Grilled Chicken Gyros
Grilled Chicken Gyros
Malcom Reed
Grilled Chicken Gyro - marinated chicken thighs and used a Vertical Griller to grill it on my Primo Grill with Royal Oak Lump Charcoal. Once chicken was crispy on the outside and tender and juicy on the inside, I sliced it off and made a Chicken Gyro with a greek salsa and yogurt sauce.
Ingredients
Boneless Skinless Chicken Thighs (family pack)
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Juice from one Lemon
1 cup Red Wine Vinegar
1 Tablespoon Gyro Hero Seasoning
2 Tablespoons Fresh Parley
4 cloves Minced Garlic
1/2 cup Olive Oil
3/4 cup plain Greek Yogurt
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12oz Greek Yogurt
1 teaspoon Red Wine Vinegar
1 teaspoon Olive Oil
1 Tablespoon Gyro Hero Seasoning
Pinch Fresh Oregano
Pinch Fresh Parley
Kosher Salt & Cracked Black Pepper to taste
Juice from 1/2 Lemon Juice
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1 cup Diced Tomato
1/4 cup Diced Cucumber
1/4 cup Diced Red Onion
1/8 cup Diced Kalamada Olives
4oz Diced Feta Cheese
Big Pinch Fresh Oregano
Big Pinch Fresh Parley
1 teaspoon Kosher Salt
1 teaspoon Cracked Black Pepper
1 Tablespoon Gyro Hero Seasoning
1 Tablespoon Olive Oil
1 Tablespoon Red Wine Vinegar
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Pita Bread
Lettuce
Directions
Mix together Marinade. Place chicken thighs in a bag or bowl and pour marinade over. Place in fridge for at least 2 hours (can go overnight).
Mix Yogurt Sauce and Greek Salsa together and place in fridge until serving.
Remove chicken from marinade and season liberally with Gyro Hero Seasoning (use your fave greek seasoning).
Layer chicken thighs on a vertical skewer roaster.
Fire up charcoal grill to 350 degrees.
Place chicken roaster directly on the grill and cook for 1.5 - 2 hours until internal is 175 degrees.
Remove chicken roaster from grill and allow to cool for 15 -20 minutes. Using a slicing knife, begin slicing chicken from skewer.
To Build Gyro: Warm pitas slightly. Onto pita place lettuce, chicken, greek salsa and drizzle with yogurt sauce.
1 comment
Made these tonight but just grilled the thighs on my primo, no vertical roaster. Came out great, easy cook for a crowd with the “salsa” and sauce done in advance. I think you could get away with not marinating the thighs if you do it this way – just hit them with some seasoning and turn and burn. Great recipe and the Gyro Hero blend is excellent.