Greek Chicken Gyros Perfection (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 boneless skinless chicken thighs (1.3kg total)
02 -
⅛ cup olive oil
03 -
2 tablespoons honey Dijon mustard
04 -
6 cloves minced garlic or 3 very large cloves
05 -
Zest of two lemons
06 -
½ tablespoon salt (adjust based on salt type)
07 -
Dry oregano, to taste
08 -
1 cup water or stock (for the base of the pan)
# Instructions:
01 -
Preheat the oven to 425°F (220°C).
02 -
In a bowl, combine the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix thoroughly. Marinate for a minimum of 1 hour, or overnight for maximum flavor.
03 -
Thread the marinated chicken thighs onto the Vertical Gyro Spit Plate, alternating rotation of each piece. If a spit plate is unavailable, create your own by cutting an onion in half, positioning it on a baking sheet, and inserting two wooden skewers vertically into the onion.
04 -
Place the gyro in the oven and pour 1 cup of water or stock into the pan to create a sauce. Cover the top chicken thigh with pierced aluminum foil to prevent overcooking. Bake for 75-90 minutes or until fully cooked and caramelized.
05 -
Remove the gyro from the oven and let it rest. Slice the chicken and serve with Greek fries, pita with tzatziki, or a Greek salad.
# Notes:
01 -
Instead of chicken thighs, alternative proteins like lamb, pork, or beef can be used, though cooking times may vary.
02 -
Experiment with marinade ingredients like lemon juice, yogurt, vinegar, paprika, or cumin for diverse flavor profiles.
03 -
Customize the spice blend by including or substituting with spices like paprika, cumin, coriander, or thyme.
04 -
Enhance toppings with chopped tomatoes, cucumbers, red onions, feta cheese, or pickled vegetables.