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Greek Chicken Gyros

Yoghurt-marinated thighs off a screaming hot pan, folded into warm pita with tzatziki, tomato and raw onion.

Prep
20 min
Cook
14 min
Rest
3 hr
Makes
Makes 6 gyros
Jump to the recipe
Two chicken gyros wrapped in paper with tomato and herbs
Photo: Bruna Santos / Pexels

A real gyro comes off a vertical rotisserie, and no home kitchen has one. What a home kitchen can reproduce is the thing that actually makes it taste like a gyro: heavily seasoned meat cooked hot enough to char at the edges while staying juicy in the middle, then sliced thin.

The marinade is built on yoghurt for a specific reason. Its acidity is mild — around pH 4.5, against lemon juice at pH 2 — so it tenderises slowly and evenly over hours instead of turning the outer few millimeters chalky and grainy in forty minutes, which is what a straight lemon marinade does if you forget about it. The lemon is still in here, but in a supporting quantity.

Thighs, always. A gyro is cooked hard and fast, and there is enough fat in a thigh to survive that. Breast meat at the same heat is dry before it is charred.

The one non-obvious step is drying the meat before it hits the pan. Marinade clinging to the surface boils rather than browns, and you get gray chicken in a wet pan. Wipe each piece; the flavor is in the meat by now, not in the film on the outside.

Warm the pita properly — 30 seconds a side in the same pan, in the chicken fat. Cold pita cracks when you fold it.

Serve it with grilled potatoes and a crunch salad if you are feeding people rather than eating standing up.

Sliced gyros chicken plated with lemon and red cabbage
Photo: Adrian Dorobantu / Pexels

Chicken gyros: the recipe card

Yoghurt-marinated thighs off a screaming hot pan, folded into warm pita with tzatziki, tomato and raw onion.

For the marinade and the pita

For the marinade

  • 1¾ lb (800 g) boneless, skinless chicken thighs
  • ⅔ cup (150 g) Greek yoghurt
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 5 garlic cloves, crushed
  • 1 tbsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1½ tsp fine salt
  • ½ tsp black pepper

To assemble

  • 6 pita breads
  • 1¼ cups (300 g) tzatziki
  • 2 large tomatoes, sliced
  • 1 red onion, sliced paper-thin
  • Large handful of flat-leaf parsley

Building the gyros

  1. 1 Whisk the marinade ingredients together and turn the thighs through it. Cover and refrigerate 3 hours, or overnight. Past 24 hours the texture starts to suffer.
  2. 2 Take the chicken out 30 minutes before cooking and wipe each piece almost dry with paper towels. This is the step that decides whether you get char or steam.
  3. 3 Heat a heavy griddle or cast-iron pan over high until it is smoking faintly. Cook the thighs 6–7 minutes a side without moving them, until blackened in patches and 165°F (74°C) at the thickest point.
  4. 4 Rest 5 minutes on a board, then slice across the grain into thin strips. Tip any juices from the board back over the meat.
  5. 5 Warm the pitas 30 seconds a side in the same pan.
  6. 6 Spread each pita with tzatziki, pile on chicken, tomato, onion and parsley, and fold. Eat immediately, standing up, over the sink.

Ahead of time

  • Slice the onion on a mandoline if you have one. Thick onion in a gyro is unpleasant in a way thin onion is not.
  • The marinade freezes with the raw chicken in it. Thaw overnight in the fridge and cook straight from there.

Questions about greek chicken

Butterfly it first and cut the time to about 4 minutes a side. It will be drier — breast has neither the fat nor the connective tissue that lets thigh meat take this kind of heat.

Three hours is the minimum for the yoghurt to do anything useful. Overnight is the sweet spot. Beyond a day the surface starts going soft.

Any heavy pan works — the weight is what holds the heat when cold meat hits it. A thin non-stick pan drops temperature immediately and steams the chicken.