These Greek Chicken Gyros feature boneless chicken thighs in a traditional marinade which gets cooked to tender perfection using a vertical gyro spit.
It’s a simple, healthy and flavorful dish that will transport you straight to Greece when you try it!
Add the chicken to a warm pita to make a traditional gyro or use it in a bowl or salad.
WHAT IS A GYRO?
A gyro (pronounced yee-row) is a traditional Greek dish made of seasoned meat (lamb, chicken, pork or beef) that’s cooked on a vertical spit (rotisserie).
The meat is then shaved off into thin slices and enjoyed inside a warm pita with tzatziki, tomato and red onion.
The word ‘gyro’ comes from the Greek word for turn or rotate which is describing the method used to cook the meat on a vertical spit.
This method allows the meat to cook evenly but remains extremely juicy and tender.
Once you’ve tried a gyro there’s no guessing why it’s the most popular street food in Greece and beyond! It’s truly one of the most flavorful and delicious dishes in the world.
WHAT INGREDIENTS DO I NEED TO MAKE GREEK CHICKEN GYROS?
HOW TO MAKE GREEK CHICKEN GYROS
Step 1 – In a large bowl mix together olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt and pepper. Add the chicken and toss to coat. Place in the fridge to marinate for a minimum of one hour (no longer than 8 hours).
Step 2 – Preheat the oven to 425 F.
Step 3 – Once marinated, spray the vertical gyro spit with nonstick spray. Stack the chicken thighs on top of each other, rotating each one opposite from the last. Add 1 cup of chicken stock to the base of the pan.
Step 4 – Transfer the pan to the preheated oven and bake for 90 minutes or until fully cooked through.
Step 5 – Remove from oven and spoon sauce from the bottom of the pan on top of the meat for extra flavor. Slice chicken into pieces right off the spit before serving.
Step 6 – To assemble the Greek chicken gyros, spread tzatziki generously over lightly toasted pita. Top with desired amount of sliced chicken, tomato and red onion. Fold in half like a taco and enjoy!
WHAT CAN I USE IF I DON’T HAVE A VERTICAL GYRO SPIT?
There are several options for making these delicious Greek chicken gyros even if you don’t own a gyro plate!
Stove method: heat 2 tbsp olive oil in a pan over medium-high heat (or heat outdoor grill and lightly oil it) and grill the chicken on both sides for about 4 minutes per side (or until internal temp reaches 165 F).
Oven method: spray or oil a nonstick baking sheet and preheat oven to 400 F. Place chicken thighs on baking sheet and bake for 25-35 minutes.
Creating your own gyro spit: cut a large onion in half and place the flat side down on a baking sheet. Place two wooden skewers, standing upright, in the oven so it looks like a two-prong fork. Thread the chicken thighs vertically onto the skewers and now you have a makeshift gyro spit.
VARIATIONS AND SUBSTITUTIONS FOR GREEK CHICKEN GYROS
Get creative with your Greek chicken gyros and swap out the marinade ingredients, toppings or style of dish to suit your preferences!
- Protein options: instead of chicken thighs, use pork, lamb or beef. Adjust the cooking time accordingly.
- Marinade ingredients: use Greek yogurt, vinegar, cumin, red pepper flakes, fresh parsley or thyme in your marinade.
- Gyro toppings: consider adding french fries, feta cheese, hummus, roasted red pepper, tahini, olives, pickled red onions or other fun flavors to your Greek chicken gyros.
- Assembly ideas: instead of Greek chicken gyros, make a bowl with rice or a mixed green salad and include any toppings you like.
MAKE AHEAD, STORING & REHEATING INSTRUCTIONS
Make ahead: everything can be prepped in advance so all you have to do is cook the chicken at dinner time (it’s not recommended to marinate chicken any longer than 8 hours). Or prep and cook the chicken fully then store in an airtight container in the fridge to warm up whenever or separate into meal prep containers.
Storing: marinated and cooked greek chicken gyros will last in an airtight container in the fridge for up to 5 days.
Reheating: reheat leftover greek chicken gyros in a skillet on the stove over medium heat in the microwave in 30 second intervals or in the oven at 350 F for about 10 minutes.
RECOMMENDED TOOLS
RECIPE FAQ’S
Yes, you can use chicken breast but cooking time will vary and white meat is typically drier. Thighs are the recommended choice for Greek chicken gyros!
Yes, adding Greek yogurt is very common practice when marinating meat in Greek recipes. However, most gyro places in Greece don’t use yogurt.
Souvlaki meat is made with small pieces of grilled meat stacked onto a skewer (like a kebab), while gyro meat is shaved off a vertical spit (or rotisserie). They are both typically served with pita and tzatziki.
MORE GREEk RECIPES YOU’LL LOVE
RECIPE VIDEO
Did you make this? Please RATE THE RECIPE below!
Greek Chicken Gyros
Equipment
Ingredients
For the chicken:
- 8-12 boneless skinless chicken thighs
- 1/3 cup olive oil
- 2 lemons juiced
- 7 garlic cloves minced
- 2 tbsp dijon mustard
- 1.5 tbsp dried oregano
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup chicken stock for bottom of the pan
For the gyro toppings:
- 4 pita bread lightly toasted
- 1 batch tzatziki
- 2 roma tomatoes sliced
- 1/2 red onion sliced
Instructions
- In a large bowl mix together olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt and pepper. Add the chicken and toss to coat. Place in the fridge to marinate for a minimum of one hour (no longer than 8 hours).
- Preheat the oven to 425 F.
- Once marinated, spray the vertical gyro spit with nonstick spray. Stack the chicken thighs on top of each other, rotating each one opposite from the last. Add 1 cup of chicken stock to the base of the pan.
- Transfer the pan to the preheated oven and bake for 90 minutes or until fully cooked through.
- Remove from oven and spoon sauce from the bottom of the pan on top of the meat for extra flavor. Slice chicken into pieces right off the spit before serving.
- To assemble gyro, spread tzatziki generously over lightly toasted pita. Top with desired amount of sliced chicken, tomato and red onion. Fold in half like a taco and enjoy!
Notes
- Prevent Burning: place a piece of foil over the top of the gyro stack (like a hat) to prevent burning. I prefer a bit of the charred pieces but if you don’t, you’ll want to cover the top with foil.
- Stove Top or BBQ Cooking Method: heat 2 tbsp olive oil in a pan over medium-high heat (or heat your grill) and grill the chicken on both sides for about 4 minutes per side (or until internal temp reaches 165 F).
- Oven Cooking Method: spray or oil a nonstick baking sheet and preheat oven to 400 F. Place chicken thighs on baking sheet and bake for 25-35 minutes.
- Make Your Own Vertical Gyro Spit: cut a large onion in half and place the flat side down on a baking sheet. Place two wooden skewers, standing upright, in the oven so it looks like a two-prong fork. Thread the chicken thighs vertically onto the skewers and now you have a makeshift gyro spit.
- Marinated and cooked greek chicken gyros will last in an airtight container in the fridge for up to 5 days.
Recipe is what I always use but thanks for showing the new pan to make the Gyro’s on. Just ordered it and can’t wait to try it.