Greek Chicken Gyros (Print Version)
# Ingredients:
→ Meat Rub
01 -
1.3kg (12) trimmed chicken thighs without skin or bones
02 -
1/8 cup virgin olive oil
03 -
2 tablespoons sweet tangy Dijon
04 -
6 garlic cloves, crushed (or 3 big ones)
05 -
Peel from 2 fresh lemons
06 -
1/2 tablespoon sea salt
07 -
Oregano flakes, as you like
→ Extra
08 -
1 cup broth or water (for bottom of pan)
# Instructions:
01 -
Start by warming your oven to 425°F (220°C) so it's good and hot
02 -
Toss your chicken with the oil, sweet Dijon, crushed garlic, lemon peel, salt, and oregano in a large bowl. Coat everything well and let it sit for an hour at least (leaving it overnight works even better)
03 -
Stack your seasoned chicken pieces onto your vertical skewer, flipping their position as you go for better cooking
04 -
Put your loaded skewer in the oven and add 1 cup of broth or water at the bottom. Cover the top chicken with some foil so it won't burn
05 -
Let it cook for 75-90 minutes until you get juicy meat inside with a crispy, charred outside
06 -
Give the meat a few minutes to cool before cutting. Enjoy it wrapped in pita, next to Greek potatoes, with yogurt sauce, or on a fresh Greek salad
# Notes:
01 -
No vertical skewer? Just place a cut onion at the bottom and stick two wooden sticks through as a simple fix
02 -
Letting the meat sit with spices overnight really pumps up the flavors