Sheet Pan Gyros

These sheet pan gyros are stuffed with lemony Greek-seasoned chicken, garlicky tzatziki, juicy tomatoes, red onion, cucumber, feta, and crispy fries. The chicken goes straight into the oven while you prep the fixings, so you can get dinner on the table in about 35 minutes.

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I’m firmly in the fries-in-the-gyro camp. Tuck a few into the warm pita with the chicken, add a little extra tzatziki, and you get the best bite right in the middle, where the fries are still crisp, and the sauce has found its way into everything.

My Greek seasoning makes the chicken the easiest part of dinner. Toss the thighs with the blend, olive oil, garlic, and salt, then roast them until the edges brown. A squeeze of lemon over the hot chicken brings it all together. From there, put the toppings on the table and let everyone pile their pita as high as they like.

Why You’ll Love These Sheet Pan Gyros

• You can skip the marinade. Thin strips of chicken get coated in the garlic and seasoning and go straight into the oven.
• The chicken gets browned edges and stays juicy. Chicken thighs hold up well to high heat, and a little space between the strips helps them brown.
• The fixings are ready when the chicken is. Stir the tzatziki together and slice the vegetables while the chicken roasts. Store-bought tzatziki works when you need an even faster dinner.

Ingredients You’ll Need

Greek Chicken

• Boneless, skinless chicken thighs. Slice them into strips about ½ inch wide so they cook evenly and fit easily into the pitas.
• Greek seasoning. My blend seasons the chicken in one step. It’s salt-free, so add the salt separately. The Spice Girl Kitchen Greek Seasoning
• Olive oil, garlic, and salt. Olive oil helps coat the chicken evenly, and finely grated garlic gets into every bite.
• Fresh lemon. Squeeze it over the chicken right after roasting for a bright finish.

Quick Tzatziki

• Plain full-fat Greek yogurt. Its thick texture gives the sauce a creamy base that holds up inside the pita.
• English cucumber. Grate some for the sauce and thinly slice the rest for the wraps. Squeeze the grated cucumber well so the tzatziki stays thick.
• Fresh lemon juice, dill, garlic, and salt. These give the yogurt its tangy, garlicky flavor. If you’re using store-bought tzatziki, a little fresh dill on top is an easy finishing touch.

All the Gyro Fixings

• Soft, pocketless pitas. Warm them just before serving so they fold easily around the filling.
• Roma tomatoes, red onion, and English cucumber. Slice everything thin so you get a little of each in every bite.
• Crumbled feta and fresh dill. Scatter them over the warm chicken and vegetables just before serving.
• Thin-cut fries and lemon wedges. Frozen fries keep this easy. Tuck a few into each gyro and serve the rest alongside with lemon wedges for squeezing.

How to Make Sheet Pan Gyros

Step 1. Season the Chicken

Heat the oven to 450°F. Toss the chicken strips with olive oil, Greek seasoning, grated garlic, and salt until evenly coated. Spread them in a single layer with a little room between the pieces.

Step 2. Roast and Finish With Lemon

Roast for 16 to 20 minutes, tossing halfway through, until the edges brown and the thickest strips reach 165°F. For more color, broil for the last 1 to 2 minutes and watch closely. Squeeze fresh lemon over the hot chicken and toss.

Step 3. Make the Tzatziki and Prep the Fixings

While the chicken roasts, squeeze the grated cucumber dry. Stir it into the Greek yogurt with lemon juice, dill, garlic, and salt. Slice the tomatoes, red onion, and remaining cucumber. If you’re adding fries, cook them according to the package directions and warm the pitas just before assembling.

Step 4. Load the Pitas

Spread a generous spoonful of tzatziki over each warm pita. Pile on the chicken, tomatoes, red onion, cucumber, and a few crispy fries. Finish with crumbled feta, fresh dill, and another spoonful of tzatziki.

Tips for the Best Sheet Pan Gyros

• Give the chicken room to brown. Leave space between the strips so moisture can escape. If they’re packed tightly together, they’ll steam, and the edges will stay soft.
• Squeeze the cucumber before you mix the sauce. Press out as much liquid as you can. The tzatziki should be thick enough to spread over the pita without running out the bottom.
• Take the edge off the red onion. For a milder bite, soak the slices in cold water for 10 minutes while the chicken roasts, then drain and pat them dry.

Make Ahead and Storage

Make the tzatziki and slice the cucumber and red onion a day ahead. Refrigerate them separately, then slice the tomatoes just before serving so they stay juicy.

Refrigerate leftover chicken in an airtight container for up to 4 days. Keep the tzatziki and vegetables separate so the pitas stay soft and the toppings stay crisp. Reheat the chicken to 165°F, warm the pitas, and add the chilled toppings just before eating.

Frequently Asked Questions

Can I Use Chicken Breast Instead of Thighs?

Yes. Cut the breast into even strips and start checking for doneness a few minutes early. Pull the chicken from the oven once the thickest strips reach 165°F.

What Toppings Go on Chicken Gyros?

Start with tzatziki, sliced tomato, and red onion. I like adding cucumber for crunch, feta for a salty bite, and a few fries right inside the pita.

Can I Make These Into Gyro Bowls?

Yes. Serve the lemony chicken over rice or chopped romaine, then add the tomatoes, red onion, cucumber, and feta. Spoon tzatziki over everything and serve warm pita on the side.

More Greek Recipes You Will Love

If you enjoy this recipe, check out some of my other Greek recipes like:

• Maroulosalata (Greek Lettuce Salad)
• Chickpea Feta Salad
• Greek Cucumber Salad
• Greek Orzo Salad
• Mediterranean Kale Pasta Salad
• Americanized Greek Salad

Sheet Pan Gyros

These easy sheet pan gyros are loaded with lemony Greek-seasoned chicken, homemade tzatziki, tomatoes, red onion, cucumber, feta, and crispy fries. The chicken roasts while you prep the fixings for a dinner that comes together in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Greek

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Greek Chicken

• 1½ lb boneless skinless chicken thighs cut into ½-inch-wide strips
• 1½ tbsp olive oil
• 1 tbsp The Spice Girl Kitchen Greek Seasoning see notes for swap
• 2 garlic cloves finely grated or minced
• 1 tsp salt
• ½ fresh lemon juiced

Quick Tzatziki

• ½ cup grated English cucumber squeezed dry
• ¾ cup plain full-fat Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 small garlic clove finely grated
• ¼ tsp salt

Gyro Fixings

• 2 cups frozen thin-cut fries optional
• 4 soft pocketless pitas
• 2 Roma tomatoes thinly sliced
• ¼ red onion thinly sliced
• ½ cup thinly sliced English cucumber
• ⅓ cup crumbled feta cheese
• Fresh dill for serving
• Lemon wedges for serving

Equipment

• Large rimmed sheet pan
• Mixing Bowls
• Box grater:
• Instant-read thermometer:

Method

 

1. Preheat the oven to 450°F. Toss the chicken with the olive oil, Greek seasoning, garlic, and salt. Spread in a single layer on a lightly oiled rimmed sheet pan.
2. Roast for 16 to 20 minutes, tossing halfway through, until the chicken browns at the edges and the thickest strips reach 165°F. For extra browning, broil for the final 1 to 2 minutes, watching closely. Toss the hot chicken with the lemon juice.
3. While the chicken roasts, stir together the squeezed cucumber, Greek yogurt, lemon juice, dill, garlic, and salt. If using fries, cook them according to the package directions. Warm the pitas just before serving.
4. Spread tzatziki over each pita. Divide the chicken, tomatoes, red onion, sliced cucumber, and fries among the pitas. Top with feta, fresh dill, and extra tzatziki. Serve with lemon wedges.

Notes

• Storage: Refrigerate the cooked chicken in an airtight container for up to 4 days. Store the tzatziki and toppings separately. Reheat the chicken to 165°F before assembling.
• Make Ahead: Make the tzatziki and slice the cucumber and red onion up to 1 day ahead. Slice the tomatoes just before serving.
• Greek Seasoning Substitute: For 1 tbsp of Greek seasoning, mix 1½ tsp dried oregano, ½ tsp dried thyme, ½ tsp onion powder, and ½ tsp smoked paprika. Add the fresh garlic and salt as directed. If you use a store-bought Greek blend that contains salt, reduce the added salt.
• Tzatziki Substitute: Use about 1 cup of store-bought tzatziki in place of the homemade sauce.
• Nutrition (per serving, 4 servings): 500 calories, 17g fat, 39g carbs, 45g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used. The estimate excludes the optional fries.