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Chicken Gyro Recipe

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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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.