A few days ago, I shared my recipe for skewered pita wraps. It was a huge hit…!
Well, how about I give you my recipe for my favourite chicken gyros? It’s different from what you’re used to, but I guarantee it’s amazing—you’ve never tasted a better skewer.
Pair your skewer with some fresh tomato, onion, and my homemade mayonnaise (find the recipe again here), and get ready for endless moans of pleasure!
Check out my photos and make sure to jot down or print out the recipe!
Chicken Gyro
Ingredients (for about 8 skewers):
- 1 whole chicken breast fillet
- 3 thigh fillets (total meat, breast + thigh, should be about 1100-1200 grams)
- 15 grams salt
- 1 teaspoon sweet paprika (boukouvala)
- 1 teaspoon dried onion (dehydrated)
- 1 heaping teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon rosemary
- 1/2 teaspoon curry powder
- 1/2 teaspoon thyme
- 1 teaspoon mustard powder
- 10 grams molasses
- 50 grams ketchup
- Freshly ground black pepper
Instructions
- Cut the fillets into very, very thin strips with a sharp knife.
- Add them to a large bowl, mix in all the ingredients, and toss well.
- Preheat your oven to 220°C (425°F) with the fan on and the lower heat element (or just the fan).
- Spread the gyro mixture out evenly on a large baking sheet.
- Bake for 20-25 minutes, stirring occasionally as needed.
Note: No added fat is needed because the chicken will release its own juices, preventing it from sticking to the baking sheet.
I’m sure you’ve never had such tender meat before!
Good luck!
