This chicken gyros recipe is a vibrant mix of tender, marinated meat and bright Mediterranean flavours, bringing the spirit of classic Greek street food into your own kitchen. Using chicken thighs ensures the meat stays juicy and full of flavour, even after high heat cooking. The marinade blends Greek yoghurt, garlic, paprika, oregano, olive oil, lemon zest, and lemon juice to create a coating that both tenderises the chicken and infuses it with warmth, freshness, and rich savoury depth. Every ingredient plays a part in creating meat that cooks to a golden, lightly charred finish with plenty of flavour in every bite.
The yoghurt helps keep the chicken incredibly tender while also allowing the spices to cling to the surface. Garlic adds a bold savoury note that carries through the entire dish, while paprika brings gentle sweetness and colour. Oregano gives the chicken a classic Mediterranean aroma that feels instantly comforting and familiar. Olive oil blends everything together and helps the chicken cook evenly, while the lemon zest and juice add a bright, lively edge that lifts the entire marinade. A pinch of salt brings balance, drawing out every layer of flavour and ensuring the final dish tastes complete and full.
Once cooked, the chicken is easy to slice and serve in warm flatbreads with crisp salad, creamy tzatziki, and any extra toppings you enjoy. The flavours are bold enough to stand out yet balanced enough to pair with almost anything. The recipe is simple to prepare, ideal for weeknight dinners or relaxed weekend meals, and works beautifully for gatherings, as the chicken can be marinated ahead of time and cooked just before serving.
Packed with colour, aroma, and fresh Mediterranean flavour, this chicken gyros recipe is a reliable favourite that delivers satisfying, sunny comfort with very little effort.
This goes great with some homemade tzatziki.
Chicken Gyros
Ingredients
- 600 g chicken thighs
- 200 g Greek yoghurt
- 3 cloves of garlic
- 1 tsp paprika
- 2 tsp oregano
- 1 tbsp olive oil
- 1 lemon – zest and juice
- salt
Instructions
- Add the yoghurt, lemon juice and zest, paprika, oregano, olive oil, and the finely chopped/minced garlic into a bowl and mix together
- Add the chicken thighs and mix so that the chicken is covered in the mixture
- Cover the bowl with foil or clingfilm and place in the fridge for no more than 2 hours
- Place the marinated chicken on to an baking tray and place into a pre heated oven at 200℃/180℃ fan for 35-40 mins
- Once cooked, shred the chicken and serve with flat breads, tzatziki, salad and roasted baby potatoes
