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You are here: Home / Non-Vegetarian / Authentic Greek Chicken Gyros Recipe with Tzatziki Sauce

Authentic Greek Chicken Gyros Recipe with Tzatziki Sauce

Mar 31, 2019 Β· Modified: May 20, 2020 by Foodies Terminal 69 Comments 2266 words.

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Authentic Greek Chicken Gyros Recipe is the closet to any Gyros take-outs you’ll ever make. Packed with authentic Gyros flavors, this recipe will reward you with soft juicy chicken strips (shaved just as a gyros joint) completely smothered in a bath of chicken gyro marinade before being baked in the oven. Stuff them into a sandwich, create your own Buddha bowl or eat it inside a Pita pocket with loads of Tzatziki, popularly known as gyros sauce. Whatever way you choose to eat it, this chicken gyro will win your heart every way because it’s much better than any take out & it’s home-made.

Authentic Greek chicken gyros recipe in a rotisserie
Authentic Greek Chicken Gyros Recipe

Greek Chicken Gyro Recipe

Have you been to any Gyros joints? 

If yes, you must have seen those tall mounds or mountain of meat (4-5 feet tall) dripping with fat/oil, slowly revolving on a pole. Yes, smelling heavenly & looking all brown being shaved off by the seller. 

Who than dresses the shaved meat up into bowls, salads, sandwiches or pita pockets with loads of greek Tzatziki sauce.

This is a normal street side scene back in Greece & also some parts of Paris. Maybe somewhere else too but these are the few places where I went & lived much longer & ate the best Mediterranean food.

Todays authentic Greek chicken gyros recipe is super exciting because we’ll be making a small version of that huge gyro meat mountain at home.

We’ll give the chicken thigh fillets a good long bath in a terrific gyros marinade & make a small mound of meat. Than, bake it in the oven & later shave the meat just like any gyro joints πŸ˜€

Result? Smokey, flavorful, tender, juicy strips of chicken that look as brown as any gyros stall but taste much better πŸ˜‰

Unfortunately our chicken mountain won’t revolve & it won’t be as tall as the joints & instead of a pole we’ll stick it into a bamboo skewer πŸ˜€ πŸ˜›

Authentic Greek chicken gyros recipe in pita pockets
Chicken Gyro stuffed in Pita Pockets

Authentic Greek Chicken Gyros Recipe – FAQs

What is Chicken Gyro made of?

An authentic Greek chicken gyro is made of marinated thin slices of chicken that are mounted on a rotisserie to form a huge mound of meat & than slow cooked over time.

As the whole mound of meat gets cooked slowly, the outer cooked layer is shaved off in thin slices & used to stuff pita, sandwiches & wraps.

Chicken gyro in a vertical rotisserie
Greek Chicken Gyro

What are the Chicken Gyro Ingredients?

Authentic Greek Chicken gyros recipe is made with only 9 ingredients:

  • Main: Chicken thighs. Chicken thighs are a must because the long cooking process keeps the meat juicy & tender.
  • Spices: Paprika, red chili flakes, whole coriander seeds, dried rosemary, whole pepper corns.
  • Oil: Extra Virgin olive oil.
  • Acid: Lemon Juice.
Chicken gyro recipe seasoning
Marinade Ingredients

How to prep the Chicken Gyro Meat?

For extraordinary flavors, soft & juicy meat you must always choose chicken thighs as your chicken gyro meat. In spite of the long baking process the thigh meat will remain soft & succulent.

The meat goes a little bit of processing before going up on the skewer and the rotisserie.

Here’s how you need to prep the meat before putting it up on the skewer for the home-made rotisserie:

  • Tenderize the meat: This step is super important. You can do this easily by placing a chicken thigh inside a zip lock bag and than pounding it with a meat mallet or a rolling pin until 1 cm or Β½ inch thick and flat. Repeat this step with all the chicken thighs.
  • Marinate for 1 day: Yes, a 24 hours marination or at least an overnight marination will make the chicken gyros extremely flavorful. If you are pressed for time marinate the meat for at least 2 hours. We generally leave the meat in the marinade and forget about it for 2 days πŸ˜› πŸ˜€ 

Pro Tip: Pounding the meat with a meat mallet helps to tenderize the meat by damaging the connective tissues. It also helps to make the meat flatter & thinner which in turn results in even & faster cooking of the meat.

Chicken gyro recipe in a home-made vertical rotisserie
Chicken Gyro

Secret about the Chicken Gyro Marinade

There’s only one secret for the Chicken Gyro marinade & that is you have to use whole spices (except paprika) and pound them in a mortar & pestle for the best authentic flavors. 

Do not use yogurt in the marinade.

It’s the fantastic blend of spices, the extra virgin olive oil & the pounded garlic that will bring in so much depth of flavor & tenderness to the chicken gyro.

The meat will shine through this well balanced marinade, always.

Chicken gyro marinade
Gyro meat marinade

What are the Chicken Gyro Spices?

There are only 5 spices that goes in to make the best Chicken Gyro seasoning or spice mix.

  • Whole Coriander seeds: Adds texture & depth to the meat.
  • Paprika: Adds smokiness & color.
  • Whole pepper corns: That kick comes from the peppercorns.
  • Dried Rosemary: Adds flavor & so much aroma.
  • Dried red chili flakes: Adds mild heat & flavor.
Authentic Greek Chicken gyros recipe served in pita
Delicious Pita pockets

How to cook gyro meat in the oven?

This is the most fascinating part of today’s authentic Greek chicken gyros recipe. It’s all the way more interesting & fun because we will be making the chicken gyros in the authentic Greek way.

Oh yes, and for that we’ll be creating our own vertical rotisserie at home just as the ones seen in the Gyros joints.

Unfortunately our home-made rotisseries won’t rotate, but I promise you with all the other awesomeness like – taste, texture, juiciness, even-cooking, authentic flavors & all the other Gyro joints deliciousness.

Are you excited? So am I πŸ˜€

Believe me folks that the mini mound of chicken meat growing taller and going all the way up the skewer is such a huge satisfaction for any home cook.

So, put on your chef’s hat & let’s get on to Gyro making…..

chicken gyro meat making steps
Home-made vertical rotisserie

You’ll need the following:

  • A large stump of Onion – It’s work as the base to support the weight of the mound of meat.
  • A Bamboo skewer-It’ll work as our support pole.
  • Marinated Chicken thighs

We will create our vertical support pole first by sticking the bamboo skewer vertically in the middle of the onion stump just like a spit.

Than, we will skewer the marinated chicken pieces one by one rotating them 90 degrees. After skewering all the chicken thigh pieces we’ll end up with an extraordinary vertical mound of meat ready to go in the oven.

We’ll simply bake it at 375 F or 190 C for 1 hour depending on the oven. When the internal temperature of the meat reaches 165 F or 75 C it’s time to turn off the oven & enjoy the authentic Greek chicken gyros recipe.

Chicken gyro recipe stuffed in pita pockets
Chicken Gyros inside pita bread

How to serve Chicken Gyros?

You can serve the chicken gyro in various ways. But whatever way you choose to serve this authentic Greek chicken gyros recipe don’t forget the Tzatziki Sauce.

  • Make Pita Pockets: We did just that, stuff the gyro meat inside a pita pocket made from pita bread, add few slices of tomatoes, onions & lots of Tzatziki. We also added a few spring greens but that’s totally optional.
  • Pita Wrap: Instead of making a pita pocket you can simply lay the gyro meat, sliced tomatoes, onion & tzatziki sauce on a Pita bread & roll it up to make a complete meal.
  • Make a Sandwich of your choice.
  • Serve the chicken gyro with lots of salad.
  • You can also create a Buddhha Bowl with chicken gyro meat.
Chicken gyro served in pita pockets with Tzatziki sauce
Pita Pockets stuffed with chicken gyro

How long can you store chicken gyro in the fridge?

Fridge Option: The authentic Greek chicken gyros recipe stays good for 7 days in the fridge when you store it in an air tight container.

Freezer Option: This authentic Greek chicken gyros recipe is a wonderful freezer candidate too. Store them in portion size freezer safe bags or containers and they will keep good for 1 month.

Thaw them overnight in the fridge. Reheat on a skillet or in the micro wave oven and serve.

How is Chicken Gyro made – Step by Step

Prepping the Chicken & the gyro Marinade

gyro meat marinating
Chicken gyro meat marinade steps
Chicken Gyro in the making

Tenderize the chicken thighs by pounding with a meat mallet & make it flat up to Β½″ or 1 cm thick. 

Gather the marinade ingredients & grind the dry stuffs first (excluding the garlic, olive oil & lemon juice).

Than, add the garlic pound it well (it should look like step no. 7). Add the olive oil & lemon juice and mix well (like step no. 10).

Coat the chicken thighs very well with the marinade & marinate either overnight or for 1 days.

Making the vertical rotisserie for the chicken gyro

Skewering marinated chicken gyro meat
Skewering the gyro meat

For the vertical home-made rotisserie you’ll need a stump of onion as the base or support & a bamboo skewer as the pole (step 13).

Create your own home-made vertical rotisserie by sticking the bamboo skewer in the middle of the onion stump (step 14). The support pole for the chicken gyro is ready.

Skewer the marinated chicken thighs one by one (step 17). Stack them one upon the other until you are all done with the marinated chicken thighs.

Your fantastic tall mound of chicken gyro meat is ready to go in the oven at 375 F. Bake for 1 hr (depending on your oven). When the internal temperature of the meat reaches 165 F, turn of the oven. Allow it to cool and shave off the chicken gyro meat to create your own favorite meal. We stuffed a Pita pocket with lots of my home-made Greek Tzatziki sauce as seen below πŸ™‚

Best Tzatziki Sauce garnished with dill
Authentic Greek Tzatziki Sauce Recipe
Authentic Greek chicken gyros recipe served inside pita
Greek Chicken Gyro with Tzatziki Sauce

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Authentic greek chicken gyros recipe ready

Authentic Greek Chicken Gyros Recipe with Tzatziki Sauce

4.87 from 36 votes
Print Recipe Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5 people
Calories: 570kcal
Author: Meghna Chakraborty
This Authentic Greek chicken gyros recipe beats any gyros joints flavors with it’s extremely tender, juicy chicken strips & delicious marinade. It’s easy to make in the oven with readily available ingredients, and a fantastic vertical home-made rotisserie & tastes awesome when served with Tzatziki sauce.

Ingredients

  • 1.32 pounds Boneless Chicken Thighs (or 600 gms)

For the Chicken Gyro Marinade

  • 2 tbsp Finely Chopped Garlic.
  • 2 tbsp Lemon Juice
  • 1 tsp Black Peppercorns (black)
  • ΒΎ cup Extra Virgin Olive Oil
  • 2 tbsp Paprika
  • 2.5 tbsp dried rosemary
  • 2.5 tbsp whole coriander seeds
  • 2.5 tbsp red chili flakes
  • Coarse sea salt to taste

For the Vertical home-made rotisserie

  • Β½ large Onion
  • 1 Bamboo Skewer
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Instructions

How to Tenderize the meat & marinate it:

  • Begin by pounding each chicken thigh with the help of a meat mallet until Β½″ or 1 cm thick. You can put each chicken thigh inside a ziplock and pound it with the mallet. Repeat this step with all the chicken thighs. Set aside.

How to prepare the Marinade & marinate the gyro meat

  • Add the paprika, coriander seeds, peppercorns, dried rosemary, dried red chili flakes & the coarse sea salt in a mortar & pestle. Grind it to a semi-coarse powder.
  • Next add the chopped garlic to the semi-coarse powder & grind it until the garlic blends well with the rest of the spice blend.
  • Now add the extra virgin olive oil & the lemon juice to the spice mix and mix everything with the help of a spoon. The marinade for the chicken gyro meat is ready.
  • Add the marinade to the tenderized chicken thighs and mix very well until all the chicken thighs are well coated with the marinade.
  • Wrap the container with a cling film and allow the chicken to sit in the marinade in the fridge for overnight or 1 day for best results. And if you are pressed for time leave the marinade for at least 2 hrs.

How to make the home-made vertical rotisserie

  • Take a large stump of an onion ( half onion) & stick a bamboo skewer in the middle of the stump to form a vertical pole. The vertical home-made rotisserie is ready. The base of the onion will act as the support & the bamboo skewer as the pole.

How to skewer the meat & bake the chicken gyro

  • Take each marinated chicken thigh and skewer them individually in the home-made vertical rotisserie. Repeat this step until all the chicken thighs are skewered and stacked on top of each other to form a small mound of meat.
  • Pre-heat the oven at 375 F and bake the chicken gyro meat by placing the vertical rotisserie over a cookie tray for 1 hour. The baking time hugely depends on the oven used. So it’s wise to check the internal temperature of the meat. When it reaches 165 F turn off the oven.
  • Allow it to cool for 15 mins. Than, shave the chicken gyro meat & serve it with loads of Tzatziki sauce.

Notes

  1. Using a thermometer to check the internal temperature of the meat is vital. Because every oven is different and the 1 hour baking time that worked for me but it might not work for you.
  2. When the internal temperature reaches 165 F turn off the oven.
  3. Shave the chicken gyro meat only when it cools down. It’s very hot when out from the oven.
  4. For best flavors leave the chicken to marinate in the fridge for at least overnight or 24 hrs.
Β 
Nutrition Facts
Authentic Greek Chicken Gyros Recipe with Tzatziki Sauce
Amount Per Serving
Calories 570 Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 6.7g42%
Cholesterol 163mg54%
Sodium 1254mg55%
Potassium 983mg28%
Carbohydrates 47.9g16%
Fiber 4g17%
Sugar 7.9g9%
Protein 51.2g102%
Vitamin A 1200IU24%
Vitamin C 33.8mg41%
Calcium 140mg14%
Iron 4.3mg24%
* Read our privacy policy – Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Β 

Nutrition

Calories: 570kcal | Carbohydrates: 47.9g | Protein: 51.2g | Fat: 20.2g | Saturated Fat: 6.7g | Cholesterol: 163mg | Sodium: 1254mg | Potassium: 983mg | Fiber: 4g | Sugar: 7.9g | Vitamin A: 1200IU | Vitamin C: 33.8mg | Calcium: 140mg | Iron: 4.3mg
Course :Main Course
Cuisine :Greek
Keyword :Authentic Greek Chicken Gyros Recipe, Chicken Gyro
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Reader Interactions

Comments

  1. helan says

    August 16, 2021 at 5:32 am

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply
    • Foodies Terminal says

      December 28, 2021 at 4:12 pm

      Hope you enjoy the recipe πŸ™‚ – Meghna. xoxo

      Reply
  2. Terrill Hall says

    May 11, 2021 at 1:14 am

    5 stars
    This was easy and fun to make. Great flavor and will do again.

    Reply
    • Foodies Terminal says

      May 11, 2021 at 1:42 pm

      So glad you loved the recipe Terrill πŸ™‚ Thanks much for the amazing feedback πŸ™‚ – Meghna xoxo

      Reply
  3. Lee says

    March 25, 2021 at 10:29 am

    Awesome recipe do you have a lamb one

    Reply
    • Foodies Terminal says

      April 5, 2021 at 4:53 pm

      Not yet Lee! I’ll make one soon πŸ™‚ Thank you.

      Reply
  4. Kristine Witscher says

    September 29, 2020 at 3:53 pm

    5 stars
    This was absolutely delicious and reminded me of one of my favorite restaurants from my hometown. Thank you so much for sharing!

    Reply
    • Foodies Terminal says

      October 2, 2020 at 7:35 pm

      We are so glad that you enjoyed the recipe so much Kristine πŸ™‚ Thank you so much for your amazing feedback and it’s such a pleasure to take you down your memory lane straight to your favorite restaurant in your hometown πŸ™‚ The best comment so far, thank you πŸ™‚ – Meghna.

      Reply
  5. Rob says

    September 19, 2020 at 9:49 pm

    5 stars
    I went for it all. Chicken, pita pockets, and the Tzatziki sauce.

    Really tasty and easy to make. I cooked the chicken on the grill using a mix of wood. Really good.

    Reply
    • Foodies Terminal says

      September 25, 2020 at 6:01 pm

      That’s great Rob πŸ™‚ We are so glad that you enjoyed the recipe, thank you so much for giving it a try and stopping by to share your wonderful feedback with us πŸ™‚ Take Care Rob. – Meghna.

      Reply
  6. Bhavita says

    August 20, 2020 at 3:11 pm

    5 stars
    This is by far the most fun chicken recipe I have ever made!!! Thank you so much for sharing this Meghna!!! I invited my brother round for dinner at my Fiances and it tasted SO DAMN GOOD!!!! I was so happy there was a bit left over for me to take for lunch but NOPE, they finished that too 🀣🀣. I also had trouble keeping it upright as the onion got softer but in the end stuck some more skewers in at angles to hold it up. Managed to find some Gyro wraps at local supermarket (Tesco’s) and made some Raita gujarati style instead of tatziki but overall it was easy to make!! I did reduce the amount of oil though. Can’t wait to make this for more people!! Thank you again!!

    Reply
    • Foodies Terminal says

      October 28, 2020 at 7:24 pm

      We are so glad that you enjoyed the recipe so much Bhavita πŸ™‚ Thanks much for your amazing feedback and huge apologies at the same time for such a late reply! I wish you had some left overs …Lol! Next time make a huge batch! Take care Bhavita. – Meghna.

      Reply
  7. Kathleen says

    August 17, 2020 at 2:53 pm

    5 stars
    I haven’t made this yet, but intend to. I have a question first, the carb amount you stated, does that include the pita bread? We are eating low carb and there was nothing in the recipe that looked high in carbs. That was all I could come up with. It does look tempting and tasty.

    Reply
    • Foodies Terminal says

      August 19, 2020 at 1:54 am

      Yes Kathleen, the carb includes the Pita bread πŸ™‚ Hope you enjoy the recipe Kathleen, would love your feedback whenever you happen to make it. – Meghna.

      Reply
  8. Jay says

    July 22, 2020 at 6:47 pm

    5 stars
    OMG. Made this tonight and it was AMAZING!!! I halved the chilli flakes but still very spicy – I love spicy but DH and DS found it too spicy but polished it off non the less πŸ˜‚πŸ˜‚. Definitely a keeper and will be making time and time again!!

    Reply
    • Foodies Terminal says

      July 24, 2020 at 2:28 am

      That’s awesome Jay, I am so glad that you loved it. I am soon planning to release a Video of this recipe…good that you halved the chili flakes and your whole family loved it…awwww πŸ™‚ Thanks a lot for your lovely feedback and giving the recipe a try. Take care Jay and hope you try our other recipes too. – Meghna.

      Reply
  9. AM says

    May 23, 2020 at 6:40 pm

    Hello, I’m excited to make this recipe it sounds great, but I have a question: I don’t have dried rosemary, can I use dried Italian seasoning blend instead? Thanks!

    Reply
    • Foodies Terminal says

      May 24, 2020 at 12:01 am

      Hey that’s awesome, so glad that you are looking forward to making the recipe πŸ™‚ Yes, you can use Italian seasoning, the taste will vary but it’ll still be delicious πŸ™‚ Happy Cooking! – Meghna.

      Reply
  10. Sonya says

    May 14, 2020 at 2:52 pm

    How many servings does this recipe make? I’m making dinner this weekend for a family of 7 adults total and 1 toddler.

    Reply
    • Foodies Terminal says

      May 14, 2020 at 11:27 pm

      Hey Sonya, the recipe uses 1.32 pounds chicken , so I would say that would feed 2 adults and 1 kid if they have good appetite or else max 3 adults in total minus the kid πŸ™‚ Let me know if you have any questions regarding the recipe. Thank you so much for stopping by, hope you love the recipe πŸ™‚ Happy cooking and take care. – Meghna.

      Reply
  11. Mimi says

    May 8, 2020 at 1:25 am

    5 stars
    One of the most delicious and yummy chicken recipe…

    Reply
    • Foodies Terminal says

      May 8, 2020 at 1:29 pm

      Thank you so much @Mimi for your lovely feedback πŸ™‚ I am so glad that you loved the recipe. Keep coming back – Meghna.

      Reply
  12. Sarah says

    April 17, 2020 at 10:22 pm

    5 stars
    Loved it. Made this twice now, went for a double skewer 2nd time as we had issues staying vertical 1st time round! Used less chilli too as I’m not keen on heat, but still delicious!

    Reply
    • Foodies Terminal says

      April 19, 2020 at 2:32 pm

      Hey Sarah! That’s wonderful, I am so glad that you love the recipe so much. I am planning to make a Video soon and upload it as many of my readers are having issues with the vertical rotisserie balance part. 2-3-4 skewers does provide more support and helps the rotisserie to stand vertical throughout. Thank you so much for sharing your lovely feedback with all of us. Take care Sarah and keep visiting us for more recipes. – Meghna.

      Reply
    • Peggy says

      September 26, 2020 at 8:11 pm

      I have this in the oven as I’m writing this. I picked it up off the sheet pan 4 times then as I also bake and decorate cakes I found a 1/4” dowel. I used that and a small shallow oven proof bowl and re-skewered the chicken and set it in the bowl. That sucker ain’t going anywhere! Lol Can’t wait to try it!!!

      Reply
  13. Ash says

    April 5, 2020 at 11:09 am

    5 stars
    I made this today for the family. Everyone absolutely loved it. It’s a great recipe. And very easy to follow n make too. Thanks a lot.

    Reply
    • Foodies Terminal says

      April 11, 2020 at 1:35 pm

      Hey Ash that’s so awesome, I am so glad that your whole family loved the recipe, it’s tough to make a recipe that everyone appreciates and loves. Thank you once again for trying the recipe. Take care Ash. – Meghna.

      Reply
  14. Ron C. says

    April 1, 2020 at 1:34 pm

    I’m planning on making this next week but I first want to confirm the amount of red pepper flakes required. The recipe states two and a half tablespoons, which seems like a lot based on the amount of chicken. I’ve read all the comments and so far no one has said that the heat was too much. Please confirm, thanks

    Reply
    • Foodies Terminal says

      April 2, 2020 at 1:32 am

      Hey Ron that sounds like a plan to me πŸ™‚ So glad that you will try this recipe. Ron if you are really sensitive to spicy food than I would suggest that you add about 1/2 tbsp of red pepper flakes at first and than do the taste test and go up from there. We all have different levels of heat tolerance, so it’s always wise to add the pepper flakes in installments rather than end up burning lips..Lol! Reducing the red pepper flakes won’t effect the taste of the dish in anyway. And one more thing Ron some of my readers state that they cannot really have the meat stump balance on the onion base so in that case I would suggest you to really pound the boneless meat well, that way you will not end up with uneven under-cooked meat and also try to stack the meat tightly as you go up the stump, most importantly increase the number of bamboo skewers for extra support. I hope it helps balance the gyro pole and don’t topple it down πŸ™‚ Hope you enjoy the recipe, it’s one of our favorite recipes and one of the most popular recipe on my food blog πŸ™‚ I am planning to make a video asap. Thanks once again for stopping by, any more questions just holler, always happy to help πŸ™‚ Take care Ron. – Meghna.

      Reply
  15. lovestocook says

    January 13, 2020 at 3:32 am

    5 stars
    I made this recipe (x3) for a large group in celebration of a young lady’s last chemo treatment. This is one of her favorite recipes, and now one of mine! It was absolutely delicious. I made a minor adjustment and cooked the meat slow and low. 275 for 3 hours. It was not dry, and gave all the meat time to cook through without over cooking the top or outside layers. This will become a go-to recipe for large groups. Thanks for the great directions.

    Reply
    • Foodies Terminal says

      January 14, 2020 at 11:23 pm

      Hi lovestoccok,
      My heart filled with joy when I read your comment for the very first time, firstly because it was the young Lady’s last chemo, what a happy moment and secondly because she loved the recipe so much πŸ™‚ I do admit that I read your lovely comment for a number of times. The BEST comment so far I must say. Thank you so much for trusting the recipe and trying it out and I extend my thanks to the young lady who appreciated it so much. Loved your idea of slow cooking the meat for longer time, I’ll include your cooking temperature and time on the recipe so that my other readers will benefit as well. Such a great tip, thanks much for sharing it here with all of us. Keep coming back lovestocook, for more awesomeness – Meghna.

      Reply
  16. Shannon says

    January 10, 2020 at 4:33 am

    Hi there! Made tonight after marinating for three days and the taste was amazing! I did have a problem with the middle of the pieces not being done after 1:15 minutes. The top couple layers were, but not underneath. I ended up taking it apart and kind of layering over the onion for 20 more minutes. Any suggestions?

    Reply
    • Foodies Terminal says

      January 11, 2020 at 1:06 am

      Hello Shannon I am so glad that you tried the recipe πŸ™‚ Thank you so much! Shannon the cooking time for these kind of recipes where you stack and cook or bake depends a lot on the quality of chicken. I often find that organic chicken from Whole Foods gets done quickly in this recipe whereas regular chicken takes a little longer. I would suggest that you increase the cooking time from 1:15 hours to 1:45 min and try to pound the chicken really thin and than stack them. You can even take out the whole stump midway from the oven and bast it on all sides with the left over marinade and than pop it back in the oven and cook it. I will update the recipe and include these cooking time variations on the NOTES section so that my other readers find it helpful. Thanks a lot for reaching back to me Shannon and do let me know if I can help you with the recipe in any other way. Keep coming back for more awesomeness πŸ™‚ – Meghna.

      Reply
  17. Theresa P. says

    November 24, 2019 at 12:27 am

    This sounds and looks amazing.I want to make this recipe. Is 2.5 tablespoons of rosemary correct? It is a strong herb and that seems like a lot! for 1.32 lbs. of meat. are you meaning Tablespoon or teaspoons? or did you mean fresh instead of dried? dried herbs are stronger than fresh. I want to get this right.

    Reply
    • Foodies Terminal says

      November 24, 2019 at 3:11 am

      Hello Theresa, I am so glad to know that you love the recipe so much πŸ™‚ It’s 2.5 tablespoons dried rosemary actually, the ones you get at the store in bottles or packets. It’s a lot actually I know but we didn’t find it overpowering in the marinade at all, we love the smell of herbs. But, if you find dried herbs to be a bit over powering than just to be on the safer side I would recommend that you add 1 tablespoon dried rosemary at first while preparing the marinade, than do a quick taste test and than add more if you prefer a little more rosemary. Garden fresh rosemary should also work absolutely fine. Thanks much Theresa for stopping by on the post πŸ™‚ Do let me know if I can help you with any other queries regarding the recipe until than have a lovely weekend πŸ™‚ – Meghna.

      Reply
  18. Steve says

    July 4, 2019 at 5:03 pm

    Making this for the second time tonight here in Spain; it reminds me of all the great Gyros places in Germany when I lived there😊
    Loved the idea of using an onion and skewer to make my own β€˜meat mound’ simple idea but such a great result, my girlfriend now thinks I’m an aspiring Jamie Oliver – Delicious recipe and cool idea, thank you so muchπŸ˜€

    Reply
    • Foodies Terminal says

      July 5, 2019 at 1:27 pm

      Hello to the aspiring Jamie Oliver! Your girl friend is absolutely right I guess because you made this Greek Chicken Gyros twice & it’s not a damn easy recipe to begin with! Wow! That’s incredible. I am so glad to know that you loved the recipe & found the post helpful πŸ™‚ Thanks much for stopping by and sharing your lovely experience with us. Oh! Germany we had some amazing beer there πŸ˜€ I did not taste the gyros though but had them back in Greece when we went there for vacation, even in Paris we found some amazing Gyros. You took me to a nostalgic trip…eh!

      Reply
  19. Jozh says

    June 7, 2019 at 5:49 am

    How would this be cooked on a pellet grill?

    Reply
    • Foodies Terminal says

      June 10, 2019 at 11:56 am

      Hello Josh,
      I’ve not tried making it on a pellet grill as yet. But, you can always try and see if it works πŸ™‚ Let me know how it turned out. Thanks much for stopping by.

      Reply
  20. Eden | Sweet Tea and Thyme says

    April 26, 2019 at 5:34 pm

    5 stars
    Omg this was so flavorful! My whole family loved it! Making again.

    Reply
    • Foodies Terminal says

      April 26, 2019 at 5:49 pm

      Thanks Eden, I am so glad to know that your family loved it πŸ™‚

      Reply
  21. Beth Pierce says

    April 26, 2019 at 4:01 pm

    5 stars
    These gyros look hands down AMAZING! Better than any I’ve seen served in a restaurant! I am going to make these for dinner tonight!

    Reply
    • Foodies Terminal says

      April 26, 2019 at 4:23 pm

      Thanks much Beth πŸ™‚ You tempted me to make them tonight;)

      Reply
  22. Jen says

    April 26, 2019 at 3:40 pm

    5 stars
    This is one of my favorite food truck meals and now that I can make it at home, it’ll be so much more budget friendly to feed the whole family. Thank you!

    Reply
    • Foodies Terminal says

      April 26, 2019 at 3:44 pm

      Thanks a lot! Yes, you bet Jen, we all love to save some extra cash by cooking that lip smacking takeout dishes with fresh ingredients, much healthy and so much economical πŸ˜‰

      Reply
  23. Marie says

    April 26, 2019 at 2:58 pm

    5 stars
    The chicken looks so juicy and delicious. So much flavour! I’d love to have one of these gyros for lunch.

    Reply
    • Foodies Terminal says

      April 26, 2019 at 3:11 pm

      Thanks Marie πŸ™‚

      Reply
  24. Andrea Metlika says

    April 26, 2019 at 2:48 pm

    5 stars
    This is some seriously mouth watering chicken and the Gyro itself, looks fantastic.

    Reply
    • Foodies Terminal says

      April 26, 2019 at 3:11 pm

      Thanks a bunch Andrea πŸ™‚

      Reply
  25. Natalie says

    April 5, 2019 at 5:35 pm

    5 stars
    This sounds really fantastic. It makes perfect lunch. I can’t wait to give this recipe a try. Absolutely love all the flavors and herbs you combined here.

    Reply
    • ftadmin says

      April 5, 2019 at 6:26 pm

      Thanks a lot Natalie, let me how how yours turned out πŸ™‚

      Reply
  26. Sara Welch says

    April 5, 2019 at 5:27 pm

    5 stars
    I know what I am having for dinner! This sounds amazing and loaded with flavor!

    Reply
    • ftadmin says

      April 5, 2019 at 6:27 pm

      That’s so wonderful, now I am inclining on making one more gyro for dinner tonight πŸ˜€

      Reply
  27. Cookilicious says

    April 5, 2019 at 5:14 pm

    5 stars
    i always find reading about different cuisines and spices so fascinating..interesting read!

    Reply
    • ftadmin says

      April 5, 2019 at 5:19 pm

      Thanks, that’s great to know!

      Reply
  28. Mary Bostow says

    April 5, 2019 at 4:51 pm

    5 stars
    Wow! This recipe looks amazing. I am definitely trying this one out for dinner–maybe even tonight! Thanks!

    Reply
    • ftadmin says

      April 5, 2019 at 5:19 pm

      That sounds so fantastic, a would love to have such Gyro nights πŸ™‚

      Reply
  29. Noelle says

    April 5, 2019 at 4:38 pm

    5 stars
    gyros are my favorite, so much flavor in this recipe!!

    Reply
    • ftadmin says

      April 5, 2019 at 5:18 pm

      Thanks Noelle, yes gyros are our favorite too, easy to make and so delicious πŸ™‚

      Reply
  30. Natalie says

    April 1, 2019 at 6:41 am

    5 stars
    Looks so delicious and appetizing! I love chicken gyros!

    Reply
    • ftadmin says

      April 1, 2019 at 12:06 pm

      Thanks Natalie πŸ™‚

      Reply
  31. Veena Azmanov says

    April 1, 2019 at 4:29 am

    5 stars
    The Glaze, the moistness everything looks so perfect , mouth melting and delicious. Lovely ideas to using up the chicken for sure.

    Reply
    • ftadmin says

      April 1, 2019 at 12:07 pm

      Thanks Veena πŸ™‚

      Reply
  32. Alexandra @ It's Not Complicated Recipes says

    April 1, 2019 at 4:22 am

    5 stars
    Delicious and packed full of flavour – this will be a hit in our household, and a regular one! πŸ™‚

    Reply
    • ftadmin says

      April 1, 2019 at 12:08 pm

      Thanks Alexandra πŸ™‚

      Reply
  33. Luci's Morsels says

    April 1, 2019 at 4:05 am

    5 stars
    These look FANTASTIC. I love your step by step photos; they make this all seem so easy. I’m terrible about planning far ahead for dinner. It’d be worth it for this though.

    Reply
    • ftadmin says

      April 1, 2019 at 4:09 am

      Thanks Luci πŸ™‚ It’s so wonderful to know that you found the post helpful πŸ™‚

      Reply
  34. Caitlin Bogue says

    April 1, 2019 at 3:01 am

    5 stars
    I love all the spices and flavorings in this recipe! Great photos!

    Reply
    • ftadmin says

      April 1, 2019 at 4:09 am

      Thanks Caitlin.

      Reply

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