Mediterranean Chicken Gyros Feta

These Mediterranean chicken gyros with creamy feta tzatziki bring the warmth and color of the Mediterranean to your kitchen table. Juicy marinated chicken, fresh vegetables, and a tangy feta packed sauce all get wrapped in pillowy pita—perfect for a satisfying lunch or casual dinner any night of the week.

I made these gyros on a whim after a picnic got rained out and my whole crew fell in love. Now we double the batch for leftovers because no one can resist that creamy feta tzatziki.

Gather Your Ingredients

• Boneless skinless chicken thighs: Provide juicy flavorful chicken for the filling look for thighs with even thickness
• Olive oil: Ensures the chicken stays moist when marinated and cooked opt for extra virgin for the best taste
• Dried oregano: Offers classic Greek flavor and pairs beautifully with chicken check for fragrant leaves
• Garlic powder: Infuses the marinade with savory depth use a fresh bottle for best results
• Salt and pepper: Season both chicken and sauce always taste to adjust
• Pita breads: Act as sturdy wraps soft and flexible pitas roll best
• Cherry tomatoes: Give a burst of freshness halve them for juicy pockets in every bite
• Cucumber: Adds crunch and a cool bite aim for firm bright green cucumbers
• Red onion: Delivers sharpness and vibrant color slice very thin for a milder flavor
• Plain Greek yogurt: Forms the creamy base for tzatziki choose whole milk for richness
• Feta cheese: Makes the sauce extra tangy and creamy use sheep’s milk feta if you can find it
• Lemon juice: Brings acidity to brighten the sauce always use freshly squeezed
• Garlic clove: Gives a punch of real garlic flavor mince very finely so it blends in

How to Make It

Marinate the Chicken:

Stir together olive oil dried oregano garlic powder salt and pepper in a large bowl until well blended. Add the chicken thighs and toss to coat every piece evenly. Cover and refrigerate for at least thirty minutes to let the flavors sink in. If you have extra time an hour or more gives even better taste.

Cook the Chicken:

Set a skillet over medium high heat and let it get hot. Add the marinated chicken pieces in a single layer. Cook for five to seven minutes on one side until deeply golden then flip and cook for four to six more minutes or until completely cooked through and the juices run clear. The internal temperature should read one hundred sixty five degrees Fahrenheit. Rest for a few minutes before slicing.

Make the Feta Tzatziki:

In a bowl combine Greek yogurt crumbled feta lemon juice minced garlic salt and pepper. Stir very well until the mixture is creamy and the feta is mostly broken up. Taste and add more lemon or salt if needed. Chill while the chicken finishes.

Prep the Veggies and Warm the Pitas:

Slice cherry tomatoes into halves dice cucumber and slice red onion as thinly as possible. Warm pita breads in a dry skillet or wrapped in a kitchen towel in the microwave for softness—a warm pita makes wrapping easier.

Assemble the Gyros:

Spread a generous spoonful of feta tzatziki on each warm pita. Top with sliced chicken then layer on cherry tomatoes cucumber and red onion as you like. Roll up tightly and dig in while everything is fresh and tender.

Every time I crumble feta into the tzatziki and smell the lemon and garlic I remember summers spent cooking with my grandmother. Her advice was to never rush the marinating time and now I always give the chicken that extra thirty minutes—worth it every time.

Flavor Boosters

Try adding fresh herbs like parsley or dill to the marinade or sauce for a burst of flavor. Swap in roasted red peppers or grilled zucchini as seasonal toppings and mash your feta into the yogurt for a creamy tangy tzatziki.

Serving Suggestions

Pair chicken gyros with a Greek salad, lemon roasted potatoes, or crisp greens. For gatherings, slice gyros in halves and serve extra feta tzatziki for dipping along with fresh cucumbers and herbs.

Creative Twists

Use naan or lavash instead of pita for a different wrap. Substitute chicken breast or plant based alternatives for a dairy free version and add mint, basil, or eggplant for seasonal variety. The cooked chicken also makes great salads or grain bowls.

Double the chicken and feta tzatziki for leftovers—your family will thank you. Wrapping your gyro in parchment makes eating even easier and mess free.

Frequently Asked Questions About This Dish

→ How long should I marinate the chicken?

Marinate the chicken thighs for at least 30 minutes to infuse them with herbs and spices. For deeper flavor, marinate longer in the refrigerator if time allows.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs offer extra juiciness and flavor. If using breast, monitor the cooking time to prevent dryness.

→ How do I keep the pita warm and soft?

Warm the pita in a dry skillet or wrap in foil and place in a low oven. This keeps them soft and pliable for easier assembly.

→ What can I add for extra crunch or flavor?

Try adding shredded lettuce, pickled onions, or sliced peppers for extra texture and taste. A drizzle of olive oil enhances the overall flavor.

→ Is this dish suitable for meal prep?

Absolutely! Store the cooked chicken and prepared tzatziki separately in the fridge, then assemble fresh when ready to enjoy.