Chicken Gyro Recipe

1. Prepare marinade and marinate chicken

In a bowl combine Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, oregano, cumin, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Mix until smooth. Add chicken thighs, coat thoroughly, cover and refrigerate at least 1 hour, preferably 3–6 hours (up to overnight) to tenderize and flavor the meat.

2. Cook the chicken

Remove chicken from fridge 20 minutes before cooking. Preheat a grill pan or skillet over medium-high heat and brush with a little oil. Shake off excess marinade and cook thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and outside is nicely browned. Alternatively, roast at 425°F (220°C) on a baking sheet for 18–22 minutes, then broil 1–2 minutes to char the edges. Let rest 5 minutes, then slice thinly across the grain.

3. Make tzatziki

Grate the seeded half cucumber into a fine grate and squeeze in a clean towel or paper towel to remove excess water until mostly dry (about 1–2 tablespoons liquid removed). In a bowl combine 1/2 cup Greek yogurt, the grated cucumber, 2 tbs chopped dill, 1 tbs lemon juice, 1 tsp olive oil, 1 tsp minced garlic and 1/2 tsp salt. Stir until combined and chill while other components finish (at least 15 minutes) to let flavors meld.

4. Warm pita and assemble gyros

Warm pitas: wrap in foil and heat in a 350°F (175°C) oven for 6–8 minutes or warm briefly in a skillet 30–60 seconds per side. To assemble each gyro: open a warm pita, spread 1–2 tbs tzatziki across the center, add a generous portion (about 4 oz sliced) of the cooked chicken, top with sliced tomato, thinly sliced red onion, shredded lettuce and a sprinkle (about 1 tbs) of crumbled feta if using. Drizzle a little extra virgin olive oil and fold pita around fillings. Serve immediately with lemon wedges for squeezing.

5. Bake tiropita and spanakopeta

Follow package directions for frozen tiropita and spanakopeta. As a general guideline: preheat oven to 375°F (190°C). Arrange frozen pastries on a baking sheet spaced apart, brush lightly with 1 tbs olive oil or melted butter, and bake 15–20 minutes until golden and flaky. Turn once halfway through if needed. Keep warm in low oven (200°F / 95°C) until ready to serve.

6. Prepare dolmades

If using jarred dolmades, drain and warm them gently in a small pot with a splash of water and a drizzle of olive oil over low heat for 5 minutes, covered. If using chilled fresh dolmades, bring to room temperature and serve. Garnish with a little lemon zest or a squeeze of lemon when plating.

7. Cook lemon-parsley orzo

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1 cup dry orzo and toast, stirring, 1–2 minutes until slightly fragrant. Add 2 cups hot chicken or vegetable stock, 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, reduce heat to low, cover and cook 8–10 minutes until orzo is tender and liquid is absorbed. Remove from heat, stir in 1 tsp lemon zest and 2 tbs chopped parsley. Adjust seasoning to taste. Keep warm until serving.

8. Plate each gyro with 1–2 tiropita, 1–2 spanakopeta, 2–3 dolmades and a scoop (about 1/2 cup) of orzo. Garnish with extra dill or parsley, lemon wedges and an extra drizzle of olive oil. Serve immediately.