Greek Chicken Gyros in the Oven

No grill? No problem! This oven-baked chicken gyros recipe gives you all the flavor of classic Greek gyros without needing a rotisserie. I make it often with chicken breasts, a bold marinade, and a clever stacking trick using skewers.

Note: This version uses a slightly richer blend of spices than what you'd usually find in ready-made gyros (which often rely mostly on salt, oregano, and garlic) — but the result is way more flavorful!

Ingredients (for 4–6 servings)

• 1 to 1.5 kg of chicken breasts (or boneless chicken thighs)

• 2 tbsp olive oil

• 1 tsp sweet paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp ground cinnamon (optional but nice!)

• Salt & pepper to taste

• Juice of ½ lemon

Instructions

1. Marinate: Slice the chicken breasts in half lengthwise to create thinner pieces. Place them in a bowl with olive oil, lemon juice, and all the spices. Mix well and marinate for at least 1 hour (or overnight in the fridge).

2. Assemble: Preheat your oven to 200°C (fan). In a small deep oven-safe dish (like a loaf tin), layer the marinated chicken pieces one on top of the other to form a “meat tower.”

3. Secure: Stick two wooden or metal skewers vertically through the stack to keep it stable. Cover the dish tightly with aluminum foil.

4. Bake: Roast covered for about 30 minutes, then uncover and bake another 15–20 minutes, until golden and slightly crispy on top.

5. Slice: Let it rest 5 minutes, then slice thinly like traditional gyros.

Serving Ideas & variations

Serve the chicken wrapped in warm pita bread with tzatziki, tomato, onion, and fries — or build your own gyros platter with french fries, salad, and dips. 

A crisp salad with lettuce, cherry tomatoes, kalamata olives, and chunks of feta brings color and balance to the plate.

I also make oven-baked fries — I boil them briefly first to make them soft inside, then toss with olive oil, salt, and oregano before roasting until golden.
Together with the juicy gyros and warm pita, it’s a perfect Greek-style meal at home!

It’s also great for meal prep: keep leftovers in the fridge and use them for wraps, sandwiches, or salads throughout the week. 

You can also use boneless chicken thighs for an even juicier result. Or try pork shoulder or pork neck, thinly sliced — which is actually the traditional meat used in Greek gyros.