5 from 51 votes
Sheet Pan Chicken Gyros
Sheet Pan Chicken Gyros feature thin strips of chicken thighs seasoned with a fragrant blend of herbs and spices, roasted on a single pan for easy preparation. The chicken is combined with fresh vegetables like romaine, tomatoes, cucumber, and red onion, then served with warmed pita bread, crumbled feta, and tzatziki sauce. This method streamlines traditional gyro flavors into a convenient sheet pan dish.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
6
servings
Ingredients
- 2 pounds chicken thighs cut into thin strips, boneless, skinless
- 1 ½ tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 6 pita bread flatbreads
- 2 cups romaine lettuce shredded
- 2 cups cherry tomato halved
- 1 red onion thinly sliced
- 1 English cucumber thinly sliced
- ½ cup feta cheese crumbled
- tzatziki sauce homemade or store-bought
For the garlic mixture
- 3 cloves garlic minced
- 2 teaspoons oregano dried
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons thyme dried
- ½ teaspoon cumin ground
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place chicken in a single layer onto the prepared baking sheet. Stir in olive oil and garlic mixture; gently toss to combine.
- Place into oven and bake for 25 minutes, or until the chicken is completely cooked through, stirring halfway. Stir in lemon juice.
- To serve, warm pitas in oven, about 4-5 minutes. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion, cucumber, feta and tzatziki sauce.
- Serve immediately.
Cup of Yum
For the garlic mixture
- In a small bowl, combine garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, 1 1/4 teaspoons salt and 1 teaspoon pepper.