Chicken Thigh Gyros with Garlic Yoghurt & Fresh Herb Salad

A proper gyros starts with flavourful chicken, and chicken thighs are the perfect cut. 

Naturally juicy and rich, they hold marinades beautifully and stay tender when grilled or roasted. Using quality free-range meat makes all the difference, which is why we recommend starting with free-range chicken from our butchers. 

This easy chicken thigh gyros recipe brings together warm spices, charred meat and a cooling yoghurt sauce, perfect wrapped in flatbreads with crisp vegetables.

Ingredients (Serves 4)

For the chicken marinade:

• 600g boneless chicken thighs (or explore our other chicken offerings on our online shop)
• 3 tbsp olive oil
• 3 cloves garlic, crushed
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp chilli flakes
• 1 tsp sea salt
• Freshly cracked black pepper
  (If you want to shortcut the marinade, their pre-marinated chicken options such as herb or Mediterranean blends can also work brilliantly for gyros.)

For the garlic yoghurt sauce:

• 200g Greek yoghurt
• 1 clove garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp chopped fresh dill or mint
• Salt and pepper

To serve:

• 4-6 warm flatbreads or pittas
• 1 small red onion, finely sliced
• 1 tomato, diced
• ½ cucumber, sliced or diced
• Handful of shredded lettuce
• Fresh parsley
• Optional extras: feta cheese, pickled chillies, or chilli sauce

Method

1. Marinate the chicken: Place the chicken thighs in a bowl. Add the olive oil, garlic, lemon juice, paprika, oregano, cumin, coriander, chilli flakes, salt and pepper. Toss thoroughly so every piece is coated.

Cover and refrigerate for at least 1 hour, ideally overnight.

2. Prepare the yoghurt sauce: In a small bowl, mix the Greek yoghurt with garlic, lemon juice, olive oil and herbs. Season with salt and pepper.

Chill until ready to serve so the flavours develop.

3. Cook the chicken: Heat a grill pan, barbecue or heavy frying pan over medium-high heat. Cook the chicken thighs for 5–7 minutes per side until golden and cooked through. 

The edges should be slightly charred for that classic gyros flavour. Transfer to a board and rest for a couple of minutes before slicing into thin strips.

4. Assemble the gyros: Warm the flatbreads briefly in a dry pan or oven.

Fill each one with:

• sliced chicken
• lettuce
• tomato
• cucumber
• red onion

Finish with a generous spoonful of the garlic yoghurt sauce and fresh parsley.

Serving Tips

1. Add a handful of crispy roasted potatoes inside the wrap for a Greek street-food touch.
2. Pair with a simple tomato and feta salad.
3. For entertaining, serve everything build-your-own style so guests can assemble their own gyros.