Greek Chicken Gyros

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

12 boneless skinless chicken thighs (1.3kg total)

1/8 cup olive oil

2 tablespoons honey Dijon mustard

6 cloves minced garlic (or 3 very large ones)

lemon zest (two lemons zested)

1/2 tablespoon salt (you may need less if using regular table salt)

dry oregano (to taste)

1 cup water (or stock, for the bottom of the pan)

Directions

Preheat the oven to 425F (220C).

In a bowl add the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix well. You can marinate for a minimum of one hour (even overnight for best results).

Once marinated, take the Vertical Gyro Spit Plate and thread the chicken thighs making sure to rotate each one opposite from the last.

Note: if you don’t have a Vertical Gyro Oven Plate, cut an onion in half, place it on a baking sheet lined with parchment (or foil) and position two wooden skewers vertically into the onion and voila, you made your own spit and don’t need to buy one!

Now, place the gyro in the oven and add 1 cup of water or stock to the base (which will create our sauce).

Tip: you can pierce a small piece of foil making sure to cover the top chicken thigh as it will start to burn first on the top as it bakes.

Bake for 75-90 minutes or until fully cooked. Mine took exactly 1.5 hours.

Take it out of the oven, let it rest and cut! You can enjoy this chicken gyro with loaded Greek fries, on pita with tzatziki, on a Greek Salad and so much more!

Nutrition

• Calories: 485 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Cholesterol: 322 mg
• Sodium: 1215 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.1 g
• Total Sugars: 2 g
• Protein: 66 g