Even without a rotisserie or spit you can make this homemade chicken gyros recipe spit style! This Greek inspired chicken gyros recipe may not be traditional gyros but they sure are good.
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When Alex and Zoe were home I found myself cooking- a lot.
Believe it or not, I’m not one to often plan ahead but this chicken gyros recipe spit style is one I’ve had on my radar for awhile.
Just like delicious Greek chicken gyros, this marinated chicken is amazing served with warm pita bread, feta cheese, fresh tomatoes and creamy tzatziki sauce.
I love recipes that are simple to make and also make enough for leftovers.
We are a family that loves leftovers and I never understand those families that don’t.
Yes, we know two families that throw food away after dinner which is just a shame to me.
I am one that tries never to let anything go to waste and this recipe fits that bill.
Table of Contents
Why I Love Chicken Gyros Recipe Spit Style
This is such an easy recipe to make and it has tons of flavor.
Just like Greek gyros cut off of a vertical spit, this recipe produces moist chicken and also chicken with crispy edges.
No, this isn’t the beef/lamb version you find at the local mall, this is chicken, so there is a difference.
I’m not a red meat eater-what can I say?
I love the dinner ideas that pop into my head with this chicken gyros recipe.
And I love how everyone loves this!
Ingredients for Chicken Gyros Recipe Spit Style
Garlic Cloves
Large Onions – Red onion, white or yellow
Fresh lemon juice
Oregano
Salt/ Black Pepper
Poultry Seasoning
Thyme
Olive Oil
2 1/2 lbs chicken thighs and breasts – boneless and skinless
Wooden Skewers with a point on them
For Serving:
Pita Bread
Tzatziki Sauce
Sliced Onions and Tomatoes
Feta Cheese
How To Make Chicken Gyros Recipe Spit Style
With a sharp knife slice chicken breasts vertically through the middle to create two equal thin slices of breast meat.
On a cutting board, place a piece of plastic wrap over the slices of chicken.
Use a meat mallet and try to evenly pound the breasts and thighs to a 1/2″ thickness.
Combine marinade ingredients in a large bowl or a giant zip lock bag.
Add chicken and marinate for up to two days.
When ready to bake chicken preheat the oven to 400, and cut one large onion in half horizontally.
On an oiled baking sheet place the flat side of the onion in the center to use as a base for the chicken gyros spit.
Using your skewers, metal or wood, stick the non pointed end into the center of the onion slice.
Thread the chicken pieces onto the skewer point, turning 45 degrees each time.
Try to alternate the chicken breasts and thighs evenly.
Place the other onion half on to the top of the homemade spit and carefully place the chicken into the hot oven.
I needed to use more than one skewer so that my chicken tower did not tip over.
As you can see it looks a little like the Tower of Pisa!
You may have to move the oven rack one position lower than the middle to accomodate the height of the chicken.
Bake chicken for 1.5 to 2 hours or until the internal temperature reaches 165 degrees.
Let cool for 10 minutes and then carve from the top down, thin slices of chicken.
Pretend you’re the carver with the long knife in a Greek restaurant!
How To Serve Chicken Gyros Recipe Spit Style
This Greek chicken gyros recipe is made for traditional pocketless pita, but can also be served gyro plate style on a bed of rice, with the usual accompaniments.
I went to 3 grocery stores to find my favorite pita, but had no luck!
With this recipe I love a grilled, folded pita instead of making a pita pocket.
For some reason what I found was just an overly thick pita, that was hard to fold, which is why it is shown open faced!
Serve leftover chicken gyros spit style on a Greek salad or between a bun.
Mix it into scrambled eggs, serve over French fries with tzatziki sauce, make Greek nachos with pita chips, chicken gyros and feta cheese.
This chicken gyros recipe is a workhorse in the chicken, just as this carnitas dish is the Mexican equivalent.
In my opinion!
For added flavor, I love gyros with fresh mint and fresh oregano and if you have fresh dill for the tzatziki-so much the better.
FAQ’s
Where are gyros from?
Gyros originated in Greece and are believed to have been brought there by refugees from Constantinople (now Istanbul) in the 1920’s. Similar to kebabs and shawarma, though those are not sliced meat like a gyro.
What does gyro mean?
Gyro actually means to turn or circle, much like the rotation of a spit.
I love Greek food and fondly remember going to the Kankakee Greek picnic each summer in my high school years.
Though I don’t remember eating gyros-that was at Lincoln Mall at a fast food Greek restaurant-I do remember baklava and tyropita.
And way back when I loved the meat version of gyros, but now I’m loving this chicken gyros spit style more!
The fact that this can be made without an actual rotisserie is also a big plus in my book.
A few years ago I had the pleasure of cooking with Ted on The Great American Recipe on PBS where he cooked many Greek dishes.
Unfortunately we weren’t allowed to taste each other’s food, but I do have Ted’s recipe for tzatziki if you want to give it a try.
Hope you enjoy this simple chicken gyros recipe spit style. We nibbled at the leftovers straight out of the fridge. It was THAT good!
More Greek Style Recipes
Easy Baked Feta With Spicy Honey
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
How To: Homemade Chicken Gyros Spit Style
- Prep Time: 25 Minutes*
- Total Time: 2.5 hours
- Yield: 8 to 10 Servings 1x
- Category: Main Course
- Cuisine: Greek
Description
Even without a rotisserie or spit you can make this homemade chicken gyros recipe spit style! This Greek inspired chicken gyros recipe may not be traditional gyros but they sure are good.
Ingredients
2.5 lbs boneless, skinless chicken breasts and thighs, pounded to 1/2″ thickness – you will need to butterfly the breasts
3 minced garlic cloves or 1 T
1 grated onion
1 onion with ends cut off and 2 thick flat slices cut from it
1/2 of a lemon juiced
1 T dried oregano
1 t coarse salt
2 t fresh ground black pepper
1 t poultry seasoning
1/2 t thyme
2 Bay leaves
1/2 c extra virgin olive oil
Equipment Needed: Metal or wooden skewers
For Serving:
Pita Bread
Fresh chopped tomatoes and onions
Tzatziki sauce
Crumbled feta cheese (optional)
Sprinkle of chopped Italian Parsley
Instructions
Combine marinade ingredients in large ziplock bag. Add chicken and let marinate for 8 to 36 hours.
When ready to bake preheat oven to 400 with oven rack in middle or lower middle position. It depends on the height of the chicken.
Place one slice of onion in a cast iron skillet or rimmed baking dish.
Put skewer in the middle of the onion with the pointed side up. The onion is being used as a base for the chicken. Place chicken onto the skewer in a circular fashion, alternating with breasts and thighs. Top with the other slice of onion to hold everything in place. You may need to place a few more skewers in to hold everything upright. Place carefully in oven.
Bake for 1.5 to 2 hours or until a meat thermometer inserted into the chicken reaches 165 degrees.
Let chicken rest for about 10 minutes and then using a sharp knife, slice thin slices of chicken from the top down.
Serve with pita, tzatziki, tomatoes and onions.
Notes
See post for other serving ideas.
Cooked chicken can be stored in an airtight container or clean zip lock bag for up to 1 week.
*Does not include marinading time.
Jeff the Chef @ Make It Like a Man!
Tuesday 27th of August 2024
I love gyros and had no idea that you could make anything even remotely like them at home. Thanks for the interesting recipe!
Abbe
Sunday 1st of September 2024
I have seen these around and finally got around to trying this tecnique. I'm so glad I did, Jeff. They were so good!