Homemade Greek Chicken Gyro
The best homemade Greek chicken gyro recipe with fluffy pita breads and creamy tzatziki sauce for you to recreate this authentic Greek delight from scratch!
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 800g/ 28 oz. boneless chicken thighs (or mixed thighs and breasts)
- 1 onion cut into rings
- 1 red pepper cut into rings
- 1/3 of a cup olive oil
- 1 tbsp dried oregano
- 2 tsps smoked paprika
- 1/2 tsp cumin
- 1 tsp honey
- 1 tablespoon lemon juice
- 1 clove of garlic, minced
- salt and freshly ground pepper
- 1 cucumber
- 2 cloves of garlic, minced
- 1/4 of a cup olive oil
- 500g of yogurt (18 ounces)
- 1-2 tbsps of red wine vinegar
- a pinch of salt
- 8 pita breads
- olive oil
- 1-2 tsps dried oregano
- 1 tomato, sliced
- 1 red onion, sliced
- fried potatoes (optional)
- romaine (cos) lettuce (optional)
- paprika
- salt and freshly ground pepper
Instructions
- 1
To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. In a large bowl, combine marinade ingredients and stir well.
- 2
On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about 1 1/2 cm thick with a meat mallet or heavy pan.
- 3
In another large bowl combine chicken thighs and marinade, stirring well to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to one day.
- 4
Preheat oven to 200°C (400°F).
- 5
Skewer the chicken thighs individually on a spit (make sure to skewer them pretty tight). In between the chicken pieces skewer the onion and peppers.
- 6
Bake for about 1- 1 and 1/2 hour, until internal temperature reaches 165°F (75°C)
- 7
Let it rest for about 8 minutes and then carve slices with a sharp knife.
- 8
In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated garlic and blend until combined.
- 9
Remove the skin and seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
- 10
In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined.
- 11
Store the tzatziki sauce in the fridge and always serve cold.
- 12
Prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
- 13
Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.
- 14
For an easier version of this traditional Greek souvlaki with chicken gyro recipe you can serve with Greek yogurt or some mustard and mayonnaise sauce. Enjoy!