These gyros are my go-to when I want something fresh and vibrant but still satisfying. They have the best of both worlds: crisp, cool vegetables and tangy tzatziki paired with warm, juicy chicken wrapped in fluffy pita. It’s a combination that feels light enough for a hot summer day yet substantial enough to leave you completely satisfied.

The tzatziki alone is worth making—you could honestly slather it on grilled vegetables, dip pita chips into it, or drizzle it over roasted potatoes. But paired with the marinated chicken, it’s magic. I genuinely can’t imagine eating gyros without this sauce, so I included the tzatziki recipe right alongside the chicken instructions. Technically, that makes this a “two-recipes-in-one” situation, but since they belong together, it just makes sense.

If you want to take these gyros over the top, I recommend pairing them with my Easy Pita Recipe. It’s hard to beat freshly made pita that’s warm, soft, and just the right amount of chewy. But, if you’re short on time, a good store-bought pita will still get you a delicious result—just try to avoid the overly sweet flatbreads that sometimes sneak into the bread aisle.

Another nice bonus? This recipe is perfect for warm weather because the chicken cooks quickly under the broiler, so you’re not heating up your kitchen for long. You can prep everything else while the chicken marinates or bakes, making it a very weeknight-friendly dinner.

Why I Love This Recipe

Minimal cooking time: The broiler does all the work in 15 minutes or less.
Make-ahead friendly: Both the chicken marinade and tzatziki can be prepped earlier in the day.
Balanced flavors: You get tang, crunch, creaminess, and savory depth in each bite.
Versatile: Use the chicken in bowls, wraps, or salads if you don’t feel like making gyros.

Ingredients

For the Chicken

2 pounds chicken breasts or thighs
⅓ cup plain Greek yogurt
2 Tablespoons olive oil
¼ cup lemon juice
¾ teaspoon garlic powder
1½ teaspoons dried oregano
1 teaspoon salt
¼ teaspoon black pepper

For the Tzatziki

1 cucumber
1 cup plain Greek yogurt
1 Tablespoon lemon juice
1½ teaspoons olive oil
⅛ teaspoon dried garlic (AKA a pinch)
¼ teaspoon salt
1 teaspoon dillweed

For the Gyros

6 fresh pitas (homemade or store-bought)
¼ red onion, thinly sliced
2 tomatoes, diced
Leftover cucumber from tzatziki prep
Feta cheese, for topping

Instructions

1. Marinate the Chicken

Slice the chicken into thin slices or strips—this helps them cook quickly and evenly under the broiler. Place the chicken in a large bowl.

Add the marinade ingredients: Greek yogurt, olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Stir until the chicken is fully coated. Cover and set aside for at least 15 minutes. (If you have time, marinate for up to 2 hours for even more flavor.)

2. Make the Tzatziki

Cut the cucumber in half. Use one half for the sauce and reserve the other half for slicing into the gyros later.

Grate the cucumber half until you have about ½ cup. For the creamiest tzatziki, lightly squeeze the grated cucumber over the sink or a towel to remove excess water.

In a small bowl, combine the cucumber, Greek yogurt, lemon juice, olive oil, dried garlic, salt, and dillweed. Stir until smooth. Refrigerate until ready to serve.

3. Cook the Chicken

Turn your oven’s broiler to High and place the rack about 6 inches from the heat source.

Line a baking sheet with foil for easy cleanup and arrange the chicken slices in a single layer. Broil for about 12–15 minutes, flipping halfway through, until the edges are golden and a meat thermometer inserted into the thickest piece reads 165℉.

4. Assemble the Gyros

While the chicken cooks, slice your red onion, dice your tomatoes, and cut the remaining cucumber into thin slices.

Warm your pita bread in a dry skillet or directly on an oven rack for 1–2 minutes until soft and pliable.

To assemble, layer the pita with chicken, a generous dollop of tzatziki, sliced cucumber, tomato, onion, and a sprinkle of feta. Fold and enjoy immediately.

Recipe Notes & Tips

Marinating shortcut: Even a short 15-minute marinade works wonders because of the yogurt, which tenderizes the meat quickly.
Make-ahead tzatziki: You can prepare the sauce up to 2 days in advance. It tends to taste even better the next day.
Serving a crowd: Double the chicken and tzatziki amounts and set up a DIY gyro bar with all the toppings.
Pita alternatives: If you’re avoiding bread, serve everything over a bed of romaine lettuce for a Greek-inspired salad.

Storage

Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.
Tzatziki: Keeps in the fridge for about 3 days; stir before serving.
Pita: Best eaten fresh, but can be frozen for up to 3 months.

Final Thoughts

If you’ve only had gyros from restaurants or food trucks, I think you’ll be pleasantly surprised by how easy and satisfying it is to make them at home. The chicken cooks quickly, the sauce comes together in minutes, and the toppings can be adapted to whatever’s in your fridge.This recipe has become one of my summer staples, but honestly, it’s just as good in the middle of winter when you’re craving something bright and fresh. Whether you serve it for a casual weeknight dinner or as the centerpiece for a fun weekend meal, these Sheet Pan Chicken Gyros are guaranteed to hit the spot.