Homemade chicken doner gyros made by rolling seasoned ground chicken and baking it deliver authentic-tasting, thinly-sliced meat strips without a rotisserie. This budget-friendly method produces crispy, tender doner-style chicken perfect for pitas.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken, cumin, paprika, oregano, coriander, salt, and pepper.
Add the grated onion, minced garlic, Greek yogurt, and olive oil to the bowl.
Using your hands, mix all the ingredients thoroughly until everything is well combined.
Lay out a large sheet of parchment paper and spread the chicken mixture over it in a very thin, even layer.
Carefully roll the parchment paper with the chicken mixture into tight logs, about 1 to 1.5 inches in diameter.
Place the logs on a baking sheet and bake for 20-25 minutes.
Halfway through baking, carefully drain any excess liquid that has accumulated in the pan to help the meat brown.
Once cooked and browned, remove from the oven. Carefully unroll the parchment to reveal the sheet of cooked gyro meat.
Squeeze fresh lemon juice over the meat, if desired, and tear it into strips or pieces.
Serve the chicken gyro meat warm in pita bread with your favorite toppings like sliced red onion, tomatoes, fresh parsley, and tzatziki sauce.
Store cooled doner in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or warm in a 350°F oven until heated through.
Yes. This recipe rolls seasoned ground chicken into a log shape and bakes it in the oven until crispy, mimicking rotisserie results without special equipment.
Let the baked roll cool slightly, then slice thinly with a sharp knife or carving knife. For thinner, crispier strips, slice while still warm.
Yes. Ground turkey works as a substitute and will have a similar texture and cooking time. Adjust seasoning to taste.
Store cooled doner in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or oven before serving.
Grated onion adds moisture and flavor to the ground chicken, helping it bind together and stay tender while baking.
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