Chicken Gyro Recipe
My Easy Chicken Gyro recipe offers an authentic taste of Greece with tender, slow-cooked chicken infused with a rich, aromatic marinade. Serve with warm pita bread and homemade tzatziki sauce for a Mediterranean experience reminiscent of a seaside taverna.
Ingredients
- Gyro Marinade
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
- 2 tsp garlic granules
- 2 tsp salt
- 2 tsp sweet paprika
- 1 tsp cumin
- Zest of one lemon
- Chicken Gyro
- 10 chicken thighs
- 10 strips streaky bacon
- 2 onions halved
- Tzatziki Sauce
- 300 g 1 heaping cup Greek yogurt
- ½ large cucumber seeds removed
- 2 tsp salt or to taste
- 1 large garlic clove minced
- 1 tbsp fresh dill finely chopped
- 1 tsp fresh mint finely chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil for drizzling
- To Serve
- Pita bread
- 4 vine tomatoes thinly sliced
- 1 red onion thinly sliced
- 2 tbsp fresh parsley chopped and mixed with the sliced onion
- Pinch of sweet paprika
Instructions
- Marinate the Chicken
- In a lidded container, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic granules, salt, paprika, cumin, and lemon zest. Submerge the chicken thighs in the marinade, ensuring they are evenly coated. Seal the container and refrigerate for at least six hours or preferably overnight to allow the flavors to penetrate deeply.
- Stack the Chicken
- Arrange the marinated chicken thighs on a roasting tray in stacked layers, forming two small piles if necessary. Drape each stack with streaky bacon or a chicken thigh with skin intact—this added fat will slowly baste the meat during cooking, keeping it succulent.
- Cooking Process
- Preheat the oven to 130°C (260°F). Roast the chicken for approximately three hours, or until the internal temperature reaches 75°C (167°F) when checked with a digital thermometer. The slow cooking process ensures a tender and juicy result.
- Prepare the Tzatziki Sauce
- Grate the cucumber into a bowl and remove excess moisture by squeezing it with a cheesecloth or by hand. Combine the cucumber with Greek yogurt, minced garlic, fresh dill, mint, lemon juice, and salt. Drizzle with olive oil, stir thoroughly, and refrigerate to allow the flavors to develop.
- Slice the Gyro
- Discard the onions and bacon strips from the roasting tray. Using a sharp knife or an electric carving knife, slice the stacked chicken downwards to create fine, thin gyro strips. For a crispier texture, lightly pan-fry the slices in a small amount of olive oil.
- Assemble and Serve
- For a plated meal, serve the gyro meat with a side of Greek salad, tzatziki sauce, crispy fries, and grilled pita bread. To make a wrap, lightly pan-fry the pita bread with a drizzle of olive oil until warm. Spread tzatziki sauce on the pita, add a generous portion of chicken, and top with sliced tomatoes, onions, and parsley. Optionally, include fried halloumi or fries for a more indulgent experience.
Notes
Using Chicken Breast: While chicken breasts can absorb the marinade’s flavors, they tend to dry out in the oven. For a quicker option, use chicken tenders and pan-fry them over medium heat for approximately five minutes per side. Serve as a wrap or alongside a fresh salad.
Substituting with Pork: Pork shoulder steaks are an excellent alternative and can be marinated and roasted similarly. Cook at the same temperature for four hours, ensuring the internal temperature reaches 65°C (145°F) before serving.