Description
These Greek Chicken Gyros are perfectly seasoned, slow-roasted on a vertical spit until slightly charred on the outside and tender on the inside. A Mediterranean delight bursting with tangy, herby, and savory flavor.
Ingredients
- 12 boneless skinless chicken thighs (about 1.3 kg)
- 1/8 cup olive oil
- 2 tablespoons honey Dijon mustard
- 6 cloves minced garlic (or 3 very large ones)
- Zest of two lemons
- 1/2 tablespoon salt (adjust if using table salt)
- Dry oregano, to taste
- 1 cup water or stock (for bottom of pan)
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix well.
3. Marinate for at least 1 hour, or overnight for best flavor.
4. Thread chicken thighs onto a vertical spit, alternating orientation with each thigh.
5. If no spit is available, use a halved onion on a baking sheet with skewers to hold the chicken upright.
6. Place gyro in oven and pour 1 cup of water or stock at the base to create a flavorful sauce.
7. Optionally, loosely cover the top chicken thigh with pierced foil to prevent burning.
8. Bake for 75–90 minutes or until fully cooked (about 1.5 hours).
9. Remove from oven, rest briefly, then slice and serve as desired.
Notes
Protein Alternatives: Use lamb, pork, or beef instead of chicken—adjust cooking time accordingly.
Other Marinades: Try yogurt, lemon juice, vinegar, paprika, or cumin for variation.
Alternative Spice Blends: Experiment with paprika, cumin, coriander, or thyme.
Toppings: Serve with tomatoes, cucumbers, red onions, feta, or pickled vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 2g
- Sodium: 1215mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0.1g
- Carbohydrates: 4g
- Fiber: 0.1g
- Protein: 66g
- Cholesterol: 322mg