CHICKEN GYROS
⏲ Prep time ⏲ Cooking time Difficulty level Portions
20 min Marinating time: 1 - 12 hours ★★★☆☆ 4
Cook time: 12 - 15 min
Ingredients
Chicken & Marinade
• Chicken thighs, boneless/skinless — 600 g
• Greek yogurt — 80 g
• Olive oil — 30 g
• Lemon juice — 25 g
• Garlic, minced — 10 g
• Dried oregano — 4 g
• Ground cumin — 2 g
• Smoked paprika — 3 g
• Salt — 8 g
• Black pepper — 2 g
Tzatziki
• Greek yogurt — 250 g
• Cucumber, grated and squeezed — 120 g
• Garlic, minced — 4 g
• Olive oil — 10 g
• Lemon juice — 10 g
• Salt — 2 g
• Fresh dill, chopped — 4 g
To Serve
• Pita or flatbreads — 4
• Tomato, sliced — 150 g
• Red onion, thinly sliced — 60 g
• Lettuce or shredded cabbage — 80 g
Cooking instructions
1. Marinate the chicken
Mix yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
Coat the chicken thoroughly and refrigerate at least 1 hour (overnight is best).
2. Make the tzatziki
Combine yogurt, squeezed cucumber, garlic, olive oil, lemon juice, salt, and dill.
Chill to let flavours develop.
3. Cook the chicken
Heat a cast‑iron pan, grill pan, or BBQ until very hot.
Cook chicken 5–6 minutes per side until charred and cooked through.
Rest 5 minutes, then slice into strips.
4. Assemble the gyros
Warm the pitas, add chicken, tzatziki, tomatoes, onion, and lettuce. Wrap tightly.
Chef ’s Notes
The yogurt in the marinade is essential: its acidity and enzymes tenderise the chicken while helping it brown beautifully. Thighs are far more forgiving than breasts and stay juicy even with high heat. Don’t skip the resting step—cutting too early lets the juices run out. For the tzatziki, squeezing the cucumber properly prevents the sauce from becoming watery. When cooking indoors, preheating the pan until it’s almost smoking gives you the char that makes gyros taste authentic. A touch of smoked paprika in the marinade adds depth similar to spit‑roasted meat. Warm pitas directly over a flame or in a dry pan for the best texture.
