Easy Chicken Gyros
The thing that sets this recipe apart from all others is the method of cooking the chicken. Slow and in a loaf pan. I learned to cook the meat this way via a Chicken Shwarma recipe I started making in 2020. What an absolute perfect way to keep your chicken super juicy. I have not tried chicken breasts with this method but could see it working.
Gyros are Greece’s most popular street food for good reason – they wrap up and in your hand with the freshest tomatoes and onions, warm pita and lots of tsatziki sauce. I always add french fries to the wrap. It’s the taco of Greece. Another popular meat for souvlakia and gyros is pork.
Feel free to use this marinade and grill your chicken or cook it in a skillet. The flavor will still be there and your gyro will come together beautifully with all the yummy toppings.
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Easy Chicken Gyros
Ingredients
Chicken:
- 3 tbs Greek yogurt
- 4 cloves garlic, minced
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 1 medium lemon, juiced
- 1 tbs dried oregano
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 lbs chicken thighs, boneless + skinless
Toppings:
- 1 large beefsteak tomato, sliced
- 1 small red onion, sliced thin
- fresh parsley for garnish
- pita flatbreads, warmed
- Tzatziki
Instructions
Chicken:
- In a small bowl, whisk together everything but the chicken.
- Add the chicken to a large ziplock bag and then the marinade. Toss around to coat everything well and place in your fridge for a minimum of 2 hours. Or overnight. I marinated mine for 5 hours.
- Preheat oven to 350° F.
- Important: line a 9×5” loaf pan with parchment paper.
- Layer the chicken in the loaf pan and then press them down at the end.
- Bake for 1 hour or until the internal temperature reads 160° F. Remove your pan from the oven and let it rest for ten minutes. Next drain the juices carefully from the pan. Transfer gyro to a cutting board and slice as needed.
Notes
Nutrition
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This is an absolutely wonderful recipe!! I make if often. I appreciate all the time and effort you put into your content. You add in additional tips, substitutions, etc. Thank you.
Just fabulous. Quick and easy and so tasty! It has become a family favorite.
HI Pamela, yay! I’m so glad you loved the recipe!
I did this on a rotisserie spit and slowed cooked it. So melt-in-your-mouth delicious.
I marinated it for 5 hours.
It took 2 hours to cook for the first cut. It took another 30 minutes for the 2nd cut.
Both cuts delicious and your Tsatziki recipe was fabulous! I’m not one to like Tsatziki, but yours was the best ever. I’ll make it just for salad dressing and dips.
Thank you for your Greek foods. They are so flavorful, healthy, and easy to make.
Sounds so delicious Peggy! Thank you for trying it out!
Absolutely wonderful recipe!!! Thank you so much. We combined it with fresh homemade flat bread, your tzatziki and pickled red onions and everything was gone in minutes!!!
I think this will be our weekly stable now. Loved taking to work next day too
Can I make this with a mixture of white and dark meat layers?
This was a huge hit at our house! My partner and son devoured their dinner! Wonderful way to cook the chicken, too. So flavorful! Thanks for the many great recipes, Stella
Hi Jacquelyn, I’m so happy you guys liked the recipe! Thanks for trying my recipes!
Delicious and tender!
So flavorful and so easy. A family favorite!!
I sure love this recipe. I have a hand injury and cooking has been so tough. this is perfect for meal prep. I subbed garlic powder since chopping is a challenge and it tastes perfect. I got about 4 different meals out of the first batch, and im starting the marinade for the second.
So delicious and so easy! great to keep in the fridge and add to salads! thank you for a recipe I will be using over and over again!
HI Catherine, I’m so glad you loved the recipe! Thanks for trying it out!