Greek Chicken Gyros (Authentic Cooking Method)
User Reviews
5
92 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 5 mins
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Servings
4
-
Calories
395 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Gyros (Authentic Cooking Method)
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Greek Chicken Gyros feature marinated boneless, skinless chicken thighs flavored with garlic, oregano, lemon, cumin, and yogurt. The chicken is skewered and oven-roasted until tender and juicy, slicing easily for serving. This method replicates the traditional gyro spit, providing layered, well-seasoned slices of chicken. It pairs well with pita bread, tzatziki, and fresh vegetables, or can be served in a rice bowl variation with Mediterranean toppings.
Description
Greek Chicken Gyros (Authentic Cooking Method) uses a marinade combining garlic, oregano, ground cumin, lemon juice, plain Greek yogurt, olive oil, salt, and pepper to infuse boneless, skinless chicken thighs with classic Mediterranean flavors. After marinating, the chicken thighs are threaded tightly onto vertical skewers and baked in the oven. This simulates the traditional gyro spit, allowing the meat to roast evenly and remain juicy.
The result is tender, well-seasoned chicken with a savory, herbaceous profile accented by lemon and yogurt's slight tang. The roasted chicken can be thinly sliced and served in pita bread with tzatziki sauce and salad vegetables for a traditional gyro or constructed as a bowl with cooked rice, baby tomatoes, cucumbers, black olives, feta cheese, and romaine lettuce.
This recipe accommodates variations such as adding grated onion and warm spices for a different style or even adapting the meat for chicken shawarma. Serve the gyros with Greek salad and roasted potatoes or as a flavorful protein addition to salads and grain bowls. The chicken can be marinated several hours ahead for convenience.
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Ingredients
- 2-2.5 lbs chicken thighs boneless, skinless, about 12-16 thighs
For the marinade
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, pressed
- 1 tbsp oregano dried
- 1/2 lemon juiced
- 1/2 tsp cumin ground
- 1/2 cup yogurt plain, Greek
- 2 tbsp olive oil
Variation: chicken gyros bowl
- 2 cups rice cooked
- 1 cup baby tomato halved
- 1 cup cucumber chopped
- 1/2 cup black olives
- 1/2 cup feta cheese crumbled
- 2 cups romaine lettuce thinly sliced
- 1/2 cup tzatziki (make our easy tzatziki recipe)
- 2 pita bread make our fluffy Greek pita bread recipe
Variation: Gyro chicken with vegetables
- 2-2.5 lbs chicken thighs boneless, skinless, about 12-16 thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, pressed
- 1 tbsp oregano dried
- 1/2 lemon juiced
- 1/2 tsp cumin ground
- 1/2 cup yogurt plain, Greek
- 2 tbsp olive oil
- 1/2 white onion large, grated
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1 tsp parsley dried
- 1/2 red onion cut into 1 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 cup baby potato
Variation: Chicken shawarma
- 2-2.5 lbs chicken thighs boneless, skinless, about 12-16 thighs
- 2 tbsp garlic powder
- 2 tsp cloves ground
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground chili powder
- 2 tsp oregano dried
- 1 tbsp ground allspice
- 1 tbsp black pepper ground
- 1/2 cup yogurt plain, Greek
- 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 400F.
- 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 165°F (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 yogurt, 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 400F.
- 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 165°F (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 400F.
- 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 165°F (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).
Notes
- Marinate the chicken in the fridge for at least 1 hour and up to 24 hours for best flavor.
- Use vertical skewers or a spit setup for roasting to replicate gyro cooking style.
- Let the cooked chicken rest 10-15 minutes before slicing to retain juiciness.
- Serve with traditional accompaniments such as pita, tzatziki sauce, fresh vegetables, or as a bowl with rice and salad components.
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
4.8g
(2%)
Protein
50.2g
(100%)
Fat
18.7g
(29%)
Saturated Fat
4.5g
(23%)
Polyunsaturated Fat
3.2g
(19%)
Monounsaturated Fat
9.4g
(47%)
Cholesterol
227.9mg
(76%)
Sodium
820.7mg
(34%)
Fiber
0.5g
(2%)
Sugar
2.2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 4.8g | 2% |
| Protein | 50.2g | 100% |
| Fat | 18.7g | 29% |
| Saturated Fat | 4.5g | 23% |
| Polyunsaturated Fat | 3.2g | 19% |
| Monounsaturated Fat | 9.4g | 47% |
| Cholesterol | 227.9mg | 76% |
| Sodium | 820.7mg | 34% |
| Fiber | 0.5g | 2% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
92 reviews
Excellent
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