Description
Roast Chicken Shawarma Gyros are a flavorful, street food–style dish that brings Middle Eastern spices and Mediterranean flair together in one irresistible wrap. Juicy, marinated chicken is roasted until tender and golden, then tucked into warm pita or flatbread and topped with fresh veggies, creamy garlic sauce or tzatziki, and tangy pickles. It’s the ultimate fusion of comfort, spice, and freshness.
Ingredients
For the Chicken Shawarma:
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2 lbs boneless, skinless chicken thighs
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1/4 cup olive oil
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Juice and zest of 1 lemon
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4 garlic cloves, minced
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2 tsp ground cumin
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1 1/2 tsp paprika
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1 tsp ground coriander
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1 tsp ground turmeric
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1/2 tsp ground cinnamon
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1/4 tsp cayenne pepper (optional)
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1 tsp salt
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1/2 tsp black pepper
For the Gyros:
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4-6 pita or flatbreads
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1 cup tzatziki sauce
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1 cup chopped lettuce
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1 large tomato, sliced
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1/2 small red onion, thinly sliced
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1/4 cup crumbled feta (optional)
Instructions
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Marinate the Chicken:
In a bowl or zip-top bag, whisk together olive oil, lemon juice and zest, garlic, and all the spices.
Add chicken and coat well. Cover and refrigerate for at least 1 hour or up to overnight. -
Roast the Chicken:
Preheat oven to 400°F (200°C).
Place chicken on a baking sheet lined with parchment or foil. Roast 25–30 minutes or until cooked through (internal temp of 165°F).
Optional: Broil for 2–3 minutes at the end for extra char.
Let rest 5 minutes, then slice into strips.
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Assemble the Gyros:
Warm pita or flatbreads in a dry skillet or oven.
Spread each with tzatziki, then layer with sliced chicken, lettuce, tomato, red onion, and feta if using.
Fold or wrap and serve warm.
Notes
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This chicken is also amazing over rice bowls or salads.
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For homemade tzatziki: mix Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, dill, olive oil, salt & pepper.
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Make it dairy-free by using a non-dairy yogurt sauce or tahini lemon dressing.