My homemade Chicken Gyros recipe is a delicious twist on the classic Greek street food, featuring tender marinated chicken, cooked perfectly and served on warm pita bread. Topped with your favourite fresh veggies and tangy tzatziki sauce, this is a flavour-packed meal that’s easy to make and customisable to suit your family’s tastes. The best part is that it comes together in less than 20 minutes! And if you want to plan ahead, you can marinate the chicken the day before for even more flavour. Whether you’re hosting a dinner party or just looking for a tasty meal on a busy weeknight, this chicken gyros recipe will quickly become your go-to!
Can you make Chicken Gyros ahead of time?
Yes, you can marinate the chicken for up until 24 hours before cooking.
Are Chicken Gyros suitable for leftovers?
Chicken Gyros leftovers can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable for freezing.
Print Chicken Gyros
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Chicken
- 1 kg (2 lb) chicken thigh fillets (see note 1)
- 1 tsp sweet paprika
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 tbsp garlic, freshly minced
- 1 lemon, juice and zest
- ¼ cup (60 ml) olive oil
To serve
- 4 pita breads, flatbreads, Lebanese bread or wraps
- 4 tbsp tzatziki
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- 1 tbsp parsley, freshly chopped
- 2 tbsp kalamata olives, sliced
Instructions
- Combine the chicken and all remaining marinade ingredients in a large bowl. Use your hands to coat the chicken evenly. Cook immediately or allow to marinate for up to 24 hours for a deeper flavour.
- Heat a large pan on medium-high heat. Add the chicken and cook for 10 minutes (or until golden and cooked through), turning once halfway. Add 1/4 cup of water at the halfway mark if the pan gets too sticky. Allow the chicken to rest for 5 minutes before serving.
- Serve the chicken on pita bread or my 2 Ingredient Flatbread with tzatziki, tomato, red onion, parsley and kalamata olives.
Notes
Note 1 – Prepare the chicken by trimming the fat and slightly flattening it. Use a mallet, rolling pin or empty wine bottle. Place a sheet of baking paper over the chicken and pound the thicker side to create one even fillet. This step isn’t essential but speeds up the cooking time and means the chicken cooks through more evenly.
MAKE AHEAD
Marinate the chicken for up to 24 hours before cooking.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable for freezing.
Recipe inspired by Hungry Happens. You can view the full recipe here.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: street food
- Method: pan fry
- Cuisine: Greek
ellen says:
Hello, just checking should the chicken be skinless? thank you
Nicole says:
Hi Ellen, yes I use boneless, skinless thighs. Nic x
Will says:
6 thighs is not 1kg..?
Nicole says:
Hi Will, although my 6 thighs weighed 1 kg, you are quite right in pointing out that the weight could vary, depending on the size of the thighs. Thank you SO much for pointing this out and I will actually adjust the recipe slightly based on your excellent comment! xx
Chloe says:
Super yummy! Lots of flavour and loved how quickly this came together. Keen to try the flat bread recipe next time
Morag says:
Absolutely delish, i have made this a few times now and so easy and quick for a Friday night dinner, and the flat bread is to die for, yummy, yummy, yummy!!
Erin says:
Woooooo this is yummy!
tylahdavis says:
Hi nic! Can chicken breast be used instead of thigh?
linleygreen says:
Such delicious flavour for a quick easy meal, loved every bite!
jessicaduong says:
Do you use the equivalent of table salt for sea salt flakes? Thanks for all the great recipes 🙂
Nicole says:
Thank you so much for the lovely message! I prefer sea salt flakes but they can definitely be subbed with table salt – I find the level of saltiness is still spot on 😍 x
annejameson says:
Loved it , thank you for sharing your yummy recipes 👍😍
Nicole says:
Fantastic to hear – thank you so much, we love this one too! 😍