Steve's Greek Chicken on the Rotis

[John Sp]

Hello All,

I was browsing through my favorite forum the other day and ran across Steve's Greek Chicken post. I have been wanting to do a gyro style cook on the rotisserie but wasn't sure I could pull it off with ground beef and lamb for a traditional gyro approach. When I saw Steve's skewered chicken thighs, I figured that was just the ticket so I gave it a try.

Chicken Thighs Marinated Overnight and Threaded onto a Rotisserie Rod


Tied Longitudinally with Butcher's Twine


Spinning Up Indirect


Mid Cook - Smoke is from Rosemary Stalks


Toasting Pitas - Direct


Service with Kalamata Olives, Garden Tomatoes, and Feta Cheese


Plated
​

This was very good and the family enjoyed it a lot. It took a lot longer to cook than I expected - about 1.5 hours to 170 internal. The cinnamon and allspice combination really impart an interesting flavor. Next time around (and there will be a next time), I will add salt to the spice mixture. Thanks for the inspiration Steve!

Regards,

John

 

[James Lake]

Great looking cook and I'm certain that your family enjoyed this dinner. How much/many thighs did you use there?

 

[Luke P]

Looks great. Love the greek flavors and ingredients. also something Im always nervous about messing up the authentic tastes so I chicken out.

 

[Tony R]

Thanks for the plate.....

 

[Tim McCann]

Always wanted to try this. Looks like lots of work though!

 

[Cliff Bartlett]

What a feast, John. Looks wonderful.

 

[Steven Burton]

Looking good John, glad to be of service, there will be a next time for me as well, I think next time I am going to do a chicken tikka tandoori type one, will definitely post pics of that!

 

[Rich Dahl]

That's really a great cook John!

 

[Bill Schultz]

Good Eats happening in Slidell

 

[NAR_Simpson]

Great post John, thanks for sharing.

 

[John Solak]

Looks phenomenal!!! It also looks like you have enough there to feed a small army!