Chicken Gyros

chicken gyros


  • 1kg chicken thigh fillets (approximately 6 chicken thighs, see note 1)
  • 1 tsp sweet paprika
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp freshly minced garlic
  • Juice and zest from one lemon
  • 1/4 cup olive oil

To serve

  • 4 x pita bread, flatbread, Lebanese bread or wraps
  • 4 tbsp tzatziki
  • 2 tomatoes, sliced
  • 1 red onion, thinly sliced
  • 1 tbsp freshly chopped parsley
  • 2 tbsp sliced kalamata olives
  1. 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.
  2. 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 is getting too sticky. Allow the chicken to rest for 5 minutes before serving.
  3. Serve the chicken topped on pita bread (or bread of choice) with tzatziki, tomato, red onion, parsley and kalamata olives.

Note 1 – Prepare the chicken by trimming the fat and slightly flattening. 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.




Recipe inspired by Hungry Happens. You can view the full recipe here.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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