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Chicken gyros recipe

Chicken gyros recipe

15 ratings

Everyone's favourite kebab made easy. Tender chicken is coated in a garlic and herby marinade. Stuff into flatbreads with salad and whatever sauce you fancy. See method

  • Serves 8
  • Takes 1 hr 15 mins plus marinating
  • 256 calories / serving
  • Gluten-free


  • 1kg pack skinless and boneless chicken thigh fillets
  • 2 tbsp olive oil​
  • 2 tbsp red wine vinegar
  • 120g low-fat Greek-style yogurt
  • 4 garlic cloves, crushed​
  • 2 lemons, zested and juiced
  • 2 tsp smoked paprika
  • 2 tsp dried oregano

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 21%
  • Sugars

    2g 2%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 2.4g Protein 24.1g Fibre 0.6g


  1. Put the thighs between 2 sheets of baking paper and bash with a rolling pin until 1cm thick.
  2. Mix the rest of the ingredients, reserving half the lemon juice, in a large bowl; season. Use to coat the chicken, then cover and transfer to the fridge for at least 2 hrs or overnight.
  3. Thread the chicken between 2 metal or pre-soaked wooden skewers. If cooking in the oven, preheat to gas 6, 200°C, fan 180°C. Lay the chicken on a foil-lined baking tray and roast for 50 mins-1 hr, turning halfway, until cooked and golden. Or cook on a barbecue over a medium, indirect heat for 50 mins-1 hr, turning regularly. 
  4. Remove the chicken from the skewers and slice. Squeeze over the remaining lemon juice to serve.

See more Kebab recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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