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Aromatic Barbecue Chicken Gyros

Aromatic barbecue chicken gyros. Healthy grilled chicken marinated in an array of spices. Serve in a homemade pitta with fresh salad and tzatziki. Yum! ????

Course Barbecue, BBQ, Dinner
Cuisine Greek
Keyword chicken gyros, greek, gyros, pitta, pitta bread, tzatziki
Prep Time 45 minutes
Cook Time 40 minutes
Proving time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4 servings


For the Aromatic Barbecue Chicken Gyros

  • 8 chicken thighs, skin and bone removed
  • 4 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp dried mint
  • 2 tsp oregano
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 lemon, zest and juice
  • 4 cloves of garlic, minced
  • 1 cup fresh mint, roughly chopped

For the Pitta Bread

  • 2 cups strong white flour Metric 250 grams
  • 1 tsp fast action yeast
  • 1 tbsp caster sugar
  • 2 tbsp olive oil
  • 5 fl oz room temperature water Metric 150 ml


  1. First, the chicken must be marinaded. Gather all of the spices for the marinade. 

  2. Next, take the juice and zest from one lemon and mince the garlic.

  3. Place the ingredients in a bowl.

  4. Mix the ingredients together.

  5. If the chicken thighs have their skin on and bone in then remove the skin and bone.

  6. Add the chicken thighs to the marinade. Mix in and leave to marinate for at least 3 hours and preferably overnight.

  7. 2 hours before you plan to serve the aromatic barbecue chicken gyros gather the ingredients for the pitta bread. 

  8. Mix all of the ingredients together and form a dough. Knead the dough for 5 minutes in a mixer or 8 minutes if kneading by hand.

  9. Place the kneaded dough in a greased bowl and cover with a clean kitchen towel. Leave to prove for 1 hour.

  10. Once proved split the dough into 4 equal balls (8 if you want smaller pitta bread) and roll out as thin as you can. 

  11. Cover the rolled dough with greased kitchen film and leave to rise for 20 minutes.

  12. Once risen, and using a large frying pan, cook the pitta bread until they start to colour on both sides (turn as required). Place in foil and leave in a low heated oven until ready to serve.

  13. Once the chicken is ready, skewer the thighs on each side. 4 thighs per skewer.

  14. With the chicken skewered place on a hot barbecue and grill until cooked all the way through, turning frequently.

  15. Now server with the pitta bread, fresh salad and homemade tzatziki. Oh, and beer and wine too! Yum!