Chicken Gyros
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
18 mins
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Marinate
2 hrs
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Total Time
2 hrs 28 mins
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Servings
4
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Calories
555 kcal
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Cuisine
Mediterranean, Greek
Chicken Gyros
Description
Chicken Gyros feature chicken thighs marinated in a mixture of Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, cumin, oregano, smoked paprika, cinnamon, salt, and pepper. The yogurt and acid gently tenderize the meat while the spices add depth and warmth. After marinating for at least one hour or up to overnight, the chicken is baked on a rack to allow edges to crisp without drying out.
Once cooked, the chicken is roughly chopped into bite-sized pieces and served inside warmed pita bread. Traditional toppings include creamy tzatziki, thinly sliced red onion, and juicy cherry tomatoes, providing freshness and contrast to the spiced chicken. The balance of tender interior meat and crispy edges with these toppings creates satisfying gyro sandwiches.
This recipe works well for meal prepping since the chicken can marinate ahead and the cooked meat stores in the fridge for several days. Gentle reheating methods help maintain moisture. Variations include grilling for smoky flavor or using chicken breasts with adjusted cooking times. Brief warming of the pita bread enhances texture before assembling.
Freezing marinated raw chicken is possible for up to three months; thaw fully in the refrigerator before cooking to maintain quality. Leftover cooked chicken can be frozen but may lose some juiciness when reheated.
Ingredients
- 2 pounds chicken thighs boneless and skinless
Marinade
- ½ cup Greek yogurt plain
- 2 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 1 tablespoon smoked paprika
- ½ teaspoon cinnamon ground
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Toppings
- 4 pita bread
- ¼ cup tzatziki sauce
- ½ red onion thinly sliced
- ½ cup cherry tomato halved
Instructions
- Add the chicken and marinade ingredients to a large freezer bag. Squeeze to mix all the ingredients around and transfer the bag to the fridge. Marinate for 1-4 hours.
- Preheat the oven to 425℉. Equip a baking sheet with a roasting rack. Line the chicken on the rack and bake for 15-18 minutes, or until the edges begin to crisp. You can turn on the broiler for 2-3 minutes if you'd like more crispiness without drying the chicken out.
- Roughly chop the chicken into bite-sized pieces. Warm the pitas for 15-20 seconds in the microwave or toast them individually in a dry skillet over medium-high heat. Spoon some of the chicken into the pita, then top with tzatziki, onion, and tomatoes.
Notes
- Marinate chicken thighs for at least 1 hour, preferably 4+ hours or overnight for fuller flavor.
- Thighs are preferred for juiciness, but breasts can be used with shorter cook times.
- Bake for crisp edges; broil briefly to add extra crispness without drying out.
- Warm pita bread briefly in a skillet or microwave for best texture before assembling.
- Cooked chicken stores up to 4 days refrigerated; reheat gently on stove or oven to preserve moisture.
- Marinated raw chicken can be frozen for 3 months; thaw in fridge before cooking.
- Leftover cooked chicken can be frozen but reheat carefully to avoid dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 555kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 53g | 106% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 219mg | 73% |
| Sodium | 1174mg | 49% |
| Potassium | 832mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1102IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 171mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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