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Learn how to make authentic Greek Chicken Gyro Meat at home with this easy DIY recipe. Serve it in warm pita bread layered with juicy tomatoes, crisp cucumber, red onion, crumbled feta, and homemade tzatziki.
This recipe delivers authentic homemade Greek chicken gyros adapted realistically for everyday home cooks. Seriously, anyone can make this recipe.
Table of Contents
What is Gyro?
There’s often confusion around what exactly a gyro is. The word “gyro” (pronounced “yee-roh”) comes from the Greek word γύρος (gýros), meaning “turn” or “revolution,” referring to the way the meat cooks — slowly rotating on a vertical spit.
In Greece, gyros are traditionally made with pork, though chicken is also popular. The meat is stacked, seasoned, slow-roasted, and shaved into thin, juicy slices — often visible on a rotating spit at restaurants.
So is a gyro the meat or the wrap? Technically, “gyro” refers to just the meat. But outside of Greece, people often use “gyro” to describe the whole wrap- the pita, meat, toppings, and sauce. In Greece, the full wrap is usually called a “gyro pita.”
Making Gyro Meat on a Vertical Spit
The key to making authentic DIY chicken gyro meat at home is to use a vertical spit in the oven. A spit is a long rod or metal skewer used to hold meat. It sounds complicated, but it’s just as easy as making chicken skewers for the BBQ or grill.
No vertical spit? Try this DIY version:
Stack the marinated chicken thighs tightly onto several long metal or wooden skewers. Stand the skewers upright by anchoring them securely in a small, heavy baking dish, a loaf pan, or even into a halved onion or potato at the base to keep them stable during cooking. Bake at 375°F, rotating the pan occasionally to ensure the chicken cooks evenly on all sides.
Marinade Ingredients
The marinade is what gives gyros their signature juicy texture and bold, tangy flavor. The marinade for this gyro meat recipe includes Greek yogurt, olive oil, fresh lemon juice, garlic, dried oregano, paprika, and salt. Sometimes, a pinch of cumin, coriander, or cinnamon is added for a bit more warmth and complexity, but the combination above is the foundation of a classic chicken gyro marinade.
How the marinade works: Yogurt-based marinades gently tenderizes meat thanks to its natural enzymes and mild acidity. Unlike harsh marinades made with just lemon juice or vinegar, yogurt slowly breaks down the chicken fibers without making the meat mushy. For the best results, marinate your meat for a at least four hours – 24 hours is even better.
Variations
Feel like switching things up? There are countless ways to customize this gyro meat recipe.
- Grilled Chicken Gyros: Instead of roasting, try grilling your marinated chicken thighs or breasts over medium-high heat for a smoky, charred finish.
- Pan-Seared Chicken Gyros: Cook the marinated chicken in a hot skillet for crispy edges and quick prep. I use this method in my easy 20-minute chicken gyro recipe.
- Chicken Breast Option: Use boneless, skinless chicken breasts for a leaner version, but be careful not to overcook, breasts dry out faster than thighs.
DIY Gyro Meat Recipe
Equipment
Ingredients
Gyro Marinade
- 1 cup plain Greek yogurt
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1½ teaspoon dried oregano
- 1½ teaspoon paprika
- 1 teaspoon salt
- 2½ pounds boneless skinless chicken thighs
Tzatziki Sauce
- ½ English cucumber, peeled (optional) and grated
- 1 cup Greek yogurt, full-fat is recommended
- 1-2 cloves garlic, minced
- 1 tablespoon fresh lemon juice, or red wine vinegar
- 2 teaspoons fresh dill, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Gyro Pitas
- 4 homemade pita breads, or flatbreads, slightly warmed
- 2 ripe tomatoes, quartered
- ½ English cucumber, thinly sliced
- ¼ red onion, thinly sliced
- crumbled feta cheese, optional
Instructions
- Combine the gyro marinade: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, paprika, and salt. Stir until fully blended.
- Prepare the chicken: Trim any excess fat from the chicken thighs. If needed, lightly pound thicker parts of the chicken thighs for even thickness.
- Marinate the chicken: Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a large zip-top bag. Refrigerate for at least 4 hours, ideally overnight for the best flavor and tenderness.
- Make the Tzatziki Sauce: Peel (optional) and grate the cucumber, then place it into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. In a medium bowl, combine the strained cucumber, Greek yogurt, minced garlic, fresh lemon juice (or red wine vinegar), fresh dill, salt, and pepper. Stir well until fully combined. Cover and refrigerate the tzatziki until ready to serve, allowing the flavors to meld. Tip: Homemade tzatziki can be made up to 2 days ahead.
- Preheat the oven to 375°F (190°C). Set up the vertical spit on a baking sheet or roasting pan.
- Assemble the chicken: Thread the marinated chicken thighs onto the spit one at a time, stacking them tightly and rotating the direction of each thigh a bit to build an even, stable column. Press down occasionally to compact the stack and promote even cooking.
- Roast the chicken: Place the vertical spit on the lower rack of your preheated oven. Roast for 1 to 1.5 hours, depending on the thickness of your stack. (For a 2.5pounds of meat, expect about 90 minutes.) After about 45 minutes, tent the top of the meat with a small piece of aluminum foil to prevent over-browning and baste the chicken with leftover marinade or juices collected at the bottom of the pan once or twice during cooking. The chicken is fully cooked and ready when the internal temperature registers 165°F (74°C) at the thickest point as measured by a digital meat thermometer.
- Rest, then carve the chicken gyros: Once cooked, remove from the oven and allow the chicken to rest for 5 minutes. Using a sharp knife, shave off thin slices of the crispy outer layers.
- Assemble the gyro pitas: In the meantime, brush each pita bread lightly with olive oil and warm in a dry skillet or griddle over medium heat. Warm for about 30-45 seconds per side. Top each pita with sliced chicken gyros, a generous spoonful of tzatziki sauce, tomato wedges, cucumber slices, red onion, and feta cheese.
Notes
- Stack the marinated chicken thighs tightly onto several long metal or wooden skewers.
- Stand the skewers upright by anchoring them into a small, heavy baking dish, loaf pan, or into a half onion or a potato placed at the base for stability.
- Bake at 375°F, rotating the pan occasionally to cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Type of Bread Is Used in Gyro Pitas?
Gyro pitas are traditionally made with Greek-style pita bread, which is soft, thick, and pocketless. Unlike Middle Eastern pita, which often has a hollow center, Greek pita is more like a flatbread. It’s pliable and fluffy, perfect for wrapping around fillings without tearing. This type of pita holds up well to juicy meats, creamy sauces like tzatziki, and fresh toppings without falling apart.
Want to take your gyros to the next level? Try making this soft and fluffy pita bread recipe! It’s easier than you think and makes a huge difference in taste and texture.
How to Warm Pita Bread for Gyros
To warm pita bread for gyros, brush each pita lightly with olive oil and heat it in a dry skillet or griddle over medium heat for 30–45 seconds per side, until the pita bread is soft and slightly toasted. You can also wrap a stack of pitas in foil and warm them in a 350°F oven for 8–10 minutes, or microwave them with a damp paper towel for 20–30 seconds for a quick option.
What Goes in a Chicken Gyro Pita
A traditional Greek chicken gyro pitas typically include creamy tzatziki sauce, sliced tomatoes, thinly sliced red onions, and cucumber slices. Many versions also include crumbled feta cheese and, in Greece, it’s typical to add a few crispy French fries right inside the pita.
Serving Ideas
Chicken gyro meat is super flexible, pairing well with a mix of fresh, Mediterranean-inspired sides. This healthy Greek salad recipe, made with cucumbers, tomatoes, red onion, olives, and feta, adds freshness that balances the savory, spiced meat. For something light and herby, my Mediterranean orzo salad and easy lentil salad with lemon-dijon vinaigrette are great at keeping the meal from feeling too heavy while still adding plenty of flavor. If you’re craving something warm and cozy, try these roasted Greek potatoes with lemon and garlic. They even make a good substitute for French fries in your gyro pita!
Dips and spreads also make amazing additions. Creamy baba ganoush brings a smoky richness that pairs perfectly with warm pita and juicy chicken. Classic hummus is always a win—smooth, nutty, and totally scoopable with gyro meat or bread. If you’re looking to add a pop of freshness, try adding this Israeli salad recipe made with diced tomatoes, cucumbers, and fresh herbs—it’s light, crunchy, and perfect alongside bold gyro flavors. Roasted eggplant brings an earthy softness to the plate, especially when its edges are nice and caramelized.
Frequently Asked Questions
Greek gyros and American-style gyros share the same concept. Seasoned meat is cooked on a vertical rotisserie and served in pita bread, but they differ in ingredients and presentation. In Greece, gyros are traditionally made with pork or chicken, served in fluffy, pocketless pita with tzatziki, tomato, onion, and sometimes fries. American-style gyros are often made with a ground lamb and beef blend, formed into a cone, and shaved after cooking. They may include toppings like lettuce, cucumber, and various sauces, like tzatziki, white sauce, creamy garlic sauce, or hot sauce, depending on the restaurant.
Gyros are made with thinly sliced, seasoned meat (traditionally pork or chicken) that’s stacked on a vertical rotisserie, slow-roasted, and shaved off in crispy layers. In a recipe for chicken souvlaki, on the other hand, small cubes of marinated meat (usually chicken, pork, or lamb) are skewered and grilled over open flame.
Although both consist of shaved or thinly sliced meat cooked on a vertical rotisserie, they differ in flavor and presentation. Gyros are typically made with pork or chicken, seasoned with herbs like oregano and lemon, and served with tzatziki sauce in Greek pita. Doner kebab, like these lamb kebabs, are Turkish and often made with lamb, beef, or chicken, seasoned with Middle Eastern spices like cumin and sumac, and served with garlic sauce, tahini, or yogurt-based sauces in flatbread or wraps.
Gyro meat and shawarma are both cooked on a vertical spit and sliced into thin pieces, but they differ in seasoning and origin. Gyro meat is flavored with Mediterranean herbs like oregano, thyme, garlic, and lemon. Shawarma, on the other hand, is Middle Eastern (originating from the Levant) and uses warmer spices such as cinnamon, allspice, turmeric, cumin, and cloves. Shawarma is often served with pickled vegetables, tahini, or garlic sauce, while gyros are typically paired with tzatziki, tomato, and onion in pita bread.
Looking for more Mediterranean-inspired recipes? Check out my Greek Chicken Marinade Recipe (a reader-favorite for a reason), this homemade Falafel Recipe, these tasty Greek Meatballs, satisfying Greek Chicken Salad, or my easy Greek Lemon Chicken Thighs Recipe.
