@foodbymariaWelcome Back to Episode 73 of All Things Greek! Today we are making Chicken Gyro Meat - using the authentic cooking method! If you love delicious, easy, flavor-packed GREEK FOOD then be sure to follow ‍@foodbymaria so you never miss a recipe! The full recipe is below or tap the link in my bio to access our website. Don’t forget to save this post for later! You can also access all these recipes on the FoodByMaria App which is available for both Apple and Android. When you think of Greek food you probably think of the delicious Greek Chicken Gyros. Vendors line the streets in all the Greek cities with their vertical rotisserie of meat (either pork or chicken) ready to make you the most life-changing wrap you’ll ever find. You’ll usually find these served with fresh tomatoes, onions, fries, and tzatziki. This type of Greek food defined and carved my childhood - I hope you enjoy! PS — STAY TUNED FOR SOME RECIPES FOR LENT AND GREEK EASTER! Here’s everything you need to become an Authentic Chicken Gyro Meat Expert! Ingredients — 2-2.5 lbs boneless, skinless chicken thighs (about 12-16) 1 tsp salt 1/2 tsp pepper 2 garlic cloves, pressed 1 tbsp dried oregano 1/2 lemon juiced 1/2 tsp ground cumin 1/2 cup plain Greek yogurt 2 tbsp olive oil Variation: chicken gyros bowl: 2 cups cooked rice 1 cup halved baby tomatoes 1 cup chopped cucumber 1/2 cup black olives 1/2 cup crumbled feta cheese 2 cups thinly sliced romaine lettuce 1/2 cup tzatziki (make our easy tzatziki recipe) 2 pitas (make our fluffy Greek pita bread recipe) Instructions — 1. Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together. 2. Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours. 3. Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F. 4. Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together. 5. Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10-15 minutes before slicing/carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas). Variation: chicken gyros bowl — 1. Use the cooked chicken to make chicken gyros bowls by dividing the cooked chicken, rice, baby tomatoes, chopped cucumber, olives, crumbled feta cheese, sliced romaine lettuce, tzatziki and pita between 4 bowls.#Greece #GreekRecipes #GreekFood #Gyro #GreekTok ♬ original sound - Maria Koutsogiannis

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