Chicken gyros

Chicken gyros

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(26 ratings)

Prep: 45 mins Cook: 40 mins plus at least 3 hrs marinating


Serves 4

Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread, salad and tzatziki

Nutrition and extra info

Nutrition: per serving

  • kcal707
  • fat34g
  • saturates9g
  • carbs52g
  • sugars4g
  • fibre4g
  • protein46g
  • salt2.3g
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  • 12 boneless, skinless chicken thighs

For the marinade

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp dried mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp sweet paprika
  • ½ tsp ground cinnamon
  • zest and juice 1 lemon, plus 1 lemon cut into wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 garlic cloves, crushed

For the pitta wraps

  • 250g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tsp olive oil, plus a little for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the tzatziki

  • ½ cucumber
  • 200g Greek yogurt
  • small bunch mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 small garlic clove, crushed
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

To serve

  • 1 butter or round lettuce



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 4 large tomatoes, seeds removed, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red onion, halved and thinly sliced

You will need

  • 4 long metal skewers


  1. Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.

  2. A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size. 

  3. Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.

  4. To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.

  5. Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.

  6. Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.

  7. Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.

  8. Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

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Comments, questions and tips

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13th Jul, 2018
I made a vegan version with soy chicken, soya yogurt for the tzatziki. Delicious but time consuming.
11th Jul, 2017
The chicken was delicious, unbelievably tasty, tried the flatbreads and they turned out great! The whole recipe is a bit time consuming but is actually really easy, well worth trying x
koolk_2009's picture
1st Jun, 2017
This was absolutely delicious! The chicken was really tasty and juicy and the pitta breads were really tasty and fun to make.
9th May, 2017
My family LOVED this. I added plain greek yogurt to the marinade as the children don't like tzatziki and, as I was using thinly cut chicken breast instead of thigh, I thought it would be too dry without it. Plus, life's too short to be making homemade pita bread when my local bakery sells such good ones! ;) Absolutely delicious and a new regular family favourite!
22nd Jan, 2017
This is actually a chicken souvlaki. A gyros is grilled on a verticle rotisserie in the same manner as a doner kebab. In fact 'doner' is the equivalent word to Greek 'Gyros'
4th Jan, 2017
Awesome recipe!
lostkat's picture
29th Jul, 2016
A really lovely meal which reminded me of holidays in Greece. Used chicken breast as I couldn't find boneless thighs, but kept it in large chunks to retain the moisture and the result was still stunning. I halved the chicken and made everything else to the recipe for both of us, so I'd advise making more pitas if you're making it for 4.
12th Jul, 2016
These are delicious and definitely worth making! I marinated them for about 24 hours and they were so moist when we came to eat them - fabulous. Typical British weather meant that we had to bake them in the oven rather than cook on the BBQ, but some regular basting meant that they were great and didn't dry out at all.
anki gatoni
7th Jul, 2016
Nice recipe but the fact is not... a fact. Gyros (it is not plural, it is with an "s") and skewers are different things and you cannot find lamb gyros or any lamb in the fast food version.
4th Jul, 2016
This was amazing! It takes time to make but super easy. The Pita was a little sticky while kneading but just sprinkled with flour and was fine.
29th Jan, 2017
Thanks for your question. Yes you could!
13th Aug, 2016
Re "coriander" in the marinade - I'm presuming this is ground, not fresh? Thanks!
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