Homemade Chicken Gyro from Athens Book
An Adapted Recipe from My Cookbook, Athens: Food, Stories, Love
This Homemade Chicken Gyro recipe brings the iconic flavors of Athens straight into your kitchen. In Athens, I write about how gyro—once a masterful art of stacking layers of seasoned meat by hand—has evolved in the city’s street-food culture. While traditional spit-stacked gyro is difficult to recreate at home, these rolled, marinated chicken skewers produce the same delicious shavings you’d get from a real Athenian gyro shop.
Made with Greek olive oil, oregano, thyme, smoked paprika, and Greek yogurt, this chicken gyro recipe is an easy, flavorful way to cook classic Greek street food for your family. Serve it inside warm pita with red onion, ripe tomatoes, and tzatziki for a true taste of Athens.
PREP TIME 20 minutes
COOK TIME 30 minutes
SERVES 6
Ingredients
For the Chicken
- 2½ pounds boneless skinless chicken breasts, pounded slightly thinner
- ½ cup extra-virgin Greek olive oil
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- Grated zest of 1 organic lemon
- 1 tablespoon smoked paprika
- 1 tablespoon dried Greek oregano
- 1 tablespoon dried thyme
- Salt and freshly ground black pepper to taste
- 6 to 8 12-inch metal skewers
- For the Garlic Sauce if not using tzatziki
- 1½ cups Greek yogurt
- 2 teaspoons minced garlic
- 2 tablespoons extra-virgin Greek olive oil
- Salt and freshly ground black pepper to taste
For Serving
- 2 cups Classic Tavernisio Tzatziki or garlic sauce above
- 6 8-inch pita rounds
- 1 –2 red onions halved and thinly sliced
- 3 firm ripe tomatoes, cored, halved, and thinly sliced
- Optional Finishing Ingredients
- Cayenne pepper
- Grilled green chiles
- Chopped fresh flat-leaf parsley
- French fries classic Athenian style
- Dried Greek oregano
Instructions
Prepare the Chicken
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Cut the chicken breasts into quarters. Rinse and pat dry.
Marinate
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In a large bowl, whisk together olive oil, wine, mustard, garlic, lemon zest, smoked paprika, oregano, thyme, and pepper.
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Add chicken pieces, turning to coat. Cover and refrigerate for 1 to 3 hours.
Prep the Oven
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Preheat oven to 400°F (200°C).
Thread the Skewers
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Season chicken in the marinade with salt.
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Roll each piece like a jelly roll and thread onto skewers (about 4 rolled fillets per skewer).
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Season again with salt and pepper if desired.
Bake the Chicken Gyro
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Suspend skewers over a shallow metal, ceramic, or ovenproof glass dish so the chicken hangs above (not touching) the bottom.
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Bake for 30 minutes, basting with pan juices and turning once to brown evenly.
Make the Garlic Sauce
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In a bowl, mix yogurt, garlic, olive oil, salt, and pepper. Set aside.
Shave the Gyro
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Remove chicken from the oven.
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Lower oven temperature to 200°F and warm the pita rounds directly on the oven rack.
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Place skewers on a cutting board and shave thin ribbons of chicken from both ends of each skewer.
Assemble the Gyro
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Spread tzatziki or garlic sauce on warm pita.
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Add ~⅔ cup shaved chicken, then top with onions and tomatoes.
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Finish with optional toppings (parsley, fries, cayenne, or grilled chile).
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Roll and serve warm.
Notes
How to Make Gyro Taste Authentic
For the most authentic flavor, use extra-virgin Greek olive oil, smoked paprika, and Greek oregano, staples of Athenian street food.
Rolling the chicken before skewering helps mimic the layering of a traditional gyro cone.
Best Pita for Gyro
Use Greek-style, pocketless pita, which is thicker and ideal for wrapping gyro.
Serving Ideas
Serve with homemade tzatziki, Greek fries, or a classic Horiatiki salad for a full Athenian meal.