Mediterranean Chicken Gyros with Feta Tzatziki

ByCole Matthews
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Why Make This Recipe

Mediterranean Chicken Gyros with Creamy Feta Tzatziki are a delicious and easy-to-make meal. They bring vibrant flavors and healthy ingredients together in a fun way. This dish is perfect for lunch, dinner, or a gathering with friends and family. Enjoying homemade gyros means you control what goes in them, making it both satisfying and healthier than takeout.

How to Make Mediterranean Chicken Gyros with Creamy Feta Tzatziki

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 pita breads
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 cup plain Greek yogurt
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Fresh parsley for garnish

Directions

  1. Begin by marinating the chicken: mix olive oil, oregano, garlic powder, salt, and pepper in a bowl. Add chicken thighs and marinate for at least 30 minutes.
  2. Heat a skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until golden brown and cooked through (165°F/75°C).
  3. While chicken cooks, prepare the tzatziki sauce by mixing Greek yogurt, feta, lemon juice, minced garlic, salt, and pepper until smooth.
  4. Once done, slice the chicken into strips. To assemble, spread tzatziki on pita, add chicken, and top with cherry tomatoes, cucumber, and red onion. Roll and enjoy!

How to Serve Mediterranean Chicken Gyros with Creamy Feta Tzatziki

Serve the gyros warm, wrapped in pita bread. You can garnish them with fresh parsley for an extra touch. These gyros go well with a side of Greek salad or roasted vegetables. They are great for sharing, but you might want to keep them all to yourself!

How to Store Mediterranean Chicken Gyros with Creamy Feta Tzatziki

If you have leftovers, store the chicken separately from the pita and toppings. Keep the chicken in an airtight container in the refrigerator for up to 3 days. The tzatziki can also be stored in the fridge for up to a week. For best taste, reheat the chicken before serving.

Tips to Make Mediterranean Chicken Gyros with Creamy Feta Tzatziki

  • For extra flavor, let the chicken marinate overnight.
  • Feel free to add more toppings like olives or bell peppers for a twist.
  • Using fresh herbs in the tzatziki can enhance the taste greatly.

Variation

You can make these gyros with other proteins like beef, lamb, or even grilled vegetables for a vegetarian option. Each variation can bring its own unique flavor to the dish.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they might need a bit more time to cook.

2. What if I don’t have Greek yogurt?
You can replace Greek yogurt with regular plain yogurt, but it may not be as thick.

3. Can I freeze the cooked chicken?
Yes, you can freeze the cooked chicken for up to 3 months. Just make sure to store it in an airtight container.

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Mediterranean Chicken Gyros with Creamy Feta Tzatziki

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

Delicious and easy-to-make Mediterranean Chicken Gyros featuring marinated chicken thighs and creamy feta tzatziki.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 pita breads
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 cup plain Greek yogurt
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Fresh parsley for garnish

Instructions

  1. Begin by marinating the chicken: mix olive oil, oregano, garlic powder, salt, and pepper in a bowl. Add chicken thighs and marinate for at least 30 minutes.
  2. Heat a skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until golden brown and cooked through (165°F/75°C).
  3. While chicken cooks, prepare the tzatziki sauce by mixing Greek yogurt, feta, lemon juice, minced garlic, salt, and pepper until smooth.
  4. Once done, slice the chicken into strips. To assemble, spread tzatziki on pita, add chicken, and top with cherry tomatoes, cucumber, and red onion. Roll and enjoy!

Notes

For extra flavor, let the chicken marinate overnight. Feel free to add more toppings like olives or bell peppers for a twist.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: gyros, Mediterranean, chicken, tzatziki, easy dinner

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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