How to Cook a Chicken Gyros

We are going to cook a Chicken Gyro or if you’re from Adelaide, Australia A chicken Yiros.

This is one of the most requested recipes I get, so here it is!

This tastes amazing and isn’t too hard to make.

Then strip some fresh rosemary.

Then do the same with some fresh thyme.

Finely chopped before mixing in the garlic.

Transfer to a mixing bowl.

Add 2 kg or 4 and a half pounds of chicken thighs.

You can use chicken breast but I find thighs work better.

Next, add one cup of Greek-style yogurt.

Followed by the juice of half a lemon.

Then 1 tablespoon of ground cumin.

One tablespoon of paprika.

Once the chicken is fully coated, cover with fling wrap and marinate in the fridge for an hour or for the best flavour overnight.

Push a metal skewer through the bottom, push the base of the skewer in firmly making a stand for the chicken.

Push the skewer through the centre of the chicken thigh and lay on top of the onion.

For every chicken thigh, make sure to place then opposite the last one.

Once all the chicken has been stacked it’s time for this to hit the bbq.

We are going to use the minion method on both sides of the bbq.

Leaving the grill plate off, place the chicken in between the charcoal.

Cover with the lid and cook for 1 and half hours or until the centre reads 165f or 75c.

The chicken is still nice and tender as it’s been basing itself on its own juices.

There you have it! A chicken Gyro made at home!

Serve it up on a wrap with garlic sauce, lettuce, and tomato.