Baked Chicken Gyros

These Baked Chicken Gyros are easy, flavorful, and perfect for weeknights, made with yogurt-marinated chicken baked until tender and served in warm pita with fresh veggies, tzatziki, and feta. It’s a simple, family-friendly meal packed with classic gyro flavor.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 556kcal

Ingredients

For the Chicken Gryo Meat

2 pounds boneless skinless chicken thighs
¾ cup greek yogurt
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons greek seasoning
3 cloves garlic minced

For the gyro

4 pita bread rounds
1 english cucumber finely diced
½ red onion finely diced
2 roma tomatoes seeded and finely diced
1 small romaine heart chopped
2 ounces feta cheese crumbled
4 tablespoons tzatziki

Instructions

Preheat oven to 400˚F.
If using wooden skewers, soak them in water.
Cut each chicken thighs into 4-6 pieces, about 1½-2 inches wide, trimming off any excess fat or tissue.
In a large bowl, mix the yogurt, lemon juice, red wine vinegar, greek seasoning, and garlic together.
Place the chicken in the yogurt mixture and toss until the chicken is evenly coated.
Skewer the chicken tightly together onto four skewers.
Place chicken skewers on a greased baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165˚F.

To assemble the skewers

Combine the diced cucumber, tomatoes, and onion.
Lay down each pita bread. Lay a kebab on each one and pull the skewer out of the chicken.
Spoon the cucumber tomato mixture over the top. Add chopped lettuce, drizzle with tzatziki and then sprinkle with feta cheese.

Notes

Substitutions: Swap chicken thighs for chicken breast, if you prefer. You can also use flatbread or naan instead of pita, and Greek yogurt or a dairy-free alternative for the marinade and sauce.

How to Store: Store leftover chicken and toppings separately in airtight containers in the refrigerator for up to 3–4 days. Keeping components separate helps maintain freshness and texture.

How to Freeze: Freeze the marinated raw chicken or cooked chicken in a freezer-safe container for up to 2–3 months. For best results, do not freeze fresh toppings—add those after reheating.

How to Reheat: Reheat the chicken in the microwave in short intervals or in a skillet over medium heat until warmed through.

How to Scale: This recipe can easily be doubled or halved depending on your needs. Just adjust the ingredient amounts and use multiple sheet pans if needed to avoid overcrowding.

Nutrition