What is traditionally in a chicken gyro?

A traditional chicken gyro includes marinated grilled chicken, warm pita bread, and a variety of toppings like tomatoes, red onions, lettuce, and creamy tzatziki sauce. Some versions add fries, feta, or cucumber slices for extra flavor and texture. The marinade is typically yogurt-based with garlic, lemon, oregano, and warm spices.

What’s the best marinade for chicken gyros?

The best marinade combines Greek yogurt, lemon juice, olive oil, garlic, oregano, cumin, and paprika. This mix tenderizes the chicken while infusing it with bright, savory flavor. Letting the chicken marinate overnight yields the most flavorful results, just like with crispy buffalo chicken thighs or char siu-style chicken .

Can I make chicken gyros in advance?

Absolutely! You can marinate the chicken a day ahead and store it uncooked in the fridge. Cooked chicken can also be refrigerated for 3–4 days and reheats beautifully. Just warm gently with a bit of lemon juice. Toppings and pita should be stored separately to keep everything fresh.

What’s the difference between gyros and shawarma?

Both dishes are similar but have key differences. Gyros are Greek and often use chicken or pork, marinated in yogurt and herbs like oregano. Shawarma is Middle Eastern, typically made with lamb, beef, or chicken, and seasoned with a deeper spice blend including turmeric, cinnamon, and cloves. The cooking method is also slightly different, but both are mouthwatering in their own way.

Chicken Gyros: 5 Powerful Tips for an Amazing Greek Classic

Ingredients

Scale

1 ½ lbs boneless chicken thighs or breasts
¾ cup Greek yogurt (plain, full-fat)
2 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon cinnamon
6 pita breads, warmed
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cup shredded lettuce
¾ cup tzatziki sauce

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Instructions

In a large bowl, mix yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and cinnamon.
Add the chicken and coat well. Cover and refrigerate for 2 to 24 hours.
Preheat your grill or skillet. Cook the chicken for 5–6 minutes per side until fully cooked.
Let the chicken rest for 5 minutes, then slice it thinly.
Warm the pita breads and spread tzatziki on each.
Add sliced chicken, tomatoes, red onion, and lettuce. Wrap and serve.

Notes

For a low-carb option, use lettuce wraps instead of pita.
These pair beautifully with Greek lemon rice or roasted potatoes.
Marinating overnight brings out the boldest flavors.

Author: Paula
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grill or Pan-Sear
Cuisine: Greek, Mediterranean