Easy Chicken Gyros
Ingredients
Chicken Maryland (boned and skin on)
Greek Yogurt
Garlic
Onion powder
Oregano
Salt and pepper
Lemon juice
Marinate the chicken thighs in yoghurt, salt, pepper, onion powder, crushed garlic and oregano. Add a squeeze of lemon and mix thoroughly.
Set aside for 1 to 2 hours.
Prepare the spit and place your first piece of chicken skin down on the skewer and add a slice of bacon, large eye rashes of the bacon are best. Repeat this as many times as pieces of chicken you have placing a slice of bacon between each Maryland. The last piece of Maryland should be place skin side up.
Tighten the end of the plate on the spit so the meat is firmly tightened down. Trim any large hanging pieces, you can cook these on the grill. Place the spit on the rotisserie and as the Gyros cooks and browns cut the meat and serve.
Tips: Chicken Maryland with skin on is very important to hold the meat together and adds to the flavour and texture of the Gyros.
Chicken Maryland (boned and skin on)
Greek Yogurt
Garlic
Onion powder
Oregano
Salt and pepper
Lemon juice
Marinate the chicken thighs in yoghurt, salt, pepper, onion powder, crushed garlic and oregano. Add a squeeze of lemon and mix thoroughly.
Set aside for 1 to 2 hours.
Prepare the spit and place your first piece of chicken skin down on the skewer and add a slice of bacon, large eye rashes of the bacon are best. Repeat this as many times as pieces of chicken you have placing a slice of bacon between each Maryland. The last piece of Maryland should be place skin side up.
Tighten the end of the plate on the spit so the meat is firmly tightened down. Trim any large hanging pieces, you can cook these on the grill. Place the spit on the rotisserie and as the Gyros cooks and browns cut the meat and serve.
Tips: Chicken Maryland with skin on is very important to hold the meat together and adds to the flavour and texture of the Gyros.
