Greek Chicken Gyros (Print Version)
# Ingredients:
→ Key Components
01 -
Around 1.3kg (12 pieces) of skinless, boneless chicken thighs
02 -
2 tablespoons Dijon mustard sweetened with honey
03 -
1/8 cup olive oil
04 -
The outer yellow peel of two lemons (zest)
05 -
6 small garlic cloves (or just 3 very large ones), minced
06 -
Half a tablespoon of salt (use less if your salt is very fine)
07 -
Dried oregano to your taste preference
08 -
1 cup liquid, like water or broth, for the pan base
# Instructions:
01 -
Turn your oven on and bring it up to 220°C (425°F).
02 -
Toss the chicken in a mixing bowl with olive oil, garlic, mustard, lemon zest, salt, and oregano. Stir it all up, and let everything soak in for at least an hour. For more flavor, you can leave it overnight instead.
03 -
Skewer those marinated thighs onto a Vertical Gyro Spit Plate, flipping each one upside down as you stack. No spit? Grab half an onion, set it on a baking tray, and stick two wooden skewers upright into it to create a similar setup.
04 -
Pop your setup in the oven and pour that cup of water or stock into the pan to make a sauce. Cover the top piece of chicken lightly with some foil that’s been poked with tiny holes so it doesn’t dry out. Cook for 75–90 minutes until the chicken’s brown and done.
05 -
Take the gyro setup from the oven, let it cool, then carve. Serve however you like—maybe with some pita bread and tzatziki, fries, or a Greek salad on the side.
# Notes:
01 -
You could switch the chicken out for beef, lamb, or pork, but cook times might need adjusting.
02 -
Try swapping in yogurt, lemon juice, or even something like vinegar or cumin for a different marinade taste.
03 -
Add other spices or change things up—paprika, coriander, thyme, or cumin could be fun.
04 -
Boost toppings with extras like chopped veggies (tomatoes, cucumbers, or onions), cheese (like feta), or pickled goodies.