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Greek Chicken Gyro, on a spit.
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5 from 4 votes

Mia Kouppa

https://miakouppa.com

Greek Chicken Gyros (Authentic and easy)

Chicken thighs marinated to perfection and cooked until tender and juicy
Prep Time30 minutes
Cook Time1 hour 30 minutes
Marinating time2 hours
Total Time4 hours
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Calories: 238kcal
Author: Helen Bitzas

Equipment

Ingredients

For marinade

  • 2 pounds skinless, boneless chicken thighs 10 - 12 chicken thighs
  • 3 garlic cloves, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1/4 cup Greek yogourt
  • 2 tbsp olive oil
  • 1 ½ tbsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp sweet paprika
  • 1 large potato. as a base for your chicken gyro
US Customary - Metric

Instructions

  • Whisk together all of the marinade ingredients and then add the chicken thighs. Toss to coat and keep in refrigerator for a minimum of 2 hours and a maximum of 24 hours.
    2 pounds skinless, boneless chicken thighs, 3 garlic cloves, minced, 1 tbsp red wine vinegar, 1 tbsp lemon zest , 3 tbsp lemon juice, 1/4 cup Greek yogourt, 2 tbsp olive oil, 1 ½ tbsp oregano, 1 tsp salt, 1/2 tsp pepper, 1 tbsp sweet paprika
  • Approximately 30 minutes before you are ready to bake your chicken, soak your wooden skewers in water.
  • Preheat oven to 400 °F. Cut about 1/3 of your potato off, leaving a flat side that will serve as the base of your skewer.
    1 large potato.
  • Line a baking pan with aluminum foil and place the potato, cut side down, in the center.
  • Place the two wooden skewers into the potato half. Thread the first chicken thigh through the skewers and mold it so that it folds over the potato. Continue with the rest of the chicken thighs, rotating each one slightly as you add it. Be sure that they are placed tightly one on top of the other. Add approximately 1 cup water to the baking pan.
  • Bake in the lower rack of your oven for 1 to 1½ hours, until the chicken is cooked through. After about 40 mins cover the top of your chicken gyro loosely with some aluminum foil. This will prevent burning the top of your gyro.
    The best way to determine this is to use a meat thermometer. The internal temperature of the chicken should reach 165 °F. Remove the chicken from the oven and let rest for 10 - 15 minutes.
  • Serve your chicken gyro meat by slicing or carving pieces of chicken off the skewered meat, from top to bottom. Alternatively, remove the skewers from the potato base, slide the chicken off the skewers onto a cutting board and cut.

Nutrition

Calories: 238kcal | Carbohydrates: 3g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 527mg | Potassium: 443mg | Fiber: 1g | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg