Greek Chicken Gyro

This Greek chicken gyro recipe is easy and exceptionally delicious. It offers a unique balance of juicy, spiced chicken, creamy tzatziki, and fresh vegetables all wrapped in soft pita bread. Whether craving a quick lunch or a satisfying dinner, gyros never disappoint.

If you love Greek cuisine, my Greek recipes will satisfy your cravings. From chicken souvlaki and one pan Greek chicken and rice to easy baked Greek chicken, every single dish will brighten your taste buds and take you to the shores of the Mediterranean! Now, if you love the gyro from your local Greek restaurant, this homemade chicken gyro will be one of your favorite recipes!

Recipe Highlights

Cultural Influence: Greek

Primary Cooking Technique: Marinating and roasting on a vertical skewer or a pan

Dominant Flavor Profile: Savory and tangy, with juicy, yogurt-marinated chicken complemented by creamy tzatziki, fresh veggies, and soft pita

Skill Level Required: Beginner-friendly

About This Recipe

Gyro (pronounced Yee-ro) is a classic Greek dish commonly made with chicken, lamb, or beef stacked and cooked on a rotating vertical spit, similar to but distinct from doner kebab.

This Greek chicken gyro recipe will instantly transport you to the streets of Athens! That’s what you’ll typically find at Greek restaurants.

I’ve crafted this easy homemade chicken gyro recipe that delivers all the rich delicious Mediterranean flavors without needing a spit or grill.

In this Greek chicken gyros recipe, use yogurt-marinated chicken thighs, cook them to perfection, and serve them wrapped in a pita with homemade tzatziki, tomatoes, onions, and your favorite toppings.

This is the perfect weeknight dinner since it’s so fast and easy. You can marinate the chicken ahead of time and cook it when you’re ready to have dinner. One bite and you’ll never miss takeout!

Ingredients

• Chicken thighs: Boneless, skinless chicken thighs are the best option because they stay juicy and flavorful.

• Greek yogurt: Use full-fat Greek yogurt in the marinade to tenderize the chicken and add a rich, tangy flavor. In addition to making the chicken tender and delicious, it forms a crust around it, resulting in that nice golden color.

• Lemon: Freshly squeezed lemon juice helps break down proteins and make the chicken more tender. It also adds such nice and bright flavor to the chicken.

• Olive oil: A drizzle of extra virgin olive oil for more flavor.

• Garlic: Freshly minced garlic infuses the marinade with pungent, savory depth. I use about 4 cloves of garlic, but you can add less.

• Spices: For this recipe, you need dried oregano, salt, and pepper. I used dried oregano, but you can also use fresh.

To Serve

• Pita bread: Warm your homemade pita bread slightly before assembling it to make it more pliable and enhance its flavor.

• Tomato: Use ripe, firm tomatoes to add a burst of freshness. Slice tomatoes just before adding them to the gyro to enhance their flavor and prevent them from making the pita soggy.

• Parsley: Fresh parsley adds an herbaceous, peppery note. For maximum flavor, chop the parsley just before serving.

• Red onion: Thinly slice onions then soak in water with a splash of vinegar for 10 minutes to mellow their sharpness.

• Tzatziki: Make your tzatziki sauce in advance and refrigerate it for a few hours allowing the flavors to meld beautifully.

How to Make Chicken Gyro

Step 1: Prepare the Marinade

Start by patting dry the chicken thighs and set aside. Then, in a large bowl mix the chicken thighs with Greek yogurt, lemon juice, 2 tablespoons of olive oil, salt, pepper, oregano, and minced garlic. Make sure they are coated with the yogurt marinade. Cover and marinate for one hour up to 6 hours in the fridge.

Step 2: Roast the Chicken

Once ready to cook, brush the bottom of the pan (I used this pan) with a tablespoon of olive oil. Thread marinated chicken thighs onto a vertical skewer pan. Roast at 400°F for 90 minutes until the chicken is golden and cooked through.

If using an instant-read thermometer, insert it into the thickest part of the stack. If it reads 165°F, the chicken is done.

Once done, let the chicken rest for a few minutes to lock in the juices, then slice thinly for assembly.

Step 3: Assemble the Gyro Wraps

To assemble, warm the pita and spread a generous layer of homemade tzatziki sauce on it. Add the chicken, tomatoes, parsley, and sliced onion. Finally, drizzle with some lemon juice and serve immediately.

No Skewer Pan? No Problem!

You may ask what to do if I don’t have the pan with the vertical skewer. Don’t worry, you can still enjoy delicious chicken gyros.

In this case, heat olive oil in a quality nonstick pan over medium heat and bring the chicken out of the fridge. Wait for the oil to get shimmery but not smoking.

Once the olive oil is hot, take the chicken thighs using a pair of tongs and make sure to shake off any excess yogurt marinade.

Place the chicken thighs in the hot pan and sear for about 5-7 minutes on each side until golden brown. Then slice the chicken into strips and serve.

How to Serve Chicken Gyro

Serve your Greek chicken gyro wrapped in warm pita or flatbread with a generous spread of creamy tzatziki.

Besides the usual veggie fixings such as tomatoes, red onion, and parsley that come with pita when making a gyro wrap, you can also include lettuce or cucumber slices for extra texture and crunch.

Pair this Greek wrap with other delicious side dishes such as Mediterranean salad or traditional Greek salad loaded with cucumbers, tomatoes, Kalamata olives, and feta cheese.

In addition to salads, there are other side dishes we love to serve with this dish such as Greek roasted potatoes, briam, fried eggplants, Greek lemon rice, melitzanosalata, and skordalia.

Other Methods to Make Chicken Gyro

Oven: Preheat the oven to 400°F, line a baking sheet with aluminum foil, and coat it with non-stick cooking spray. Place the chicken thighs on the baking sheet, bake in the oven for 30 minutes, and flip halfway through.

Air Fryer: Preheat the air fryer to 375°F, then place the marinated chicken in the basket and cook for 12-15 minutes, flipping halfway through. Slice thinly for gyros once cooked.

Grill: If the weather permits, grilling would be a great option too. Heat the outdoor grill and make sure the grates are oiled lightly so the chicken doesn’t stick. Shake the yogurt off the chicken thighs and place them on the grill. Grill for 5 minutes on each side or until it’s fully cooked.

Whatever method you try to make this recipe, the tender marinated chicken, paired with a soft pita and creamy tzatziki, guarantees every bite is a delicious escape. Plus, it’s easy to customize and tastes even better than takeout!

Storage

It’s best to the chicken, toppings, and pita separately to prevent sogginess. Reheat and assemble fresh for the best flavor.

Refrigerator: Store cooked chicken leftovers in an airtight container for up to 3 days in the fridge. As for toppings, store chopped veggies in separate containers to keep them fresh. And, store tzatziki in a sealed container in the fridge for up to 4 days.

Freezer: Freeze cooked leftover chicken in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat before serving. As for pita bread, wrap each pita in plastic wrap or foil, place in a freezer bag, and freeze for up to 3 months.

Reheating Tips: Reheat chicken in a pan with a little olive oil or in the oven at 300°F for 10 minutes to maintain moisture. As for pita bread, warm it in a dry pan, oven, or microwave for a few seconds until soft and pliable.

Frequently Asked Questions

More Greek Recipes To Try:

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Stifado (Greek Beef Stew)

Mediterranean recipes

Easy Greek Pastitsio Recipe

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Greek Eggplant Moussaka Recipe

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The Best Greek Potatoes [Video]

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