Chicken Gyros
featured in Homemade Food Truck Favorites
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
May 04, 2023
96% would make again
Ingredients
for 8 servings
Marinade
- 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.
Preparation
- 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.
- 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.
- 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.
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Bake for 1 ½ to 2 hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10 minutes.
- To serve, carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Enjoy!
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