Greek Chicken Gyros Recipe

Marinated chicken thighs, Greek yogurt, garlic, oregano, lemon, and olive oil—your ticket to juicy, homemade Greek chicken gyros.

this Recipe

Years ago—okay, more like a decade—I ended up in Greece by accident. Long story short, a layover turned into a two-day stay in Athens thanks to a missed ferry and a poorly translated train schedule. I was sleep-deprived, mildly sunburned, and irrationally cranky. But then I found this little hole-in-the-wall place—no menu, barely a door. I pointed at the only thing anyone else was eating, and the guy behind the counter handed me a warm pita bursting with tender chicken, tangy sauce, and the kind of flavor that wakes you up in the best way.

That was it. One bite. And suddenly I forgot about my missed ferry.

Ever since then, I’ve been chasing that gyro flavor. Some days I get close. Some days… not so much. But this? This Greek Chicken Gyros Recipe is my best attempt so far, and every time I make it, I’m back in that plastic chair on a cracked sidewalk, licking tzatziki off my fingers.

Why You’ll Love This Greek Chicken Gyros Recipe?

Alright, hear me out—this isn’t just some weeknight chicken situation. This is the kind of dish that makes people hover awkwardly near the stove, pretending to “help” while secretly eyeing the carving knife. It’s juicy, herb-packed, and that yogurt marinade? Straight-up Greek grandma level genius.

You don’t need a fancy rotisserie setup or hours of free time. I mean, if you have either of those things, great—but this recipe works with skewers and an onion if you’re like me and using a baking sheet you stole from your college apartment.

And don’t worry about perfection here. This recipe’s rustic. A little messy. Some days your chicken stack will lean like the Tower of Pisa. Who cares? The flavor’s still gonna be bangin’.

Ingredient Notes:

I don’t usually get precious about ingredients—I’m the kind of person who uses measuring spoons as bookmarks. But in this case, a few choices make a huge difference.

• Chicken Thighs – Boneless, skinless, juicy. They soak up flavor and forgive you if you forget them in the oven for an extra five minutes (ask me how I know).

• Greek Yogurt – Tangy, creamy, and the real MVP of the marinade. Don’t use the fat-free stuff unless you have to.

• Garlic – Fresh cloves. Not the jarred kind. I’ve tried the shortcut, and… meh.

• Oregano + Cumin – These two work together like an old married couple. Slightly earthy, slightly sharp, totally necessary.

• Lemon Juice – That little zing you didn’t know you needed until it’s missing.

• Olive Oil – You probably already have some, but try to use a good one. Greek olive oil if you can swing it. It hits different.

Tiny confession: I once ran out of yogurt and used sour cream. Was it the same? No. Was it still devoured in ten minutes? Also yes.

How To Make Greek Chicken Gyros?

Step 1: First, mix the marinade

You don’t need a fancy bowl. Just dump your Greek yogurt, olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper into whatever’s clean and deep enough to hold chicken. Whisk it all up. It should smell like a sunny Greek courtyard. Or at least not like your fridge.

Step 2: Add chicken + forget about it for a while

Throw in your chicken thighs and get ‘em nice and coated. I usually use my hands and immediately regret not removing my rings. Cover it up and let it chill—literally—in the fridge for at least an hour. Overnight is ideal, but you do you.

Step 3: DIY your own spit (or don’t)

Here’s the fun part. If you’ve got one of those vertical spit roasters, wow. You fancy. But if not? Grab a big onion, slice it in half, stick it on a baking sheet, and stab two skewers into it like some sort of meat totem pole. Stack the chicken thighs onto the skewers and try not to knock it over while doing so.

Step 4: Bake it till it smells like a Greek festival

Pop that beautiful stack into a 400°F oven. Let it roast for about an hour—give or take depending on your oven’s mood. You’re looking for crispy edges and a center that’s cooked through (165°F if you’re a thermometer type, but I usually just poke it and hope). Let it rest after, because rested chicken = juicy chicken.

Step 5: Slice and serve (or sneak bites while no one’s looking)

Shave off pieces like you’re working at a food truck in Santorini. Wrap ‘em in pita, throw ‘em in a bowl, pile it over fries—whatever your heart wants. There’s no wrong way to eat gyro chicken unless you’re not eating it.

Storage Options:

I’ve never had leftovers that lasted more than a day, but in theory:

• Fridge: Keep it for 3–4 days. Reheat in a skillet with a little olive oil to bring back the crisp.

• Freezer: Slice it first, wrap it tightly, and freeze for up to 3 months. Good for emergency lunches.

• Cold gyro wrap: Not traditional, but surprisingly good when you’re late for work and stuffing it into foil.

Variations and Substitutions:

Okay, let’s say you’ve made this a few times and want to play around. Totally fair.

• Gyro Bowl: Over rice with cucumbers, tomatoes, feta, and tzatziki. Basically a Greek burrito bowl.

• With Roasted Veggies: Toss in onions, red peppers, and baby potatoes around the chicken. Roast it all together. Zero extra dishes.

• Chicken Shawarma Twist: Swap the herbs for warm spices like cinnamon, cloves, and allspice. It’s a mood.

• No yogurt? Use sour cream. Or mayo. No judgment.

• No pita? Lettuce wraps. Or sandwich bread. Heck, I’ve eaten it with tortilla chips when I was desperate.

What to Serve with Greek Chicken Gyros?

If you’re going all out, here’s what pairs beautifully:

• Tzatziki: You have to make your own. It’s easier than you think.

• Greek Salad: Tomatoes, cucumbers, onion, olives, and feta. Bright, salty, crunchy.

• Lemon Potatoes: Roast ‘em with garlic and lemon. Crispy edges, fluffy centers.

• Rice Pilaf or Couscous: For when you’re not in a bread mood.

• Warm Pita: Store-bought works. Homemade is a flex.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?
Yeah, you can. I’ve done it. It’s not bad… just not as tender. You might want to marinate longer and watch your cook time closely. Don’t let it dry out.

Do I really need to marinate it for an hour?
Technically no, but flavor-wise? Yes. I once skipped it and everything tasted… flat. Like, fine but not fun. Give it time to soak in those flavors.

Do I need skewers and an onion?
Nope. You can roast the thighs flat on a sheet pan and still get amazing flavor. But if you wanna feel fancy or impress someone (or just feel like a kitchen wizard), do the skewer tower.

There’s something weirdly satisfying about making your own Greek Chicken Gyros at home. Maybe it’s the way the marinade clings to your fingers, or the way the house fills with that lemony, herby aroma. Or maybe it’s just how everyone shuts up the second you serve it.

Whatever it is—I hope you try it. And if you do? Drop a comment or shoot me a message. Tell me if your chicken tower leaned or if your toddler ate all the pita before dinner. I’m all ears.

Opa!

Keep the Flavor Coming – Try These:

Korean Corn Cheese

Shrimp Scampi Pasta Bake

Parmesan Crusted Chicken Recipe

Greek Chicken Gyros Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Marinating 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Juicy chicken thighs marinated in Greek yogurt, garlic, lemon, and oregano, then roasted and sliced for a flavorful, authentic homemade Greek chicken gyros experience.

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4 Servings

Ingredients

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For the chicken marinade:

• 2 to 2.5 lbs boneless skinless chicken thighs (approximately 12–16 pieces)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 garlic cloves finely pressed or minced
• 1 tablespoon dried oregano
• Juice of ½ lemon
• ½ teaspoon ground cumin
• ½ cup plain Greek yogurt
• 2 tablespoons olive oil

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Instructions

 

Prepare the marinade

1. In a medium mixing bowl or shallow baking dish, combine the Greek yogurt, olive oil, lemon juice, garlic, oregano, cumin, salt, and black pepper. Whisk until the mixture is well blended and smooth. The marinade should have a creamy consistency and a bright, herbaceous aroma.

Marinate the chicken

1. Place the chicken thighs into the marinade and ensure each piece is thoroughly coated. Use your hands or tongs to gently massage the marinade into the chicken. Cover and refrigerate for a minimum of 1 hour, though up to 24 hours is recommended for optimal flavor and tenderness.

Prepare the spit or skewer base

1. Preheat the oven to 400°F (200°C). If using a vertical spit designed for home ovens, prepare it according to the manufacturer’s instructions. Alternatively, slice a large onion in half and place it flat-side down on a foil-lined baking sheet. Insert two long metal skewers vertically through the onion to create a homemade spit base.

Assemble the chicken stack

1. Thread the marinated chicken thighs onto the skewers, rotating each piece slightly as you stack them to form a layered, even tower. Pack the pieces tightly to help them cook evenly and hold their shape during roasting.

Roast the chicken

1. Transfer the assembled skewer to the preheated oven. Bake for 1 to 1½ hours, or until the outer edges are golden brown and the internal temperature reaches 165°F (74°C). Check periodically to ensure even browning. If needed, tent the top with foil to prevent over-browning.

Rest and slice

1. Remove the chicken from the oven and allow it to rest for 10 to 15 minutes. Once rested, carefully slice thin layers from the stacked chicken, as one would with traditional gyro meat.

Serve

1. Serve the sliced gyro chicken in warm pita bread with tzatziki sauce, chopped vegetables, or as part of a rice bowl or roasted vegetable platter.

Notes

To ensure this Greek Chicken Gyros Recipe is fully gluten-free, simply replace the pita bread with a certified gluten-free pita or lettuce wraps. Double-check that all store-bought items—especially Greek yogurt, spices, and tzatziki—are labeled gluten-free, as some brands may contain additives or thickeners with gluten. The marinade and chicken itself are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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