Greek Chicken Gyros

Prep Time: 20 minutes (plus optional marinating time)

Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes (plus marinating, if desired)
Servings: 6
Category: Main Dish, Mediterranean

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Notes After Making

Add

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Ingredients

Greek Chicken

  • ⅓ cup plain whole milk Greek yogurt
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1½ teaspoons dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried dill
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs

For Serving

  • 6 Greek pita flatbreads
  • Tzatziki sauce
  • 1 large tomato, thinly sliced
  • ½ cup thinly sliced red onion

Optional toppings:

  • Crumbled feta cheese
  • Sliced cucumber
  • Shredded lettuce
  • Kalamata olives
  • Fresh parsley
  • Fresh dill
  • Lemon wedges

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Instructions

Marinate the Chicken

  1. Preheat the oven to 400°F. 
  2. In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and black pepper.
  3. Add the chicken thighs and toss until evenly coated.
  4. Layer the chicken thighs tightly into the prepared loaf pan.
  5. Spoon any remaining marinade over the top.
  6. For the best flavor, cover and refrigerate for 2 hours or up to overnight. This step is optional but recommended.

Bake

  1. Bake for 1 hour 10 minutes, or until the chicken is browned and reaches an internal temperature of 170°F.
  2. Allow the chicken to rest for 10 minutes.
  3. Carefully drain any accumulated juices from the loaf pan. Remove the chicken, pull out the skewers, and thinly slice the meat against the grain.

Serve

  1. Warm the pita bread, if desired.
  2. Fill each pita with sliced chicken, tzatziki, tomato, and red onion. Add any additional toppings and serve immediately.

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Jessica’s Notes

Best served with:

  • Greek salad
  • Lemon rice
  • Roasted potatoes
  • Hummus
  • Fresh fruit
  • Grilled vegetables

Wine Pairing:

  • Sauvignon Blanc
  • Pinot Grigio
  • Assyrtiko
  • Dry Rosé

Prep Ahead:

  • Marinate the chicken up to 24 hours in advance.
  • Slice the vegetables and prepare toppings ahead of time.
  • Warm the pita just before serving.

Storage:

  • Store sliced chicken separately from toppings in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F.

Freezer-Friendly:

  • Freeze the cooked sliced chicken for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Substitute boneless chicken breasts for the thighs.
  • Serve over rice or a Greek salad instead of pita.
  • Make gyro bowls with rice, lettuce, tomatoes, cucumbers, onions, and tzatziki.
  • Grill the marinated chicken instead of baking for a smoky flavor.

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