If there’s one thing that stuck with me from my trip to Greece a few years ago, it’s definitely the famous chicken gyros (if you know, you know!). I wanted to share an easy homemade version with you — one that instantly brings me back to those travel memories.
Serve it in a pita with your favorite toppings (I personally love adding a few fries inside — even if my boyfriend thinks it’s weird!) or over a bed of rice for a hearty bowl.
Ingredients
- Equipment
½ onion
2 wooden skewers (kebab-style)
Aluminum foil
1 circular 8-inch baking dish (cake pan style)
- Chicken Gyros
1 kg boneless, skinless chicken thighs (about 8 to 10 pieces)
½ cup plain Greek yogurt
3 tbsp olive oil
4–5 garlic cloves, minced
Juice and zest of ½ lemon
1 tbsp dried oregano
½ tbsp dried thyme
2 tsp ground cumin
1 tsp paprika
1½ tsp salt
- Homemade Tzatziki (or use store-bought)
1 cup plain Greek yogurt
½ English cucumber
¼ cup fresh mint, chopped
Zest of 1 lemon
2 garlic cloves, minced
½ tsp salt
- Assembly (suggestions)
Greek pita bread or rice
Sliced Tomatoes or tomato salad
Sliced red onions or pickled onions
Homemade or store-bought fries
Instructions
- Marinate the chicken. In a large bowl, combine ½ cup Greek yogurt, 3 tbsp olive oil, 4–5 minced garlic cloves, the juice and zest of ½ lemon, 1 tbsp dried oregano, ½ tbsp dried thyme, 2 tsp ground cumin, 1 tsp paprika, and 1½ tsp salt. Add the chicken thighs and toss well to coat. Cover and refrigerate for 2 to 12 hours.
- Take the chicken out of the fridge and let it sit at room temperature for 30 minutes before cooking.
- Prepare the cooking setup. Line the circular baking dish with aluminum foil. Place the ½ onion in the center and insert the 2 skewers vertically into the onion.
- Preheat the oven to 400°F, adjusting the oven rack slightly lower than center to allow enough room for the setup.
- Assemble the gyros. Stack the marinated chicken thighs onto the skewers, making sure the tower is as stable as possible. Cover the exposed ends of the skewers with a piece of foil to prevent burning.
- Bake for 1 hour, keeping an eye on it. If the skewers start to lean, simply adjust them or use extra foil to stabilize.
- Baste the meat with its juices, cover loosely with foil, and continue baking for another 30 minutes.
- While the chicken finishes cooking, prepare the homemade tzatziki (by combining all ingredients into a bowl) and any other toppings you like.
- Let the meat rest for 10 minutes, then slice it directly in the baking dish, holding the skewers in place with one hand and slicing with a knife.
- Serve with your favorite sides or assemble directly into pita bread.
