Greek Chicken Gyro Bowls Tzatziki

There's something about the smell of lemon and oregano hitting a hot pan that instantly transports me to a sun-soaked afternoon in someone's backyard. I discovered these bowls almost by accident, honestly—I had marinated chicken ready to go, rice sitting in the pot, and instead of making the usual wraps, I decided to just layer everything into bowls and drizzle them with tzatziki. It was messier than a gyro, maybe less traditional, but somehow more satisfying.

I made these for a dinner party on a Tuesday night, and my friend Sarah showed up expecting something fussy and complicated. When I handed her a bowl, she ate half of it standing at the counter before even sitting down. That's when I knew this recipe had become something I'd keep making.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs have more flavor and stay juicier, but breasts work fine if that's what you have—just don't overcook them.
• Olive oil and lemon juice: The backbone of your marinade; fresh lemon juice makes an actual difference here.
• Garlic, oregano, cumin, and smoked paprika: This spice blend is what makes it taste Greek, not just grilled chicken.
• Greek yogurt (200 g): Full-fat tastes creamier than low-fat, and it's worth the splurge for tzatziki.
• Cucumber: Squeeze out as much water as you can or your tzatziki becomes runny.
• Fresh dill: Dried dill is fine in a pinch, but fresh dill in tzatziki feels like a small luxury.
• Basmati or long-grain rice: Warm or cold both work, whatever fits your mood.
• Tomatoes, red onion, romaine, Kalamata olives, and feta: These are the fresh, bright layer that makes everything sing—don't skip the olives.

Instructions

Let the chicken marinate:

Mix olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper together, then coat your chicken thoroughly. Even 20 minutes makes a difference, but if you have time, let it sit in the fridge for up to 2 hours—the flavors get deeper.

Make the tzatziki:

Combine Greek yogurt, grated cucumber (squeeze out the water first!), minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a bowl. Taste it and adjust the lemon or salt to your preference, then refrigerate it while you cook the chicken.

Get the pan hot and cook the chicken:

Heat your grill pan or skillet over medium-high heat until it's properly hot—you want that sizzle when the chicken hits. Grill for about 5–6 minutes per side, listening for that satisfying char sound, then let it rest for 5 minutes before slicing.

Build your bowls:

Start with warm or cold rice as your base, then arrange the sliced chicken on top, followed by diced tomato, thin red onion slices, lettuce, Kalamata olives, and crumbled feta in whatever pattern feels right.

Top and serve:

Dollop generous spoonfuls of tzatziki over the whole thing and serve with warm pita on the side if you want something to scoop with, or skip it entirely for a lower-carb bowl.

Save

One night I brought leftovers for lunch the next day, and the cold rice with warm tzatziki and room-temperature vegetables actually tasted better than fresh. That's when I realized this bowl could work any way you wanted it—cold for summer, warm for fall, flexible enough that you could eat it five different ways and it would still feel right.

Making This Bowl Your Own

The beauty of a bowl is that it bends to what you have and what you're craving. If cauliflower rice fits your goals better, it swaps in seamlessly and keeps everything light. I've added roasted chickpeas for crunch, sliced cucumber for extra coolness, even a sprinkle of sumac if I had it on hand. The chicken and tzatziki are the anchors—everything else is just building around them.

Timing and Prep Strategy

The whole thing takes about 45 minutes from start to finish, but most of that is marinating and cooking time where you're not actually doing much. You can make the tzatziki and chop your vegetables while the chicken marinates, so by the time you're done prepping, the chicken is almost ready for the pan. If you're feeding a crowd, cook your rice ahead and keep it warm, or let it cool and serve cold—either way, assembly is the fastest part.

Why This Works Better Than You'd Expect

Gyro bowls solve a real problem: you get all the flavors of a gyro wrap without the bread falling apart as you eat, without the mess, and without the carbs if that matters to you. The combination of warm chicken, cool vegetables, creamy tzatziki, and tangy feta hits every flavor note in one bite. It feels indulgent enough for dinner with guests, but simple enough that you won't hesitate to make it for yourself on a random Thursday.

• Make extra tzatziki—it keeps in the fridge for days and works on everything from vegetables to roasted potatoes.
• If pita is important to you, warm it up right before serving so it stays soft.
• Pair this with a crisp Sauvignon Blanc or a light Greek white wine if you're in the mood.

Save

These bowls have become one of those recipes I make when I want something that tastes special but doesn't require any stress. That's the whole point, really.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, though letting it sit for up to 2 hours in the refrigerator enhances the flavor significantly.

→ Can I make this gluten-free?

Yes, simply omit the pita bread or use a gluten-free alternative. Ensure your spices and other ingredients are certified gluten-free.

→ Is chicken breast or thigh better for bowls?

Chicken thighs are preferred for their juiciness and flavor, but boneless skinless breasts work well if you prefer leaner meat.

→ How do I remove excess water from cucumber?

Grate the cucumber and squeeze it firmly in a clean kitchen towel or cheesecloth to remove excess liquid before mixing it with the yogurt.

→ What can I substitute for rice?

For a low-carb option, substitute the basmati rice with cauliflower rice or quinoa to keep the dish light and healthy.