Authentic Greek Chicken Gyros

Serves: 4 | Prep Time: 15 minutes | Marinating Time: 2 hours to 1 day | Cooking Time: 1 hour | Total Time: 3 hours 15 minutes to 1 day 2 hours | Calories per Serving: 310 kcal

Introduction:
Gyros are a staple in Greek cuisine, featuring succulent marinated meat, fresh vegetables, and tangy sauces. This recipe will guide you through crafting Authentic Greek Chicken Gyros at home using a homemade vertical rotisserie. While traditionally cooked on a professional rotisserie, our version utilizes a skewer and oven. The result is juicy, flavor-packed chicken wrapped in warm pita bread.

Ingredients:
For the Chicken Gyro Marinade:

• 1.32 pounds (600 grams) Boneless Chicken Thighs
• 2 tablespoons Finely Chopped Garlic
• 2 tablespoons Lemon Juice
• 1 teaspoon Black Peppercorns (black)
• ¾ cup Extra Virgin Olive Oil
• 2 tablespoons Paprika
• 2.5 tablespoons Dried Rosemary
• 2.5 tablespoons Whole Coriander Seeds
• 2.5 tablespoons Red Chili Flakes
• Coarse Sea Salt to taste

For the Vertical Homemade Rotisserie:

• ½ large Onion
• 1 Bamboo Skewer

Directions:

1. Prepare the Marinade:
   In a mixing bowl, combine finely chopped garlic, lemon juice, black peppercorns, extra virgin olive oil, paprika, dried rosemary, coriander seeds, red chili flakes, and coarse sea salt. Mix well until thoroughly combined.
2. Marinate the Chicken:
   Place the boneless chicken thighs in the bowl with the marinade and ensure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours. The longer the chicken marinates, the more flavorful it will be.
3. Set up the Rotisserie:
   Slice the onion in half and use it as a base to secure the bamboo skewer vertically. This setup will hold the marinated chicken in a stack for cooking.
4. Stack the Chicken:
   Remove the marinated chicken from the refrigerator. One by one, thread each thigh onto the skewer, stacking them tightly to resemble the layers of a traditional gyro rotisserie. Press down firmly to secure the stack.
5. Roast the Chicken:
   Preheat your oven to 350°F (180°C). Place the rotisserie setup on a baking sheet and roast the chicken for approximately 1 hour or until the internal temperature reaches 165°F (74°C). Rotate the stack occasionally for even cooking. If desired, finish with a quick broil to crisp up the edges.
6. Serve:
   Once the chicken is cooked, remove it from the oven. Let it rest for 5 minutes before slicing thinly with a sharp knife. Serve the gyro meat with warm pita bread, fresh vegetables (tomato, cucumber, onion), and your favorite Greek sauce, like tzatziki.

Enjoy your homemade Authentic Greek Chicken Gyros!

Tips & Variations:

• To add more flavor, sprinkle extra herbs and spices on the stacked chicken before roasting.
• Feel free to experiment with additional toppings like feta cheese, olives, or lettuce to customize your gyros.

Authentic Greek Chicken Gyros

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• Author: Dulcia
• Total Time: 3 hours 15 minutes to 1 day 2 hours
• Yield: 4 1x

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Description

Indulge in the robust flavors of our Authentic Greek Chicken Gyros, where tender chicken thighs marinated in a rich blend of Mediterranean spices offer a sensational taste experience. Paired with a cool, creamy tzatziki sauce, this dish transports you straight to the shores of Greece with every bite.This recipe not only promises delicious results but also an engaging cooking adventure. Building your own vertical rotisserie adds a touch of authenticity and fun to the process, making it a perfect weekend project for food enthusiasts looking to explore international cuisines at home.

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Ingredients

Scale 1x2x3x

1.32 pounds Boneless Chicken Thighs (or 600 gms)
For the Chicken Gyro Marinade:
2 tbsp Finely Chopped Garlic
2 tbsp Lemon Juice
1 tsp Black Peppercorns (black)
¾ cup Extra Virgin Olive Oil
2 tbsp Paprika
2.5 tbsp Dried Rosemary
2.5 tbsp Whole Coriander Seeds
2.5 tbsp Red Chili Flakes
Coarse Sea Salt to taste
For the Vertical Home-Made Rotisserie:
½ large Onion
1 Bamboo Skewer

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Instructions

Tenderize the meat & marinate: Pound each chicken thigh inside a ziplock bag using a meat mallet until ½ inch thick. Repeat for all thighs and set aside.
Prepare the Marinade: In a mortar & pestle, combine paprika, coriander seeds, peppercorns, dried rosemary, red chili flakes, and sea salt. Grind to a semi-coarse powder, then add chopped garlic and continue to grind until well blended. Incorporate the olive oil and lemon juice to create the marinade.
Marinate the chicken: Coat the chicken thighs evenly with the marinade, wrap in cling film, and refrigerate overnight, or at least 2 hours if short on time.
Assemble the rotisserie: Stick a bamboo skewer vertically through a large onion half to create a base and pole.
Skewer and cook: Skewer the marinated chicken thighs individually on the bamboo skewer, stacking them to form a mound. Preheat oven to 375°F (190°C) and bake on a cookie tray for 1 hour, or until internal temperature reaches 165°F (74°C). Let cool for 15 minutes, then slice the meat thinly to serve with tzatziki sauce.

• Prep Time: 15 minutes
• Marinating Time: 2 hours to 1 day
• Cook Time: 1 hour

Nutrition

• Calories: 310