Greek Gyros Made Simple

Bring the taste of Greece to your home kitchen with this DIY Chicken Gyro. The thighs get soaked in a mix of olive oil, honey Dijon, garlic, lemon zest and oregano, then slowly cooked on a vertical spit until they're crispy outside but stay juicy and tender inside.

I whipped this up during a backyard get-together and now we can't have a summer celebration without it. When it's cooking, the smell fills up my house and takes me straight back to my vacation in the Greek islands.

What You'll Need

• 12 boneless skinless chicken thighs: Around 1.3kg in total. Go for good-quality pieces with similar thickness so they'll cook evenly
• Olive oil: Forms the foundation of our Mediterranean marinade. Extra virgin gives the best taste
• Honey Dijon mustard: Brings a nice zing and helps the outside get that lovely brown color. The honey works with the savory stuff
• Minced garlic: Don't use the jarred kind - fresh garlic makes all the difference. Chop it small so it spreads through the marinade
• Lemon zest: Adds a fresh kick without making things too wet
• Salt: Brings out the flavors of everything else. Sea salt works best if you've got it
• Dried oregano: The key herb in Greek cooking. Crush it in your hands before adding to wake up the flavors
• Water or stock: Creates moisture in the oven and turns into a tasty sauce

How To Make It

Get Your Oven Hot:

Set your oven to 425°F (220°C) - this temp will brown the outside while keeping everything juicy inside. Don't rush - wait until it's fully heated up.

Mix Your Flavors:

Grab a big bowl and toss in the chicken with olive oil honey Dijon garlic salt lemon zest and oregano. Mix it all up so every bit of chicken gets coated. Let it sit for at least an hour but if you can do it overnight you'll get way better flavor as everything soaks into the meat.

Build Your Tower:

Put the chicken pieces onto a vertical spit turning each one the opposite way from the last one to keep it balanced. This setup lets heat move around properly and lets fat drip down while it cooks.

Set Up For Cooking:

Put your meat tower in the oven and pour a cup of water or stock in the bottom of the pan. This will make steam and catch all the tasty drips. Cover the top chicken piece with a small bit of foil with some holes poked in it so it won't burn.

Cook It Slowly:

Let it bake for 75 to 90 minutes until it's done. You want the outside to get a bit charred while the inside stays tender. Mine usually needs the full 90 minutes to come out just right.

Take A Break:

Once it's done let it sit for 5 to 10 minutes before you start cutting. This waiting time lets all the juices spread back through the meat so it won't dry out.

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I always tell friends that lemon zest is what makes this dish special. Unlike juice which can make your chicken tough if it sits too long the zest gives you all that citrus smell without messing up the texture. Everyone in my house goes nuts for how it brightens up the garlicky flavor.

Easy Tweaks

Don't worry if you don't have a fancy vertical spit at home. You can still make this in a regular oven by creating your own setup with an onion base and some wooden skewers. The taste will be almost the same though you might not get quite as many crispy bits as you would with the vertical cooking.

What To Serve With It

There are so many ways to enjoy this chicken. Wrap it in warm pita with tzatziki sauce some red onion slices tomatoes and crumbled feta for a classic sandwich. If you're watching carbs throw it on top of a Greek salad loaded with cucumbers tomatoes and olives. My favorite way to eat it is with some lemon roasted potatoes on the side - the flavors go together so well.

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Saving Leftovers

This meat keeps really well after cooking. You can store it in the fridge in a sealed container for up to 4 days. When you want to heat it up again add a little water to your pan and put a lid on it to bring back some moisture. You can even slice it and freeze it in bags with the air pushed out. Just let it thaw in your fridge overnight before warming it up.

Frequently Asked Questions

→ What proteins can I use besides chicken?

Chicken thighs work great, but you can switch it up with lamb, beef, or even pork. Just keep an eye on cooking times for these options.

→ How can I make gyros without a spit?

No spit? No problem. Use a sturdy onion and skewer setup to roast gyros at home using your oven.

→ What sides go well with these gyros?

Pair your gyros with warm pita, creamy tzatziki, fresh cucumbers, or a bright Greek salad. Fries or feta also make tasty extras.

→ Can I prep the marinade ahead of time?

Sure! Let the chicken sit in the marinade overnight for deep flavor, or go for a quicker one-hour soak before cooking.

→ Any spice swaps I can try?

Spice it up with paprika, cumin, thyme, or coriander to tweak the marinade and suit your taste buds.