Greek Chicken Gyros (Authentic Cooking Method)
Serves 4
5 mins prep
60 mins cook
60 mins Marinating
125 mins total
Make authentic Greek Chicken Gyros 🌯 at home in your kitchen. Transport yourself to Greece with this easy, delicious recipe.
For the marinade
Variation: chicken gyros bowl
Variation: Gyro chicken with vegetables
Variation: Chicken shawarma
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together.
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas).
Variation: chicken gyros bowl
Use the cooked chicken to make chicken gyros bowls by dividing the cooked chicken, rice, baby tomatoes, chopped cucumber, olives, crumbled feta cheese, sliced romaine lettuce, tzatziki and pita between 4 bowls.
Variation: Gyro chicken with vegetables
Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together (salt, pepper, garlic, dried oregano, lemon juice, ground cumin, Greek yogurt, olive oil, grated onion, cinnamon, all spice, cloves and dried parsley).
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together. Add the chopped red onion, chopped red pepper and potatoes to the base of the vertical spit (or sheet pan if you're using).
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C), baste the vegetables with any pan juices at the half hour mark. Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see above for ideas).
Variation: Chicken shawarma
Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together.
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas).
