Recipe

Earthy Chicken Gyro Recipe

Juicy spiced chicken, a tangy herby yogurt sauce, and crisp veggies tucked into warm pita. Big savory flavor, zero fancy ingredients, and weeknight-friendly timing.

By Matt Campbell

•

4.8 (214)

A real photo of earthy chicken gyros in warm pita on a wooden board with cucumber tomato salad and a bowl of herby yogurt sauce nearby

Jump to Recipe

If you love a meal that tastes like you tried harder than you did, these earthy chicken gyros are about to become your kitchen’s new repeat customer. We’re talking warm spices, lemon, garlic, and oregano doing the heavy lifting, plus a cool yogurt sauce that makes everything taste awake.

This is gyro night with home-cook energy: accessible ingredients, crisp edges on the chicken, and enough saucy freshness to keep every bite bright. No rotisserie, no mystery cone of meat, no stress. Just a hot pan (or a sheet pan), a quick marinade, and the kind of dinner that makes everyone hover near the stove “just to taste.”

A real photo of sliced marinated chicken thighs in a bowl next to garlic, lemon, oregano, and spices on a kitchen counter

Why It Works

Earthy, savory chicken with crisp edges: Smoked paprika, cumin, and coriander bring that warm, grounded flavor, while high heat gives you those browned bits that taste like the good part of takeout.
Bright, cooling contrast: The lemony yogurt sauce cuts through the spices and keeps the whole gyro from feeling heavy.
Weeknight flexible: Marinate for 20 minutes if you are in a rush, or overnight if you want maximum flavor with minimum effort later.
Built for picky eaters and choosy toppings: Set it up buffet-style and let everyone build their own perfect pita.

Pairs Well With

Lemon Herb Rice
Simple Greek Salad
Crispy Roasted Potatoes
Quick Homemade Hummus

Storage Tips

Best move: Store components separately so nothing gets soggy.

Chicken: Cool, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave in short bursts. For crisp edges, skillet wins.
Yogurt sauce: Refrigerate up to 4 days. Stir before using. If it thickens a lot, loosen with a teaspoon of water or lemon juice.
Veg and toppings: Keep chopped tomatoes and cucumbers in a separate container, 2 to 3 days for best texture.
Pita: Store at room temp if using within 2 days, otherwise freeze up to 2 months. Warm straight from frozen in a low oven or toaster.

Freezing tip: Freeze cooked chicken (no veggies or sauce) up to 2 months. Thaw overnight in the fridge, then reheat in a hot skillet.

Common Questions

Is this a traditional gyro?

Classic Greek gyros are often made with pork cooked on a vertical rotisserie. Chicken gyros are also popular, especially outside Greece. This is a home-kitchen version that uses chicken plus a bold spice blend to hit that same savory, satisfying vibe.

Chicken breast or thighs?

Both work. Thighs stay juicier and brown better, and they can go a little past 165 F without drying out. If you use breast, slice it thin and do not overcook it. Pull it as soon as it hits 165 F.

How long should I marinate the chicken?

Minimum 20 minutes, ideal 2 to 12 hours. For food safety and best texture, marinate in the refrigerator. If you are in a rush, you can let it sit out just long enough to take the chill off while you prep (about 10 to 15 minutes max), then cook.

What makes it “earthy”?

Cumin, coriander, smoked paprika, and oregano. They bring warm, grounded flavor that tastes savory and a little woodsy, especially when the chicken gets a good sear.

Can I make this dairy-free?

Yes. Use an unsweetened dairy-free yogurt for the sauce, or swap in tahini plus lemon juice, garlic, salt, and water to thin.

Any gluten-free options?

Use gluten-free pita or flatbread, or turn this into a gyro bowl over rice or chopped lettuce.

How do I keep pitas from tearing?

Warm them first. Even 20 seconds in the microwave under a damp paper towel makes them more flexible. You can also warm pitas in a dry skillet for 20 to 30 seconds per side, or wrap a stack in foil and heat in a 350 F oven for 5 to 8 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or zip-top bag (for marinating)
Chef’s knife and cutting board
Large skillet or grill pan (cast iron is great)
Sheet pan (optional for oven method)
Tongs
Measuring spoons
Microplane or grater (optional for garlic)
Instant-read thermometer (helpful, not required)

I started making chicken gyros when I realized my “I’ll just grab takeout” habit was really just me craving two things: crisp-edged meat and a sauce that wakes everything up. This version is my go-to when I want dinner to feel a little special without turning the kitchen into a disaster zone. The spice blend smells like you are doing something ambitious, but it is mostly pantry seasonings doing teamwork. And once you drizzle that herby yogurt sauce on hot chicken, you will understand why I keep extra pita in the freezer at all times.

Earthy Chicken Gyro Recipe

(4.8 (214) Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes (plus marinating)

Servings 4

Ingredients

Chicken marinade

1 1/2 lb boneless, skinless chicken thighs (or breasts), sliced into 1/2-inch strips
3 tbsp olive oil
2 tbsp lemon juice (about 1 lemon)
3 cloves garlic, grated or minced
2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Pinch of cinnamon (optional, but adds cozy depth)

Herby yogurt sauce

1 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated
2 tbsp chopped fresh dill (or parsley)
1/2 tsp kosher salt, plus more to taste
2 to 4 tbsp water, to loosen as needed

For serving

4 pitas or flatbreads, warmed
1 cup diced cucumber
1 cup diced tomato
1/2 small red onion, thinly sliced
1 cup shredded romaine or sliced cabbage (optional for crunch)
Crumbled feta (optional)
Pickled peppers or kalamata olives (optional)

Instructions

Marinate the chicken. In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, cumin, coriander, smoked paprika, salt, pepper, and cinnamon if using. Add the sliced chicken and toss well. Refrigerate for at least 20 minutes, or up to overnight. If you are short on time, let it sit on the counter 10 to 15 minutes while you prep, then cook.
Mix the yogurt sauce. Stir together Greek yogurt, lemon juice, olive oil, garlic, dill, and salt. Add water 1 tablespoon at a time until it is drizzly but still creamy. Refrigerate while you cook.
Prep your toppings. Chop cucumber and tomato, slice onion, and warm the pitas. Keep everything separate so it stays crisp.
Cook the chicken (skillet method). Heat a large skillet over medium-high heat. Add a small drizzle of oil if your pan is dry. Add chicken in a single, even layer (work in batches if needed to avoid steaming). Cook undisturbed for 2 minutes to build browning, then toss and continue cooking 2 to 4 minutes more, until browned with crisp edges and cooked through (165 F). Those browned bits should look deep golden with a few darker spots, not pale.
Optional: sheet-pan method. Heat oven to 450 F. Spread chicken on a lightly oiled sheet pan in a single layer. Roast 12 to 16 minutes, stirring once halfway through, until cooked through (165 F). For extra char, broil 1 to 2 minutes at the end, watching closely.
Build the gyros. Spread yogurt sauce on warm pita, add chicken (about 1/4 of the batch per pita), then pile on cucumber, tomato, onion, and any extras. Finish with another spoonful of sauce and a pinch of salt if it needs a final pop.
Optional but excellent: Squeeze a little extra lemon over the top right before eating. It makes everything taste brighter.

A real photo of hands assembling a chicken gyro with yogurt sauce, sliced chicken, cucumber, tomato, and red onion inside a warm pita

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes