Our Chicken Gyros recipe brings the best of gyros and souvlaki together. Juicy, tender chicken, all the bright herbs and spices, wrapped in warm Greek pita. With a marinade that infuses lemon, garlic, and herbs, and a sauce that’s creamy, tangy, and just a little spicy, this recipe delivers authentic flavor at home (no vertical rotisserie needed!). Whether you’ve got an afternoon to marinate or need a weeknight winner, this recipe adapts beautifully.
*This recipe is updated from the original published in December 2020. It has new photos, updated ingredients, new method and instructions.
If you’re a fan of our delicious Chicken Gyros Recipe, you’re in for a treat with our Pork Gyro, Greek Souvlaki With Pita, and Gyro Bowl!
What cooks say:
“My family and I loved eating chicken souvlaki on our trip to Greece 2 years ago. Your version with the honey mustard aioli is amazing-definitely take things up a notch!”
E.A.
Why you will love our chicken gyros recipe
My Homemade Chicken Gyros
- The Chicken: For the best results, use boneless, skinless chicken thighs. They stay juicy and flavorful when cooked and develop those irresistible crispy edges we love in gyros. Cut the chicken into smaller vertical pieces and let them soak in a fragrant marinade of herbs, spices, olive oil, lemon, garlic, and a touch of honey. Marinate for at least one hour, but overnight is even better. The honey helps caramelize the chicken beautifully during cooking.
- The Sauce: In Athens, chicken souvlaki often comes with a creamy mustard-yogurt sauce instead of tzatziki. This version is garlicky, slightly sweet, tangy, and just a little spicy — the perfect complement to the savory chicken. If you prefer, you can swap it with classic tzatziki for a more familiar flavor.
- The Tomato Filling: Instead of simple tomato wedges, this recipe uses a fresh marinated tomato mix inspired by Italian bruschetta. Diced tomatoes, red bell pepper, garlic, olive oil, balsamic vinegar, and fresh basil come together in a quick salad that adds brightness and juiciness to every bite.
- The Pita: Homemade Greek pita is always the star, but store-bought Greek flatbreads, Arabic-style pocket pitas, or even tortillas will work in a pinch. Warm them in a skillet or on the grill for a soft, pliable wrap that holds all the fillings without tearing.
Here is what you need
For the meat
- Chicken thighs, boneless and skinless.
For the marinade
- Extra virgin olive oil
- Garlic cloves
- Honey
- Fresh lemon juice
- Fresh herbs like thyme, rosemary & sage
- Dried oregano
- Dried mustard
- Sweet paprika
- Sea salt, freshly ground pepper, and chili flakes
For the yogurt mustard sauce
- Greek yogurt
- Dijon mustard
- Honey
- Garlic clove
- Lemon juice
- Wine vinegar
- Freshly ground pepper to taste
For the marinated tomatoes
- Red onion, finely diced
- A large ripe tomato.
- Red bell pepper, finely diced
- Fresh basil leaves minced
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt to taste
For serving
- Greek Pita bread also known as flatbread. I usually make my own with this Greek pita bread recipe. Quality pita bread, ideal for souvlaki, can be found at good grocers. Naan bread works wonderfully for this recipe. Pita pockets and a large tortilla are fine.
Pro Tip: Planning to grill the chicken on skewers? Soak bamboo skewers in water for 30 minutes before threading to keep them from burning.
Step by step
Step 1. Marinate
In a large bowl, mix all the marinade ingredients well.
Cut the chicken into halves lengthwise and transfer to the bowl.
Make sure the chicken is completely coated. Allow it to marinate for at least an hour or overnight.
Step 2. Make the tomato filling
Dice tomatoes, bell peppers, and onions. Mince the garlic. Add all the ingredients to a bowl. Add one teaspoon of balsamic vinegar and one tablespoon of olive oil. Add some fresh herb leaves and a generous pinch of dried oregano. Season with sea salt to taste. Allow the tomato filling to sit while you cook the chicken.
Step 3. Make the yogurt mustard sauce
In a bowl, add the yogurt, mustard, olive oil, lemon, vinegar, honey, sea salt, pepper, and garlic. Mix all the ingredients with a wire whisk until smooth. Check the sea salt and pepper and add more if necessary. Taste and adjust the acidity with extra lemon or vinegar. You can use it immediately or store it in the refrigerator, tightly covered in a glass container.
Step 4. Thread the chicken into skewers
Preheat the oven to 200°C / 390°F.
Roll the chicken fillets and thread them onto the skewers. They should be tightly placed together.
Step 5. Cook the chicken
Place the skewers in a roasting pan, pouring the rest of the marinade over them. Add two tablespoons of water to the pan.
Bake for 25 – 30 minutes. Halfway through baking, flip the skewers.
Step 6. Cut the gyro
Place the skewers on a cutting board. Using a large, sharp knife, slice the meat lengthwise onto the skewer as thin as possible.
Step 7. Toast the pita
On the stove: You can warm up the pita bread for a minute or two over medium heat using a frying pan. Brush each pita with olive oil on both sides and toast for 2-3 minutes.
Or toast in the oven: Place two racks in the oven, one in the middle and another right under it. Place a baking sheet in the lower rack to catch any drippings. Brush a little olive oil on both sides of the pita bread. Place it directly on the first rack. Warm the pitas until they start to brown but are still soft, 1-2 minutes. Don’t overcook it!
How to assemble & wrap
- Place a pita bread on a piece of parchment paper ⅓ larger than the pita.
- Spread one tablespoon of the yogurt sauce all over the pita.
- Add some chicken gyro right in the middle.
- Add some tomato filling and drizzle more yogurt mustard sauce.
- Fold the souvlaki to create a sandwich. Wrap it in the parchment paper. Fold the extra paper nicely under the souvlaki to secure it. Enjoy!
Additional cooking methods
- Using a cast-iron grill pan: Place the pan over high heat and wait for it to get hot. Add a little olive oil, and cook the chicken skewers one at a time. Cook on all sides, but don’t flip the chicken too much. Don’t move the chicken often, allowing each side to develop some char. A regular cast-iron pan will work just as well.
- Cook on a charcoal grill: If you are fortunate to own one, this is the method you should use to produce the best results. The same rules apply here. Grill the chicken until it has nice charred edges and is still tender and juicy inside. There should be no pink in the middle at all.
Pro Tips
- Cut chicken evenly: Smaller, uniform pieces cook faster and get those crispy edges.
- Honey is key: It helps caramelize the chicken beautifully.
- Make it ahead: Marinate the chicken overnight and prep the sauce in advance. The tomato filling is best fresh.
- Swap sauces: Prefer classic tzatziki? Go for it, it pairs perfectly.
FAQ
Yes! Chicken breast works fine, though thighs stay juicier. If using breasts, don’t overcook.
Tortillas or naan make good substitutes. Even lettuce wraps for a low-carb option.
Traditional Greek chicken gyros are made on a vertical rotisserie. This is a home-friendly adaptation that delivers similar flavors.
Yes. Freeze marinated raw chicken for up to 2 months. Thaw overnight in the fridge before cooking.
Serving suggestions
- Classic Greek salad (tomato, cucumber, olives, feta)
- Crispy country fries with oregano
- Tzatziki yogurt sauce or spicy feta dip (tirokafteri)
- A cold glass of retsina or crisp white wine
Storage and reheating
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of olive oil.
- Sauce: Keep refrigerated up to 4 days.
- Tomato filling: Best the same day, but can be made 4–6 hours ahead.
- Pita: Wrap in foil and warm in oven or skillet.
Chicken Gyros Recipe
Ingredients
for the marinade
- 3 tbsp extra virgin olive oil
- 1 tablespoon honey
- 1 lemon juiced
- 2-3 garlic cloves sliced
- 2-3 fresh herb leaves rosemary, thyme or sage
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- sea salt
- freshly ground pepper
the meat
- 1.5 lbs chicken thighs skinless & boneless
For serving
- 4 Greek pita bread
For the tomato filling
- ½ red onion diced
- 1 large ripe tomato diced
- 1 red bell pepper diced
- 1 tablespoon fresh basil leaves minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- sea salt to taste
For the yogurt mustard sauce
- ½ cup Greek Yogurt
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ garlic clove minced
- 1 tablespoon wine vinegar
- sea salt
- freshly ground pepper to taste
Instructions
- Combine all the marinade ingredients well in a large bowl. Season with sea salt and freshly ground pepper.3 tbsp extra virgin olive oil, 1 tablespoon honey, 1 lemon, 2-3 garlic cloves, 2-3 fresh herb leaves, 1 teaspoon garlic powder, 1 teaspoon mustard powder, 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, sea salt, freshly ground pepper
- Cut the chicken into halves lengthwise and transfer to the bowl. Make sure the chicken is completely coated. Allow it to marinate for at least an hour or overnight.1.5 lbs chicken thighs
Make the tomato filling
- Dice tomatoes, bell peppers, and onions. Mince the garlic. Add all the ingredients to a bowl. Add one teaspoon of balsamic vinegar and one tablespoon of olive oil. Add some fresh herb leaves and a generous pinch of dried oregano. Season with sea salt to taste. Allow the tomato filling to sit while you cook the chicken.½ red onion, 1 large ripe tomato, 1 red bell pepper, 1 tablespoon fresh basil leaves, 1 teaspoon balsamic vinegar, 1 tablespoon extra virgin olive oil
Make the yogurt mustard sauce
- In a bowl, add the yogurt, mustard, olive oil, lemon, vinegar, honey, sea salt, pepper, and garlic. Mix all the ingredients with a wire whisk until smooth. Check the sea salt and pepper and add more if necessary. Taste and adjust the acidity with extra lemon or vinegar. You can use it immediately or store it in the refrigerator, tightly covered in a glass container.sea salt, ½ cup Greek Yogurt, ¼ cup extra virgin olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon lemon juice, ½ garlic clove, 1 tablespoon wine vinegar
Thread the chicken into skewers
- Preheat the oven to 200°C / 390°F. Roll the chicken fillets and thread them onto the skewers. They should be tightly placed together.If you are using bamboo skewers, soak them in water for at least 30 minutes before threading the chicken. This helps prevent them from burning during cooking.
Cook the chicken
- Place the skewers in a roasting pan, pouring the rest of the marinade over them. Add two tablespoons of water to the pan. Bake for 25 – 30 minutes. Halfway through baking, flip the skewers.
Cut the gyro
- Place the skewers on a cutting board. Using a large, sharp knife, slice the meat lengthwise onto the skewer as thin as possible.
Toast the pita
- You can warm up the pita bread for a minute or two over medium heat using a frying pan. Brush each pita with olive oil on both sides and toast for 2-3 minutes.Toast in the oven. Place two racks in the oven, one in the middle and another right under it. Place a baking sheet in the lower rack to catch any drippings. Brush a little olive oil on both sides of the pita bread. Place it directly on the first rack. Warm the pitas until they start to brown but are still soft, 1-2 minutes. Don’t overcook it!4 Greek pita bread, 1 tablespoon extra virgin olive oil
Assemble the souvlaki
- Place a pita bread on a piece of parchment paper ⅓ larger than the pita. Spread one tablespoon of the yogurt sauce all over the pita. Add some chicken gyro right in the middle. Add some tomato filling and drizzle more yogurt mustard sauce. Fold the souvlaki to create a sandwich. Wrap it in the parchment paper. Fold the extra paper nicely under the souvlaki to secure it. Enjoy!
Notes
- If you are running out of time and can’t make the yogurt sauce, mix 1/3 cup of mayonnaise with 1/3 cup of Dijon mustard. It’s an excellent substitute for the sauce.
- The same goes for the tomato mix. Cut tomatoes into wedges and slice some onions, and you are good to go.
- You can use chicken breasts. Cut the chicken breasts into long strips about ½ of an inch thick and marinate for at least an hour in the fridge.
Nutrition
