Description
Juicy, oven-roasted chicken gyros made by stacking marinated chicken thighs in a loaf pan, then slicing and serving with pita, tzatziki, and fresh toppings for an easy homemade Greek-style meal.
Ingredients
- 1/3 cup plain whole milk Greek yogurt
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill
- 1/2 teaspoon freshly ground black pepper
- 2 pounds skinless boneless chicken thighs
- 3 to 4 bamboo skewers
- 6 Greek pita flatbreads
- 1 carton tzatziki (9 to 12 ounces)
- 1 large tomato, thinly sliced
- 1/2 cup thinly sliced red onion
Instructions
- Preheat the oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and black pepper until smooth.
- Add the chicken thighs and toss until fully coated. For deeper flavor, cover and refrigerate for at least 2 hours or up to overnight.
- Layer the marinated chicken thighs tightly into the prepared loaf pan. Insert the bamboo skewers vertically through the stacked chicken to help hold it together. Spoon any remaining marinade over the top.
- Bake for about 1 hour and 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 170°F (77°C).
- Remove from the oven and let the chicken rest for 10 minutes. Carefully drain any excess liquid from the pan.
- Transfer the chicken to a cutting board, remove the skewers, and slice the chicken thinly against the grain.
- Serve the sliced chicken in warm pita bread with tzatziki, tomato slices, and red onion.
Notes
- Marinating the chicken overnight gives the best flavor and tenderness.
- Chicken thighs work better than chicken breasts for a juicier result.
- The skewers help keep the stacked chicken stable, but the recipe can still work if the chicken is packed tightly.
- For a low-carb version, serve the chicken in lettuce wraps instead of pita.
- Extra toppings like cucumber, olives, lettuce, or feta cheese pair well with these gyros.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave with a splash of water or olive oil to keep it moist.
- Cooked chicken can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 125mg
