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Homemade Chicken Gyro

This homemade chicken gyro recipe features marinated chicken thighs stacked on a skewer and roasted to juicy perfection, mimicking the texture of a traditional gyro rotisserie. Serve the flavorful, thinly shaved chicken in warm pita with tzatziki, fresh veggies, and feta for an easy, restaurant-quality Greek meal at home!
3 from 2 votes
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Prep Time 15 minutes
Marinate TIme 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

For the Chicken

  • 2 lbs boneless skinless chicken thighs
  • 1 large yellow onion cut in half
  • 1 bamboo skewer
  • 1 cup Greek yogurt for extra tenderness
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper

For the Gyro Assembly

  • Warm pita bread
  • Tzatziki sauce
  • Sliced red onions
  • Chopped tomatoes
  • Shredded lettuce
  • Feta cheese optional

Instructions
 

  • In a large bowl, whisk together greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, salt, black pepper, and optional red pepper flakes
  • Toss in the chicken thighs, making sure they’re well coated. Cover and refrigerate for at least 1 hour.
  • Preheat your oven to 375°F (190°C).
  • Cut a yellow onion in half and place one half, cut side down, in the center of a foil-lined baking sheet or oven-safe dish.
  • Insert the bamboo skewer into the onion, standing straight up.
  • Stack the marinated chicken thighs one on top of the other, pressing them down slightly to create a tower.
  • Once all the chicken is stacked, place the second half of the onion on top to help secure everything in place (optional) - I have tried with and without.
  • Transfer the baking sheet to the oven and roast for 75 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Depending on your oven, could take up to 90 minutes.
  • About 30 minutes in, baste the chicken with the juices that have pooled at the bottom for extra moisture and flavor.
  • For a crispy, charred finish, switch the oven to broil for the last 5 minutes of cooking.
  • Once the chicken is beautifully golden and slightly crispy on the edges, remove it from the oven and let it rest for 5 minutes.
  • Using a sharp knife, shave thin slices off the stack, just like a classic gyro rotisserie.
  • Warm your pita bread in a dry skillet or directly over an open flame for a slight char.
  • Spread a generous spoonful of tzatziki sauce on the pita.
  • Layer on the sliced chicken, red onions, tomatoes, shredded lettuce, and feta cheese.
  • Wrap it up, take a bite, and enjoy!
Keyword chicken, chicken gyro, greek, gyro