Gyros (Yee-Ro) are one of the most popular, most iconic Greek foods ever. You can find delicious variations of this classic street food in almost every Greek restaurant or food stalls all over the world.
As simple and delicious they are, Gyros are one of those things that just appear to be impossible to make at home. Most likely because they are typically made to order by cutting strips of meat off a rotating cylinder of meat, which seems a little challenging to recreate at home.
NOTHING is impossible in the kitchen. One only needs to improvise when the ideal tools are inaccessible.
The recipe below is so simple to prepare that even the most novice of chef can master it. And the gyros are every bit as good (even better and far healthier) than those from your favourite Greek take out joints.
What type of meat to use?
Chicken thigh meat (skinned and boneless) is the best choice! It´s loaded with flavour and maintains its moisture while cooking. Cut in thin long strips and you are ready for the next step.
What spices to use?
Smoked paprika powder, dry coriander seeds, thyme (can be replaced with oregano as well), some chili flakes. All ground coarsely in pestle and mortar or a food processor and mixed with olive oil, lemon and minced garlic to prepare a thick paste which is then used as marinade for the meat.
When to cook?
The best part here is that everything can be prepped in advance and cooked last min. You can even cook the chicken ahead of time and reheat it at the time of serving. Most important is, however, not to cook the entire meat at once. The marinated chicken will release juices and if you crowd the pan, itll prolong the cooking process making the meat tough and dry. Do in small batches and ensure crispy yet succulent gyros.
How many servings?
The recipe is enough for serving 4-5 people. But you can easily double or triple for purposeful leftovers, to freeze or even entertaining crowds.
What to serve with?
You can serve chicken gyros as gyro wraps, or serve as is with Greek salad (preferably Horiatiki), Tzaziki, fresh pita bread and baked potato wedges. Or utilize the delicious chicken in salads, pasta, rice/grain bowls etc.
A step by step tutorial can be viewed in my Insta highlights. Do have a look before you start cooking.
If you have tried this recipe, I would love to see your feedback. Please click on the stars in the recipe card below to rate.
And if you take a photo of your Chicken Gyros, do send me a photo @chef_on_rhine and use the hashtag #chefonrhine because I love seeing your remakes!
Chicken Gyros - Quick & Easy
- 1 kg chicken thigh meat boneless
- 2 Tbsp coriander seeds
- 1 tsp chili flakes
- 2 tsp dried thyme
- 2 1/2 Tbsp paprika powder
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 1 Tbsp salt
- 1 Tbsp garlic minced
- 1/3 cup extra virgin olive oil
- 1 tsp lemon juice extra
- Coarsely grind the coriander seeds, chili flakes and dried thyme in a pestle and mortar.
- Add the paprika powder, lemon peel, lemon juice, salt and olive oil.
- Marinade chicken with the prepared spice mixture and minced garlic for at least 1 hour.
- Heat a skillet until piping hot.
- Add some chicken and fry until done. DO NOT crowd the pan! Cook in small batches instead!
- Once the entire meat is cooked, add the extra lemon juice.
- Serve with Tzaziki, some salad and fresh pita bread.