Ridiculously Good Chicken Gyros

overhead shot of 3 chicken gyros wrapped in brown parchment paper

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5 from 3 votes

These Chicken Gyros are easy to make and loaded with so much flavour. Once you start, you'll never stop making them!

Prep Time20

Cook Time10

Marinating Time4

Total Time30

Course: Lunch

Cuisine: Greek

Servings: - 6

Author: Chris Collins

Cost: $3 / $4

Equipment

Rolling Pin & Cling Film (for pounding chicken)
Griddle Pan & Tongs (see notes)
Medium Sized Mixing Bowl (for marinating)
Sharp Knife & Chopping Board
Parchment Paper (to wrap and serve)

Ingredients

Chicken Marinade

1.3lb / 600g boneless skinless Chicken Thighs
1/4 cup / 60g Plain Greek Yogurt, or other plain yogurt (preferably full fat)
3 cloves of Garlic, minced/finely diced
1.5 tbsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Dried Oregano
2 tsp Smoked Paprika
1 tsp EACH: Ground Coriander, Salt
1/2 tsp Black Pepper

Gyros

4 large or 6 smaller Flatbreads, or Pita Breads
4 heaped tbsp Tzatziki, or as needed
2-3 Tomatoes, sliced
1 small Red Onion, finely sliced
Greek Fries, or regular fries (optional)

Instructions

Pound Chicken: One by one lay a chicken thigh on your chopping board, rest over cling film and gently pinch around the edges. Pound with a rolling pin until even thickness, but not so thin it starts breaking apart. Repeat with remaining thighs.
Marinade: In a medium sized mixing bowl combine yogurt, 1 tbsp olive oil (save other 1/2 tbsp for later), lemon juice, garlic, oregano, smoked paprika, ground coriander, salt and black pepper. Add in the chicken thighs and mix to combine.
Marinate: Tightly cover the bowl and pop in the fridge. I recommend 4 hours+ (up to 1 day), with a minimum of 2 hours. Take out the fridge around 30mins before needed, just so you're not frying cold chicken.
Grill: Brush a griddle pan with the remainder of your oil, adding more as needed to lightly cover the base of the pan, and bring to medium-high heat. Add chicken thighs (work in batches if you need) and leave until they begin to char (4-5mins), then flip and continue frying until charred on the second side and piping hot through the centre. Place to one side to rest and slice when needed. Timings will depend on thickness and size of thighs.
Serve: Spread flatbreads with Tzatziki, then top with onion, tomato and sliced chicken. Add fries (optional) then roll up and enjoy! You might need to tightly secure with parchment paper if there's a lot of filling.

Video

Notes

a) Do I have to pound the chicken? - Pounding the chicken tenderizes the meat and allows it to cook more evenly. It's a step I definitely recommend taking. However, if you're short on time you can chuck the thighs straight into the marinade. Just make sure the thickest part is piping hot when you grill.

b) Can I use Chicken Breast? - Chicken breast isn't great for this recipe. Chicken thigh is much fattier and juicier, so it can take the high heat and give you a nice bit of char. Chicken breast usually dries out by the time it's charred.

c) Griddle Pan - This is what's gonna give you a good bit of char, which in turn offers a more authentic flavour. If you don't have a griddle pan try and use a heavy bottom pan like a cast iron skillet.

d) Fillings - Tzatziki, tomato and onion are must haves, fries are encouraged but you could serve them on the side. Other common fillings are cucumber, romaine lettuce and parsley, but personally I don't find these necessary.

e) Calories - per gyro with no fries. 4 in total with large flatbreads:

Nutrition