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Chicken Gyros, Tzatziki and Pita Bread

Introduction & method

In a restaurant or takeaway, the meat for a gyro would be cooked on a vertical rotisserie, like a döner kebab. But you can still make a very convincing version of gyros at home without that. And you must make the tzatziki using the Greek method shown here - it's nothing short of brilliant!

Chicken Gyros, Tzatziki and Pita Bread Recipe

Marinate the Chicken

You need skinless, boneless chicken thighs. You could use chicken breast, but the thighs are tastier and less likely to dry out. Mix all of the marinade ingredients together in a bowl, then add the chicken thighs one at a time, making sure they are all coated all over. Cover and leave in the fridge for at least two hours.

Make the Bread Dough

Mix the dough ingredients together and knead for about ten minutes until the dough is smooth and elastic. Place in a lightly-oiled bowl, cover with a cloth or plastic film and leave in a warm place to rise until doubled in volume - this will probably take about an hour. After that, knock the dough back, divide into eight equal portions and roll them into discs about 15cm (six inches) across. Place the discs on baking sheets lined with paper, cover with a clean cloth and leave them for an hour or so before cooking them.

Make the Tzatziki

Cut the ends off the cucumber and peel it with a veg peeler. Grate the cucumber into a bowl and stir in one tbsp of white wine vinegar and a teaspoon of salt. Set aside for a few minutes. In another bowl, mince the garlic and mix in with the yoghurt, 2 tbsps vinegar and three tbsps of olive oil. Drain the cucumber by placing it in a piece of muslin cloth and squeezing the water out.  Mix it in with the yoghurt. Add pepper and finely chopped dill.

Cook the Meat

Heat your oven to 180°C (356°F) for a fan/convection oven, 200°C (392°F) conventional, gas 5. Cut a large potato in half, put it in a roasting tin and insert two bamboo skewers into it so they are sticking straight up. Thread the marinated chicken onto the skewers. Place in the oven and roast for about 25 minutes. Baste with the chicken juices about halfway through. Check the temperature at the end - it should be about 165°F (74°C). Take the chicken stack out of the oven, place on a warmed plate loosely tented in foil to rest for 15 minutes.

Cook the Pita Bread

Heat a cast iron frying pan, skillet or griddle plate until it is smoking hot - 300°C (572°F). Place a disc of dough on and leave to cook for 30 seconds. It should have some bubbles on the top. Turn it over and cook for two minutes more - it should puff up into a ball, and then it will deflate. Remove from the heat and place on a warmed plate. 

Assemble the Gyros

Take a piece of pita bread, cut it in half and open it up into a pocket. Fill with tzatziki, sliced chicken, onion, tomato, lettuce and more tzatziki. Dream of Greek beaches while you enjoy your gyro.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Gyros, Tzatziki and Pita Bread on YouTube.

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Ingredients & Info

 4-5 chicken thighs
 1 tbsp ground coriander
 2 tsp smoked paprika
 1 tsp mild chilli powder
 small clove of garlic
 1 tbsp dried thyme
  zest of 1 lemon
  juice of half a lemon
 60 ml olive oil
  salt and pepper to taste
 1 cucumber
 300 grams Greek yoghurt
 small clove of garlic
 3 tbsp white wine vinegar
 2 tbsp olive oil
  salt and pepper to taste
  small handful of fresh dill
 375 grams plain white flour
 240 ml lukewarm water
 2 tsp instant dried yeast
 1 tbsp olive oil
 1 tbsp sugar
 1 tsp salt


1 large potato and 2 bamboo skewers to assemble the meat stack. Sliced red onion, tomato and shredded lettuce to serve.

US Customary/Imperial

Serves 8 
Prep time: 30 minutes.
Proving time: 3 hours.
Cooking time: 40 minutes.
Total time: 4 hours 10 minutes.