If you’re craving an easy yet insanely flavorful dinner, this Sheet Pan Greek Chicken Gyros Recipe is absolutely where you want to be. I love this because it brings all the best flavors of a traditional gyro without the fuss of grilling or frying. Plus, everything cooks on one pan—hello, minimal cleanup! Keep reading and I’ll share my personal tips and tricks so you nail that perfect balance of juicy chicken, tangy tzatziki, and fresh toppings every single time.
Why You’ll Love This Recipe
- One-Pan Convenience: All your chicken and bread warm-up happens on a single sheet pan—less mess, more fun.
- Authentic Greek Flavors: The blend of oregano, lemon zest, honey, and garlic hits all the right notes.
- Perfectly Juicy Chicken: Baking the chicken on skewers keeps every bite tender and full of flavor.
- Flexible & Family Friendly: Customize toppings or swap pitas for gluten-free options effortlessly.
Ingredients You’ll Need
Gathering fresh, high-quality ingredients really sets this Sheet Pan Greek Chicken Gyros Recipe apart. The combo of juicy chicken thighs, fragrant dried oregano, honey, and bright lemon zest creates a marinade bursting with flavor, while the creamy tzatziki adds that classic cooling touch.
- Chicken thighs: I find boneless skinless thighs work best for tenderness and quick cooking.
- Olive oil: Extra virgin olive oil adds richness and helps the marinade soak in.
- Garlic: Freshly minced, because jarred just can’t compete here!
- Kosher salt: Makes seasoning more even and brings out natural flavors.
- Dried oregano: The herb that screams “Greek” to me in every bite.
- Dijon mustard: Balances the honey’s sweetness with a slight tang.
- Honey: Adds subtle sweetness and helps create a beautiful golden crust.
- Lemon zest: Gives the marinade a lively, fresh brightness.
- Pitas or naan: Warmed right on the sheet pan for soft, pillowy goodness.
- Feta cheese: Crumbled on top for salty, creamy flavor bursts.
- Tomato & romaine lettuce: Fresh, crisp toppings that balance richness.
- Pickled red onion: Optional but highly recommended for tang and color.
- Fresh dill: The aromatic fresh herb your gyros won’t want to live without.
- English cucumber: For homemade tzatziki, grated and well-drained.
- Full fat plain Greek yogurt: Thick and creamy base for the tzatziki sauce.
- Lemon juice & garlic: Brighten and flavor your tzatziki perfectly.
Variations
I love that this Sheet Pan Greek Chicken Gyros Recipe lends itself so well to customization—whether you’re catering to dietary needs or just switching up flavors for fun. Feel free to experiment and make it your own!
- Gluten-Free Version: I’ve made gyros with a homemade gluten-free naan recipe that’s surprisingly simple and delicious—great for friends with gluten intolerance.
- Vegetarian Option: Try swapping chicken for marinated grilled portobello mushrooms or halloumi cheese for a veggie-friendly take.
- Spicier Kick: Add crushed red pepper flakes to the marinade or a drizzle of harissa sauce when serving if you like a little heat.
- Make-Ahead Friendly: Marinate the chicken overnight to deepen the flavors, plus make your tzatziki up to 2 days ahead for quicker dinner nights.
How to Make Sheet Pan Greek Chicken Gyros Recipe
Step 1: Prep and Marinate the Chicken
The first thing I do is pat the chicken thighs dry—that helps the marinade cling better and lets the chicken brown nicely. Then, I toss the pieces in olive oil, freshly minced garlic, salt, oregano, dijon mustard, honey, and lemon zest. Letting the chicken soak up all those flavors for at least 15 minutes makes a noticeable difference, but if you have time, an hour or overnight is even better.
Step 2: Skewer and Bake
I use bamboo skewers soaked in water to prevent burning, then pack the chicken pieces tightly onto them. This method helps the chicken cook evenly and stay juicy. Pop the skewered thighs on a greased sheet pan and bake at 425°F for about 20 minutes, flipping them halfway through. This timing keeps the chicken tender and perfectly cooked through without drying out.
Step 3: Whip Up the Tzatziki Sauce
While the chicken bakes, I combine a shredded English cucumber (pressed dry), Greek yogurt, olive oil, lemon juice, garlic, and kosher salt for a homemade tzatziki that’s fresh and tangy. Mixing this up at the start keeps everything moving smoothly.
Step 4: Warm the Pitas and Assemble
In the last 5 minutes of cooking, I toss the pitas or naan onto the sheet pan to warm gently. Once everything’s hot and ready, I spread tzatziki on the bread, add a layer of shredded lettuce, slide the chicken off the skewers, then top with feta, sliced tomatoes, pickled red onions, dill, and a little extra sauce. You’ll find this assembly step makes the gyros taste restaurant-level amazing!
Pro Tips for Making Sheet Pan Greek Chicken Gyros Recipe
- Avoid Soggy Pitas: Warming the breads on the pan during the last few minutes helps keep them soft but not soggy from the tzatziki.
- Press Your Cucumber: I learned the hard way that not draining the cucumber for tzatziki makes it watery—press it well with paper towels for the best creamy texture.
- Don’t Skip the Skewers: Using skewers keeps the chicken pieces from drying out and makes flipping easier—plus it looks great when serving!
- Marinate Longer if Possible: I noticed marinating overnight boosts the flavor and tenderness, so plan ahead when you can.
How to Serve Sheet Pan Greek Chicken Gyros Recipe
Garnishes
I always go heavy on the fresh dill and add a bit more crumbled feta on top for that salty pop. Pickled red onions add a lovely tang and a splash of color that makes the gyros look irresistible. Sometimes I throw in a few olives on the side for an extra Greek touch.
Side Dishes
My go-to sides here include Greek lemon potatoes, a crisp cucumber and tomato salad, or even just some simple roasted veggies. For a lighter touch, a big green salad with a lemon-olive oil dressing complements the gyros perfectly.
Creative Ways to Present
For a fun twist when friends come over, I like setting up a gyro bar with all the toppings laid out buffet-style. People love building their own plates, and it feels festive and interactive. Wrapping the assembled gyros in parchment also makes them portable for picnics or casual outdoor dinners.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken skewers in an airtight container in the fridge for up to 3 days. It’s best to keep the tzatziki separate so the bread and chicken don’t get soggy prematurely.
Freezing
I’ve frozen cooked chicken pieces (removed from skewers) with good success—just thaw overnight in the fridge. I don’t freeze the tzatziki because yogurt sauces can separate, so I make fresh when ready to serve again.
Reheating
Reheat chicken gently in a 350°F oven wrapped in foil or in a skillet over medium heat to keep it juicy. Warm your pitas separately in a dry pan to restore their softness without getting chewy.
FAQs
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Can I use chicken breasts instead of thighs?
You can, but chicken breasts tend to dry out faster since they’re leaner. If you do swap, watch the cooking time closely and consider marinating longer to keep the meat tender and flavorful.
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What if I don’t have skewers?
No worries! You can bake the marinated chicken pieces directly on the sheet pan for about 25-30 minutes until cooked through. The skewers help with flipping and presentation but aren’t essential.
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Is it okay to use store-bought tzatziki?
Absolutely! Store-bought tzatziki can save time and still taste great. Homemade just adds a fresher touch, but both work well in this recipe.
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Can I make this recipe gluten-free?
Yes! Swap out pitas or naan for gluten-free alternatives, lettuce wraps, or even serve as a bowl over rice or greens for a delicious gluten-free option.
Final Thoughts
Honestly, this Sheet Pan Greek Chicken Gyros Recipe has become one of my favorite weeknight go-tos because it’s so effortlessly tasty and crowd-pleasing. Whether you’re cooking for family or entertaining friends, the balance of flavors and ease of prep will make you feel like a culinary rockstar. Trust me, once you try it, this gyro recipe will be on repeat—give it a shot, and don’t forget to share how it turns out!
Print
Sheet Pan Greek Chicken Gyros Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 gyros
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This Sheet Pan Greek Chicken Gyros recipe features tender marinated chicken thighs cooked on skewers in the oven, paired with a refreshing homemade tzatziki sauce. Served on warm pita or naan bread and topped with feta, tomatoes, pickled red onion, shredded romaine, and fresh dill, it’s a delicious, easy-to-make Greek-inspired meal perfect for a weeknight dinner or casual gathering.
Ingredients
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
- 5 fresh pitas or naan, warmed
- Toppings: Feta cheese, sliced tomato, pickled red onion, shredded romaine lettuce, fresh dill
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
Instructions
- Preheat and Prepare Sheet Pan: Preheat the oven to 425°F (220°C) and grease a large sheet pan with olive oil to prevent sticking.
- Prepare Chicken: Pat the chicken thighs dry and cut into 2-inch pieces. Toss the chicken with olive oil, minced garlic, kosher salt, dried oregano, Dijon mustard, honey, and lemon zest until evenly coated and well-marinated.
- Skewer the Chicken: Soak 5 (8-inch) bamboo skewers in water for 20 minutes to prevent burning. Thread the marinated chicken pieces tightly onto the skewers and arrange them on the greased sheet pan.
- Bake the Chicken: Bake the skewered chicken in the preheated oven for 20 minutes, flipping halfway through cooking to ensure even browning and thorough cooking.
- Prepare Tzatziki Sauce: While the chicken is baking, combine the shredded and pressed cucumber, Greek yogurt, olive oil, lemon juice, minced garlic, and kosher salt in a medium bowl. Mix well and adjust salt to taste.
- Warm the Bread: In the last few minutes of baking, place pitas or naan on the sheet pan to warm through alongside the chicken.
- Assemble Gyros: Remove the chicken and bread from the oven. Slide the cooked chicken pieces off the skewers. Spread a generous amount of tzatziki sauce onto each warmed pita or naan, add shredded romaine lettuce, then top with the chicken pieces. Finish with crumbled feta, sliced tomatoes, pickled red onion, fresh dill, and extra tzatziki if desired.
Notes
- Gluten-Free Option: Use lettuce wraps or serve as a rice and kale bowl with lemon and olive oil. A homemade gluten-free naan recipe is also perfect.
- One Less Bowl: Save time by buying pre-made tzatziki sauce.
- Skip the Skewers: Marinate chicken whole and bake on a sheet pan for 30 minutes until the internal temperature reaches 165°F, then slice for serving.
- Naan: Store-bought naan is fine, or make homemade naan for extra flavor.
- Make-Ahead: Marinate chicken and prepare tzatziki up to 2 days ahead to streamline cooking day.
- Gluten-Free Naan Recipe: Combine warm water, honey, and yeast; add warm milk, Greek yogurt, gluten-free bread flour, baking soda, and salt. Knead, rise, divide, roll thin, and cook on a cast iron skillet in olive oil until bubbly and toasted on both sides.
Nutrition
- Serving Size: 1 gyro
- Calories: 480
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 23 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
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