for at least 4 hours, or up to 10 hours.
  3. When ready to begin cooking, begin by lighting your grill:
      • Light a full charcoal chimney. After about 15-20 minutes, you’ll begin to see light, gray ash appearing along the edges of your coals. Dump your coals into your pit, banked onto just one side of your grill. Your goal is to create a “hot-zone” and a “cool zone”
      • Turn all burners of your gas grill on high, and close the lid. Allow your grill to heat up, 5-10 minutes, before opening the lid, and scraping down the grates. Once your grill grates are clean, turn off one side of your burners completely and reduce the heat of your second side to medium/high.
  4. Ensure that you’ve scraped and oiled your grill grates thoroughly to prevent sticking. Place your chicken thighs directly over your hot zone coals, or burners, if using a gas grill. Allow the chicken to sear on its first side for 3-5 minutes; flip and allow to sear on its second side for an additional 3-5 minutes. Move the chicken away from your hot zone completely so no coals or lit burners are under your chicken. Cover your grill with its lid and ensure that the lid’s air vents are directly over the chicken. Allow to cook in this cool zone for an additional 15 minutes. Flip your chicken after 15 minutes, and allow to cook on its second side for an additional 15 minutes (30 minutes total). Remove the chicken from the grill and chop into large pieces. Taking your pita bread, microwave however many pitas you’re using for 15-30 seconds until they’re warmed, and pliable.
  5. To build a Gyro begin by placing 1-2 tablespoons of Tzatziki onto a warmed pita. Place your grilled chicken over your Tzatziki and garnish with feta, sliced onions, tomatoes, additional Tzatziki and, if you’re feeling extra Cheffy, fried potatoes.

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