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Chicken Gyros

Chicken Gyros is a Greek dish made by layering marinaded chicken over a skewer and then grilling or roasting it. You then slice down lengthways so you have little pieces of delicious  chicken to fill a pitta bread along with a famous Greek sauce made from yogurt called tzatziki.

It really is very simple to make so why not give it a go. You can make it cheaper by using boned out chicken thighs which will actually make the dish nicer. I use breasts here because it can be hard to get boned out thighs amd most people can’t do it at home.



6 chicken fillets.

2 peppers of any colour

75g Greek natural yoghurt from a 250g tub. The rest is used in the sauce later.

1 tbsp cumin powder

1 tbsp smoked Paprika

1 tbsp garlic powder

1 tsp or more of chilli powder depending on how hot you want it.

1/2 tsp White pepper

1 tsp salt

1 tsp ground cinnamon

2 tbsp lemon juice

4 tbsp rapeseed or olive oil.


the remainder of the Greek yoghurt

1/4 cucumber grated

2 tbsp lemon juice

Handful of fresh dill, chopped finely

Pinch salt and pepper

A large strong wooden or metal skewer.

Pitta bread for 4, lettuce, onion and tomatoes to fill the pittas with the meat when cooked.

1 really big onion or tin foil. This makes the base



Place all the ingredients apart from the chicken in large bowl and mix well.
Make sure the bowl is large enough to hold the chicken as well.


Place a chicken fillet flat on a chopping board and cut through from the side so you are left with two flattish pieces.
Repeat until all the chicken is done.



Mix the chicken into the marinade, cover and place in the fridge for 4 hours or preferably overnight.


Remember, if you touch raw chicken then DO NOT touch anything else before washing your hands well in hot soapy water.


Preheat your oven to 200C or GM6


If using an onion, peel and cut in two evenly then pierce with the skewer so the bottom is flush with the onion which will allow it stand upright with the pointy end pointing up.


If using tin foil then bunch a pile of it up to form a sturdy base. Pierce this in the centre with the skewer so the pointy end is standing up.


Remove the chicken from the fridge.
Slice the peppers into big slices.


Layer the chicken and sliced peppers on the skewer so it’s standing up in a mound held in place by the skewer in the centre.
I used 3 to make it more solid but I also used 10 chicken fillets so mine was taller and needed them.



Place this in a roasting tin and then into your oven and roast for about 1.5 hours or until fully cooked through. There can be no pink juices or pink meat at all.


While the chicken is cooking, mix all the tzatziki ingredients together in a bowl then place in the fridge until needed.


When cooked, slice downwards from top to bottom so you get little pieces from each layered breast.



Place the chicken, salad and tzatziki in the toasted pittas and serve.

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