Rotisserie Chicken Gyros

A rotisserie of gyro chicken with a serving being sliced off onto an enamel camp plate.

The rich yogurt marinade is the hero of this incredibly flavorsome rotisserie chicken gyros that are served in pita pockets. The yogurt helps to add flavor, tenderize the chicken, and keeps it juicy while roasting on the spit. Make sure to discard the marinade after using, however, as it has come in contact with raw chicken.

The two primary toppings are also popular sides in Middle Eastern cuisine tabbouleh and tzatziki. Served in pita bread it is a good variation of the traditional gyros. You can either use store-bought sides or, if you’re more adventurous, you can make your own.

Cooking on a rotisserie (spit) is in line with the traditional method of cooking this dish. It is similar to the modern upright spits that can be found in kebab shops selling gyros. It gives the chicken a delicious smoky flavor while cooking it slowly and evenly.

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A rotisserie of chicken that is cooked to a golden orange that is yet to be cut to make gyros
The chicken thighs create quite a bumpy look yet this helps create a variety of flavor and textures.
A rotisserie of chicken just put over the fire with a distinct white yogurt marinade covering it.
The marinade is very white from the yogurt yet produces a very moist chicken that is packed with Middle Eastern flavors.
A hand holding a chicken gyro, featuring the pita bread, sliced tomatoes, and rotisserie chicken.
A great lunch or dinner for the outdoors, rotisserie chicken gyros is a portable hand food packed with flavor.
A plastic bag filled with chicken thighs in the white yogurt marinade.
Marinating the chicken for the gyros in a plastic bag reduces mess and dishes while making it easier to chill in a cooler.
A rotisserie of gyro chicken with a serving being sliced off onto an enamel camp plate.
The chicken can be cut directly off the spit by placing a heatproof plate below it. This allows the next layer of chicken to brown.

Rotisserie Chicken Gyros Recipe

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reviews
A rotisserie of gyro chicken with a serving being sliced off onto an enamel camp plate.
The rich yogurt marinade is the hero of this incredibly flavorsome Rotisserie Chicken Gyros that are served in pita pockets.
Preparation 1 hour 30 minutes
Cook 1 hour
Ready in 2 hours 30 minutes
Servings 8 Servings
CourseDinner
InfluenceMiddle East
DifficultyExperienced
MethodRoast
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Ingredients

Rotisserie Chicken

  • 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

Chicken Gyros

  • 8 pita bread
  • 1/2 cup tzatziki
  • 2 cups prepared tabbouleh
  • 1 tomato sliced
  • 1 cucumber sliced

Equipment

  • large plastic zip lock bag
  • spit

Directions

Rotisserie Chicken

  • 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 marinating for at least 45 minutes and up to 8 hours.
  • Preheat the fire for the rotisserie and set the height for the coals. The temperature should be medium heat, about 300 degrees F (150 degrees C) so the outside is slowly cooked but not burned, yet the center has time to cook.
  • Place one end of the holding clamp on. Add the chicken thighs one at a time, alternating 90 degrees each time, as the four 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).

Chicken Gyros

  • 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 pita bread in half and open to make a pocket.
  • Add the toppings of your choice into the pita, including the tzatziki, tabbouleh, tomatoes, and cucumbers. Add the rotisserie chicken. Continue until all the ingredients used.

Nutritional Information

Calories: 731kcalCarbohydrates: 64gProtein: 41gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 170mgSodium: 595mgPotassium: 728mgFiber: 9gSugar: 3gVitamin A: 481IUVitamin C: 11mgCalcium: 149mgIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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