Chicken Gyros

These chicken gyros are cooked on a makeshift kebab spit. This cooking style keeps them super juicy. Make sure you give these time to marinade to get the most out of those flavours!




Make sure you give this plenty of time to marinade. The acids will tenderise the chicken and the seasonings will flavour it.

Soaking the wooden skewers stops them burning in the oven.

I recommend using a meat thermometer to check if the chicken is cooked through.

Tzatziki benefits from some time to sit in the fridge. You can give it up to a day if you like.

If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.



(Makes around 6 gyros)



6 boneless skinless chicken thighs

A large white onion, peeled, remove the root and cut in half

Wooden skewers



200g Greek yoghurt

100ml extra virgin olive oil

6 cloves of garlic, finely grated

2 tbsp lemon juice

2 tbsp ground paprika

1 tbsp fresh rosemary, finely chopped

1 tbsp dried oregano

2 tsp chili flakes

2 tsp salt

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp freshly ground black pepper



1 large cucumber

400g Greek yoghurt

3 cloves of garlic, finely grated

3 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 tsp salt

2 tbsp dill, finely chopped

Freshly ground black pepper to taste


To serve:

Pita breads








In a large mixing bowl, mix all the marinade ingredients together. Tip in the chicken thighs and make sure they’re all thoroughly coated. Leave to marinade in the fridge for a minimum of 4hrs and up to 24hrs.



Use a box grater to shred the cucumber.

Using a tea towel, squeeze out as much liquid as you can from the shredded cucumber.

In a medium sized bowl, add the cucumber, Greek yoghurt, white wine vinegar, olive oil, salt, garlic, dill and black pepper.

Leave to sit in the fridge whilst the gyros are cooking.



Preheat the oven to 180c fan/200c standard.

Soak some wooden skewers in water for 30 minutes.

Use half the white onion as a base. Poke through 3 wooden skewers to create a kebab spit.

Skewer the chicken thighs individually. Stacking them on top of each other. If it feels unsteady. Add more skewers for support.

Bake for 1.5 to 2hrs. Until the internal temperature reaches 75c. If the gyros are getting too brown. Cover them with some tinfoil for the remainder of cooking.

Remove from the oven and allow 5-10 minutes to rest.

If using, griddle slices of halloumi until golden brown.

Use a knife to carve off slices of the chicken.

Top or fill a pita with the chicken slices, halloumi, tzatziki and salad.


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