Gluten Free Greek Chicken Gyros


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These Greek Chicken Gyros are set to become your new favourite dinner! Juicy chicken thighs are cooked with garlic, oregano and spices, then wrapped in a gluten free flatbread with homemade tzatziki and chips. The perfect summer dinner and packed with flavour!

A gluten free chicken gyro wrapped in foil.

I’d always wanted to try Greek chicken gyros and once I did my mind was completely blown. Because these gluten free gyros are insanely good!

I don’t know if it’s the flavoursome, juicy chicken thigh chunks, the pliable gluten free flatbread, the crunchy chips or the creamy tzatziki. Or just all of it together.

Gyros (pronounced yee-ross) are a Greek food favourite. The chicken is marinaded in THE tastiest combination of flavours, then cooked on vertical skewers. It is so juicy.

I use my easy gluten free flatbreads and homemade oven chips to make this chicken gyros recipe but I have some shortcuts below to make life even easier.

If you love Greek food then you absolutely have to try these. They are up there with my favourite Greek recipes including my Greek Chicken Meatballs and Greek Salad recipes.

Gluten free Greek chicken gyro on a plate.Gluten free Greek chicken gyro on a plate.

Why make this recipe?

  • Gluten Free: Finding gluten free chicken gyros in restaurants is really difficult. But everything used in this recipe is gluten free and coeliac-safe. But you’d never know it!
  • Quick and Easy: This whole meal can be thrown together easily while the chicken cooks in the oven. It makes for a great gluten free fake-away or family dinner.
  • Healthy Recipe: This is a great high-protein dinner idea and you can easily adapt it to fit your nutritional needs.
  • Meal Prep: If you love a bit of meal prep, you can make the chicken, tzatziki and gluten free flatbreads in advance. The chicken and flatbreads can also be frozen.
  • Easy Shortcuts: This chicken gyros recipe is best when you make everything from scratch but I have some easy hacks below if you want to cut down the cooking time.
Gluten free gyros meat on two skewers, on top of half an onion.Gluten free gyros meat on two skewers, on top of half an onion.

Ingredients and Substitutions

There are a few different components to this recipe so let me break down the main ingredients for each part of my homemade Greek chicken gyros here:

For the gluten free chicken gyros meat:

  • Chicken Thighs: Using boneless skinless chicken thighs is what makes these gyros so deliciously juicy and packed with flavour. Chicken breast will work but the meat will be drier.
  • Lemon: The juice of a lemon adds a tang to the marinade and the unmissable Greek flavour.
  • Garlic Paste: I use paste for ease but you can use crushed garlic or chopped garlic too.
  • Dried Oregano: This gives the dish that unmistakably Greek, herby flavour.
  • Paprika: You can use hot paprika for a little kick. This adds colour and flavour.
  • Cumin: For some gentle spice and warmth.
  • Red Onion: The meat cooks on vertical skewers on top of half an onion. This adds flavour and the chopped onion can be added to the finished gyros too.
Ingredients the gluten free Greek chicken gyros meat on a pink worktop.Ingredients the gluten free Greek chicken gyros meat on a pink worktop.

For the tzatziki sauce:

  • Cucumber: This is coarsely grated and then the water squeezed out of it. A great way to add sneaky veg into the dish!
  • Greek Yoghurt: You can use fat-free or full fat Greek yoghurt for this. For a dairy free version use coconut yoghurt.
  • Garlic Paste: Again, chopped or minced/crushed garlic cloves would work too.
  • Olive Oil: This loosens the sauce. Extra virgin olive oil is the best for this.
  • Mint Sauce: Most tzatziki uses fresh mint and either vinegar or lemon juice for acidity. But I took a shortcut and used mint sauce! I love this hack and it works so well – just double check the mint sauce is gluten free.
Homemade tzatziki sauce in a bowl.Homemade tzatziki sauce in a bowl.

For the gluten free flatbreads:

I recommend following my gluten free flatbread recipe if you want to make your own for these gluten free gyros.

This recipe uses gluten free self-raising flour and yoghurt in equal quantities (I recommend 50g of each per flatbread).

You can make these dairy free by using coconut yoghurt instead, or alternatively you can serve this in gluten free pitta breads or wraps.

For the chips:

I also serve my gyros with some homemade oven chips but again, you can buy shop-bought oven chips if this is easier. Just ensure they are gluten free.

If you are making your own chips you will need potatoes (Maris Piper or King Edwards are best), a little oil and some salt for my recipe.

Hand holding a Greek chicken gyros.Hand holding a Greek chicken gyros.

How to make gluten free gyros

There’s a printable recipe card below if you want to save this for later, but to show you how easy these gluten free gyros are I’ve got step-by-step photos here.

To make the gluten free Greek chicken gyros meat:

Marinading the chicken for the gyro meat.Marinading the chicken for the gyro meat.

Firstly, you’ll need to marinade the chicken. Chop the chicken thigh fillets into thick strips. Add the lemon juice, garlic paste, oregano, paprika, cumin and salt to a bowl and mix well.

Add the chicken strips and mix well until coated. Cover and place in the fridge for at least an hour – ideally overnight. This will really help develop the flavours.

The chicken gyro meat threaded on a skewer, before and after cooking.The chicken gyro meat threaded on a skewer, before and after cooking.

When the chicken is ready, preheat the oven to 200C / 180C / Gas Mark 6. Cut an onion in half and peel one half, then poke two skewers through it and sit it on a baking tray, cut-side-down and skewers pointing vertically – ideally raised up on a mesh so the juices can drip down.

Thread the chicken onto the skewers and push down on top of the onion half so it forms a compact, vertical kebab. Place in the oven and bake for 40-50 minutes until cooked through (a meat thermometer can help with this!). Meanwhile, prepare everything else.

To make the homemade tzatziki sauce:

Homemade tzatziki before and after mixing.Homemade tzatziki before and after mixing.

Coarsely grate the cucumber using a box grater. Using your hands, squeeze as much liquid from the cucumber as possible.

Add the cucumber to a bowl along with the other tzatziki ingredients and mix well. Keep in the fridge until ready to serve.

To make the flatbreads and chips

Process shots of gluten free flatbread and chips being prepared.Process shots of gluten free flatbread and chips being prepared.

If you are making my oven chips I recommend prepping these and popping them in the oven with the chicken. They take a similar amount of time to cook.

Similarly if using frozen gluten free oven chips you can cook these as per the pack instructions while the chicken is cooking.

For the flatbreads I recommend following my gluten free flat bread recipe. These are very quick and easy and take around 10-15 minutes total time.

If using shop-bought flatbreads, pittas or wraps, you may need to heat these as per the pack instructions before the chicken is cooked.

To assemble the gyros

When everything is cooked, remove the chicken gyro meat from the oven and slice off of the skewers. Slice the onion thinly as well.

Assemble the gyros by spreading them with tzatziki, then loading with chicken, onion, chips and any salad you might like. Wrap them up (use foil to keep them together) and tuck in!

Serving suggestions

This gluten free chicken gyros recipe is a pretty well-rounded meal but you can serve it with some extras if you like:

  • Gluten Free Wraps: Try making my homemade gluten free tortilla wraps instead of flatbreads for a different variation on these chicken gyros.
  • Greek Salad: Serve these up with a tangy, fresh Greek Salad on the side. With cucumber, tomatoes, olives and feta cheese, it pairs perfectly!
  • With Greek Potatoes: I absolutely love these crispy garlic and lemon potatoes and they make an excellent side dish for gyros. Have them instead of – or as well as – chips.
Close up of a gluten free gyro on a plate.Close up of a gluten free gyro on a plate.

Time-Saving Hacks

Want to make this chicken gyro recipe but don’t fancy making everything from scratch? Here are some suggestions to speed things up:

  • Use frozen chips: A lot of oven chips are accidentally gluten free. If you don’t want to make your own you can use shop-bought chips, as long as they are gluten free. Cook them in the oven or air fryer while the gyro meat cooks.
  • Use shop-bought flatbreads or pita bread: Traditionally Greek gyros are served in a pitta bread or flat bread. You can find gluten free versions in the free from aisle. I recommend the Schär gluten free flatbreads and the Schär or BFree pitta breads.
  • Marinade overnight: Prepping the chicken the day before will give it extra time to marinate in the fridge, and cut down your cooking time on the day.
  • Buy Tzatziki: Ok, it’s another cheat to buy shop-bought tzatziki sauce, but this is largely gluten free and can save time and effort if you don’t want to make it.

These hacks will all give you delicious gluten free gyros with a bit less work. But trust me, the recipe is a lot easier than it looks. It looks wordy so I can make it as easy to follow as possible.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

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For the chicken:

  • Chop the chicken thigh fillets into thick strips. Add the lemon juice, garlic paste, oregano, paprika, cumin and salt to a bowl and mix well.

  • Add the chicken strips and mix well until coated. Cover and place in the fridge for at least an hour – ideally overnight. This will really help develop the flavours.

  • When the chicken is ready, preheat the oven to 200C / 180C / Gas Mark 6. Cut an onion in half and peel one half, then poke two skewers through it and sit it on a baking tray, cut-side-down and skewers pointing vertically – ideally raised up on a mesh (see blog above for photos) so the juices can drip down.

  • Thread the chicken onto the skewers and push down on top of the onion half so it forms a compact, vertical kebab. Place in the oven and bake for 40-50 minutes until cooked through (a meat thermometer can help with this!). If making my gluten free oven chips, these take a similar amount of time to cook so pop them in the oven at the same time as the chicken.

For the tzatziki:

  • Coarsely grate the cucumber using a box grater. Using your hands, squeeze as much liquid from the cucumber as possible.

  • Add the cucumber to a bowl along with the other tzatziki ingredients and mix well. Keep in the fridge until ready to serve.

To assemble:

  • While the chicken and chips cook, make the flatbreads using my recipe. If using shop-bought gluten free flatbreads, wraps or pittas, heat them as per the pack instructions.

  • When everything is cooked, remove the chicken from the oven and slice off of the skewers. Slice the onion.

  • Assemble the gyros by spreading them with tzatziki, then loading with chicken, onion, chips and any salad you might like. Wrap them up (use foil to keep them together) and tuck in!

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