Moist Chicken Gyros on Vertical Spit

Marinate the chicken: In a large bowl, mix the marinade ingredients. Add the chicken and toss well to coat evenly. Cover and marinate in the fridge for at least 1 hour or overnight for best flavor.

Prepare the roasting setup: Preheat the oven to 200°C / 400°F. Place a halved onion or a large potato flat-side down in the center of a deep roasting pan/ baking sheet. Insert a long metal skewer or wooden stick vertically into the base to hold the stack. Alternatively, you can use a gyros roasting pan that comes with a vertical spit.

Stack the chicken: One piece at a time, slide the marinated chicken onto the skewer, pressing each piece down gently to form a compact vertical stack. Try to keep the shape even for even cooking.

Roast the chicken: Place the roasting pan in the oven and bake for 1 to 1 ½ hours, or until the chicken is golden and fully cooked through (or the internal temperature reaches 75°C / 165°F). If desired, broil on high for the last 5 to 8 minutes to crisp up the edges.

Rest and slice: Let the stack rest for 10 minutes before slicing. Using a sharp knife, shave off thin slices from top to bottom, just like at a gyro shop.

Serve: Serve the sliced chicken warm in pita bread with tzatziki, tomatoes, cucumbers, onions, and lettuce. Or serve over rice, salad, or roasted veggies.

Marinate the chicken: Prepare the marinade as listed in the recipe and marinate the chicken for at least 1 hour or overnight in the fridge.

Heat the pan: Place a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to coat the bottom.

Cook the chicken: Remove chicken from the marinade, shaking off excess. Cook in batches to avoid crowding the pan. Cook each piece for 4 to 5 minutes per side, until golden brown and cooked through (internal temp: 75°C / 165°F).

Rest and slice: Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then slice into thin strips.

Serve: Use the sliced chicken just like you would with the roasted version—stuff into warm pita bread with tzatziki and toppings, or pile onto bowls and salads.

Prepare the cucumber: Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.

Mix the sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill (if using). Stir well until smooth and creamy.

Season and chill: Add salt and pepper to taste, and stir again. Let the tzatziki rest in the fridge for at least 30 minutes to allow the flavors to meld.

Serve: Serve chilled with pita bread, chicken gyros, grilled veggies, or as a dip for fresh veggies and chips. Store in an airtight container in the fridge for 3–4 days.