Greek Chicken Gyros

Name: Greek Chicken Gyros
Prep time: 5 min
Cook time: 1 h
Yield: 4
Cuisine: greek
Ingredients: 2-2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs); 1 tsp salt; 1/2 tsp pepper; 2 garlic cloves, pressed; 1 tbsp dried oregano; 1/2 lemon juiced; 1/2 tsp ground cumin; 1/2 cup plain Greek yoghurt; 2 tbsp olive oil; 2 cups cooked rice; 1 cup halved baby tomatoes; 1 cup chopped cucumber; 1/2 cup black olives; 1/2 cup crumbled feta cheese; 2 cups thinly sliced romaine lettuce; 1/2 cup tzatziki (make our easy tzatziki recipe); 2 pitas (make our fluffy Greek pita bread recipe); 2-2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs); 1 tsp salt; 1/2 tsp pepper; 2 garlic cloves, pressed; 1 tbsp dried oregano; 1/2 lemon, juiced; 1/2 tsp ground cumin; 1/2 cup plain Greek yoghurt; 2 tbsp olive oil; 1/2 large white onion, grated; 1/4 tsp cinnamon; 1/4 tsp all spice; 1/8 tsp cloves

Make authentic Greek Chicken Gyros 🌯 at home in your kitchen. Transport yourself to Greece with this easy, delicious recipe.

Prep 5m

Cook 60m

Ingredients

Servings

2 -2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs)
1 tsp salt
½ tsp pepper
2 garlic cloves, pressed
1 tbsp dried oregano
½ lemon juiced
½ tsp ground cumin
120 ml plain Greek yoghurt
2 tbsp olive oil
480 ml cooked rice
240 ml halved baby tomatoes
240 ml chopped cucumber
120 ml black olives
120 ml crumbled feta cheese
480 ml thinly sliced romaine lettuce
120 ml tzatziki (make our easy tzatziki recipe)
2 pitas (make our fluffy Greek pita bread recipe)
2 -2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs)
1 tsp salt
½ tsp pepper
2 garlic cloves, pressed
1 tbsp dried oregano
½ lemon, juiced
½ tsp ground cumin
120 ml plain Greek yoghurt
2 tbsp olive oil
½ large white onion, grated
¼ tsp cinnamon
¼ tsp all spice
⅛ tsp cloves
1 tsp dried parsley
½ red onion, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
240 ml baby potatoes
2 -2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs)
2 tbsp garlic powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground chili powder
2 tsp dried oregano
1 tbsp ground all spice
1 tbsp ground pepper
120 ml plain Greek yoghurt
2 tbsp olive oil

Instructions

Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together.
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 205 °C.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 73.9 °C (75 °C). Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas).

Variation: chicken gyros bowl

Use the cooked chicken to make chicken gyros bowls by dividing the cooked chicken, rice, baby tomatoes, chopped cucumber, olives, crumbled feta cheese, sliced romaine lettuce, tzatziki and pita between 4 bowls.

Variation: Gyro chicken with vegetables

Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together (salt, pepper, garlic, dried oregano, lemon juice, ground cumin, Greek yoghurt, olive oil, grated onion, cinnamon, all spice, cloves and dried parsley).
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 205 °C.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together. Add the chopped red onion, chopped red pepper and potatoes to the base of the vertical spit (or sheet pan if you're using).
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 73.9 °C (75 °C), baste the vegetables with any pan juices at the half hour mark. Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see above for ideas).

Variation: Chicken shawarma

Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together.
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 205 °C.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 73.9 °C (75 °C). Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas).