Nutrition per serving
Ingredients
- Chicken & Marinade
- To Serve
Preparation
-
1
In a large bowl, mix together the Greek-style yoghurt, crushed or grated garlic, 6 tablespoons olive oil, the juice of 1 lemon, ground coriander, dried oregano, sweet smoked paprika, ground cinnamon, cayenne pepper, ½ teaspoon sea salt and ½ teaspoon freshly ground black pepper until well combined.
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2
Place the chicken thighs between two sheets of greaseproof or baking paper (working in batches) and bash gently with a rolling pin or the base of a frying pan until each thigh is about 1 cm (½ in) thick.
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3
Add the flattened chicken thighs to the marinade and turn until every piece is well coated. Cover the bowl (or transfer to a lidded container) and refrigerate overnight to marinate.
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4
About 30 minutes before you want to cook, remove the marinated chicken from the fridge to take off the chill. If using a barbecue, light it now and let the flames die down until the charcoal is grey and ashen at the edges – you want a steady, moderate heat, not fierce flames.
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5
Thread the marinated chicken thighs onto two large metal or soaked wooden skewers (using two skewers makes the stack more stable). Stack the pieces tightly so they hold each other in place, but not so compact that heat cannot reach the centre.
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6
To cook on the barbecue: Place the skewers over the grill, not too close to the coals. Cook for 45 minutes to 1 hour, turning a couple of times, until the chicken is cooked through and the juices run clear when the thickest part is pierced with a skewer.
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7
Once the chicken is cooked through, drizzle the skewers with a little extra olive oil and squeeze over the juice of the second lemon. Move the skewers closer to the coals and cook for a further 10 minutes, turning as needed, until the edges are evenly charred.
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8
To cook in the oven instead: Preheat the oven to 190°C/170°C Fan/Gas 5. Line a roasting tray with foil and place the threaded chicken skewers across the tray. Drizzle lightly with olive oil and roast for about 1 hour, turning halfway through, until golden, lightly charred at the edges and cooked through. For the last 10 minutes of cooking, drizzle with a little more olive oil and squeeze over the juice of the second lemon.
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9
Warm the pitta breads just before serving, either on the BBQ/under the grill for a minute or two, or wrapped in foil in the oven for 5 minutes.
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10
To serve, carefully stand each skewer upright on a chopping board and, using a sharp knife, slice the charred chicken into thin strips. Pile the chicken into hot pitta breads and top with tzatziki, thinly sliced red onion and tomatoes. Sprinkle with a little extra dried oregano, add pickled chillies and serve immediately with lemon wedges on the side.
Chicken Gyros with Spiced Yoghurt Marinade
A slow, overnight soak in garlicky yoghurt and warm spices turns simple chicken thighs into something special: juicy on the inside, beautifully charred on the outside. Traditionally, gyros are cooked on a vertical spit that slowly turns in front of a heat source. This version recreates that same flavour by stacking marinated chicken on skewers and roasting it on the barbecue or in the oven.
Why this chicken gyros recipe works
- Yoghurt marinade for tenderness – the acidity in the yoghurt and lemon gently tenderises the chicken thighs, keeping them succulent even after long cooking.
- Layered spice flavour – ground coriander, oregano, cinnamon and a hint of cayenne build warm, aromatic flavour rather than harsh heat.
- Stacked skewers = DIY gyro spit – threading the chicken tightly onto skewers mimics the shape of a gyro cone so you get those classic shaved slices.
- Flexible cooking methods – cook over charcoal for a smoky BBQ gyro, or roast in the oven for an easy, year‑round version.
Serving and pairing ideas
Serve your chicken gyros in warm pitta with tzatziki, red onion, tomatoes and pickled chillies, plus an extra squeeze of lemon. Add a simple Greek salad, oregano‑roasted potatoes or a platter of grilled vegetables on the side.
For drinks, try a crisp white wine (like Assyrtiko), a light beer, or sparkling water with lemon. Leftover gyro chicken is excellent in grain bowls, salads, wraps or over rice with a spoonful of hummus.
Enjoy this as a relaxed weekend barbecue centrepiece, or roast the meat in the oven and let everyone build their own wraps at the table – it’s casual, generous food designed to share.
Tips for better taste
The spice behind this recipe.
Our organic coriander offers a warm, slightly sweet and citrusy aroma. Ground from carefully dried organic coriander ...
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