Chicken GyrosChicken GyrosChicken Gyros
Savour a taste of the Mediterranean with this authentic Greek chicken gyros recipe. Succulent chicken thighs are marinated in Greek yoghurt with aromatic herbs, then stacked and slow-roasted on a vertical spit for that genuine Greek taverna experience. This beloved street food favourite delivers tender, flavourful meat wrapped in warm pitta bread with cooling tzatziki and crisp vegetables. Perfect for family dinners or weekend entertaining when you fancy something a bit special without the fuss.
Prep Time
1h 5m
Cook Time
1h 0m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
Main Ingredients
- Boneless, skinless chicken thighs2-2.5 pounds
For the Marinade
- Salt1 tsp
- Pepper1/2 tsp
- Garlic cloves, pressed2 cloves
- Dried oregano1 tbsp
- Lemon juice1/2 lemon
- Ground cumin1/2 tsp
- Plain Greek yoghurt1/2 cup
- Olive oil2 tbsp
For Serving (Suggestions)
- Pitta bread4 pieces
- Tzatziki sauce1/2 cup
- Tomatoes, sliced to taste
- Red onion, sliced to taste
- Cucumber, sliced to taste
- Romaine lettuce, shredded to taste
- Feta cheese, crumbled to taste
Savour a taste of the Mediterranean with this authentic Greek chicken gyros recipe. Succulent chicken thighs are marinated in Greek yoghurt with aromatic herbs, then stacked and slow-roasted on a vertical spit for that genuine Greek taverna experience. This beloved street food favourite delivers tender, flavourful meat wrapped in warm pitta bread with cooling tzatziki and crisp vegetables. Perfect for family dinners or weekend entertaining when you fancy something a bit special without the fuss.
InstructionsInstructionsInstructions
Prepare the marinade by whisking together all the listed marinade ingredients in a medium bowl or shallow dish.
Add the chicken thighs to the marinade, ensuring they're thoroughly coated, then cover and refrigerate for at least one hour (overnight delivers even better flavour).
After marinating, remove the chicken from the fridge and preheat your oven to 200°C (fan 180°C).
For authentic results, use a vertical oven-safe rotisserie spit. Alternatively, create a makeshift spit by using half an onion as a base with a skewer positioned vertically through it on a foil-lined baking tray. Thread the chicken thighs onto the skewer, slightly rotating each piece as you go to create a tightly packed stack.
Roast for 60-90 minutes until the chicken reaches 74°C internally. Allow to rest for 10-15 minutes before carving thin slices. Serve with warm pitta bread, tzatziki sauce and your favourite fresh accompaniments.
Prep Time
1h 5m
Cook Time
1h 0m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
Main Ingredients
- Boneless, skinless chicken thighs2-2.5 pounds
For the Marinade
- Salt1 tsp
- Pepper1/2 tsp
- Garlic cloves, pressed2 cloves
- Dried oregano1 tbsp
- Lemon juice1/2 lemon
- Ground cumin1/2 tsp
- Plain Greek yoghurt1/2 cup
- Olive oil2 tbsp
For Serving (Suggestions)
- Pitta bread4 pieces
- Tzatziki sauce1/2 cup
- Tomatoes, sliced to taste
- Red onion, sliced to taste
- Cucumber, sliced to taste
- Romaine lettuce, shredded to taste
- Feta cheese, crumbled to taste
InstructionsInstructionsInstructions
Prepare the marinade by whisking together all the listed marinade ingredients in a medium bowl or shallow dish.
Add the chicken thighs to the marinade, ensuring they're thoroughly coated, then cover and refrigerate for at least one hour (overnight delivers even better flavour).
After marinating, remove the chicken from the fridge and preheat your oven to 200°C (fan 180°C).
For authentic results, use a vertical oven-safe rotisserie spit. Alternatively, create a makeshift spit by using half an onion as a base with a skewer positioned vertically through it on a foil-lined baking tray. Thread the chicken thighs onto the skewer, slightly rotating each piece as you go to create a tightly packed stack.
Roast for 60-90 minutes until the chicken reaches 74°C internally. Allow to rest for 10-15 minutes before carving thin slices. Serve with warm pitta bread, tzatziki sauce and your favourite fresh accompaniments.