These Chicken Gyros bring the flavors of the Mediterranean straight to your kitchen. Juicy, spiced chicken pairs perfectly with anything from fresh veggies to creamy sauces for a meal that’s vibrant and satisfying!
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What are Chicken Gyros?
Chicken gyros are a classic Greek street food featuring tender, marinated chicken often served with pita bread and fresh toppings. The chicken is typically seasoned with a mix of herbs and spices, giving it a savory, aromatic flavor that’s balanced by tangy yogurt or tzatziki sauce. This combination creates a meal that’s both comforting and full of bold, layered flavors.
This dish is all about satisfying, flavorful chicken that’s effortless to make. Whether it’s a weeknight dinner, casual lunch, or feeding a hungry crowd, these gyros deliver tender, juicy meat that’s full of personality and keeps everyone coming back for more!
Ingredients You Need
- Boneless Skinless Chicken Thighs – Thighs are juicy and forgiving, making them ideal for marinating. You can also use chicken breasts for a leaner option without sacrificing flavor.
- Olive Oil – Olive oil helps the chicken stay moist during cooking and adds richness.
- Lemon Juice – Lemon juice brightens the marinade and adds a refreshing tang. Fresh-squeezed juice makes a noticeable difference.
- Garlic Cloves – Mince the garlic yourself for the most fragrant, punchy flavor. Garlic brings warmth and a subtle earthiness to the chicken.
- Yogurt – Yogurt tenderizes the chicken while adding creaminess to the marinade. It also helps the spices stick to the meat.
- Dried Oregano – Oregano gives a slightly earthy, herby note that’s signature to Greek-style dishes.
- Smoked Paprika – Smoked paprika adds depth and a mild smokiness to the chicken. It’s a simple way to enhance the savory flavor!
- Ground Cumin – Cumin provides a warm, aromatic undertone that rounds out the other spices. We like it for the subtle complexity it adds.
- Salt – Salt enhances all the flavors in the marinade. Use it to taste and balance the seasoning.
- Black Pepper – Black pepper adds a hint of spice and depth. Freshly ground gives the best punch.
How to Make Chicken Gyros
- Create the marinade. Combine olive oil, yogurt, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and black pepper in a bowl. Mix until smooth and aromatic.
- Marinate the chicken. Coat the chicken evenly in the marinade and cover the bowl. Refrigerate for at least an hour, but letting it sit overnight intensifies the flavor.
- Prepare for roasting. Thread the chicken onto skewers, arranging the pieces tightly together. Set up a deep baking dish so the ends of the skewers rest on the rim and the chicken does not touch the bottom. If you prefer, you can use a vertical spit instead of skewers and roast the chicken upright in the dish.
- Cook the chicken. Roast until the meat is cooked through and golden on the outside. If you prefer, remove the foil partway through cooking to develop a lightly crisped exterior.
- Slice and serve. Use a sharp knife to shave thin slices from the chicken skewers. Serve on warm pita or naan with fresh vegetables, lettuce, tomato, onion, and a drizzle of tzatziki or yogurt sauce. Or, serve the meat over a salad or alongside roasted veggies.
Variations
- Spices – Include crushed red pepper or cayenne in the marinade for a little extra heat that brightens the flavors.
- Vegetarian – Try marinated grilled tofu or chickpeas as a protein-packed, meat-free alternative that soaks up the marinade beautifully.
- Sauce – Swap a topping of yogurt sauce or tzatziki for toum, hummus, or tahini sauce to mix up the flavor profile.
- Herbs – Add fresh dill, mint, or parsley to the marinade or sauce for a bright, herbaceous lift.
- Toppings – Add roasted red peppers, olives, or caramelized onions to bring extra flavor.
- Low Carb – Serve the chicken without bread, wrapped in large lettuce leaves for a low-carb gyro.
- Smokiness – Grill the chicken instead of roasting for a lightly charred, smoky finish.
Can I Store Leftovers?
Leftover chicken gyros are perfect for meal prep! Make them once and enjoy them for lunch or dinner throughout the week.
Refrigerate cooked chicken in an airtight container for 3–4 days.
Freeze the chicken for up to 3 months in a freezer-safe bag or container. Store it in individual portions for easy reheating in the oven or microwave.
Common Questions about Chicken Gyros
Gyros are Greek and traditionally use a mix of herbs, lemon, and yogurt, while shawarma is Middle Eastern with a more spiced, smoky profile. Both are delicious in their own right!
Skewers help replicate the traditional cooking method, but you can also roast the chicken on a baking sheet or in a roasting pan.
At least an hour is enough, but overnight gives the best flavor and tenderness.
Absolutely! Just skip the yogurt in the marinade or use a dairy-free yogurt alternative.
More Chicken Recipes
We love chicken’s versatility and how easy it is to jazz it up! Check out more of our popular poultry recipes:
Mediterranean Chicken (3 Ways)
Lemon Greek Chicken and Potatoes
Chicken Gyros Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (or breasts)
- 3 Tablespoons olive oil
- 1/3 cup yogurt
- Juice of 1 lemon
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Marinate the Chicken
- Cut your chicken (thighs or breasts) into thinner pieces if possible so they stack nicely on the skewers.1 ½ pounds boneless
- Whisk the marinade ingredients in a bowl.3 Tablespoons olive oil, 1/3 cup yogurt, Juice of 1 lemon, 3 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper
- Coat the chicken well, cover, and refrigerate. Minimum 1 hour or ideally overnight.
Prepare the Spit / Stand
- If using the Amazon stand: choose the spike(s) you’ll use (it comes with 3 removable spikes: 8”, 10”, 12”).
- Assemble base and spikes so they’re stable. Make sure the spikes are securely attached.
- (Optional) Line the base or tray with foil, lightly oil it to make cleaning easier. The base is designed to catch drippings.
Stacking the Chicken
- Thread the chicken pieces onto the spike(s). Try to alternate orientation to distribute thickness – e.g. long side, then the other direction, etc.
- If you have onion halves or similar (optional), you can put one onion half at the bottom, then stack chicken, then onion or another vegetable at the top to help with moisture and browning. (Some shawarma recipes do this.)
Cook the Chicken
- Preheat your oven to 375°F (190°C).
- Place the assembled spit with chicken in the oven, standing vertically in its roasting pan or base so drippings go into the tray below.
- After about 30 minutes, rotate the spit 90 degrees (if possible) so that the sides get even exposure to the heat. Baste (brush) the outer layers of chicken with drippings to keep them moist. Then continue to cook, rotating and basting every ~30 minutes until done.
Finish Cooking / Check Doneness
- Continue roasting another 30-60 minutes or until the outer layers are reasonably browned/charred, and the internal temperature at the thickest part (near the spike) reaches 165°F (74°C).
Rest & Slice
- Remove the chicken from oven, let the meat rest a few minutes.
- Slice/shave off the outer cooked layers (vertically from top downward).
Serve
- Serve in pita or flatbread, add tzatziki or garlic sauce, veggies (tomato, onion, lettuce), pickles etc. Use the drippings / pan juices to drizzle or mix in for extra flavor.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
