Apart from being super yummy, Greek chicken gyro is very easy to make and doesn’t include a lot of ingredients.
I’ll never forget my first trip to Greece back in 2014! I visited the gorgeous city of Athens, and its historical allure has stayed with me ever since. While I was there, naturally, I had to indulge in all the Greek delicacies. Little did I know that I would actually have the best gyro of my life! I remember the freshness of the tzatziki paired perfectly with the chicken and vegetables – especially the onions! I have never attempted my own take on the traditional Greek chicken gyro, but the idea randomly popped into my mind, so I gave it a try. The result? Scrumptious! It would be selfish of me to keep it for myself, so now I’m bringing it to you.
Apart from being super yummy, Greek chicken gyro is very easy to make and doesn’t include a lot of ingredients. Here’s everything you’ll need:
- Skinless chicken thighs, cut in half
- Plain Greek yogurt
- Kosher salt
- Chili powder
- Adobo or any all-purpose seasoning
- Bamboo skewers
- Store-bought tzatziki and pita bread
- Cucumber diced
- Tomato, diced
- Ted onion, diced
- Lemon juice
- Olive oil
- Kosher salt
Once you have everything ready, pour yourself a glass of ouzo, crank up some famous Greek tunes, and get ready to bring the Mediterranean directly to your kitchen!
- Start by pre-heating your oven to 400 degrees.
- I advise you to marinate the chicken with spices and yogurt to have the most delicious Greek chicken gyro. However, you can also cook right away – entirely up to you!
- Use two bamboo skewers and slide the halved onions all the way to the bottom to create a base for the chicken.
- Place the meat on top of the onions, and cook them standing up.
- Bake the chicken for about 35 minutes, and increase the temperature to 450. Cook for an additional 15-20 mins or until the chicken registers 165 degrees internally and its juices run clear.
- After baking, slice the meat into tiny pieces and throw away the skewers and onions.
- Mix the salad together, add seasoning, and store it in the fridge for a while.
- Finally, warm a piece of pita bread, spread tzatziki on top of it, and add the chicken and salad. That’s it!
- 4 small boneless, skinless chicken thighs, cut in half
- 1 cup plain greek yogurt
- 2 tsp kosher salt
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp adobo, or any all purpose seasoning
- 1 large onion, halved
- 4 bamboo skewers
- 1/2 cucumber, diced
- 1/2 tomato, diced
- 1 small red onion, diced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Kosher salt to taste
- Cilantro to taste
- Pita bread
- Heat oven to 400 degrees.
- Season chicken with spices and yogurt, marinate up to overnight if desired or proceed to cooking step right away.
- Use two bamboo skewers and slide the halved onion on the bamboo skewers all the way to the bottom to create a base for the chicken.
- Add chicken to the skewers so they stand on top of the onion and cook standing up.
- Bake chicken for 35 minutes, increase heat to 450 degrees and continue cooking for 15-20 more minutes or until chicken registers 165 degrees internally and juices run clear.
- Slice chicken into bite size pieces and discard the onion and skewers.
- For salad:
- Combine ingredients in a small mixing bowl, season to taste and set aside in the refrigerator until assembly.
- For assembly:
- Warm a fresh piece of pita bread and add sliced chicken, salad and Tzatziki
If I have another one of these Greek chicken gyros, I should consider moving abroad! Try it out and let me know if I should also book you a ticket. Also, check out my blog for more scrumptious recipes!