Delicious Gluten Free Chicken Gyros with Homemade Garlic Yogurt Sauce and Feta Oregano Fries

These chicken gyros feature tender chicken marinated slowly with a crispy texture from the BBQ. A quick garlic yogurt sauce with lots of toppings of fries, feta, lettuce, tomato, onion, and parsley pack together so every bite is filled with gyro goodness!

We used to have gyros all the time. Back when we lived in the States, we lived down the street from an amazing greek takeout restaurant that had the most amazing gyros and their house special, feta fries. When we both were busy with work, we probably ordered from them once a week! Here’s my homemade version, complete with the signature feta fries.

Ingredients

Chicken Gyros

boneless chicken thighs

1 garlic clove

spice mix of ground coriander, cumin, cardamom, allspice, cayenne pepper, smoke paprika, salt, and pepper

olive oil

juice of 1 lemon

Garlic Yogurt Sauce

3/4 cup plain greek yogurt (2% or higher)

2 tablespoons mayonaise

1/2 freshly squeezed lemon

1 garlic clove

1 tablespoon fresh or dried parsley

1 teaspoon ground cumin (add more for a spicer sauce)

salt and pepper to taste

Optional Toppings

4-6 gluten free pitas or naan

feta oregano french fries (we used half a bag of frozen fries to have enough for a side)

lettuce, tomato, onion

Instructions

First, marinate your boneless chicken thighs. The longer you are able to do so, the better to get them nice and tender. While the chicken is refrigerating, prepare your garlic yogurt sauce and refrigerate. Chop up your veggies to prep them for later.

Note on the gluten free pita or naan

If you’re making homemade naan, do so now. I love Becky Excell’s quick naan that takes 20 minutes in her Quick + Easy Gluten Free cookbook. I also use Promise brand’s store-bought mini pitas which work great too.

Instructions continued

Preheat your oven and BBQ. Lay french fries on a pan and top with oregano. Cook according to package instructions.

BBQ your chicken thighs (around 5 minutes per side) until nice and crispy but tender on the inside.

Assemble your gyros. Coat your pita with a thin layer of garlic yogurt sauce. Top with the chicken, oregano feta fries, lettuce, tomato, onion, more feta, and more sauce!

Gluten Free Chicken Gyros

Print

With ImageWithout Image

Yield: 6

Author: Christine

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Gluten free chicken gyros: Packed with flavor and toppings with a quick homemade garlic yogurt sauce, fresh crumbled feta, oregano feta fries, lettuce, tomato, and onion. YUM.

Ingredients

Marinated Greek Chicken

• 2 pounds boneless chicken thighs
• 1 garlic clove
• 1 tablespoon dried coriander
• 1 tablespoon ground cumin
• 1/2 tablespoon ground cardamom
• 1 teaspoon ground allspice
• 1 teaspoon ground cayenne pepper
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• juice of 1 lemon (2-3 tablespoons lemon juice)

Garlic Yogurt Sauce

• 3/4 cup plain greek yogurt (2% or higher)
• 2 tablespoons mayonaise
• 1/2 freshly squeezed lemon
• 1 garlic clove
• 1 tablespoon fresh or dried parsley
• 1 teaspoon ground cumin (add more for a spicer sauce)
• salt and pepper to taste

Gyro Toppings

• 4-6 gluten free pitas or naan
• frozen french fries (we used half a bag or so with fries as a side)
• 1 tablespoon dried oregano (for the fries)
• crumbled feta (150g or so)
• tomato, diced
• romaine lettuce, chopped finely
• red onion, sliced thinly

Instructions

1. Marinate the chicken. Combine all the spices together in a small dish and set aside. In a large bowl, combine the chicken thighs with spices, lemon juice, and olive oil. Refrigerate for a few hours to overnight for best results.
2. Prepare the garlic yogurt sauce. Mix all sauce ingredients together and refrigerate until ready to serve. I also like to use this time to cut up the veggies so they are ready.
3. Preheat your oven and cook french fries according to package instructions. Cover fries with around 1 tablespoon of dried oregano and top with crumbled feta once you remove from oven.
4. BBQ on a preheated grill at 400° until thoroughly cooked throughout and crispy (about 5 minutes per side, check often).
5. Serve on gluten free pita or naan first by layering with sauce, then chicken, french fries, tomatoes, onion, lettuce, feta, and drizzle with another layer of sauce. Enjoy!

Notes

Gluten free pita-- I love using Promise brand's "mini pitas", especially since gyros are traditionally made with pitas. They hold together well and don't fall apart.

I also love making Becky Excell's easy 2 ingredient naan that comes together in about 15 minutes for homemade naan from her cookbook Quick + Easy Gluten Free which are great because they're larger and hold the gyro together more.

All rights reserved for Celiac Christine

Did you make this recipe?

Tag @celiacchristine on instagram and hashtag it #