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
- 3 tbs Greek yogurt
- 4 cloves garlic, minced
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 1 lemon, juiced
- 1 tbs dried oregano
- 1 tbs salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 lbs chicken thighs, boneless + skinless
- 1 large beefsteak tomato, sliced
- 1 small red onion, sliced thin
- fresh parsley for garnish
- pita flatbreads, warmed
- 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.