Greek Chicken Gyros (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup water or broth (to line the pan)
02 -
2 tablespoons Dijon mustard with honey
03 -
12 chicken thighs, boneless and skinless (about 1.3kg)
04 -
1/8 cup olive oil
05 -
Zest from 2 lemons
06 -
6 garlic cloves, minced (or 3 extra-large ones)
07 -
Oregano (use as much or as little as you like)
08 -
1/2 tablespoon salt (adjust per your preference or salt type)
# Instructions:
01 -
Toss the chicken, oil, mustard, garlic, salt, lemon zest, and oregano in a bowl. Let it soak up those flavors for at least an hour—or leave it overnight for the best results.
02 -
Heat the oven to 425°F (or 220°C).
03 -
Slide the marinated chicken onto the Vertical Gyro Spit Plate, flipping each one as you go. No spit plate? No problem—cut an onion in half, set it on a baking tray, and stand two wooden skewers vertically into the onion.
04 -
Put the gyro setup in the oven. Pour 1 cup of water or broth at the bottom of the baking pan for some sauce action. To avoid drying out the top layer, cover the uppermost piece of chicken with punched aluminum foil. Roast for 75-90 minutes until the chicken is golden and fully cooked.
05 -
Take the gyro out of the oven and let it cool down a bit. Cut into slices and pair it with fries, pita, tzatziki, or a fresh Greek salad.
# Notes:
01 -
If chicken thighs aren't your thing, swap them out for beef, pork, or lamb. Make sure to adjust the cooking times for different meats.
02 -
Switch up the marinade by throwing in some yogurt, lemon juice, vinegar, cumin, or paprika for a unique twist.
03 -
Feel free to tweak the seasoning blend. Add thyme, coriander, or other spices to suit your taste.
04 -
Dress it up with toppings like crunchy cucumbers, diced tomatoes, pickled veggies, red onions, feta, and more.