Chicken Gyros

How to make excellent chicken gyros in a simple way? This chicken gyros recipe provides the best answer to this question. This chicken gyros recipe allows you to make 4 servings and total time needed for making this dish comes around 85 minutes plus 3 hours for marinating.    

How to make excellent chicken gyros in a simple way? This chicken gyros recipe provides the best answer to this question. This chicken gyros recipe allows you to make 4 servings and total time needed ...

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Cook time40 minYield4 serving


  • #For the marinade#
  • Garlic cloves (Crushed) – 4 nos.
  • Lemon zest and juice – Taken from one lemon. (You can also keep a lemon cut into wedges for serving)
  • Ground cinnamon – 1/2 teaspoon.
  • Sweet paprika – 1 teaspoon.
  • Coriander – 1 teaspoon.
  • Ground cumin – 1 teaspoon.
  • Dried mint- 1 teaspoon.
  • Dried mint – 1 teaspoon.
  • Dried oregano – 2 teaspoons.
  • Olive oil – 4 tablespoons.
  • #For pitta wraps#
  • Olive oil – 2 teaspoons. (You can keep some more for greasing)
  • Golden caster sugar – 1 teaspoon.
  • Fast action dried yeast – 7 gram sachet.
  • Strong white bread flour – 250 grams.
  • #For tzatziki#
  • Lemon juice – Taken from 1/2 lemon.
  • Small garlic clove – 1 no.
  • Mint –Small bunch. (Finely chopped)
  • Greek yogurt – 200 grams.
  • Cucumber – 1/2.
  • #For serving#
  • Red onion – 1 no. (It has to be halved and thinly sliced)
  • Large tomatoes – 4 nos. (Seeds removed and chopped)
  • Butter or round lettuce – 1.
  • You also have to keep 4 long metal skewers.

Cooking guidelines

Chicken has to be tilled into a big bowl and all marinade ingredients should be added. You also have to add 1 teaspoon salt and black pepper. Everything should be mixed well to make a good coating over the thighs and they have to be covered and chilled for 3 hours. (You can chill them for 48 hours)

For making the pitta, half teaspoon salt, sugar, yeast and flour should be mixed in a bowl using your fingertips. After adding two teaspoon olive oil and 150 ml lukewarm water, dough must be created. After tipping onto a work surface, it has to be kneaded for 8 to 10 minutes. The bowl should be oiled and the dough must be returned to the bowl. It has to be covered with a cling film. Set aside for 60 minutes so that the dough rises to double in size.

The dough should be divided into four equal pieces and then, rolled out to circles thinly. They need to be covered with oiled cling film sheets and left to rise for 15 to 20 minutes.

For making tzatziki, cucumber needs to be halved lengthways and the seeds have to be scooped out. After chopping in a fine manner, remaining tzatziki ingredients need to be combined and a pinch of salt has to be added. Chill it until ready to serve.

Grill should be heated to highest setting and the roasting tin must be lined using foil. You have to see that the metal skewers are adequately long to sit across the top by leaving a little space under. After taking the chicken from the fridge, one thigh has to be taken and threaded it over two skewers. (Ensure that skewer is available through two sides) Another thigh should be threaded on top and a slight gap must be there between each piece. Six thighs should be fitted on each pair of skewers and the skewers need to be positioned on top of the roasting tin. Set aside.

A frying pan has to be heated and the heat needs to be kept at medium-high. The bread must be brushed with oil and one has to be lifted into the pan. You have to make sure that it sizzles and bubbles are formed on the surface after one or two minutes. It should be flipped when one side turns golden and cooked for 2 to 3 minutes. You have to cook all breads like this and then, they have to be wrapped in foil. The breads should be kept warm in the oven.

The chicken should be put under the hot grill and cooked for 15 to 20 minutes. Oil and juices from the tin bottom must be used to brush regularly and turned halfway (After 7 to 10 minutes). You have to take it out from the oven and set aside for 5 minutes.

For making four kebabs, you need to cut through each pair of skewers and they must be served in the warm bread with tzatziki, lemon wedges, red onion, tomato and lettuce.  

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Category: Chicken meat

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