Grilled Chicken Gyros

Grilled Chicken Gyros

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.

Author

Malcom Reed

Ingredients

• Boneless Skinless Chicken Thighs (family pack)
• 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
• 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
• 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
• Pita Bread
• Lettuce

Directions

1. 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).
2. Mix Yogurt Sauce and Greek Salsa together and place in fridge until serving.
3. Remove chicken from marinade and season liberally with Gyro Hero Seasoning (use your fave greek seasoning).
4. Layer chicken thighs on a vertical skewer roaster.
5. Fire up charcoal grill to 350 degrees.
6. Place chicken roaster directly on the grill and cook for 1.5 - 2 hours until internal is 175 degrees.
7. Remove chicken roaster from grill and allow to cool for 15 -20 minutes. Using a slicing knife, begin slicing chicken from skewer.
8. To Build Gyro: Warm pitas slightly. Onto pita place lettuce, chicken, greek salsa and drizzle with yogurt sauce.