Transport your taste buds to the sun-drenched shores of Greece with this irresistible Chicken Gyro recipe. Slow-roasted to tender perfection, each bite bursts with bold Mediterranean flavors, thanks to a fragrant marinade of lemon, garlic, oregano, and warm spices.

Layered with streaky bacon and cooked low and slow, the chicken stays incredibly juicy, then is shaved into thin, savory strips just like traditional gyro. Served with creamy, herb-laced tzatziki, it’s a homemade feast that rivals any taverna.

Wrap it in warm pita alongside ripe tomatoes, red onion, and a sprinkle of parsley for a handheld delight, or serve it plated with crisp fries and a fresh Greek salad. However you enjoy it, this dish delivers comfort, flavor, and flair.

Chicken Gyro Recipe – Ingredients That Bring This Greek Classic to Life

Chicken Thighs
The heart of the gyro—juicy, flavorful, and perfect for slow roasting. Their rich texture absorbs the marinade beautifully, ensuring each bite is tender and deeply seasoned.

Olive Oil
A Mediterranean staple that binds the marinade together, adding richness and helping the spices infuse into the chicken.

Lemon Juice & Zest
Bright and tangy, these add a citrusy lift that balances the savory depth of the meat and awakens the entire dish.

Red Wine Vinegar
Sharp and bold, it adds complexity to the marinade, enhancing the overall flavor with subtle acidity.

Garlic & Dried Oregano
Aromatic essentials that deliver robust, earthy notes reminiscent of traditional Greek street food.

Sweet Paprika & Cumin
Warm spices that lend smokiness and a gentle kick, deepening the marinade’s color and taste.

Streaky Bacon
Layered over the chicken, it melts as it roasts, basting the meat and adding irresistible savory richness.

Greek Yogurt
The base of the tzatziki—cool, creamy, and tangy. It offers a refreshing contrast to the spiced meat.

Cucumber, Dill & Mint
Fresh, crisp, and herbaceous. These elevate the yogurt sauce with cooling flavors and a garden-fresh bite.

Pita Bread
Soft, warm, and slightly chewy—perfect for wrapping the gyro or soaking up every flavorful drip.

Slow-Roasted Chicken Gyro Recipe: Flavorful, Tender & Unforgettable

This Chicken Gyro recipe is your ticket to a rustic Mediterranean feast, made right at home. With deeply marinated chicken thighs, slow-cooked until meltingly tender, and finished with homemade tzatziki, it’s a recipe that celebrates Greek flavors in every bite. Whether you’re entertaining guests or prepping a delicious family dinner, this dish delivers satisfying comfort and authentic character.

Recipe Tips

1. Marinate Overnight for Maximum Flavor
Don’t rush the marinating step—letting the chicken sit overnight makes all the difference. The acid from the lemon juice and vinegar tenderizes the meat, while the garlic, oregano, and cumin infuse every bite with classic Greek depth. Six hours is the minimum, but overnight in the fridge unlocks a deeper, richer flavor profile.

2. Stack with Purpose for Moisture and Texture
When stacking the chicken thighs on your roasting tray, be intentional. Layering with bacon or a skin-on thigh helps lock in moisture during the long, slow cook. This self-basting method ensures the chicken remains succulent and flavorful, mimicking the traditional gyro spit technique without specialized equipment.

3. Slice Thin and Sear for Authentic Texture
Once the chicken is cooked and rested, use a sharp knife or electric slicer to shave it into thin strips. Want to level it up? Quickly pan-fry the slices in a little olive oil to give them that irresistible crispy edge, just like you’d get from a sizzling gyro stand.

What to Serve with Chicken Gyro

1. Classic Greek Salad
Pair your gyro with a crisp Greek salad of cucumber, tomato, red onion, kalamata olives, and feta cheese. Dressed with olive oil and a splash of red wine vinegar, this salad complements the warmth of the gyro with cool, zesty contrast.

2. Crispy Lemon Potatoes
Oven-roasted Greek lemon potatoes make an excellent side. Their golden exterior and tender inside, flavored with garlic, oregano, and lemon, mirror the herbs in the gyro while offering a satisfying, starchy bite.

3. Grilled Halloumi or Fries in the Wrap
For a street-food-style indulgence, add a few pieces of golden-fried halloumi or crispy fries directly into your pita wrap. The combination of textures—crispy, creamy, chewy—adds an extra layer of satisfaction and makes it feel like a true taverna experience.

FAQ

Q1: Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for juiciness and flavor. Chicken breasts can dry out during long roasting. If using them, consider pan-frying or using tenders for a quicker option.

Q2: How long should I marinate the chicken?
For best results, marinate the chicken for at least 6 hours. Overnight is ideal to let the flavors fully penetrate the meat.

Q3: Can I prepare the gyro ahead of time?
Absolutely. You can roast and slice the chicken a day ahead. Store in the fridge and reheat gently in a skillet before serving for the best texture and flavor.

Q4: Is the bacon essential in the recipe?
While optional, bacon adds natural fat that keeps the chicken moist and bastes it during roasting. You can substitute it with skin-on chicken if preferred or omit it for a lighter version.

Whether served plated or tucked into warm pita, this Chicken Gyro recipe promises bold, balanced flavors and crowd-pleasing appeal every time.

Chicken Gyro Recipe

My Easy Chicken Gyro recipe delivers the quintessential flavors of Greece, featuring succulent, slow-roasted chicken enriched with a bold and aromatic marinade. Paired with soft pita bread and refreshing homemade tzatziki, this dish offers a Mediterranean experience evocative of dining by the Aegean coast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• Gyro Marinade
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp dried oregano
• 2 tsp sweet paprika
• 2 tsp garlic granules
• 2 tsp salt
• 1 tsp ground cumin
• Zest of one lemon
• Chicken Gyro
• 10 boneless chicken thighs
• 10 strips streaky bacon
• 2 onions halved
• Tzatziki Sauce
• 300 g 1 heaping cup Greek yogurt
• ½ large cucumber deseeded
• 1 large garlic clove finely minced
• 2 tsp salt or to preference
• 1 tbsp lemon juice
• 1 tbsp olive oil for drizzling
• 1 tbsp fresh dill finely chopped
• 1 tsp fresh mint finely chopped
• To Serve
• Pita bread
• 4 vine-ripened tomatoes thinly sliced
• 1 red onion finely sliced
• 2 tbsp fresh parsley chopped and combined with the red onion
• Pinch of sweet paprika

Method

 

1. Marinate the Chicken
2. In a container with a secure lid, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic granules, salt, paprika, cumin, and lemon zest. Add the chicken thighs, ensuring each piece is fully coated in the marinade. Cover tightly and refrigerate for a minimum of six hours, or preferably overnight, to intensify the flavor profile.
3. Stack the Chicken
4. Once marinated, layer the chicken thighs on a roasting tray, forming one or two compact stacks. Drape each stack with strips of streaky bacon or a skin-on chicken thigh. This added layer of fat will render during the slow roast, naturally basting the meat to preserve its moisture and richness.
5. Cooking Process
6. Preheat the oven to 130°C (260°F). Roast the chicken stacks for approximately three hours, or until the internal temperature of the thickest part reaches 75°C (167°F). The low, steady heat ensures that the meat remains tender and flavorful throughout.
7. Prepare the Tzatziki Sauce
8. Grate the cucumber into a bowl, then remove excess liquid using a cheesecloth or by squeezing it firmly. Combine the drained cucumber with the Greek yogurt, minced garlic, dill, mint, lemon juice, and salt. Finish with a drizzle of olive oil, mix thoroughly, and refrigerate to allow the flavors to meld.
9. Slice the Gyro
10. After roasting, remove and discard the onions and bacon. Using a sharp knife or an electric carving tool, shave thin strips from the chicken stacks. For enhanced texture, briefly sear the slices in a lightly oiled pan until the edges become golden and crisp.
11. Assemble and Serve
12. To plate, accompany the gyro meat with grilled pita, a generous serving of tzatziki, fresh tomato slices, and onion-parsley mixture. For a wrap-style serving, warm the pita with a touch of olive oil in a skillet, spread a layer of tzatziki, and top with chicken gyro, tomatoes, onions, and herbs. For an indulgent option, consider adding fried halloumi or a handful of golden fries.

Notes

Using Chicken Breast: While chicken breast can absorb the marinade’s flavors, it may dry out during roasting. For a faster preparation, substitute with chicken tenders and pan-fry over medium heat for approximately five minutes on each side. Serve warm in wraps or with a crisp salad.
Pork Variation: Pork shoulder steaks provide a robust alternative. Marinate and roast as directed, extending the cooking time to four hours and ensuring an internal temperature of 65°C (145°F) is reached before serving.