Rotisserie Chicken Gyro

Chicken thighs marinated in lemon, oregano, and garlic, threaded onto a rotisserie spit and cooked until the skin is crackling and the meat is juicy all the way through. Slice thin, pile into warm pitta with homemade tzatziki, crisp lettuce, and ripe tomatoes - it's the kind of meal that makes the whole garden smell incredible.

Ingredients

Marinated Chicken

• 1kg boneless, skinless chicken thighs
• 3 tablespoons olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Fine salt and freshly ground black pepper

Tzatziki

• 400g Greek yoghurt
• 1 large cucumber, coarsely grated and squeezed dry
• 2 tablespoons garlic, minced
• 60ml fresh lemon juice
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• A drizzle of good extra virgin olive oil
• Fine salt and freshly ground black pepper

To Serve

• 6 pitta breads, warmed on the grill
• Shredded lettuce
• Ripe tomatoes, diced
• 1 red onion, thinly sliced
• Lemon wedges

Method

1. Combine the olive oil, lemon juice, garlic, oregano, cumin, paprika, cinnamon, salt, and pepper in a large bowl. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
2. Make the tzatziki: combine the yoghurt, grated cucumber (squeeze out as much liquid as you can), garlic, lemon juice, dill, parsley, and olive oil. Season with salt and pepper, cover, and refrigerate until needed.
3. Thread the marinated thighs onto the rotisserie spit, pressing them together firmly, and secure with the spit forks. The tighter the better - this helps them cook evenly and slice well.
4. Set up your grill for indirect heat with the outer burners on medium. Preheat to 180°C with the lid closed. Position a drip tray beneath the spit.
5. Mount the spit and start the rotisserie motor. Close the lid and cook for approximately 1 hour 15 minutes, or until the internal temperature reaches 75°C and the outside is golden and slightly charred.
6. Rest the chicken on the spit for 10 minutes, then carve thin slices directly onto a warm platter.
7. Warm the pitta breads on the grill for 30 seconds per side. Fill each pitta with sliced chicken, a generous spoonful of tzatziki, shredded lettuce, diced tomato, and red onion. Serve with lemon wedges.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.