The marinade for the chicken for this Greek Chicken Gyros is SO GOOD that I use it even when I’m not making Greek Chicken Gyros. Make this once, and I think you’ll be as obsessed with it as I am! The marinade is made with yoghurt, lemon, garlic and oregano – classic Greek ingredients that infuses the chicken with flavour AND tenderises it.
Seriously. I’m not exaggerating. It’s been ages since I made this Greek Chicken Gyros. But the minute the chicken hit the grill, all I could think was “why don’t I make this more often??”
The smell is incredible. You can REALLY smell garlic and oregano. You know how sometimes you add herbs into things and you can’t really taste it? Or you can, but it’s a very subtle flavour. Definitely not the case with this!!
It’s also magical what a bit of yoghurt can do to chicken. The acid in the yoghurt breaks down the fibres so it not only softens the chicken but also helps the marinade really infuse into the flesh. PLUS the yoghurt makes this marinade “paste like” so it stays slathered on the chicken when you cook it (unlike many marinades that are thin). So you have extra flavour oomph!
I really wish I could share this Greek Chicken Gyros recipe with you along with stories of amazing times in Greece. Conjuring up memories of seemingly endless stretches of pristine beaches, ancient ruins, sipping ouzo and nibbling on olives.
I can’t. Because I haven’t BEEN!! (I need a pout emoji to insert right here!)
I love to travel so I have an extensive list of places I still need to visit and Greece is right at the top of the list. So until I’m actually walking on Greek soil, the closest I can get is with these.
Though ironically, Gyros as westerners know them aren’t actually authentic. But hey, delicious is delicious, authentic or not!
– Nagi x
PS This Greek Chicken Gyros is a really fab recipe for entertaining. Because it is really fast to prepare and the men can BBQ while the girls sip wine and chatter. Then you can just lay everything out on the table. Why should you slave away, rolling up a gyros for everyone? Make ’em do it themselves!
PS If you would like to make your own flatbread for this recipe, try my easy NO YEAST Easy Soft Flatbread recipe!
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The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano. Recipe VIDEO below, MARINADE TIME: Minimum 3 hours
- 2 lb / 1 kg boneless skinless chicken thigh fillets
- 3 large garlic cloves , minced (~ 3 tsp)
- 3 tsp white wine vinegar (or red wine or apple cider vinegar)
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 3 tbsp Greek yoghurt
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper
- 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups plain Greek yoghurt
- 2 tsp white wine vinegar (or red wine or apple cider vinegar)
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more if you want richer)
- 1/2 garlic clove , minced
- 1/2 tsp salt
- Black pepper
- 3 tomatoes , desseeded and diced
- 3 cucumbers , diced
- 1/2 red spanish onion , peeled and finely chopped
- 1/4 cup fresh parsley leaves
- Salt and pepper
- 4 to 6 pita breads or flat breads
Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
Combine ingredients in a bowl.
Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
If your chicken thighs are large, you may need to cut them. Mine were small.
Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
I prefer to lay everything out on a table and let everyone help themselves.
1. This recipe makes a generous amount of Tzatziki. But better to have too much than not enough!
2. This recipe serves 4 to 6 people. Depending on how robust appetites are!
3. I don't recommend freezing the chicken in the marinade for this particular recipe because the yoghurt separates and goes grainy, and I don't know what that will do to the chicken. While the tenderising / flavour infusion should still work, I think it might not look that nice when cooked.
4. Nutrition per serving assuming this serves 6.
Greek Chicken Gyros recipe video!