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Chicken Gyro Bowls

Make these flavorful chicken gyro bowls with tender marinated chicken, homemade French fires, fresh veggies and tzatziki. Perfect for dinner or meal prep!

An overhead shot of a chicken gyro bowl with another gyro bowl and a bowl of tzatziki in the background.

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Inspired by my favorite food I ate while in Greece, these chicken gyro bowls are overflowing with tender, marinated chicken thighs, fresh tomato onion salad, French fries, crisp lettuce, pita bread and tzatziki. They’re not only incredibly delicious but also a visually stunning dish that brings a little bit of Greece to your table.

What makes these bowls special is its simplicity combined with bold flavors. The chicken is marinated in high quality olive oil, red wine vinegar, herbs and spices, infusing it with the quintessential flavors of the Mediterranean. When paired with the rest of the ingredients, you are transported back to a little seaside taverna in a cute Greek fishing village.

I hope you’ll forgive me that the chicken is not cooked in the traditional method. However, since I assume most folks don’t have a vertical rotisserie in their house, I do find grilling the chicken to be a tad more accessible (and equally delicious).

What I do know you’ll love is how adaptable these chicken gyro bowls are. You can customize the base with different greens, swap out chicken for grilled lamb, steak or tofu, and load up on your favorite veggies. They’re also perfect for making ahead, allowing you to enjoy a quick and wholesome meal on even the busiest of days.

Ingredients

All the ingredients to make chicken gyro bowls.

Chicken: this recipe calls for boneless skinless chicken thighs. They really absorb the flavors of the marinade nicely and also stay nice and juicy when grilling.
Olive oil: Greeks only use high quality extra virgin olive oil so to get the most authentic flavor, I recommend you do the same. The chicken marinade, tomato onion salad and French fries call for olive oil in this recipe.
Red wine vinegar: there is red wine vinegar in the chicken marinade and the tomato onion salad.
Tomatoes: I used cherry tomatoes but feel free to use vine ripened tomatoes or even heirloom.
Onion: use red onion or sweet white onion. They will marinate in the dressing so they will not be overly pungent.
Russet Potato: the high starch and low moisture content make russets ideal for making crispy French fries.
Seasonings: we’re going to use lots of oregano as well as cumin, coriander, paprika, garlic powder, salt and pepper in the chicken marinade, as well as garlic pepper for the fries.
For assembly: romaine lettuce, tzatziki and pita (I used Joseph’s pitas)

Equipment You’ll Need

Don’t worry, you won’t need a vertical rotisserie for this recipe. However, you will need a:

Grill or Grill Press
Air Fryer (or oven)
Cutting board and knife
Measuring cups and spoons
Mixing bowl

An overhead shot of two chicken gyro bowls with a napkin, two forks and a small bowl of extra tzatziki next to them.

Instructions

For the Chicken

In a large bowl, combine the chicken marinade ingredients. Add the prepared chicken thighs and toss to coat the chicken well in marinade. Cover the bowl and let the chicken marinate for 1 hour or up to overnight.

When ready, preheat the grill to 400°F. Grill the chicken about 5 minutes on each side, or until the internal temperature of the chicken reaches 185°F. Remove the chicken from the grill and allow to cool for a few minutes before chopping into bite sized pieces.

For the Tomato Onion Salad

In a small mixing bowl, combine the halved cherry tomatoes, sliced onion, olive oil, red wine vinegar, oregano, salt and pepper. Toss to coat the veggies in the dressing. Allow to marinate for at least 20 minutes.

A collage of some of the steps involved with making these bowls. 1. bowl with chicken marinating. 2. Tomato onion salad. 3. Seasoned potatoes before air frying. 4. Cooked chicken thighs on a grill press.

Fries

Cut the potato into thick cut fries. Toss them with olive oil, garlic pepper and salt. Add the fries to an air fryer basket and air fry at 375°F for 12-15 minutes, stopping a few times to toss the fries.

To Assemble

Assemble bowls with the chopped chicken, fries, tomato onion salad, lettuce, tzatziki and pieces of pita.

Tips

  • The longer you are able to marinate the chicken, the better. The flavor will be that much bolder and the chicken will be tender. 4 hours is good, overnight is better!
  • If you don’t have access to a grill or grill press, you can bake your chicken in a 450°F oven for 25-30 minutes, or until the internal temperature reaches 185°F.
  • To meal prep: I recommend storing each component of the bowl separately until you are ready to eat. That way the lettuce and tomato onion salad do not make the fries and pita soggy and so you can reheat the chicken and fires before assembling. However, this whole bowl can be eaten cold as well.
A close up of a finished bowl on a wooden cutting board with a napkin and fork next to it.

Substitutions and Variations

Chicken: chicken breast can be used instead. You may need to adjust the cooking time depending on the thickness of the chicken breast. Use a meat thermometer to ensure the chicken breast has reached 165°F.
Potatoes: Idaho or Yukon gold potatoes are good substitutes. Alternatively, you can use store bought French fries for a short cut.
Red wine vinegar: white wine vinegar can be used instead. Fresh lemon juice in the chicken marinade would yield a different flavor profile but would be quite nice in this recipe.
Variations: try mixed greens or kale instead of romaine; pork, lamb or tofu instead of chicken; or switch up the veggies in the salad (like cucumber or olives). These bowls are very customizable!

More Recipes You’ll Love

If you make these Chicken Gyro Bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Chicken Gyro Bowls

Make these flavorful chicken gyro bowls with tender marinated chicken, homemade French fires, fresh veggies and tzatziki. Perfect for dinner or meal prep!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Greek, Mediterranean
Keyword: Greek Chicken Gyro Bowls, Gyro Bowl with Chicken, Meal Prep Chicken Gyro Bowls
Servings: 4 servings

Ingredients

Chicken

  • 4 boneless skinless chicken thighs trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp EACH paprika, coriander, garlic powder, salt and pepper

Tomato Onion Salad

  • 1 1/2 cups cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Fries

  • 2 russet potatoes
  • 1 tbsp olive oil
  • 2 tsp garlic pepper
  • 1/2 tsp salt

For Assembly

  • 1 head romaine lettuce chopped
  • 4 pita quartered
  • 8 tbsp tzatziki

Instructions

  • For the Chicken: in a large bowl, combine the chicken marinade ingredients. Add the prepared chicken thighs and toss to coat the chicken well in marinade. Cover the bowl and let the chicken marinate for 1 hour or up to overnight.
    When ready, preheat the grill to 400°F. Grill the chicken about 5 minutes on each side, or until the internal temperature of the chicken reaches 185°F. Remove the chicken from the grill and allow to cool for a few minutes before chopping into bite sized pieces.
  • For the Tomato Onion Salad: in a small mixing bowl, combine the halved cherry tomatoes, sliced onion, olive oil, red wine vinegar, oregano, salt and pepper. Toss to coat the veggies in the dressing. Allow to marinate for at least 20 minutes.
  • For the Fries: cut the potato into thick cut fries. Toss them with olive oil, garlic pepper and salt. Add the fries to an air fryer basket. Air fry the fries at 375°F for 12-15 minutes, stopping a few times to toss the fries.
  • To Assemble: assemble bowls with the chopped chicken, fries, tomato onion salad, lettuce, tzatziki and pieces of pita.

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