Chicken Gyro Meat

75 mins
Serves 1
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Directions

  1. 1Make the marinade: add salt, pepper, pressed garlic cloves, dried oregano, lemon juice, ground cumin, plain Greek yogurt, and olive oil to a mixing bowl or baking dish and whisk together.
  2. 2Marinate the chicken: add the chicken thighs to the marinade, toss to combine well, and refrigerate for at least one hour or up to 24 hours.
  3. 3Preheat oven to 400F (200C).
  4. 4Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the marinated chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
  5. 5Bake for 1-1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C).
  6. 6Let cool for 10-15 minutes before slicing/carving.
  7. 7Serve with pita, tzatziki, and vegetables or in a bowl with rice, tomatoes, cucumbers, olives, feta cheese, and lettuce.

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 0.5 tsp pepper
  • 2 garlic cloves, pressed
  • 1 tbsp dried oregano
  • 0.5 lemon juiced
  • 0.5 tsp ground cumin
  • 0.5 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 1 cup halved baby tomatoes
  • 1 cup chopped cucumber
  • 0.5 cup black olives
  • 0.5 cup crumbled feta cheese
  • 2 cups thinly sliced romaine lettuce
  • 0.5 cup tzatziki
  • 2 pitas

Equipment

vertical rotisserieovenknifemixing bowlbaking dishsheet pan