Print Friendly, PDF & Email
Prepare time: 50 min
Cook time: 1 hr 30 min
Passive time: 2 hr (or overnight)
Ready in: 2 hr 20 min + passive time
Yield: serves 12 people

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

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

Instructions

1
In a large bowl combine olive oil, wine, salt, paprika, oregano & coriander.

2
Crush the garlic cloves and add them to the mixture.
Stir well.

3
Add the onion and season with pepper.

4
Put the fillets in the marinade and mix until they’re completely coated.

5
Cover the bowl and place it in the fridge for at least two hours.
If you marinate them overnight they’ll be even better.

6
Thread the fillets onto stainless steel skewers.
You’ll need 5 skewers, 33cm/13″ long.

7
“Hang” the skewers onto the sides of a baking pan so that the chicken doesn’t touch the bottom.

8
Using a ladle, pour the marinade into the baking pan.
Add 50ml water.

9
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.

10
Once they’re baked, let them rest for 15min.

11
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.

12
Serve hot on a freshly baked pita bread with onion & tomato slices…
Enjoy!

Recipe Video

LEAVE A REPLY

Please enter your comment!
Please enter your name here