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Bring a taste of the Mediterranean to your home with this DIY Greek Chicken Gyro. The chicken thighs soak up a rich mix of olive oil, honey Dijon, fresh garlic, lemon zest, and oregano before they're stacked and slow-cooked till they're golden outside but still juicy and tender on the inside.
I whipped up this dish during a backyard party with my buddies and now we can't have a summer bash without it. When it's cooking, the smell that takes over my kitchen always reminds me of my time wandering through Greece.
What You'll Need
- 12 boneless skinless chicken thighs: Around 1.3kg altogether. Go for good-quality pieces that are all about the same thickness so they cook evenly
- Olive oil: Forms the foundation of our marinade. Extra virgin gives you the best taste
- Honey Dijon mustard: Brings a bit of zing and helps the outside turn golden. The honey works with the savory stuff
- Minced garlic: Don't use the jarred kind - fresh is a must for real flavor. Chop it tiny so it spreads well
- Lemon zest: Makes everything pop with fresh citrus without making things soggy
- Salt: Brings out all the other tastes. Grab some nice sea salt if you've got it
- Dried oregano: The key herb in Greek cooking. Crush it in your fingers first to wake up the oils
- Water or stock: Creates a bit of steam and turns into a yummy sauce
How To Make It
- Get Everything Hot:
- Turn your oven to 425°F (220°C) which works great for getting that nice brown outside while keeping everything juicy inside. Wait till it's fully heated before you put anything in.
- Mix Your Flavors:
- Grab a big bowl and toss in the chicken with olive oil honey Dijon garlic salt lemon zest and oregano. Stir it all up so each piece gets coated nicely. Let it sit for at least an hour but leaving it overnight makes it taste way better as the flavors really sink in.
- Build Your Tower:
- Put the chicken pieces onto a vertical spit turning each one the opposite way from the last to make it stable. This setup lets heat move around properly and lets the fat drip off while it cooks.
- Set Up For Cooking:
- Put your chicken tower in the oven and pour a cup of water or stock in the bottom of the pan. This liquid makes steam and catches all the drips to make a sauce. Cover the top chicken piece with a bit of foil with holes poked in it so it doesn't burn.
- Cook It Slow:
- Let it bake for 75 to 90 minutes until it's done through. You want the outside to get a bit charred while the inside stays soft. Mine usually needs exactly 90 minutes to come out just right.
- Wait Then Slice:
- Take it out and don't cut into it for 5 to 10 minutes. This waiting time lets all the juices spread back through the meat so it's not dry when you eat it.
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I swear by lemon zest in this dish. Unlike using juice which can make your meat tough if it sits too long the zest gives you all that citrus smell without messing up the texture. My kids go nuts for that hint of brightness mixed with the rich garlic flavor.
Custom Touches
Don't worry if you don't have a special vertical roaster - you can still make this in a normal oven. Just follow the steps about making a DIY spit using an onion base and some wooden skewers. It'll taste almost the same though you might not get quite as many crispy bits as you would with vertical cooking.
What Goes Well With It
You can do so much with this chicken. Wrap it in warm pita with tzatziki red onions tomatoes and some crumbled feta for a classic sandwich. If you're watching carbs put it on top of a Greek salad loaded with cucumbers tomatoes and olives. I really love it with lemon potatoes on the side - the flavors just work so well together.
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Keeping Leftovers
This meat keeps really well after cooking. You can put it in the fridge in a sealed container for up to 4 days. When you warm it up add a little water to the pan and cover it so it doesn't dry out. You can even freeze the sliced meat in freezer bags with most of the air pushed out. Just let it thaw in the fridge overnight before you heat it up again.
Frequently Asked Questions
- → Can I replace the chicken with other meats?
Absolutely! You can use lamb, beef, or pork instead. Just tweak the cooking time to fit the protein you pick.
- → What if I don’t have a gyro spit?
No spit? No problem! Set up skewers with an onion as a base, and roast the gyros in your oven. It works great!
- → What sides go well with gyros?
Pair these gyros with pita, creamy tzatziki, refreshing Greek salad, or even Greek-spiced fries. Toss in extras like feta, cucumbers, or pickled veggies for variety.
- → Can I prep the marinade ahead of time?
Sure thing! Let the chicken soak in the marinade overnight for the best flavors, but even an hour works if you're short on time.
- → What other spices can I use for the marinade?
Feel free to throw in spices like cumin, smoked paprika, coriander, or thyme to play around with different flavors.