Sheet Pan Greek Chicken Gyros

chicken gryo on a board with tzatziki and toppings.

Sheet Pan Greek Chicken Gyros

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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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Prep Time15

Cook Time20

Total Time35

Servings: gyros

Author: Molly Thompson

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.

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

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