sheet pan greek chicken gyro topped with tzatziki, feta, onion, and lettuce.

Easy Sheet Pan Chicken Gyros (Ready in 35 Minutes)

These sheet pan chicken gyros are our go-to when we’re craving Greek takeout but want to stay home.

The skewer trick: Packing the chicken tightly onto skewers keeps it juicy, just like meat on a real gyro spit. A quick broil at the end gives you those charred, crispy edges.

Honey-Dijon marinade: Olive oil, garlic, oregano, Dijon, lemon zest, and a little honey. Readers say “that little bit of honey makes this soooo good!”

Homemade tzatziki: Greek yogurt, shredded cucumber, garlic, and lemon. Make it while the chicken bakes, or buy it to save time.

Family-approved: Lindsey says she’s made it for her family several times “and it is a hit!”

Love Greek flavors? Try my Greek chicken meatballs next.

What You’ll Need

For the Chicken

  • Boneless, skinless chicken thighs: Thighs stay the juiciest, but chicken breasts work too. Pound them to an even thickness first.
    • Bamboo skewers: Soak them in water while you prep so they don’t burn.
  • Greek marinade: Olive oil, garlic, dried oregano, Dijon mustard, honey, and lemon zest for bold, zesty flavor.
ingredients for sheet pan greek chicken gyros on a counter.

For the Creamy Tzatziki Sauce

  • Plain Greek yogurt: Thick, creamy, and perfect for the base.
  • Shredded cucumber: Adds freshness and a little crunch.
  • Garlic, lemon juice, olive oil, and salt: Simple, classic, and essential.
homemade tzatziki ingredients on a counter.

For Assembling

  • Warm pita or naan: Soft and perfect for wrapping up all the goodness.
  • Toppings: Feta, tomatoes, pickled onions, romaine, and dill for that ultimate gyro experience.

How to Make Chicken Gyros on a Sheet Pan

marinated greek chicken in a bowl.

Step 1. Prep the Chicken: Cut the chicken thighs into bite-sized pieces and toss them in the Greek marinade. Let them hang out for a few minutes while you preheat the oven.

greek chicken threaded onto wooden skewers on a sheet pan.

Step 2. Skewer. Thread the chicken onto bamboo skewers, pack them tightly (this keeps them juicy!), and lay them on your sheet pan.

chicken gyro skewers on a sheet pan.

Step 3. Bake and broil. Bake at 425°F for 20 minutes, flipping halfway through, then broil for 2 to 3 minutes until charred and the chicken reaches 165°F.

homemade tzatziki in a small mixing bowl.

Step 4. Make the Tzatziki. Mix shredded, drained cucumber with Greek yogurt, olive oil, lemon juice, minced garlic, and a pinch of salt.

sheet pan chicken gyros assembled in naan with onion and tzatziki.

Step 5. Bake. Assemble the Gyros: Spread tzatziki on the warm pita, add shredded romaine, then slide the chicken off the skewers and pile it on. Top with sliced tomatoes, pickled onions, feta, and a sprinkle of fresh dill. Extra tzatziki? Always a good idea.

Tips to Make It Even Better

  • Don’t Skip the Broil: It’s the easiest way to give your chicken that slightly crispy, charred finish that feels restaurant-worthy.
  • Prep Ahead: Marinate the chicken and make the tzatziki a day ahead. Come dinnertime, you’re just a quick bake away from serving.
  • Make It Gluten-Free: Swap the pita for gluten-free flatbread, lettuce wraps, or make Greek chicken bowls over rice.
  • Amp Up the Veggies: Add roasted zucchini or red bell peppers to the mix for extra color and flavor.
  • Store leftovers: Keep the chicken and tzatziki in separate airtight containers in the fridge for up to 4 days. They’re great for meal prep bowls.

Sheet Pan Chicken Gyros FAQs

How long do you bake chicken gyros in the oven?

Bake the skewers at 425°F for 20 minutes, flipping halfway, then broil for 2 to 3 minutes. The chicken is done at 165°F.

Can I make these without skewers?

Yes! Marinate the chicken thighs whole, bake them on a sheet pan for about 30 minutes until they reach 165°F, then slice.

Can I use chicken breasts?

Yes. Pound them to an even thickness so they cook evenly, then cut and skewer them the same way. Thighs stay juicier, but one reader used brined chicken breasts and said they were “so tender and flavorful!”

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Sheet Pan Greek Chicken Gyros

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
These sheet pan chicken gyros taste just like your favorite Greek restaurant's! Honey-Dijon marinated chicken thighs are packed tightly onto skewers to mimic a gyro spit, then baked and broiled until juicy and charred. Pile them into warm pitas with homemade tzatziki, feta, and pickled onions. Dinner is ready in 35 minutes, with 34 grams of protein per serving.
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Molly Thompson

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Molly Thompson
Servings: 5 gyros

Ingredients

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 Djion 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
Standard – Metric

Instructions 

  • Preheat the oven to 425°F. Grease a large sheet pan with olive oil. Soak 5 (8-inch) bamboo skewers in a shallow dish of water.
  • Pat the chicken thighs dry and slice into 2-inch square pieces. Toss them in the olive oil, garlic, salt, oregano, dijon mustard, honey, and lemon zest.
    8 boneless skinless chicken thighs, 2 Tablespoons olive oil, 4 cloves garlic, 2 teaspoons kosher salt, 2 teaspoons dried oregano, 1 Tablespoon Djion mustard, 1 Tablespoon honey, Zest of 1 lemon
  • Skewer the pieces onto the skewers and pack them very tightly. Place them on the baking pan. Bake them for 20 minutes, flipping halfway through. Switch the oven to broil and cook for 2 to 3 minutes more, until charred and the chicken reaches 165°F.
  • While they’re baking, combine the tzatziki sauce ingredients in a medium bowl.
    1 English cucumber, 1 1/2 cups full fat plain Greek yogurt, 1 Tablespoon olive oil, 2 teaspoons lemon juice, 1 clove garlic
  • In the last few minutes of baking the chicken, add the naan or pita to the pan to warm it through. Remove from the oven and spread the tzatziki on the pita then add shredded lettuce. Slide the chicken off of skewer and fill each gyro. Top with feta, tomatoes, red onion, and more sauce.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Gluten-Free. Use a lettuce wrap or turn them into greek chicken bowls with a bed of rice and kale massaged with lemon and olive oil. I used a homemade gluten-free naan recipe I’m testing.
One Less Bowl. Buy pre-made Tzatziki to save time and clean up.
Skip the Skewers. If you don’t have skewers or forgot to grab them, you can marinate the chicken whole (without cutting) and bake the chicken thighs on a sheet pan for 30 minutes, until the internal temp reaches 165. Slice and serve in your gyros!
Naan. Buy store bought or you could also make regular homemade naan.
Make-Ahead. Marinate the chicken overnight and make the Tzatziki up to 2 days in advance so all you have to do is skewer and bake!
Gluten-Free Naan: combine 1/2 cup warm water, 1 Tbsp honey, and 3/4 tsp active dry yeast in a bowl. Add 3/4 cup warm milk, 1 cup full fat plain greek yogurt, 4 cups King Arthur’s gluten-free bread flour, 4 teaspoons baking powder, and 1/2 tsp salt use a stand mixer to mix until combined. Knead the dough for 2 minutes with the dough hook or transfer to the counter and do it with your hands. Cover and let rise for 30-60 min. Divide the dough into 8, roll them into a thin oval (about 1/4-inch thick). Cook with olive oil in a cast iron skillet for 1-2 minutes each side until bubbling and toasted in spots.

Nutrition

Serving: 1serving | Calories: 624kcal | Carbohydrates: 69g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 1915mg | Fiber: 3g | Sugar: 11g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




33 Comments

  1. Tammy Cooney says:

    5 stars
    LOVE this recipe! Easy & Delicious. Will definitely be on my dinner rotation.

    Reply
    1. Molly T says:

      Thanks Tammy!

      Reply
  2. Lindsey Harris says:

    5 stars
    I’ve made this for my family several times, and it is a hit!

    Reply
    1. Molly T says:

      Thank you so much!!

      Reply
  3. Monique says:

    5 stars
    That little bit of honey makes this soooo good!!

    Reply
    1. Molly T says:

      Glad you liked them!

      Reply
  4. Tammy says:

    5 stars
    Delicious and so easy!

    Reply
    1. Molly T says:

      Thank you Tammy!

      Reply
    2. Barbara Jean says:

      5 stars
      Made this last night, it was FANTASTIC! I used three good sized boneless skinless chicken breasts which I had brined. I pounded them down to even thickness, cut them into pieces as directed and marinated about half an hour or so. I baked them on skewers and they were so tender and flavorful! I made sauce to go with it, and we made bowls with quinoa, fresh chopped spinach, feta, and some great northern beans I seasoned with smoked paprika and put in the oven to warm after I took the chicken out. This will absolutely be on repeat, and we are looking forward to trying it with naan next time!

      Reply
      1. Molly T says:

        Thank you for leaving such a detailed review!! So glad you loved them 🙂

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