Gyros Chicken Greek (Print-Friendly Version)
Flavorful chicken marinated in herbs, slow-cooked for traditional Greek gyros, perfect for filling pita or on salads.
# Ingredients You'll Need:
→ Main Ingredients
01 -
Approximately 12 pieces of boneless, skinless chicken thighs (1.3 kg)
02 -
30 ml olive oil
03 -
2 tablespoons honey Dijon mustard
04 -
Minced garlic from 6 cloves (or 3 large cloves)
05 -
Zest from 2 lemons
06 -
0.5 tablespoon salt (less if fine table salt is used)
07 -
Dried oregano to taste
08 -
240 ml water or stock
# How to Make It:
01 -
In the preheated oven, roast for 75 to 90 minutes. The chicken should have a caramelized edge and be fully cooked. If it’s browning too much, cover the top with pierced foil.
02 -
Set your oven to 220°C.
03 -
Pour 240 ml of water or stock into the roasting pan below the spit. This catches drippings and keeps it from burning.
04 -
In a large bowl, mix chicken thighs, olive oil, honey Dijon mustard, minced garlic, salt, lemon zest, and dried oregano. Stir well to coat the chicken.
05 -
Let the chicken sit covered in the fridge for at least 1 hour or overnight for the best flavor.
06 -
Skew the marinated chicken thighs onto a vertical spit, alternating the direction of each piece. If you don’t have a spit, stick two wooden skewers through half an onion on a lined baking sheet as a substitute.
07 -
Take the chicken out of the oven, let it rest a bit, then slice it up and serve however you like.
# Extra Information:
01 -
For the best tenderness and flavor, marinate the chicken overnight.
02 -
You can also use lamb, pork, or beef, but adjust cooking times accordingly.
03 -
Mix things up by adding yogurt, lemon juice, vinegar, or spices like paprika, cumin, or coriander to the marinade.
04 -
Pair with fresh pita, Greek fries, tzatziki, or a fresh salad for an authentic touch.