Homemade gyros

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To make the best homemade gyros, the most important thing is to marinate the chicken well ahead. Prepare the marinate and marinate the night before is even better. During cooking we stir it regularly, so it gets  brown all over.

Baking the potatoes in the oven, in the air and  they get the taste of the “fries” but of cource in a much healthier way.It is important that they are well  dried before cooking and cut thin. Cook them in a single layer so  they become evently crispy.

Instead of yogurt sauce, serve with mustard or low-fat tzatziki.

Wrap the homemade gyros in tortilla, simple or whole wheat. Tortilla usually has less fat and calories than traditional greek pita bread, (even if it is wholewheat). Try to make  homemade wholewheat tortillas.

Gyros in pita bead, is the most favorite Greek fast food. It should be noted that the quality of the ingredients can reduce (slightly) or increase (enough) the calories depending of the use  of  pita bread.  Very important factor is also whether the potatoes are  fried and the percentage of  fat that used meat containes, as well as the type and amount of sauce.

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homemade chicken gyros

Homemade gyros-spitikos gyros

  • Total Time: 60'
  • Yield: 6 1x


Is it  possible to make  homemade chicken gyros? Of course it is possible, if using the appropriate spices. Bake the homemade chicken gyros in the oven in the air, on the grill or on a non-stick pan or even on an outdoor grill in a pan according to the instructions.



For the chicken

  • 500 gr. chicken thights fillet, cut into thin slices
  • 2 tbsp. olive oil for baking

For the marinade

  • 1 cup strained yogurt (you can use low-fat or fat-free Greek yogurt)
  • Juice of 1 large lemon
  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 3 cloves garlic, mashed
  • Salt, black pepper
  • 1 tbsp. oregano
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried coriander powder
  • 1 pinch of cayenne pepper, optional

For the  sandwiches

  • 6 tortillas
  • 1 large tomato, sliced
  • 1 cucumber, cut into slices
  • 1 green pepper, in thin slices
  • 1 small red onion, finely sliced ​​

For the yogurt sauce

  • 150 gr. strained yogurt 2%
  • 2 tbsp. olive oil
  • 1 pinch of smoked paprika
  • Salt Pepper
  • 1/2 tsp. garlic powder (optional)

For the potatoes

  • 2 medium potatoes (200 gr.)
  • 2 tbsp. olive oil
  • 1 tbsp. all purpose flour
  • 1 pinch of paprika
  • 1/2 tsp. onion powder
  • Salt


  1.  In a bowl, prepare the marinade. Add the chicken and stir to make sure the chicken is mixed with the marinade. Cover and refrigerate for at least 30′. It will be even better if you leave it overnight.
  2. Preheat the oven to 180 degrees in the air. Cover a baking tray with non-stick paper. Spread the chicken  and pour over the marinade. Bake for 20΄ until the chicken is well cooked. Alternatively we can cook it in a frying pan, stirring regularly.
  3. For the potatoes, preheat the oven to 200 degrees in the air. Peel the potatoes and cut them into small pieces like french fries. Dry them with kitchen paper. Mix them with a spoonful of oil. In a small bowl, mix the flour, salt and spices. Add this mixture to the potatoes and mix them well. Spread non-stick paper on the baking tray and grease it with the other spoon of oil with a brush. Spread the potatoes on the paper in a single layer. Bake for 35΄ until golden yellow. During baking, stir them a couple of times to be cooked on all sides.
  4. In a bowl, mix all the ingredients for the sauces. Heat the tortillas a littlebit. Spread the sauce and then add the chopped chicken (about 2 to 3 pieces) and finish with tomato, cucumber, green pepper, red onion. Add some potatoes and wrap the tortillas.


Cook’s Tip

Alternatively, use Arabic pies or in Greek pita bread, plain or wholewheat.

Doctor’s tip

Concidering that the pork gyros sandwich with pita bread, french fries and tzatziki reaches 800 calories, we make a significant “economy” of calories!

  • Prep Time: 30
  • Cook Time: 20


  • Serving Size: 6
  • Calories: 502
  • Sugar: 6.7
  • Fat: 23
  • Carbohydrates: 36
  • Fiber: 3
  • Protein: 34.8







































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