greek gyro

These Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavours, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤.

Greek Chicken Gyros

boneless skinless chicken thighs (1.3kg total)

olive oil

honey Dijon mustard

garlic (or 3 very large ones)

lemon zest (two lemons zested)

salt

dry oregano (to taste)

water (or stock (for the bottom of the pan))

Preheat the oven to 425F (220C).

In a bowl add the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix well. You can marinate for a minimum of one hour (even overnight for best results).

Once marinated, take the Vertical Gyro Spit Plate and thread the chicken thighs making sure to rotate each one opposite from the last.

Note: if you don’t have a Vertical Gyro Oven Plate, cut an onion in half, place it on a baking sheet lined with parchment (or foil) and position two wooden skewers vertically into the onion and voila, you made your own spit and don’t need to buy one!

Now, place the gyro in the oven and add 1 cup of water or stock to the base (which will create our sauce).

Tip: you can pierce a small piece of foil making sure to cover the top chicken thigh as it will start to burn first on the top as it bakes.

Bake for 75-90 minutes or until fully cooked. Mine took exactly 1.5 hours.

Take it out of the oven, let it rest and cut! You can enjoy this chicken gyro with loaded Greek fries, on pita with tzatziki, on a Greek Salad and so much more!

It’s was amazing. I didn’t have the spit so used the onion with skewers. It worked ok, but I bought the pan for next time.

Hi Nonna, I'm making this for dinner tonight; the chicken is currently marinating. My question is can this cook slowly this afternoon and then set aside to rewarn after my son's football practice this evening? If so, would you recommend any temperature adjustments? Thank you! Seems like a super simple recipe that I'm sure will wow!

https://www.youtube.com/watch?v=9xNu4cm560A

✨You can find the full printable recipe with tips and directions on my website which is linked here:

🌐  https://themodernnonna.com/greek-chicken-gyros/

Chicken Gyros and I actually go way back. Although I am Bulgarian 🇧🇬, my family and I lived on the Island of Crete for many years following my Dad’s Olympic career in water polo. While living there, I experienced true Greek 🇬🇷 home cooking. My mom learned how to make authentic Greek dishes from the women in Greece, which inspired most of the Greek dishes I cook and share on my page.

INGREDIENTS
boneless skinless chicken thighs
olive oil
honey Dijon mustard
minced garlic
lemon zest
salt
dry oregano
water or stock

✨Full recipe linked in my BIO + on my stories after the recipe is posted. You can also come to www.themodernnonna.com and type "GREEK CHICKEN GYROS" in the smart search bar and it pops right up! It takes 1 minute to find the recipe as I have made it very simple. Thank you for supporting me.

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.

#greekchickengyros #gyros #gyrorecipes #chickengyros #gyroshorts #recipeoftheday  #recipeshorts

🔥ULTIMATE Greek #ChickenGyro Recipe🇬🇷Flavorful Greek Cuisine🔥 #greekrecipes #gyrorecipe #gyroshorts

Zesty Gyros with Homemade Lamb Gyro Meat Recipe - The secret for enjoying the best authentic Greek-style gyros at home is our easy lamb meatloaf recipe, made in the oven with no spit roaster required!

Lamb Gyro Recipe with Homemade Lamb Gyro Meat

lamb

red onion

Italian seasoning*

garlic powder

black pepper

8-10 flat pocketless gyro pitas ((flatbread or naan))

tomatoes

romaine lettuce

½ cup sliced red onion

feta

mint leaves

Tzatziki sauce

Black pepper

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Sodium chloride /ˌsoʊdiəm ˈklɔːraɪd/, also known as salt or halite, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. Sodium chloride is the salt most responsible for the salinity of seawater and of the extracellular fluid of many multicellular organisms. In the form of edible or...

sodium chloride

Preheat the oven to 400 degrees F. Set out a 9X5 inch loaf pan and line it with foil.

In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Mix by hand until smooth.

Press the meat mixture firmly and evenly into the loaf pan.

Bake for 30-35 minutes.

Meanwhile, prep all the toppings for the gyros.

Carefully lift the meatloaf out of the pan by and edges of the foil. Drain off any juices. Place the meatloaf on a cutting board and peel off the foil.

Use an electric knife (or serrated knife) to slice the lamb gyro loaf into extra-thin strips.

You can use the soft meat strips as-is. Yet, to get the traditional crispy edges, created by a vertical broiler rotisserie, lay the gyro strips on a foil lined rimmed baking sheet. Set under the broiler for 2-4 minutes until the gyro meat looks dark and crispy. (Keep an eye on it!)

Then warm the pitas in the microwave for 30-60 seconds.

Sprinkle a small amount of shaved lettuce on the pitas. Top them with several strips of gyro meat. Then sprinkle with tomatoes, onions, feta, and mint leaves. Serve with plenty of Tzatziki Sauce.

these were quite delicious! I actually formed small, 1 in meatballs and baked about 25 minutes (centers should be 140°). also I served on rice since we're gluten-free.

Came out super yummy the family loved it! First time ever making lamb, it was so easy and delicious! Definitely need to make it again.

So fabulous. Really the best recipe I have tried out there. Can I make two and freeze one? Thank you

I made this!! Yummy 
However I didn't have the proper knife to get the perfect thin slice. I end up crumbling the lamb and made a gyro pizza out of it. The lamb within itself was so good. The seasoning requested was spot on. I'll definitely be adding this recipe to my list. Thank you

O...M....G.....!!!!!!!
Made this for my family tonight and it was an INSTANT hit.  I asked the wife if I should keep in in my recipe book.. She said it should go on PAGE 1!!!!  It was the biggest hit EVER. And it is SO easy to make. If you are in a hurry, you can prep everything ahead of time and just throw the lamb in the oven when you are ready for dinner.  This is a DEFINITE do again.  Thank you SO much for this recipe.  

Absolutely wonderful!!!  My son has asked for it for the third night in a row!!  Thank you!!

This was awesome, so tasty! I used 3 1/4 lbs ground lamb, adjusted all other ingredients accordingly and cooked almost 2 hours to reach internal temp of 160°f. Will definitely be making this again. Thank you for sharing this recipe 😊

I have been trying to find “the right recipe” for gyro meat for years! I can’t tell you how many I’ve tried. Some were too dry, some the seasoning seemed off, or it seemed too greasy. This recipe is perfect. I will be making it often! Thank you.

First time making a lamb recipe.  This is super easy to make.  I will definitely make again.

This is really good! Packed full of amazing flavors!

Incredible flavors going on! We loved these for dinner! 

One of the best gyro meat recipes that I have found in a long time! 

https://content.jwplatform.com/videos/N4VHSJ5v.mp4

Zesty Gyros with Homemade Lamb Gyro Meat

Chicken thighs marinated to perfection and cooked until tender and juicy

Greek Chicken Gyros (Authentic and easy)

skinless, boneless chicken thighs

garlic cloves,

tbsp red wine vinegar

lemon

lemon juice

Greek yogourt

½ tbsp oregano

tsp pepper

tbsp sweet paprika

potato. (as a base for your chicken gyro)

Marinade

Whisk together all of the marinade ingredients and then add the chicken thighs. Toss to coat and keep in refrigerator for a minimum of 2 hours and a maximum of 24 hours.

Soak

Approximately 30 minutes before you are ready to bake your chicken, soak your wooden skewers in water.

Preheat

Preheat oven to 400 °F.  Cut about 1/3 of your potato off, leaving a flat side that will serve as the base of your skewer.

Prepare

Line a baking pan with aluminum foil and place the potato, cut side down, in the center.

Skewer

Place the two wooden skewers into the potato half.  Thread the first chicken thigh through the skewers and mold it so that it folds over the potato.  Continue with the rest of the chicken thighs, rotating each one slightly as you add it. Be sure that they are placed tightly one on top of the other.  Add approximately 1 cup water to the baking pan.

Bake

Bake in the lower rack of your oven for 1 to 1½ hours, until the chicken is cooked through.  After about 40 mins cover the top of your chicken gyro loosely with some aluminum foil.  This will prevent burning the top of your gyro.The best way to determine this is to use a meat thermometer.  The internal temperature of the chicken should reach 165 °F. Remove the chicken from the oven and let rest for 10 - 15 minutes.

Carve and serve

Serve your chicken gyro meat by slicing or carving pieces of chicken off the skewered meat, from top to bottom.  Alternatively, remove the skewers from the potato base, slide the chicken off the skewers onto a cutting board and cut.

This recipe is 10/10!  Will be making it on repeat!  So flavorful and healthy!

I made this for my picky husband. I was hoping he would like it. He tried it and actually woke me up to tell me how much he loved it!! Definitely will be a repeat dinner!

This is my new to-go recipe for a comforting and delicious Sunday dinner. I omit the salt (husband’s on the DASH diet), serve it with brown rice, a tomato/cucumber/red onion salad, feta, and a sauce I make (fat-free Greek yogurt, garlic, olive oil, red wine vinegar, lemon zest and juice, and dill- mimicked some of the marinade but leaned toward tzatziki) for amazing Greek rice bowls. My daughter said this recipe “tastes like eating at a restaurant.” She devoured it!

This recipe is outstanding. I doubled it though and tried to keep it on the same "spit". My skewers and potato situation were not strong enough so near the end of cooking it tipped. But it was fine finishing on its side by that point. The marinade is bursting with flavor, and I agree let it soak for minimum 2 hours, but next time I'll do longer. There are no short cuts with this one-it's worth it. Thank you for the this, it's a fabulous presentation on top of being delicious.

This recipe sounds absolutely delicious. Could I barbecue the chicken instead of roasting it in the oven?

https://content.jwplatform.com/videos/OYkAD99b.mp4

There’s nothing quite like biting into an authentic Greek chicken gyro while wandering the streets of Greece. Juicy, flavourful chicken cooked with a lovely marinade, wrapped in warm pita with creamy tzatziki, fresh tomatoes, onions and crispy fries is one of Greece’s most beloved street foods, and it’s easier to recreate at home than you might think.

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Top 3 greek gyro recipes from across the web

The most viewed greek gyro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Chicken Gyros

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