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Homemade Chicken Gyros

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"The famous Greek gyros in a lighter version."

Serves 12 | Prep Time 50 min (plus 2 to 10 hrs passive time) | Cook Time 1 hr 30 min

Why I Love This Recipe

If you ever visited Greece, chances are you have tasted the famous gyros.

This is a lighter version made with chicken that’s been marinated in olive oil, white wine and a combination of spices, for over 12 hours.

You won’t believe how tender and juicy the chicken stays, even after 90 minutes of baking! Enjoy…

Ingredients You'll Need

2400 g chicken legs & breasts, fillets
200 ml olive oil
150 ml dry white wine
1 large onion, diced
4-5 garlic cloves
1 tsp paprika (sweet or smoked)
2 tbsp dried coriander, ground
2 tbsp dried thyme
2 ½ tsp salt
freshly ground pepper


In a large bowl combine olive oil, wine, salt, paprika, oregano & coriander. Crush the garlic cloves and add them to the mixture. Stir well.

Add the onion and season with pepper. Put the fillets in the marinade and mix until they’re completely coated.

Cover the bowl and place it in the fridge for at least two hours. If you marinate them overnight they’ll be even better.

Thread the fillets onto stainless steel skewers. You’ll need 5 skewers, 33cm/13″ long.

“Hang” the skewers onto the sides of a baking pan so that the chicken doesn’t touch the bottom.

Using a ladle, pour the marinade into the baking pan. Add 50ml water.

Bake in a preheated oven, at 190°C/375°F for about 90min until they’re golden brown.

During baking, turn the skewers 3 or 4 times and brush the chicken generously with the glazed marinade.

Once they’re baked, let them rest for 15min.

Put the skewers on a cutting board, one at a time, and slice the chicken. Then cut into smaller pieces and pour the juices over the gyros.

Serve hot on a freshly baked pita bread with onion & tomato slices…


Pairs Well With

Pita bread, tomato & onion slices, fried potatoes, tirokafteri or tzatziki.

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