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

Ingredient Substitutions

• Instead of Boneless skinless chicken thighs: Boneless skinless chicken breasts (not recommended, will be drier)
• Instead of Fresh lemon juice: Bottled lemon juice
• Instead of Red wine vinegar: White wine vinegar, Apple cider vinegar
• Instead of Olive oil: Canola oil, Avocado oil
• Instead of Greek seasoning blend (e.g., Cavender's or homemade 'Euro Hero'): Mix of oregano, garlic powder, onion powder, thyme, marjoram, salt, pepper
• Instead of Fresh parsley: Dried parsley (use less)
• Instead of Fresh oregano: Dried oregano (use less)
• Instead of Minced garlic: Pre-minced garlic, Garlic powder
• Instead of Plain Greek yogurt: Regular plain yogurt (thicker is better)
• Instead of Kosher salt: Sea salt, Table salt (use less)
• Instead of Black pepper: White pepper
• Instead of Tomato: Cherry tomatoes
• Instead of Cucumber: English cucumber
• Instead of Red onion: White onion, Shallot
• Instead of Kalamata olives: Black olives
• Instead of Feta cheese: Crumbled feta
• Instead of Pita bread: Naan, Flatbread
• Instead of Lettuce: Romaine, Iceberg
• Instead of Nonstick cooking spray: Oil and paper towel
• Instead of Lump charcoal: Briquettes
• Instead of Fire starter (tumbleweed or similar): Newspaper, Lighter cubes

Equipment Needed

• Vertical spit/rotisserie attachment for grill
• Charcoal grill (e.g., Primo, Kamado, Weber Kettle)
• Chimney starter
• Fireproof gloves
• Thermometer (instant-read, e.g., Thermapen)
• Large mixing bowls (3)
• Chef's knife
• Cutting board
• Tongs
• Ziploc bag (gallon size)
• Spoon (for mixing and serving)
• Spatula or turner (optional)
• Serving platter (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 2 hours.
• Set up indirect heat and maintain 325-350°F throughout roasting.
• Rotate spit regularly for even cooking.
• Cook chicken to at least 175°F internal temperature.
• Rest chicken before slicing.

Chef Tips from the Video

• Stacking thighs in alternating directions creates more crispy edges.
• Letting the chicken rest before slicing keeps it juicy.
• Use leftover chicken for salads or wraps.
• Grill extra pita for dipping in salsa and sauce.

Troubleshooting

Storage

Refrigerator: Store leftover chicken, salsa, and sauce in airtight containers for up to 3 days.

Freezer: Sliced chicken can be frozen for up to 2 months. Thaw and reheat gently.

Room temperature: Do not leave cooked chicken or dairy-based sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate chicken up to 24 hours in advance.
• Greek salsa and yogurt sauce can be made a day ahead and refrigerated.
• Slice chicken just before serving for best texture.