Greek Chicken Gyros

Name: Greek Chicken Gyros
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: 12 boneless skinless chicken thighs; 2 red onions, thinly sliced; 4 tomatoes, sliced; 2 lemons, juiced and zested; 4 clove garlic, very finely grated; 500 g Greek yogurt; 100 ml olive oil; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp crushed black pepper; 1/2 tsp ground cinnamon; 1 tsp salt

These Greek chicken gyros are packed with bright lemon, garlic, yogurt, and warm spices for tender, flavorful meat with crisp, charred edges. Slice the grilled chicken thinly and tuck it into warm pita with onion, tomato, and tzatziki for an easy homemade gyro night.

Servings8 Portions

Prep Time40 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
12
red onions, thinly sliced
2
tomatoes, sliced
4
lemons, juiced and zested
2
garlic, very finely grated
4 clove
Greek yogurt
500 g
olive oil
100 ml
ground coriander
1 tbsp
ground cumin
1 tbsp
sweet paprika
1 tbsp
dried oregano
1 tsp
dried thyme
1 tsp
cayenne pepper
1 tsp
crushed black pepper
1 tsp
ground cinnamon
0.5 tsp
salt
1 tsp

Step-by-Step Instructions

In a large bowl or lidded container, whisk together the Greek yogurt, lemon juice and zest, olive oil, garlic, coriander, cumin, paprika, oregano, thyme, cayenne, black pepper, cinnamon, and salt. Open each chicken thigh flat, cover with parchment, and gently press to even out the thickness. Cut each thigh in half, add to the marinade, and turn until fully coated. Cover and refrigerate for at least 1 hour or up to 24 hours.

Thread the marinated chicken tightly onto 2 parallel skewers, pushing the pieces close together to form a compact stack. This helps the chicken cook evenly and makes it easier to carve into thin slices later.

Prepare a lidded barbecue for two-zone cooking, with a hotter side and a cooler side. Place the chicken kebab over the cooler side, cover, and cook for about 45 minutes, turning every 15 minutes. Move the chicken to the hotter side for the final few minutes, turning often, until the outside is lightly charred and the center reaches at least 70C/165F.

Transfer the chicken to a board and let it rest for 5 to 10 minutes. Slice thinly with a serrated knife, then serve in warm pita with sliced red onion, tomatoes, tzatziki, and chips if desired.