The Best Greek-Style Chicken Gyros with Tzatziki

The Best Greek-Style Chicken Gyros with Tzatziki

Tender strips of marinated chicken, slow-roasted on a simple homemade vertical skewer, make these gyros irresistibly flavorful. Pair them with plenty of cool tzatziki and warm pita, and you have a meal that feels straight from a Greek taverna.

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Course: Main Course

Cuisine: Greek

Keyword: The Best Greek-Style Chicken Gyros with Tzatziki

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Ingredients

Chicken

1.32 pounds boneless chicken thighs (600 g)

Marinade

2 tbsp finely chopped garlic
2 tbsp lemon juice
1 tsp whole black peppercorns
¾ cup extra-virgin olive oil
2 tbsp paprika
2.5 tbsp dried rosemary
2.5 tbsp whole coriander seeds
2.5 tbsp red chili flakes
Coarse sea salt, to taste

For the Homemade Vertical Rotisserie

½ large onion
1 bamboo skewer

Instructions

1. Flatten the Chicken

Place each chicken thigh in a zip-top bag and gently pound it with a meat mallet until the thickness is about ½ inch (1 cm). Repeat until all the pieces are evenly thinned.

2. Make the Marinade

Add the paprika, coriander seeds, peppercorns, dried rosemary, chili flakes, and coarse sea salt to a mortar and pestle. Grind until the mixture becomes a semi-coarse spice blend.
Mix in the chopped garlic and continue working it until everything is well incorporated.
Stir in the olive oil and lemon juice to create a thick, aromatic marinade.

3. Marinate the Chicken

Coat the prepared chicken thighs thoroughly with the marinade. Cover the container with plastic wrap and refrigerate for at least 2 hours. For the most flavorful results, marinate overnight or up to 24 hours.

4. Build the Vertical Rotisserie

Use the onion half as the base: place it flat-side down and insert the bamboo skewer straight through its center so it stands upright. This creates a simple support for stacking the meat.

5. Assemble & Roast

Slide the marinated chicken pieces onto the skewer one by one, stacking them tightly to form a compact tower.
Preheat the oven to 375°F (190°C).
Position the assembled skewer on a baking sheet and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on your oven, so use a thermometer for accuracy.
Let the cooked chicken rest for 15 minutes before slicing.
Shave thin strips from the outside and serve warm—preferably with generous amounts of tzatziki.

Tips

A meat thermometer is essential since ovens differ and the stack of chicken cooks unevenly if under-baked.
Slice only after resting; the stack is extremely hot when first removed from the oven.
Longer marinating time = richer flavor.

Nutrition

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