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The ultimate Chicken Gyros

Because, unfortunately, we don't all live by the seaside on a Greek Island.

There is nothing nicer than hot juicy BBQ'd chicken, wrapped in a pitta bread with fresh salad, Greek yogurt and lots and lots of lemon no matter what the weather outside.

My chicken gyros bring the BBQ flavours of a Greek souvla, without the price tag of a flight and as they're cooked in the oven, it doesn't even matter if it's raining outside. Most of the ingredients you may already have in your cupboards.

It's always a hit with visitors and a go to recipe for me when I'm feeling homesick and craving some sunshine.

The key here is good fresh ingredients and some planning ahead with a nice flavourful marinade.


Prep Time : 25 mins (plus 4 hours marinade time)

Serves : 4

Difficulty : Medium


5 tablespoons olive oil

2 teaspoons dried mint

1 teaspoon cinnamon

2 teaspoons dried oregano

1 teaspoon smoked paprika

Zest and juice 1 lemon

2 garlic cloves crushed

1 250gr pot Greek yogurt (or a good quality thick natural yogurt)

1/2 teaspoon cumin

1 teaspoon salt

Black pepper

The rest

12 boneless chicken thighs, with the skin taken off

8 flatbreads or pitta breads

1 cucumber

5 tomatoes

Some gem or iceberg lettuce

Olive oil

4 lemons

Greek yogurt (or my homemade Tzatkiki)

For the marinade

1- Mix all of the marinade ingredients together and mix into the chicken thighs, cover and refrigerate for approx 4 hours (or overnight for maximum flavour!)

The rest

2 - Heat the oven to 200*C.

3 - Using 2 metal skewers thread the thighs onto both so each thigh is straddling both skewers with a small gap in between. If you pack them too tightly they won't cook evenly.

Then place them over a deep tray so the juices and fats can drip off.

If there is any leftover marinade in the bowl just spoon it on top, squeeze on some extra lemon juice if you like, it just gives it a bit of a little lemony kick.

4 - Cook in the oven for approx 45 minutes but keep an eye on it, it may take a little less or a little more depending on the thickness of the thighs (or how good your oven cooks).

5 - Whilst they're cooking remove the seeds from the tomatoes and then chop them along with the cucumber into cubes and mix with some shredded lettuce. Drizzle with some olive oil and some dried oregano and mix.

6 - When the chicken is about 5 minutes from being ready, place your pittas or flat-breads in the oven to warm through.

7 - When cooked cut the chicken into 4, along the mid inside edge of each skewer and in the middle.

Serve on the flat breads along with salad, tzatziki and half a lemon each, or do a 'create your own' everyone will be happy to dive in.

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