Easy homemade chicken gyros with marinated thighs, onions, and classic Greek spices—perfectly cooked and wrapped in warm pita. A flavor-packed favorite!
INGREDIENTS
- 4lb of Boneless, Skinless Chicken Thighs
MARINADE
- 1/2 of a Yellow Onion, peeled
- 5 Cloves of Garlic, smashed and peeled
- Small Handful of Parsley and Dill
- 1 Tbsp of Dried Oregano
- 2 tsp of Dried Basil
- 1 Tbsp of Paprika
- 2 Tbsp of Dijon Mustard
- Juice and Zest of 1 Lemon
- 1/3 cup of Olive Oil
- Plenty of Salt and Pepper
DIRECTIONS
- Pre-heat oven to 425F.
- Slice the onion and chop any other aromatics.
- Throw all marinade ingredients into a food processor and blend it all up to liquify.
- Dump it over the chicken thighs and mix it up good coating all the thighs.
- Marinade as long as you possibly can. 1-2 hours is fine. 6-24 hours is even better.
- Place the pan onto a baking sheet in case of spillage.
- Stick them all onto the rotisserie pan one by one until they are all piled up on the "skewer".
- Add about 3/4 cup water to the bottom of the pan.
- Cover with aluminum foil and cook for about 45 minutes.
- Remove from the oven to remove the foil and cook again uncovered for about 1 hour.
- Remove from the oven and using a thermometer go down the middle and check the temp for around 175.
- Rest & slice the chicken thinly once it’s fully cooked.
- Serve wrapped in pita with toppings like tzatziki, tomatoes, lettuce, onions.
