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Chicken Gyros

Take your taste buds on a trip to Greece with these chicken gyros! Tender chicken is marinated in a zesty blend of lemon, garlic, and oregano, then grilled to perfection and served in a warm pita with fresh veggies and a creamy tzatziki sauce. These gyros are a delicious and healthy dinner option.

Tasty Team
96% would make again
Chicken Gyros


for 8 servings


  • 2 cups plain full-fat greek yogurt (570 g)
  • ¼ cup lemon juice (60 mL)
  • ¾ cup olive oil (180 mL)
  • 1 tablespoon kosher salt
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground black pepper
  • 2 lb boneless, skinless chicken thighs (910 g), pounded flat

Tzatziki Sauce

  • 1 large cucumber, shredded
  • 2 cups plain full-fat greek yogurt (570 g)
  • 1 tablespoon minced garlic
  • ¼ cup lemon juice (60 mL)
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ½ large yellow onion, peeled and root end removed

For Serving

  • 8 pita breads
  • sliced onion
  • sliced tomato

Special Equipment

  • 1 sturdy 10-inch wooden skewer

Nutrition Info

  • Calories 644
  • Fat 29g
  • Carbs 51g
  • Fiber 3g
  • Sugar 18g
  • Protein 44g

Estimated values based on one serving size.


  1. Make the marinade: In a large bowl, combine the yogurt, lemon juice, olive oil, salt, garlic, coriander, paprika, cumin, cayenne, cinnamon, and black pepper and stir well.
  2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  3. In another large bowl or gallon-sized zip-top bag, combine the chicken thighs and marinade, massaging well to coat. Cover and refrigerate for at least 1 hour and up to 1 day.
  4. Preheat the oven to 400°F (200°C).
  5. Make the tzatziki: In a medium bowl, combine the cucumber, yogurt, garlic, lemon juice, dill, parsley, salt, and black pepper. Cover and refrigerate at least 30 minutes.
  6. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Thread the chicken thighs onto the skewer, rotating each one 90 degrees.
  7. Bake for 1 ½ to 2 hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10 minutes.
  8. To serve, carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
  9. Enjoy!
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Chicken Gyros