My Greek Chicken Gyros recipe is easy, produces the richest flavors, and it’s made with simple ingredients you can find at your local grocery store. Get ready to be transported to one of the most beautiful places on earth – Greece!
My First Encounter with a Gyro
Growing up there was a hole in the wall hotdog shop in my hometown. I’m not a fan of hotdogs, but I was with my dad (who’s a big fan of hotdogs) and he took us to that hotdog spot. We walk in and the entire place is covered in Greek flags, gyro posters, and scenes of Greek islands. I was in high school, so I hadn’t seen much of what Greece looked like prior to that.
I was enamored by the beauty of Greece in those posters. So, while my dad ordered, I was just admiring the scenes. Then my dad asks, “you want anything, Nessie?” I saw a customer pick up their eat-in order of what looked like a gyro (I assumed that’s what it was as it looked identical to the massive gyro in the poster on the wall). So, I took my dad up on the offer. “Sure, I’ll get a gyro” (I pronounced it j-eye-row). At that point, I’d never had lamb before and didn’t know a typical gyro is made with beef and lamb. As my dad was paying, the owner looked me in the eye. “By the way, it’s pronounce gyro (year-row).” You can bet, I never forgot it.
That first experience eating a gyro, was interesting. Not only had I never had a gyro before, but I also never had lamb before (it’s certainly an acquired taste). From that day forward though, if my dad was going to Jerry’s for a hotdog, I’d ask to get a gyro.
Homemade Greek Chicken Gyros
Fast forward to 2014, I was 24, newly married, and my husband and I, the mid-20-somethings we were, decided to go big for our honeymoon. We were spending a week in Morocco (my most favorite place ever) and a week in Greece (Santorini & Athens). When we got to Greece, I made sure we went to an authentic gyro spot first thing! It was there that I finally tried a chicken gyro for the first time. Now, I love my beef/lamb gyros, but a Greek chicken gyro gives a whole other experience. It was SO. GOOD!
Because I don’t have access to the twirling, vertical, slow beef/lamb cooker thing, I exclusively make my homemade gyros with chicken. Chicken provides a bit of a healthier meat choice and it can be marinated in a way beef and lamb cannot.
This chicken gyro recipe produces flavors nearly identical to what we had on Santorini island. It’s made with the simplest ingredients, easy to find at your local grocery store, and eating it transports you to one of the most beautiful places on earth. I’ve found that the chicken marinade’s not only delicious in a gyro, but it’s good on lots of things. It makes delectable chicken for a salad, accompanied by rice or vegetables, or honestly you can eat it solo. It’s just that good, guys!
Check out my recipe for homemade Tzatziki sauce that is iconic on any gyro!
Loved This Chicken Gyro Recipe?
I would adore hearing from you below! Let me know how this recipe turned out for you, and if you made any alterations or additions. I want to hear all the juicy details 🙂 And if you love this recipe, please give it a 5 star rating, and share it with your friends. I appreciate it more than you know!
Greek Chicken Gyros
Ingredients
Chicken Marinade
- 1 1/2 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
- 3 tbsp garlic, minced
- 3 tbsp lemon juice, freshly squeezed
- 1 tbsp white wine vinegar (can be subbed with apple cider vinegar or red wine vinegar)
- 1 tbsp olive oil
- 3 tbsp Greek yogurt, full fat (or whatever you can find)
- 1.5 tbsp dried oregano
- 1 tsp salt (I personally *always* use pink Himalayan salt)
- black pepper, to taste
Additional
- 1-2 packs pita bread, or tortillas
Topping Options
- 3 tomatoes, diced
- 3 cucumbers, skinned and diced or in strips
- 1/2 red onion, finely chopped or cut in strips
- Tzatziki sauce (see notes for link to recipe)
- ketchup (so GOOD!)
- salt and pepper, to taste
- French fries (takes it to a whol' notha level)
Instructions
- MAKE THE MARINADE: In a large Ziplock bag, add minced garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper. Mix it together in the bag (just mush the bag together with the ingredients inside until combined), then add the chicken thighs and evenly coat them in the marinade. Put it in the fridge and let it marinate for at least 15-20 minutes (you can let it sit overnight – but for no longer than 24 hours).1 1/2 lbs chicken thighs,, 3 tbsp garlic,, 3 tbsp lemon juice,, 1 tbsp white wine vinegar, 1 tbsp olive oil, 3 tbsp Greek yogurt,, 1.5 tbsp dried oregano, 1 tsp salt, black pepper,
- COOK THE CHICKEN: Heat up 1-2tbsp of olive oil in a pan over medium-high heat (~6/7). Remove the chicken from the marinade bag, and add it to the heated pan (I personally add some extra marinade to the pan, too). Cook the chicken for about 4-5 minutes on each side, until golden/dark brown. Make sure chicken is cooked through, then remove it from the heat onto a plate or in a bowl.
- ASSEMBLE GYROS: First, lightly toast your pita breads, so that they're still soft (if you're using tortillas, simply warm them up on a hot pan, until soft). Add desired amount of chicken to each pita bread, add desired toppings to each, and enjoy warm!If you'd like to make the Tzaziki sauce, you can find the recipe here: http://caramelizedonions.com/tzatziki-sauce/1-2 packs pita bread,, 3 tomatoes,, 3 cucumbers,, 1/2 red onion,, Tzatziki sauce, salt and pepper,, French fries