This easy chicken gyro recipe is simple and delicious! The yogurt lemon marinade adds tons of flavor and is perfect with the tzatziki, flatbread and toppings!

Chicken gyros are one of our favorite weeknight meals, and this recipe delivers both in flavor and simplicity!

Chicken gyro in flatbread wrapped in parchment.

Chicken Gyro Marinade

This new and improved easy chicken gyro recipe was born out of my desire to take this older recipe and simplify it a bit. I posted that recipe almost 15 years ago, and we’ve made it a lot! So it’s no surprise that over the last decade, I’ve made some changes to make it even better.

The marinade for the chicken is the first improvement!

This yogurt-based marinade is the first step to juicy, flavorful, tender chicken.


  • plain yogurt
  • lemon juice + red wine vinegar
  • oregano
  • garlic
  • olive oil
Pouring yogurt marinade over chicken.

I prefer grilling the chicken (I pop it on my pellet grill at 375 degrees F), but it can also be cooked on an indoor grill pan, broiled in the oven, or probably even air fried.

The key to perfectly juicy chicken is to cook it just until an instant-read thermometer registers 165 degrees F when inserted at the thickest part. Don’t over cook! (But obviously, don’t under cook either 😉)

Grilled chicken breasts in white dish.

Quick Tzatziki Sauce

Whip up the easy tzatziki sauce while the chicken marinates.

Two important pro tips to make this quick tzatziki sauce work:

  1. Squeeze every last bit of extra liquid out of the shredded cucumber (also, using a seedless cucumber helps).
  2. Use extra thick plain Greek yogurt. Thin yogurt will make the tzatziki sauce too runny.
Glass bowl with yogurt, garlic, pepper and shredded cucumber.

How to Serve (and Eat!) a Chicken Gyro

Wrap the chicken pieces in flatbread, pita bread, or even naan bread (we often use the stonefired naan bread from Costco).

Top with tzatziki sauce, feta cheese and any other toppings that call to you. Lettuce, tomatoes, olives, red onions (or pickled onions – yum!).

This recipe is easily one of our family’s favorite dinners.

It’s customizable (I’m looking at you, child of mine, who eats chicken + flatbread only), so easy, and the flavor profile is right up there with some of my favorite recipes in the history of ever. I load my gyro up with all.the.yummy.things and enjoy every last bite!

Top down view of two chicken gyros in flatbread on plate with lemon slices, tzatziki, tomatoes and lettuce.

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Two chicken gyros in flatbread with tzatziki, tomatoes and lettuce on gray plate.

Easy Chicken Gyros {New and Improved}

5 stars (7 ratings)


Chicken Marinade:

  • ½ cup plain yogurt
  • ¼ cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons dried oregano
  • 1 tablespoon finely minced garlic (or 1 1/2 teaspoons garlic powder)
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 ½ pounds boneless, skinless chicken breasts or thighs

Tzatziki Sauce:

  • 1 medium English/seedless cucumber
  • 1 ½ cups plain Greek yogurt (extra thick – see note)
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons finely minced garlic (or 1/2 teaspoon garlic powder)
  • Pinch salt and pepper

Flatbread + Toppings:

  • 6 pieces flatbread or pita bread
  • Crumbled feta cheese, chopped tomatoes, lettuce, olives, red onions, etc.


  • For the chicken, whisk together all the marinade ingredients. Place the chicken in a shallow dish or ziploc bag. Pour the marinade over the chicken and refrigerate for 1 to 2 hours or up to 4 hours.
  • For the tzatziki, shred the cucumber on the small holes of a box grater. Wrap the shredded cucumber in a clean kitchen towel and wring out excess liquid until the cucumber is very dry. You should have about 1/2 cup shredded cucumber.
  • Stir together all the tzatziki ingredients. Season to taste with additional salt and pepper, if needed. Refrigerate until ready to serve.
  • Preheat an outdoor grill, indoor grill pan, or oven broiler to medium or medium-high heat. Cook the chicken for 4-5 minutes each side until the chicken is cooked through and an instant-read thermometer reads 165 degrees F inserted at the thickest part. Tent the chicken with foil and let rest for 5-10 minutes.
  • To serve, slice the chicken and serve in flatbread or pita bread with tzatziki sauce, feta cheese, and other toppings, as desired.


Yogurt for Tzatziki: use extra-thick plain Greek yogurt for the tzatziki so it isn’t runny. If  the yogurt you are using has extra whey on top when opening the container, drain that off before using. 
Chicken: the yogurt and lemon juice help tenderize the chicken – but if the chicken marinates too long, it can develop an “off” texture because of those acidic ingredients. For that reason, I don’t recommend marinating longer than four hours (preferably sticking to the two hour mark). Also, it’s preferred to use chicken breasts or chicken thighs. Chicken tenders are a bit too “fragile” for this recipe unless you only marinate for 30-45 minutes.
Serving: 1 gyro (with tzatziki sauce but no additional toppings), Calories: 386kcal, Carbohydrates: 36g, Protein: 34g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 75mg, Sodium: 836mg, Fiber: 2g, Sugar: 3g