Spicy Chicken Gyros with Tzatziki and Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Marinated chicken thighs grilled and wrapped in soft pita bread, topped with creamy tzatziki and vibrant pickled red onions for a flavorful Mediterranean street food experience. This mediterranean-inspired chicken ready in about 30 minutes pairs chicken thighs, boneless and skinless, Greek yogurt, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 1/2 cup Greek yogurt
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cucumber, grated and drained
• 3/4 cup plain yogurt (for tzatziki)
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced (for tzatziki)
• 1 medium red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 1 tbsp sugar
• 4 pieces warm pita bread

Instructions

1. Step 1: In a large bowl, combine 1/2 cup Greek yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly.
2. Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, tossing to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Meanwhile, prepare pickled onions by placing 1 medium thinly sliced red onion in a jar. Heat 1/3 cup apple cider vinegar with 1 tbsp sugar until sugar dissolves, then pour over onions. Let cool and refrigerate for at least 30 minutes.
4. Step 4: For tzatziki, squeeze excess water from 1/2 cup grated cucumber. Mix with 3/4 cup plain yogurt, 1 tbsp chopped fresh dill, and 1 minced garlic clove. Stir well and refrigerate.
5. Step 5: Preheat grill or grill pan to medium-high heat (about 400°F). Grill marinated chicken thighs for 5-6 minutes per side until cooked through and slightly charred.
6. Step 6: Let chicken rest 5 minutes, then slice into strips.
7. Step 7: To assemble, place warm pita breads on plates, layer with grilled chicken strips, a generous dollop of tzatziki, and some pickled red onions. Serve immediately.