Chicken Gyro
This Chicken Gyro brings Turkish chicken döner to your kitchen. Prep it ahead, slice it thin, and sear until perfectly browned for an easy meal everyone can serve their way.
Servings: 6
Ingredients:
- 1 lb. chicken breast, boneless, skinless
- 1 lb. chicken thighs, boneless, skinless
- 2 tbsp onion juice
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 2 tsp tomato paste
- 1 tsp red pepper paste, mild
- 1 garlic clove, pressed
- 1½ tsp paprika
- 1 tsp dried oregano
- ¾ tsp ground cumin
- 1½ tsp salt
- ½ tsp black pepper
Method:
Start CookingPrepare the chicken
- Slice the chicken breasts and thighs into thin, even pieces.
Make the marinade
- In a large bowl, combine the onion juice, yogurt, olive oil, tomato paste, red pepper paste, garlic, paprika, oregano, cumin, salt, and black pepper.
Marinate
- Add the chicken and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
Form the roll
- Lay a large sheet of parchment paper on the counter. Arrange the chicken pieces in overlapping layers to form a compact log. Roll tightly in the parchment, twisting the ends to secure. Wrap again with plastic wrap or foil to help maintain the shape.
Freeze
- Form and tightly wrap the chicken roll. Freeze for 3–4 hours, or until firm enough to slice thinly. For easy prep, the chicken roll can be frozen overnight.
Slice
- Remove the roll from the freezer and let it sit at room temperature for about 10 minutes, just until it is possible to slice. Using a sharp knife, cut the chicken into very thin slices.
Cook
- Heat a large skillet over medium-high heat. Working in batches, arrange the chicken in a single layer and cook for 3–5 minutes, turning occasionally, until cooked through with browned, slightly crisp edges. Avoid overcrowding the pan.
Serve
- Serve immediately in warm pita or flatbread, or over rice with your favorite vegetables and yogurt sauce. Bon appétit!
Kitchen Tools:
- Parchment paper,
- Plastic wrap or aluminum foil
Notes:
From the kitchen
- Döner traditionally cooks on a vertical spit. This home-friendly method freezes the marinated chicken in a tight roll, making it easy to slice thin and sear until browned around the edges.
- This is a great recipe to prep ahead. Marinate and roll the chicken the night before, then keep it in the freezer until you’re ready to slice and cook.
- A very sharp knife makes it easier to get those thin, döner-style slices.
- For the onion juice, grate an onion and squeeze it over a bowl. Measure 2 tablespoons for the marinade.
- Mild red pepper paste, or biber salçası, adds rich, concentrated pepper flavor without much heat. Look for it at Turkish, Mediterranean, or Middle Eastern markets and international grocery stores.
- Adjust the seasonings to suit your taste.
- Use hot pepper paste instead of mild, or add a pinch of red pepper flakes for extra heat.
- Increase the paprika for a deeper savory flavor.
- Add a little more garlic for a bolder flavor.
- For a milder version, replace the red pepper paste with additional tomato paste.
- Tuck the chicken into warm pita or flatbread with tomatoes, cucumber, lettuce, and red onion, or spoon it over rice.
- Pair with cacik, a fresh salad, sumac onion or roasted vegetables on the side.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 332 kcal | Carbohydrates: 2 g | Protein: 30 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Trans Fat: 0.1 g | Cholesterol: 126 mg | Sodium: 254 mg | Potassium: 521 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 382 IU | Vitamin C: 2 mg | Calcium: 36 mg | Iron: 1 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Döner
WHY WE LOVE IT
Döner is simple, flavorful, and endlessly versatile. Serve it in bread, over rice, or on a plate with your favorite sides.
A LITTLE STORY
Döner has its roots in Ottoman Türkiye. Earlier versions were cooked on horizontal spits, but by the 19th century, cooks began turning the stacked meat vertically, creating the style of döner we know today.
DID YOU KNOW?
Döner can be made with lamb, beef, or chicken. As the meat turns on the spit, the browned outer layer is shaved into thin slices while the rest continues to cook. This rotating-spit tradition also influenced dishes such as Greek gyros and Middle Eastern shawarma.
Leave a note