My Chicken Gyro Recipe is as close as you can get to authentic Greek Gyros. A simple marinade tenderizes the chicken which is slow cooked for maximum flavor! Serve with pita bread and homemade tzatziki sauce and picture yourself at a Greek seaside Taverna…
You will also love… my Greek Souvlaki Recipe
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My cravings for chicken gyro start practically the minute we arrive in Greece. There’s nothing quite like a gyro-packed pita to revive you after a day swimming and soaking in the sun.
Travelling to Greece is likely not on the agenda this year… so I will have to indulge my cravings with homemade Chicken Gyros.
While I can’t provide the sun, sea or indescribable Greek essence, I CAN bring you a tasty gyro recipe that’s easy, healthy and above all DELICIOUS! Take a look at the recipe video and step by step instructions to see how it’s done.
What’s the difference between souvlaki and gyros?
Gyros and souvlaki are sometimes used interchangeably but they are not the same thing! Both words actually refer to the way the meat is cooked.
- Souvlaki: The meat is cooked on a skewer usually on a grill – souvlaki literally means “little skewer”.
- Gyros (pronounced YEE-ros): The meat is stacked in a cone shape and cooked on a vertical rotating rotisserie. “Gyros” translates as “turn” in Greek – as you can see it all makes perfect sense 😉
Homemade Chicken Gyro Recipe
To get closest to the authentic gyros, I followed the same method that is used in Greece with some modifications of course. After all, not many of us have access to a rotisserie 😉
I used skinless chicken thighs to keep this recipe healthier but still succulent and tender. I wouldn’t advise using chicken breasts, they will likely be a bit too dry.
Start with a simple Greek Marinade
This simple marinade works on chicken, lamb and pork, adding TONS of flavor while at the same time tenderizing the meat. You can use it even if you are not making Chicken gyro – it works 🙂
Gyros marinade is made with red wine vinegar, olive oil, paprika, Greek oregano, cumin, lemon juice and zest. Some recipes include yogurt in their marinade however that’s not commonly used in Greece.
Coat each chicken piece in the marinade and chill for six to eight hours or, preferably, overnight.
Stack The Chicken & Get cooking
Take your marinated chicken pieces and stack them on a roasting tray. Cover your stack either with streaky bacon, or with a chicken thigh that has skin on. This little bit of fat at the top of the pile will baste your meat as it cooks.
Secure your stack with a halved onion and several wooden skewers. Yes the whole thing will look like a very bizarre art installation, but trust me, just go with it!
Preheat the oven to 130C / 260F and cook the chicken for three hours or until the internal temperature is 75C / 165 F when checked with a digital thermometer. The long slow cooking will keep the meat tender and softer so don’t rush it!
Slice the Gyros
Use a sharp knife (or even more authentically, an electric knife) to slice the chicken stack downwards to create fine thin strips.
If you want to crisp these up a bit you can pan fry them with a little oil – gyros meat is generally much fattier than this healthy homemade version!
How to serve Chicken Gyros
You can serve your sliced gyro meat as a “merida” (=portion) with Greek salad, tzatziki sauce, crispy fries and grilled pita bread.
To serve in a wrap, layer a warm pita with tzatziki, plenty of chicken gyros, thinly sliced tomatoes and red onion. You can also add fried halloumi and/or some fries if you want the full experience!
CHICKEN GYRO TIPS AND FAQS
- Can I use chicken breasts? Chicken breasts can definitely benefit from the wonderful Greek marinade, but they will dry out if cooked in the oven. I like to use chicken tenders (mini chicken breasts) which can be quickly pan fried in a non stick pan for about five minutes per side. Serve these as you would the chicken gyro, in a wrap or with salad.
- Can I use pork instead of chicken? Indeed you can! Pork shoulder steaks can be marinated and cooked in the same way for four hours or until the internal temperature is 65C / 145F when checked with a digital thermometer. Take a look at my Lamb Gyros recipe for another way to enjoy Greek gyro!
- Reheating Chicken Gyros Leftovers can be kept for a couple of days in the fridge (not that we have EVER had leftovers) and pan fried until heated through before serving.
- Serving suggestions My Easy Yogurt Flatbreads are the perfect gyros wraps! Why not round off your meal with any of these awesome side dishes Greek Potato Salad, Greek Lemon Potatoes, Greek Smashed Potatoes, Spanakorizo or Greek Pasta Salad.
I hope you enjoyed making my Chicken Gyros recipe! Connect with me on my Facebook page, share your creatio on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Chicken Gyro Recipe
Ingredients
Gyro Marinade
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 2 tsp salt
- 2 tsp sweet paprika
- 2 tsp garlic granules
- 1 tsp cumin
- Zest of one lemon
Chicken Gyro
- 10 chicken thighs
- 10 strips streaky bacon
- 2 onions , halved
Tzatziki Sauce
- 300 g (1 heaping cup) Greek Yoghurt
- ½ large cucumber , seeds removed
- 2 tsp salt or to taste
- 1 large garlic clove , minced
- 1 tbsp fresh dill , finely chopped
- 1 tsp fresh mint , finely chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil to drizzle
To serve
- Pita Bread
- 4 vine tomatoes thinly sliced
- 1 red onion thinly sliced
- 2 tbsp Chopped fresh parsley mixed with the sliced onion
- pinch Sweet paprika
Instructions
Marinate the chicken
- Mix all the ingredients for the marinade in a lidded container. Add the chicken and use tongs to coat each piece with the marinade. Cover and chill for a minimum of six hours or, ideally, overnight for maximum flavour.
Stack the chicken
- Take your marinated chicken pieces and stack them on a roasting tray (you can create two small stacks). Cover them with the streaky bacon, or with a chicken thigh that has skin on. This little bit of fat at the top of the pile will slowly baste your meat as it cooks.
Get cooking
- Preheat the oven to 130C / 260F and cook the chicken for three hours or until the internal temperature is 75C / 167 F when checked with a digital thermometer. The long slow cooking will keep the meat tender and softer so don’t rush it!
Make the Tzatziki Sauce
- Meanwhile make the tzatziki sauce. Coarsely grate the cucumber in a bowl and use a cheesecloth (or your hands) to squeeze most of the moisture out.
- Mix well with the remaining ingredients and drizzle with olive oil. Have a taste and adjust the seasonings, if needed. Cover and put in the fridge until needed to allow the flavours to develop.
Slice the Gyros
- Discard the onion and bacon strips. Use a sharp knife (or even more authentically an electric knife) to slice the chicken stack downwards to create fine thin strips.
- If you want to crisp these up a bit you can pan fry them with a little oil – gyros meat is generally much fattier than this healthy homemade version!
Serve your Chicken Gyros
- You can serve your sliced gyro meat as a “merida” (=portion) with Greek salad, tzatziki sauce, crispy fries and grilled pita bread.
- To serve in a wrap, pan fry the pita bread with a tiny bit of olive oil until just warmed through.
- Layer your flatbread with the tzatziki sauce, plenty of chicken gyros, thinly sliced tomatoes and onions. You can also add fried halloumi and/or some fries if you want the full experience!
Video
Notes
- Can I use chicken breasts? Chicken breasts can definitely benefit from the wonderful Greek marinade, but they will dry out if cooked in the oven. I like to use chicken tenders (mini chicken breasts) which can be quickly pan fried in a non stick pan for about five minutes per side. Serve these as you would the chicken gyro, in a wrap or with salad.
- Can I use pork instead of chicken? Indeed you can! Pork shoulder steaks can be marinated and cooked in the same way for four hours or until the internal temperature is 65C / 145F when checked with a digital thermometer.
- Reheating Chicken Gyros Leftovers can be kept for a couple of days in the fridge (not that we have EVER had leftovers) and pan fried until heated through before serving.
- Serving suggestions My Easy Yogurt Flatbreads are the perfect gyros wraps! Why not round off your meal with my Greek Potato Salad, Greek Smashed Potatoes, Spanakorizo or Greek Pasta Salad.
Wendy says
Hi, how much oregano do I use as not in the recipe?!?
Thanks
Lucy Parissi says
Sorry Wendy it is one tablespoon
Desicart says
Very nice recipe. We have to try. So easy, flavorful and delicious.
Nic says
Thanks for sharing, this looks yummy 🙂