Handmade Chicken Gyro by
Cheffie
Recipe
4 boneless chicken thighs
2 chicken breasts sliced horizontally into 2 even slices
1/2 cup olive oil
6 garlic cloves
2 tbsp. paprika
lemon juice
salt
pepper
Mixture for basting chicken
1/3 cup of melted butter,
1/3 cup of olive oil
extra lemon juice (optional)
oregano
Instructions
Marinate the chicken overnight with all of the above ingredients. Flatten the chicken pieces with a mallet or a meat tenderizer. Place them on the rotisserie by securing and lock the ends as tide as you can. Marinated chicken can be very slippery and you don't want to loose any piece from the gyro. Then, wrap the gyro in membrane and store it in the fridge for a couple of hours or more. This will give the round shape you need in order to grill the gyro.
Put the gyro on the barbeque and start to rotate. Grill for 20 minutes and baste with the mix grill for 10 more minutes. Remove the gyro from the heat and hold it vertically on a small tray. Using a sharp chef's knife cut the first layer of the gyro and baste the rest. Cover the tray with foil and keep it warm Proceed with the same technique until there is a small layer of chicken left.
Serving suggestions
16 Greek pita breads
2 medium sliced tomatoes
1 sliced red onion
2 cups tzatziki sauce
3 Russet potatoes into French fries
extra oregano
Spread the tzatziki on the pita. Add tomatoes, onions and French fries. Place the chicken pieces on top. Add some oregano and roll up your pita. Use aluminum foil or wax paper to hold the pita together...and have a lot of napkins in hand. Kali Orexi for Greek Bon Appetit!
