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
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
- 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
