Chicken Gyros

This recipe for homemade Chicken Gyros boasts huge flavor with just a few simple steps. Made with a blend of spices with the perfect balance of herbs, smokiness, warmth, and aroma, gyro night can be enjoyed in the comfort of your own home! You’ll be blown away with your very own creation.

Since I’ve moved away from the big city atmosphere, there aren’t too many things I miss. The one feature I miss, however, is the ease of access to my favorite cuisines no matter what I’m craving. Chicken gyro has always held a dear place in my heart! The tender pieces of meat marinated in a tangy spiced yogurt sauce, roasted with just the right amount of char, and, of course, extra tzatziki.

While this method isn’t a completely traditional way of making chicken gyros, I kept the average household in mind when writing it. Most of us don’t have one of those glorious rotisseries that your neighbourhood gyros shop has to cook our meat. Today I have a version that is accessible for anyone who craves it! Even those who have the bare minimum in their kitchen setup. No fancy equipment required.

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Chicken thighs – Chicken breasts can be used instead, but keep in mind cooking times may vary.
• Greek yogurt – Plain. Strained or regular will work. This is the secret ingredient in the marinade, it’s what helps tenderize the meat, making it extra juicy, tender and flavorful.
• Lemon juice – Freshly squeezed or from a bottle.
• Red wine vinegar – White wine vinegar or just regular white vinegar will be fine instead.
• Olive oil – Avocado, sunflower, safflower, canola, or vegetable oils can be used instead.
• Garlic – Use as much or little as you like.
• Spices – Cumin, oregano, paprika, and cinnamon.
• Salt and pepper – Season to taste.
• Tzatziki sauce – In my opinion this is what make gyros awesome. You can use store bought, but it’s super simple to make your own. Check out my recipe for homemade tzatziki here.
• Pitas – I love to toast up my pitas a bit to get some golden color on them. You can also use tortillas if that’s all you have.

How to make chicken gyros

1. Marinate chicken: Add the chicken and marinade ingredients to a large freezer bag. Squeeze to mix all the ingredients around and transfer the bag to the fridge. Marinate for 1-4 hours.
2. Cook chicken: Preheat the oven to 425F. Equip a baking sheet with a roasting rack. Line the chicken on the rack and bake for 15-18 minutes, or until the edges begin to crisp. You can turn on the broiler for 2-3 minutes if you’d like more crispiness without drying the chicken out.
3. Assemble gyros: Roughly chop the chicken into bite-sized pieces. Warm the pitas for 15-20 seconds in the microwave or toast them individually in a dry skillet over medium-high heat. Spoon some of the chicken into the pita, then top with tzatziki, onion, and tomatoes.

Or grill:

If the weather is warm and your BBQ needs some attention, this is a perfect opportunity to use it.

1. Preheat the grill, with the lid closed, over medium-high heat for 5-10 minutes.
2. Grill the thighs for 5-7 minutes per side until slightly charred.
3. Roughly chop the thighs and assemble your gyros.

How to serve chicken gyros

I loaded my table up with pitas, tzatziki, thinly sliced red onion, and halved cherry tomatoes for everyone to assemble their gyros with. You can, really, use any type of wrap you like best. Even tortillas will be great.

Other toppings you can serve up with your gyros:

• Hummus
• Garlic sauce
• Hot sauce
• Sliced chilies
• Cucumber
• Lettuce
• Bell peppers
• Freshly chopped parsley
• Feta

How to store leftovers

Transfer the chicken to an airtight container and store for 3-4 days in the fridge. It’s best to assemble the gyros as you enjoy them, as the pre-assembled gyros won’t keep well and the pitas will become soggy. Keep each component separate.

Reheat the chicken either in the microwave, on a skillet, or in the oven at 350F on a parchment paper lined baking sheet for 5-10 minutes.
You can also use up your leftover chicken with salad, soups, in casseroles, over pasta, or rice. This flavorful chicken isn’t limited to just pita wraps!

How to freeze

Store the chicken in an airtight container or sealable freezer bag and store for 3-6 months in your freezer. I find it’s easier to allow the chicken to thaw overnight in the fridge before reheating. Trying to reheat it straight from frozen, without a proper function on your microwave, will risk drying the chicken out.

Did you love this recipe? Try these:

• Instant Pot Chicken Shawarma or Oven Roasted Chicken Shawarma
• Beef Brisket Gyros
• Turkish Gozleme with Lamb
• Mediterranean Orzo Salad
• Greek Salad
• Spanakopita
• Skillet Chicken Satay
• Greek Chicken Pasta