Lyn texted me that this look good, so I took a look and said to myself how could I not.

Thanks to The modern Nonna for the inspiration. Chicken Gyros and I actually go way back. Although I am Bulgarian 🇧🇬, my family and I lived on the Island of Crete for many years following my Dad’s Olympic career in water polo. While living there, I experienced true Greek 🇬🇷 home cooking. My mom learned how to make authentic Greek dishes from the women in Greece, which inspired most of the Greek dishes I cook and share on my page.

Me again: Many years ago while I lived in Chicago there was a restaurant down the street that introduced me to Gyros in fact one Thanksgiving he treated me to one since I was stuck alone in town.

The word “gyro” (as in the Greek dish) is typically pronounced “YEE-roh” or “YEE-rohs” (with the “s” indicating plural), while the word “gyro” (as in a gyroscope) is pronounced “JAHY-roh (This is the way most sub shops pronounce it here, so I quickly change to this when I get the puzzled look.)

What is a Gyro?

A Greek Gyro, or simply “Gyro,” is a popular Greek 🇬🇷 dish made of seasoned meat (often beef, lamb, pork, or chicken) cooked on a vertical rotisserie. The meat is then thinly sliced and served wrapped in warm pita bread, with toppings such as tomato 🍅, onion, and tzatziki sauce – a creamy yogurt and cucumber sauce. Sometimes, Gyros also include lettuce, French fries 🍟, or other veggies.

I did not have a Gyro pan so I used the onion trick- it fell over towards the end but I got it to stand up again.

Why You’ll Love Greek Chicken Gyros

Nonna: When I say this is the juiciest 💦 chicken that will ever grace your mouth, I mean it! Juicer than girl’s night gossip, these Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavors, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤. Serve this Greek Chicken Gyro on a warm pita with creamy tzatziki or on top of a salad or bowl – I promise you, you’ll never want to make chicken thighs any other way!

Ingredients 1 serving (I did 1/2 of this but a little more than 1/2 of sauce)

• 12 boneless skinless chicken thighs, 1.3kg total
• ⅛ cup olive oil
• 2 tablespoons honey Dijon mustard
• 6 cloves minced garlic, or 3 very large ones
• lemon zest , two lemons zested
• ½ 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)

• Instructions 
• 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!
• My Note: My mistake was using cast iron pan the water evaporated to quickly

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