🥙 Chicken gyros
Chicken gyros is the lighter, hugely popular take on the Greek classic: marinated chicken roasted until golden and crisp at the edges, then tucked into a warm pita with tomato, onion, cool tzatziki and a handful of fries. It is juicy, garlicky and fresh, and is one of the most common orders at Greek grill shops, eaten as a wrap or on a plate.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g boneless chicken thighs, sliced
- 2 tbsp olive oil, 1 tsp oregano, 1 tsp paprika, 2 garlic cloves, juice of ½ lemon
- 4 pita breads
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- 200 g tzatziki
- 300 g potatoes cut into fries, 1 tbsp oil
- Salt, pepper
Method
- Marinate the chicken with the oil, oregano, paprika, garlic, lemon, salt and pepper for at least 30 minutes.
- Toss the potato fries with 1 tbsp oil and bake at 220 °C for 25–30 minutes until crisp.
- Cook the chicken in a very hot pan or grill in batches until cooked through and crisp at the edges.
- Warm the pita, fill with the meat, tomato, onion, a few fries and a spoonful of tzatziki, wrap and serve.
How to make it lighter
- Use chicken breast instead of thighs for a leaner filling.
- Bake the fries instead of deep-frying them, or leave them out of the wrap and add salad instead.
- Keep the tzatziki to about 2 tbsp and eat it as a plate with half a pita.
History
Gyros takes its name from the Greek word for 'turn', after the rotating spit. It is generally linked to the Turkish döner kebab and is usually said to have reached Greece with migrants from Asia Minor in the 20th century. In Greece pork and chicken are now the most common meats for gyros, and fries tucked into the pita are a typical Greek touch.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →