Description
These Sheet Pan Greek Chicken Gyros are a flavorful and easy-to-make dish featuring marinated chicken thighs skewered and baked to perfection, served on warm pita or naan with fresh toppings and a creamy homemade tzatziki sauce. Perfect for a quick weeknight dinner or entertaining guests with a Mediterranean flair.
Ingredients
Scale
Greek Chicken
- 8 boneless skinless chicken thighs, cut into 2-inch pieces (about 2 lbs)
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- Zest of 1 lemon
Tzatziki Sauce
- 1 English cucumber, shredded and pressed dry with paper towels
- 1 1/2 cups full fat plain Greek yogurt
- 1 Tablespoon olive oil
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- Kosher salt to taste
To Serve
- 5 fresh pitas or naan, warmed
- Feta cheese, crumbled
- Sliced tomato
- Pickled red onion
- Shredded romaine lettuce
- Fresh dill
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (220°C). Grease a large sheet pan with olive oil. Soak 5 (8-inch) bamboo skewers in a shallow dish of water to prevent burning.
- Marinate Chicken: Pat the chicken thighs dry and cut into 2-inch square pieces. In a bowl, toss the chicken pieces with olive oil, minced garlic, kosher salt, dried oregano, Dijon mustard, honey, and lemon zest until thoroughly coated.
- Skewer Chicken: Thread the chicken pieces tightly onto the soaked bamboo skewers, packing them closely together to ensure even cooking. Place the skewers on the prepared baking sheet.
- Bake Chicken: Bake the chicken skewers in the preheated oven for 20 minutes, flipping them halfway through the cooking time to ensure even browning and cooking.
- Make Tzatziki Sauce: While the chicken is baking, combine the shredded and pressed cucumber, Greek yogurt, olive oil, lemon juice, minced garlic, and kosher salt to taste in a medium bowl. Mix well and refrigerate until ready to serve.
- Warm Bread: In the last few minutes of baking the chicken, add the fresh pita or naan breads to the same baking pan to warm through for 2-3 minutes.
- Assemble Gyros: Remove the chicken and bread from the oven. Spread a generous layer of tzatziki sauce on each pita or naan. Top with shredded romaine lettuce, then carefully slide the chicken off the skewers onto the bread. Add crumbled feta, sliced tomatoes, pickled red onions, fresh dill, and extra tzatziki if desired.
- Serve: Fold the gyros and serve immediately while warm.
Notes
- Gluten-Free: Use a lettuce wrap or create Greek chicken bowls served with rice and kale massaged with lemon and olive oil. A gluten-free naan recipe is included if desired.
- Save Time: Use pre-made tzatziki sauce to reduce prep and cleanup.
- No Skewers Option: If skewers aren’t available, bake the marinated chicken thighs whole on a sheet pan for 30 minutes until an internal temperature of 165°F is reached, then slice before serving.
- Naan Option: Use store-bought naan or make homemade naan as preferred.
- Make-Ahead: Marinate the chicken overnight and prepare the tzatziki sauce up to 2 days in advance for convenience.
- Gluten-Free Naan Recipe: Combine 1/2 cup warm water, 1 Tbsp honey, and 3/4 tsp active dry yeast. Add 3/4 cup warm milk, 1 cup full fat plain Greek yogurt, 4 cups King Arthur’s gluten-free bread flour, 4 tsp baking soda, 1/2 tsp salt. Mix and knead for 2 minutes. Let rise 30-60 min, divide, roll thin, and cook in olive oil on a skillet until toasted.
Nutrition
- Serving Size: 1 gyro (with toppings and sauce)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
