Rotisserie Chicken Gyros Recipe: A Complete How to Guide

Introduction to Rotisserie Chicken Gyros

When you think of Greece, particularly the food, what pops into your head? Gyros are the heroes of Greek street food. Flavourful, saucy, and fit to burst at the seams with Mediterranean charm.

Although the treats you can find on the streets are traditionally made using a vertical rotisserie and a mix of seasoned meats, you can easily recreate the magic at home using chicken thigh fillets. These little nuggets of naughtiness are renowned for their tenderness and ability to soak up all those beautiful flavours.

Of course, the star of this recipe is your trusty rotisserie. Cooking it in this way means you get to enjoy that wonderful smoky, charred flavour but also ensures the chicken cooks evenly with minimal fuss, achieving that caramelised perfection we all know and love. Let’s investigate the world of homemade rotisserie chicken gyros and bring a taste of Greece to your backyard.

Equipment Needed

Before we jump into the recipe, check you’ve got all the required kit:

• Rotisserie grill or BBQ with a rotisserie attachment.
• Rotisserie pole and gyros plates to hold the meat in place.
• Basting brush for applying marinades during cooking.
• Sharp knife for carving the meat.
• Cutting board to prepare and slice.
• Mixing bowls for marinades and toppings.
• Meat thermometer to guarantee perfectly cooked chicken.
• Aluminum foil for wrapping and resting.
• Heat-resistant gloves to handle the hot rotisserie pole.

Ingredients

For the Chicken:

• 1.5 kg (3.3 lbs) chicken thigh fillets
• 4 tbsp Greek yogurt
• Juice of 1 lemon
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper

For the Gyro Assembly:

• Warm pita or flatbread
• Tzatziki Sauce
• Finely sliced red onion
• Sliced tomatoes
• Shredded firm lettuce
• Crumbled feta cheese or grilled halloumi (optional)

Step-by-Step Guide

Step 1: Prepare the Marinade

1. Combine the Greek yogurt with lemon juice, olive oil, minced garlic, oregano, cumin, smoked paprika, coriander, salt, and black pepper in a mixing bowl.
2. Flatten the chicken thighs using a steak hammer. If you don’t have one, a rolling pin works just as well. Add the thighs to the marinade, making sure to coat them thoroughly.
3. Cover and refrigerate. You’ll need to leave it for four hours at least, but preferably overnight, for a maximum flavour punch.

Step 2: Skewering the Chicken on the Rotisserie Pole

1. Prepare the Pole: Ensure the rotisserie pole is clean and securely assembled. Attach one clamp near the base of the pole to act as a stopper.
2. Stack the Chicken: Thread the flattened thighs onto the pole. Press each thigh tightly together to achieve a uniform stack that turns nicely.
3. Secure your Stack: Once you’ve loaded up all of your chicken thighs, attach the second clamp, ensuring it is holding the meat firmly in place. Check that the balance is even. This will guard against wobbling during the cooking process and help maintain an even cook.

Step 3: Cook the Chicken

1. Preheat your grill or BBQ to medium heat.
2. Attach your rotisserie pole to the grill. Make sure it is well-secured and properly attached to the motor.
3. Once you’re satisfied that you’re good to go, start the rotation. You’ll want to cook this feast for about 1-1.5 hours.  Baste your chicken from time to time with the leftover marinade. We thoroughly recommend using a meat thermometer. Raw chicken is not fun, and this is the most reliable way to ensure this doesn’t happen! You want to see that the internal temperature at the deepest part has hit 165°F (74°C).

Step 4: Rest and Slice

1. Taking care, remove the rotisserie pole from the grill. We always let the chicken rest for 10 minutes. This way it will retain the juices, giving you a more tender and flavourful experience.
2. Remove your clamps and gradually slide the stacked thighs off the rotisserie pole onto a cutting board.
3. Thinly slice the chicken. This is the traditional method for gyros and makes for an easier eating experience.

Step 5: Assemble the Gyros

1. Warm your pita or flatbread through on the grill.  Just a few seconds each side will do the job.
2. Dollop on a generous amount of tzatziki sauce and then spread over your warmed bread.
3. Layer it with the sliced chicken, red onions, tomatoes, lettuce, and crumbled feta or grilled halloumi if desired.
4. Secure your gyro tightly and wrap it up with foil or parchment paper for ease of handling.

Pro Tips for Perfect Rotisserie Chicken Gyros

• Tightly pack the chicken onto your rotisserie pole. This will make the whole cooking process not only even but easier too. Keep it nice and compact.
• Rotate the stack as you go through the skewering. You’ll end up with an even distribution of the meat, which is vital to maintain balance and prevent wobbling.
• Use a meat thermometer! We always want to avoid both undercooked and overcooked chicken.
• Don’t skip resting the meat—We know, we know, it is super tempting to just dive right in there, but this step is vital for locking in all those delicious juices. It is worth the wait.

Serving Suggestions

To complete your Greek feast, pair your gyros with side dishes such as:

• Greek Salad: A medley of cucumbers, tomatoes, olives, and feta dressed in olive oil brings a refreshing and classic option to the table.
• Roasted Potatoes: You can’t go wrong with roasted potatoes. Crispy on the outside, fluffy on the inside. Liberally seasoned with oregano and lemon, what’s not to love?
• Grilled Vegetables: Zucchini, capsicum, and eggplant complement the smoky flavours of the chicken and further add to the Mediterranean vibe.

For beverages, consider:

• Ouzo: A traditional Greek aperitif with an anise flavour.
• Refreshing Lemonade: Perfect for cutting through the savoury richness of the gyros.

Conclusion

Hopefully, through this quick guide, we’ve shown you that making your own rotisserie chicken gyros at home is easier than you think. We can guarantee the results are well worth the effort. With tender, flavourful chicken and warmed bread stuffed full to bursting, those fresh, vibrant toppings that are so evocative of Greek holidays really sing. This dish is sure to impress your family and friends.

Feel free to experiment with the marinade and toppings to make the recipe your own. You could use humous and chopped olives, for example, or a tahini and yoghurt dressing if cucumbers aren’t your thing. Happy cooking!