Description
These juicy, flavor-packed chicken gyros bring all the bold, herby Mediterranean street food flavor to your kitchen with minimal effort—perfectly spiced chicken roasted vertically and shaved for wraps, bowls, or salads.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- 3 tablespoons olive oil
- 1/3 cup yogurt
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice chicken into thinner pieces if needed for stacking.
- In a bowl, whisk together olive oil, yogurt, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper.
- Coat chicken thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- If using a vertical spit stand, secure the base and spike. Optionally line the tray with foil and oil lightly for easier cleanup.
- Stack chicken onto the spike, alternating orientations for even thickness. Optionally add an onion half to the bottom or top.
- Preheat oven to 375°F (190°C). Place the spit vertically in a roasting pan. Roast for about 30 minutes, then rotate the spit 90 degrees and baste with pan drippings.
- Continue roasting, rotating and basting every 30 minutes, until nicely browned and the internal temperature reaches 165°F (74°C). Total cook time: 60–90 minutes.
- Remove from oven and let rest a few minutes. Shave off the cooked outer layers vertically.
- Stuff shaved chicken into warm pita or flatbread. Add toppings like tzatziki or garlic sauce, tomato, onion, lettuce, and pickles. Drizzle with pan juices for extra flavor.
Notes
- Marinate chicken overnight for the most flavorful and tender meat.
- If you don’t have a vertical spit, bake stacked chicken in a loaf pan and slice thinly.
- Serve immediately for best texture; leftovers can be stored and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg
