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Chicken Gyro
(γύρο κοτόπουλου)
Gyros (ee-rohs)is one of the most well known of Greek street foods. Made from any number of meats such (lamb, beef, veal, pork and chicken) all marinated in rich, savory herbs and exotic, warming spices with a hint of lemony acid bring out the subtle flavors of this treasure. It is generally cooked on a vertical spit then shaved in thin slices. The true Gyro meat is stacked and layered with the occasional layer of fat to keep it moist and add that wonderful grilled flavor throughout.
This versatile meat can be put on a salad, served by itself or the more traditional way; placed in a pita bread with vegetables (such as horiatiki) and some tzatziki sauce to finish it off. More recently throughout Europe it is loved as the famous Donner Kebab.
Servings:
8-10
Yield:
570 g / 20 oz
Prep Time:
45 min
Cook Time:
1 – 2 hrs
Total Time:
5 – 27 hrs
Mise en place (Preparation) Click here
• Skin the chicken but reserve the skin.
• Butterfly the thick ends of the Chicken Thighs to create a relatively even thickness (or thinness as the case may be)
• Measure out Greek Herbs and grind to powder
• Measure out Greek Spice
• Measure out Oregano and grind half to powder
• Measure out Chili Flakes
• Measure out Lemon Juice
• Measure out the warm water
• Measure out Olive Oil
Directions
Mix the whole oregano and the hot water together and set aside for 10-15 minutes add the rest of the seasoning and add more hot water and set aside to let the herbs re-hydrate. you should add just enough water for the spices to almost absorb it all. This is called blooming and should always be done when using dried herbs.
Mix all ingredients except chicken together and set aside for 20-30 minutes.
Mix the chicken and Marinade together until the chicken is well coated. Mix together for 5 to 10 minutes to activate some of the albumin proteins in the meat. (this will help with the binding) and let rest in the refrigerator for 1-2 hours. Stack the Chicken on the spindle in flat layers. About every third or fourth layer add a layer of the chicken skin. Compact the meat on the spindle and then tie the meat to the spindle with string along its length continuing to compact and compress it as you do. The tighter the stack the better the results when carving. Wrap the spindle with plastic wrap as tightly as you can. Place in the refrigerator for 2-14 hours. put a baking dish or a towel under it (maybe both)as well, trust me on this.
Cook on a rotisserie. 30 to 45minutes or until golden brown. With a very sharp carving knife, shave shallow ( an 1/8 of an inch, max) strips from edge of the meat. just slicing off the browned meat using a one directional slicing method and not a sawing action will make for better and thinner shaving. Continue to cook and shave as the meat continues to brown.
Customize:
For a stronger flavor: grind 1 teaspoon of greek herbs, one teaspoon greek spice and 2 teaspoons salt into a powder. Sprinkle over cooked meat to taste for added burst of flavor.
Add additional lemon juice to the cooked meat for added zing.
**both of the above can be done to the shaved meat as a whole or as condiment to individual servings.
Substitutions:
Rotisserie for…
Oven:
Slice pineapple into 1-inch rings. lay the first ring flat and stab the dull side of two to three skewers into the firm center of the pineapple. cover with foil to keep the flavor from leaching into the chicken. Stack the chicken as above. Place the second pineapple ring on top. Compress and tie as tight as possible. wrap with plastic wrap using the wrap to compress even more. place in refrigerator for 2-14 hours. Preheat oven to 500 (on a convection setting if available). Unwrap the gyro spindle. place, first pineapple ring down, into a 3-4 inch deep pan with at least 2-3 inches of room around the pineapple on all sides. run 6-8 skewers (metal if available) through the gyros parallel to the ground and as low as the pan allows. skewers should extend past the pan lip by and an inch or so and rest firmly on the lip. This will brace the gyros and keep it stable. fill the pan with 1/2 inch of water and place in the oven to roast. When the gyros is a deep golden brown remove from the oven and do the first shaving as above. return to oven and repeat as the gyros begin to turn golden brown and points crisp
For the techniques to follow, First Place chicken and marinade in a zip lock bag for 2 to 24 hrs.
Bar B-Q grill:
Put the chicken on the grill for 1-2 minutes then flip and cook until done. Slice the chicken thin, less than a 1/8 inch. you are trying to mimic the shaving and slicing process that they use when trimming from on a rotisserie.
Broiler:
Place chicken under the broiler on a raised wire rack to allow for drainage. Cook for 1-2 minutes then flip and cook until done. flip twice more for 30-45 seconds to help to crisp. Slice the chicken thin, less than a 1/8 inch. you are trying to mimic the shaving and slicing process that they use when trimming from on a rotisserie.
Air Oven:
place in an air oven at 200C for 10-12 minutes. Small batches that cover the bottom with plenty of ventilation holes. Cook for 4-5 minutes or until done. Slice the chicken thin, less than a 1/8 inch. you are trying to mimic the shaving and slicing process that they use when trimming from on a rotisserie.
Stovetop:
Place in a hot skillet, preferably cast iron, put enough oil to coat the bottom of a skillet. Cook for 1-2 minutes then flip and cook until done. do not overcrowd the pan. As the chicken cooks it will release liquid if the chicken is too close it will not evaporate properly and you will boil the chicken. leave 1/2 to an inch around each piece.
Slice the chicken thin, less than a 1/8 inch. you are trying to mimic the shaving and slicing process that they use when trimming from on a rotisserie.
Notes:
If you are using a vertical rotisserie or the oven method it is a good idea to put a foil cap on the top to keep it from drying out and burning.
How to Video