Sheet Pan Greek Chicken Gyros

iFoodify.com

Everyday Culinary Delice

If you’re anything like me, you’re always on the hunt for a meal that checks all the boxes: easy to make, absolutely delicious, and maybe even a little impressive. Well, let me introduce you to these sheet pan chicken gyros, the weeknight hero you didn’t know you needed. Juicy, herby chicken baked to perfection, warm pita bread, and all the toppings your heart desires—this dinner tastes like a mini Mediterranean vacation. Bonus? You only need a sheet pan and about 30 minutes to make it happen.

Greek food has a way of making you feel indulgent and virtuous at the same time. These gyros are no exception. The chicken thighs bring that tender, juicy protein, while the fresh toppings—crisp romaine, sweet tomatoes, and tangy pickled onions—keep things light and vibrant.

What’s with the skewers? We’re using wooden skewers instead of a classic gyro spit to replicate the same juicy texture at home!

Your New Sheet Pan Meal on Rotation

Let’s face it—weeknight dinners can feel like a chore. These gyros? Not even close. With minimal prep, the chicken gets a quick marinade in bold flavors like lemon, garlic, and Dijon mustard. Then it’s straight onto a sheet pan and into the oven while you whip up a quick tzatziki. In just 30 minutes, you’ve got golden, juicy chicken that practically assembles itself into a perfect gyro.

The real star? That creamy, dreamy tzatziki sauce. Made with Greek yogurt, shredded cucumber, and just the right hit of garlic and lemon, it’s proof that healthy food doesn’t have to be boring.

What You’ll Need

For the Chicken

Boneless, skinless chicken thighs: chicken breasts work too, but the thighs are best!
Greek marinade: Olive oil, garlic, dried oregano, Dijon mustard, honey, and lemon zest for bold, zesty flavor.

ingredients for sheet pan greek chicken gyros on a counter.

For the Creamy Tzatziki Sauce

Plain Greek yogurt: Thick, creamy, and perfect for the base.
Shredded cucumber: Adds freshness and a little crunch.
Garlic, lemon juice, olive oil, and salt: Simple, classic, and essential.

homemade tzatziki ingredients on a counter.

For Assembling

Warm pita or naan: Soft and perfect for wrapping up all the goodness.
Toppings: Feta, tomatoes, pickled onions, romaine, and dill for that ultimate gyro experience.

How to Make Chicken Gyros on a Sheet Pan

Step 1. Prep the Chicken: Cut the chicken thighs into bite-sized pieces and toss them in a quick marinade Greek marinade. Let them hang out for a few minutes while you preheat the oven.

greek chicken threaded onto wooden skewers on a sheet pan.

Step 2. Skewer. Thread the chicken onto bamboo skewers, pack them tightly (this keeps them juicy!), and lay them on your sheet pan.

Step 3. Bake. Bake for 22 minutes, flipping halfway through, then finish under the broiler for that golden, slightly charred magic.

homemade tzatziki in a small mixing bowl.

Step 4. Make the Tzatziki. Mix shredded, drained cucumber with Greek yogurt, olive oil, lemon juice, minced garlic, and a pinch of salt.

sheet pan chicken gyros assembled in naan with onion and tzatziki.

Step 5. Bake. Assemble the Chicken Gyros: Spread tzatziki on the warm pita, add shredded romaine, then slide the chicken off the skewers and pile it on. Top with sliced tomatoes, pickled onions, feta, and a sprinkle of fresh dill. Extra tzatziki? Always a good idea.

Tips to Make It Even Better

Don’t Skip the Broil: It’s the easiest way to give your chicken that slightly crispy, charred finish that feels restaurant-worthy.
Prep Ahead: Marinate the chicken and make the tzatziki a day ahead. Come dinnertime, you’re just a quick bake away from serving.
Make It Gluten-Free: Swap the pita for your favorite gluten-free flatbread or lettuce wraps.
Amp Up the Veggies: Add roasted zucchini or red bell peppers to the mix for extra color and flavor.

Servings: 5 gyros

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 Tablespoons 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.
While they’re baking, combine the tzaziki 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 tzaziki on the pita then add shredded lettuce. Slide the chicken off of skewer and fill each gyro. Top with feta, toamtoes, red onion, and more sauce.

Gluten-Free. Use a lettuce wrap or turn them into greek chicken bowls with a beed 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 soda, 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 information is automatically calculated, so should only be used as an approximation.