These juicy chicken gyros are marinated in Greek herbs and spices and served on top of salad bowls. Enjoy them with a big dollop of tzatziki as a healthy lunch or dinner option. So much flavor in one bowl!
There is so much flavor in the marinade that you could just cook the chicken right away. If you plan ahead and are able to marinate it overnight, it will be even better. Make a double batch for meal prep. The chicken gyro slices are delicious over salad, in a pita, or over Mediterranean Rice Pilaf.
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Small batches of this can be cooked in a skillet on the stovetop. My favorite way to cook this chicken is in a hot grill. Second-best is under the broiler in the oven. If you’re cooking the chicken in the oven be sure to use the cooling rack. Skipping this step will not produce a juicy chicken. I’ve tested it many times and what happens is that as the chicken roasts, it releases its juices and steams the meat. Placing the chicken on the cooling rack keeps the meat elevated and juicy.
I always use boneless skinless chicken thighs for gyros. They stay juicy, have much more flavor than breast meat, and they’re half the price. You can definitely use this marinade on chicken breast or even substitute half of the thighs for breast. Try it with the thigh meat at least once! You will be so happy you did.
Once you make this recipe it will be part of your weekly rotation. The whole family will love it and ask for it over and over again. Enjoy!
Greek-Style Chicken Gyro Bowl
These juicy chicken gyros are marinated in Greek herbs and spices and served on top of salad bowls. Enjoy them with a big dollop of tzatziki as a healthy lunch or dinner option. So much flavor in one bowl!
Ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 garlic cloves, grated
The Dry Spices:
- • 1 tablespoon dried crushed oregano
- • 2 teaspoons salt
- • 2 teaspoons paprika
- • 1 teaspoon ground cumin
- • 1 teaspoon ground coriander
- • ¼ teaspoon black pepper
- • ¼ teaspoon crushed red pepper flakes
For serving:
- • Tzatziki sauce
- • Lemon wedges
- • Warm pita bread
- • Baby salad greens
- • Diced tomatoes, onion, and cucumber
- • Bell pepper slices
- • Olives
- • Crumbled feta cheese
Instructions
- Place the chicken in a large mixing bowl. Pour the lemon juice and olive oil on top. Add the grated garlic and all of the dry spices. Toss well to coat.
- Cover with plastic and refrigerate for 1 hour or overnight.
- Allow the meat to come to room temperature before cooking.
- If grilling, heat the grill over medium-high and place the chicken on top. Grill 6-8 minutes per side or until the internal temperature reaches 165 °F.
- To cook the chicken gyro in the oven, set the heat to the Broil Setting and place the oven rack as high as it goes so that it is close to the heating element.
- Place a cooling rack over a baking tray and spread the chicken on the cooling rack.
- Broil for 18-20 minutes. Flip the chicken over halfway through cooking.
- Remove from the oven and allow the chicken to rest at room temperature for 5-10 minutes.
- Cut the chicken into slices.
- The chicken gyro is ready to serve. Place it in warm pita bread with lettuce, tomatoes, onions, and tzatziki sauce.
- Place the slices over your favorite salad along with tzatziki and pita bread. Enjoy!
Oh howdy, Love your veggie dishes not so keen on the meat ones. So, i’ll pass but lovely presentations as always! Cheers
Thanks for being here! I have lots of veggie dishes coming next month for lent along with an all-vegetarian e-cookbook 🙂
Oh good, I’m vegan. I like to modify your recipes. Very tasty
What temperature do you broil the chicken on?
Here in America, there are 2 broiler settings: High and low. I always set it to high.
Hi Dimitra. Just got a new small convection oven? toaster with broil function. Should I keep the same time frame for this recipe in this oven? Thanks.
I made this chicken for dinner. It was delicious. We all really enjoyed it and I’m looking forward to trying your gyro recipe. Thank you!
I prepared both the chicken and tzatziki sauce yesterday and allowed it to marinate overnight. Today, I brought the chicken to room temperature while the oven warmed up on broil. I cooked the chicken on the rack with a cookie sheet covered in aluminum foil to allow for easy clean up – which was very helpful. The drippings were all captured by the foil and made clean up so easy. If I were going to change anything, it would be to not have the chicken quite so close to the broiler. The end result was that I served this chicken with the tzatziki sauce on a lettuce wrap with red onions, feta cheese and tomatoes. This recipe is outstanding!!! I will make it again. Thank you so much. We really enjoyed not only the taste of the chicken and the tzatziki sauce but the wonderful aroma in our home while this chicken was cooking. Outstanding.
I made this with chicken breasts, cubed (did not have thighs) and stir-fried on stove-top. Quick, easy and delicious. Served in a pitta with tzatziki and mixed salad. Delicious.
Sounds fabulous!!
I’m making this today but with chicken breasts (that’s what I have available). It looks delicious and nutritious. Thank you Dimitra for providing us with delicious ideas for nutritious meals.