Quick Chicken Gyros (2 servings)
Juicy, spiced chicken gyros with quick tzatziki and salad in warm pitta — weeknight-friendly but big on flavour.
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- •300g chicken thighs, boneless and skinlesssliced into strips
- •1 tbsp extra virgin olive oilfor the marinade
- •1 lemonzest and juice (or use 1 tbsp vinegar if no lemon)
- •2 garlic clovesfinely grated (for the marinade)
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1/2 tsp mild chilli powderplus more to taste
- •1 tsp dried oregano or mixed herbs(optional)
- •1/2 tsp fine saltplus more to taste
- •1/4 tsp black pepper
- •150g Greek yoghurt
- •1/2 cucumbercoarsely grated and squeezed dry
- •1 tsp extra virgin olive oilfor the tzatziki
- •1 garlic clovefinely grated (for the tzatziki)
- •1 tsp lemon juice or vinegar
- •pinch fine saltfor the tzatziki
- •1 tbsp fresh dill or mint(optional)chopped (for the tzatziki)
- •2 pitta breadswarmed
- •2 tomatoes(optional)sliced or chopped
- •1/4 red onion(optional)thinly sliced
- •small handful fresh coriander(optional)to serve
- •a few pickles(optional)sliced, to serve
- 1
Marinate the chicken: In a bowl, mix together the 1 tbsp extra virgin olive oil, the lemon zest and juice (from the 1 lemon), the 2 grated garlic cloves, ground cumin, ground coriander, mild chilli powder (add a little extra if you like it hotter), dried oregano/mixed herbs (if using), fine salt and black pepper. Add the sliced chicken thighs and toss well to coat. Leave to marinate for 10–15 minutes while you make the tzatziki and prep the fillings.
5 min
- 2
Make quick tzatziki: In a small bowl, stir together the Greek yoghurt, grated/squeezed cucumber, the 1 grated garlic clove, 1 tsp lemon juice (or vinegar), 1 tsp extra virgin olive oil and a pinch of fine salt. Mix in the fresh dill or mint (if using). Set aside (chill if you have space).
4 min
- 3
Prep and warm: Slice/chop the tomatoes, thinly slice the red onion, roughly chop the fresh coriander, and slice the pickles (all if using). Warm the pitta breads (toaster, dry frying pan, or about 1 minute in the microwave).
3 min
- 4
Cook the chicken: Heat a large frying pan over medium-high heat. Add the marinated chicken (it should have enough oil from the marinade; only add a tiny extra splash of extra virgin olive oil if the pan is very dry). Fry for 8–10 minutes, turning the strips until browned and cooked through. If it colours too quickly, reduce the heat slightly.
10 min
- 5
Assemble: Split each warm pitta bread and fill with the chicken. Spoon over plenty of tzatziki, then top with tomatoes, red onion, fresh coriander and pickles (if using). Taste and add a little more fine salt and/or mild chilli powder if you’d like. Serve immediately.
2 min
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