Spit-Roasted Chicken Gyros (Greek-Style Vertical Rotisserie)

Ingredients

• 3 lbs pounds Boneless skinless chicken thighs (Family-size pack (about 10-12 thighs))
• 2 lemons Fresh lemon juice (1 for marinade, 1 for sauce)
• 4 tbsp tablespoons Red wine vinegar (2 tbsp for marinade, 1 tbsp for sauce, 1 tbsp for salsa)
• 5 tbsp tablespoons Olive oil (2 tbsp for marinade, 1 tbsp for sauce, 2 tbsp for salsa)
• 5 tbsp tablespoons Greek seasoning blend (e.g., Cavender's or homemade 'Euro Hero') (2 tbsp for marinade, 1 tbsp for seasoning chicken, 1 tbsp for sauce, 1 tbsp for salsa)
• 1 bunch bunch Fresh parsley (Chopped, divided for marinade, sauce, and salsa)
• 1 small bunch bunch Fresh oregano (Chopped, divided for sauce and salsa)
• 3 cloves cloves Minced garlic (For marinade)
• 2 cups cups Plain Greek yogurt (1 cup for marinade, 1 cup for sauce)
• to taste Kosher salt (For sauce and salsa)
• to taste Black pepper (For sauce and salsa)
• 1 large tomato Tomato (Diced, for salsa)
• 1 medium cucumber Cucumber (Diced, for salsa)
• 1/2 onion Red onion (Diced, for salsa)
• 1/2 cup cup Kalamata olives (Pitted and diced, for salsa)
• 4 oz ounces Feta cheese (Block, diced for salsa)
• 6 pieces Pita bread (For serving)
• 1/2 head head Lettuce (Shredded, for serving)
• as needed Nonstick cooking spray (For spit)
• 1 chimney full Lump charcoal (For grill)
• 1 piece Fire starter (tumbleweed or similar) (For lighting charcoal)

Instructions

1. Marinate the Chicken

   In a large bowl, whisk together the juice of 1 lemon, 2 tbsp red wine vinegar, 2 tbsp olive oil, 2 tbsp Greek seasoning, 2 tbsp chopped fresh parsley, 3 cloves minced garlic, and 1 cup plain Greek yogurt. Add chicken thighs and toss to coat. Transfer to a large Ziploc bag, seal, and massage to ensure even coating. Refrigerate for at least 2 hours (up to overnight for best flavor).

   Time: PT15M

   Temperature: 4°C

2. Prepare the Grill and Spit

   Spray the vertical spit with nonstick cooking spray for easier cleanup. Light a chimney of lump charcoal with a tumbleweed or fire starter. Once coals are ashed over, arrange them on both sides of the grill for indirect heat (leave center empty). Add a few briquettes to each side for steady heat. Preheat grill to 325-350°F (163-177°C), vents about 1 inch open top and bottom.

   Time: PT15M

   Temperature: 350°F

3. Stack and Season the Chicken

   Remove chicken from marinade, letting excess drip off but keeping most seasoning on. Sprinkle additional Greek seasoning over the top. Stack thighs on the spit, alternating orientation for even cooking and crispy edges. Sprinkle more seasoning once stacked.

   Time: PT10M

4. Roast the Chicken

   Place spit on grill over drip pan. Cover grill and cook at 325-350°F (163-177°C) for 2 hours, rotating spit every 20-30 minutes for even browning. Check internal temperature after 1 hour; continue cooking until thickest part reaches 175°F (80°C).

   Time: PT2H

   Temperature: 350°F

5. Make Greek Yogurt Sauce

   In a bowl, combine 1 cup Greek yogurt, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tbsp Greek seasoning, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, a pinch of kosher salt, and black pepper. Adjust consistency with a squeeze of lemon juice. Taste and chill until serving.

   Time: PT5M

6. Make Greek Salsa

   In a bowl, mix 1 large diced tomato, 1 diced cucumber, 1/2 diced red onion, 1/2 cup diced Kalamata olives, 4 oz diced feta, 1 tbsp chopped parsley, 1 tbsp chopped oregano, pinch of salt, black pepper, 1 tbsp Greek seasoning, 2 tbsp olive oil, and 1 tbsp red wine vinegar. Toss and chill.

   Time: PT10M

7. Rest and Slice Chicken

   Once chicken reaches 175°F, remove spit from grill using gloves. Carefully pour off excess juices. Let chicken rest 10 minutes. Using a sharp knife, shave thin slices off the spit, rotating as needed for even pieces.

   Time: PT10M

8. Grill Pita Bread

   Place pita bread directly on grill grates for about 30 seconds per side until warm and slightly charred. Remove and keep warm.

   Time: PT5M

   Temperature: 350°F

9. Assemble Gyros

   Lay warm pita on a plate. Add a small handful of shredded lettuce, a generous portion of sliced chicken (mix of crispy edge and juicy center), a spoonful of Greek salsa, and a drizzle of yogurt sauce. Serve immediately.

   Time: PT5M

10. Cleanup

    Wash all bowls, utensils, spit, and grill grates. Dispose of used charcoal safely. Wipe down surfaces and store leftovers properly.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

38g

Carbohydrates

48g

Fat

32g

Fiber

4g