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!
