This easy oven-baked chicken gyros recipe is full of rich flavor and simple to prepare. Juicy chicken thighs are marinated in a creamy yogurt mixture infused with warm spices, lemon juice, and olive oil, creating a deliciously tender result.
After marinating—ideally overnight—the chicken is roasted to perfection with aromatic garlic, turning golden and flavorful. The result is succulent, spiced meat perfect for stuffing into warm pita bread, topped with fresh onion salad and tzatziki sauce. Whether for a quick weeknight meal or weekend treat, this homemade chicken gyros dish delivers restaurant-quality taste with minimal effort.
Easy ” gyros ” in the oven
Delicious chicken wrap with amazing onion salad. I decided to offer my family a healthier version of this delicious wrap. One that has all the taste with out the excess amount of fat. Perfectly spiced chicken ribbons on a bed of a garlicky yogurt spread, topped with the most delicious onion salad.
Ingredients
- 2 Tbsp full of yoghurt, sheep’s milk or strained
- 2 tsp paprika, sweet
- ½ tsp smoked paprika, (hot)
- 2 tsp cumin
- 2 tsp coriander, crushed
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp sumac
- 1 ½ tsp salt
- 3 Tbsp olive oil
- ½ lemon, juice
- 8 chicken thighs, boneless and skinless
- 1 garlic, whole
For the onion salad
- 6 medium onions, thinly sliced
- 1 ½ Tbsp of salt
- 1 Tbsp 60 ml olive oil
- 1 tsp sumac
- ¼ tsp black pepper
To serve
- Tzatziki
- 6 small Arabic pies
Instructions
- Put the yoghurt with all the spices in a bowl. Add 1 tablespoon of olive oil and the lemon juice. Mix well. Add the thighs and mix very well so that the spice paste spreads all over. At this stage, if desired, leave the chicken covered in the refrigerator for 12 hours.
- Preheat the oven to 200˚ C, fan oven. Put 2 tablespoons of olive oil on an oven tray. Spread the chicken thighs in it. Cut the top off the garlic so that the cloves show through. Place the garlic in the middle of the pan and drizzle with a little olive oil. Transfer to the oven and bake for 30-35 minutes, turning the thighs once, at 20 minutes.
- Remove the roasted garlic from the baking pan. Press with your hands to remove the cloves and add to the tzatziki.
- Transfer the chicken to a cutting board and cut into strips. Put it back in the pan and stir well to absorb all the juices in the pan.
To serve
- Spread 2-3 pies on a platter and top with the chicken. Garnish with some onion salad and fresh parsley.
- To make a wrap, spread 1 tablespoon of tzatziki on a pie. Place 2-3 spoonfuls of chicken in the middle and top with some onion salad. Sprinkle with plenty of sumac and wrap.
To make the onion salad
- Place the sliced onions in a colander over the sink and sprinkle with salt. Stir with your hands to distribute the salt. Let the onions stand for an hour. During this time the onions will lose a lot of their water and the flavor will mellow.
- Rinse the onions with plenty of water to remove the salt. Drain very well. Transfer them to a bowl and toss them with the olive oil, lemon juice and vinegar. At this stage you can keep the salad covered in the fridge for up to 4 hours.
- When ready to serve, add the parsley, season with salt and sprinkle with sumac.
