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Roast Chicken Shawarma Gyros

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Chicken Recipes
  • Method: Baking
  • Cuisine: Middle Eastern, Mediterranean-Inspired

Description

These Roast Chicken Shawarma Gyros bring all the bold, spiced flavor of Middle Eastern street food right to your kitchen. Juicy, marinated chicken is oven-roasted until golden, then wrapped in warm pita with fresh toppings and creamy garlic sauce. It’s a crowd-pleasing, make-ahead-friendly meal you’ll want on repeat.

Ingredients

For the Chicken:

  • 2 pounds boneless, skinless chicken thighs

  • 3 tablespoons olive oil

  • 1 tablespoon ground cumin

  • 1 tablespoon smoked paprika

  • 2 teaspoons ground coriander

  • 2 teaspoons garlic powder

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon cayenne pepper (optional for heat)

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • Juice of 1 lemon

For Serving:

  • Warm pita or flatbreads

  • Sliced tomatoes

  • Shredded lettuce or chopped romaine

  • Thinly sliced red onion

  • Sliced cucumber or pickles

  • Fresh parsley (optional)

For Garlic Yogurt Sauce:

  • 1 cup plain Greek yogurt

  • 1 clove garlic, minced

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

Instructions

  1. Marinate the chicken: In a large bowl or zip-top bag, combine olive oil, lemon juice, and all spices. Add chicken and toss to coat. Marinate in the fridge for at least 1 hour, or overnight for best flavor.

  2. Roast the chicken: Preheat oven to 425°F (220°C). Place marinated chicken on a lined baking sheet. Roast for 25–30 minutes, or until chicken is golden and cooked through. Let rest for 5 minutes, then slice or shred.

  3. Make the garlic sauce: In a small bowl, mix together Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Chill until ready to use.

  4. Assemble the gyros: Warm the pita or flatbreads. Add a layer of garlic sauce, then pile on chicken, tomatoes, lettuce, onion, cucumber or pickles, and fresh parsley.

  5. Serve immediately with extra sauce on the side!

Notes

  • Chicken thighs are juicier, but breasts work too.

  • For crispy edges, broil the chicken for the last 2–3 minutes of roasting.

 

  • Leftover chicken is great in salads, bowls, or wraps.

Find it online: https://quickbiteskitchen.com/roast-chicken-shawarma-gyros/