Leave it to me to completely break tradition on a very traditional food.
I did not roast the chicken rotisserie style and I did not use Pita Bread to sandwich all the deliciousness together in the end. Rather, I barbecued the chicken and used Naan Bread as the holding vessel. In fact the only reason I call it a Gyro at all is because of the traditional sauce, but hey there is tomato, red onion, feta, and amazingness in here which as I remember any time I have eaten gyros in the past all of those were included.
Recipe for both the Gyro and Taziki Sauce below.
Let’s start with the chicken marinade since I let the chicken thighs bathe in it for about 8 hours. Now, there is raw chicken below….do not be weird about it, please.
I used everything leftover in my fridge from the last few days for the marinade. Such a secret recipe, right?
Mix all of these together FIRST, then add in your chicken thighs, cover the bowl with plastic wrap, leave them alone for roughly 6-8 hours, and WASH YOUR HANDS cause we are moving on to the next thing!
Now, I made this traditional because it just has to be due to its deliciousness.
Now, there a lot of recipes for Taziki sauce and the most common variation is always the cucumber. Do you let the fluid drain from the cucumber? Do you let excess fluid strain from the final sauce? I honestly do not know and I did not care too much. I chopped all my ingredients, mixed them with the yogurt, and waited about 2 hours to see how it did. The sauce was fine! Not watery at all not runny or gross. Perfect consistency for my personal liking. I also ate the sauce with pita chips the next day and same thing, not runny, not watery.
Once you have your chicken marinading and the sauce made the rest of the day is just a torturous waiting game.
I BBQ’d the chicken, grilled the naan til it was warm, and threw all my fresh veggies in the warm deliciousness and ate it far too quickly. You can absolutely throw any veggies in this like bell pepper, lettuce, green onions (I love onions), spinach, and whatever else! Red onion, tomatoes, and feta cheese is what I had on hand and so in they went.