Rotisserie Chicken Gyros
Rotisserie Chicken Gyros
The rich yogurt marinade is the hero of this incredibly flavorsome rotisserie chicken gyros that are served in pita pockets.
The two primary toppings are also popular in middle eastern cuisine, tabbouleh and tzatziki. Served in a pita bread it is a good variation of the traditional gyros.
Cooking on a rotisserie (spit) is in line with the traditional methods of cooking this dish and is similar to the modern upright spits that can be found in kebab shops selling gyros.
1 cup Greek yogurt
1 lemon, juiced
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 cloves garlic, crushed
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
cayenne, to taste
salt and pepper, to taste
12 chicken thighs
8 pita bread
1/2 cup tzatziki
2 cups tabbouleh
1 tomato, sliced
1 cucumber, sliced
large plastic zip lock bag
In the large zip lock bag add the yogurt, lemon juice, olive oil, vinegar, garlic, oregano, paprika, cumin, coriander, cayenne, salt, and pepper. Mix and squeeze around until well combined.
Trim any excess fat or gristle from the chicken thighs then add to the bag of marinade. Chill while marinading for at least 45 minutes up to 8 hours.
Preheat the fire for the rotisserie and set the height from the coals. The temperature should be medium heat, about 3oo degrees F (150 degrees C) so the outside is slowly cooked but not burned, yet the center has time to heat and cook also.
Place one end of the holding clamp on then add the chicken thighs one at a time alternating 90 degrees each time as the 4 prongs won’t pass through a single piece of thigh, this will allow the spit to remain balanced. When all the chicken is on, add the second holding clamp pressing on as firmly as possible to hold all the chicken in place.
Place the spit over the preprepared fire and turn it on to rotate. Continue to monitor the rotisserie while cooking adjusting the amount of charcoal and height as needed. Check the internal temperature which should be at least 165 degrees F (74 degrees C).
Slice off the edges of the chicken onto a plate. This can be done over the spit leaving the next layer down to brown or the rotisserie can be removed, all the chicken removed from the spit and sliced into smaller pieces.
Cut the pitta bread in half and open a half to make a pocket.
Into the pitta pocket add the toppings of your choice from the tzatziki, Tabbouleh, tomato, and cucumber. Add the rotisserie chicken and enjoy. Continue until all ingredients used.