Welcome Back to Episode 76 of All Things 🇬🇷 Greek! Today I am back with a variation of my Chicken Gyro Meat (ya’ll, we started a viral trend!!!)- using the authentic cooking method! Today’s recipe is inspired by meal prep and making your lives easier! So I took your advice and added veggies and potatoes to the base of my vertical skewer pan - GENIUS 🪬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 for the recipe and VERTICAL SKEWER PAN. 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. 📱 💥 Gyro is meat traditionally cooked on a vertical rotisserie (or in our case an Amazon pan 😂), then sliced and served wrapped or stuffed in pita bread or pita gyro bowls along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece, my family normally enjoys Gyro meat with either beef, lamb, or chicken! It’s the perfect protein to have in the fridge all week. I like pairing it with fluffy rice, my viral pita and a Greek salad! Don’t be afraid of the spice selection, I promise you it’s incredible and a combo you’re sure to enjoy! Here’s everything you need to become an Authentic Chicken Gyro Meat Expert! Ingredients: Variation: Gyro chicken with vegetables and warming spices — 2-2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs) 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 1/2 large white onion, grated 1/4 tsp cinnamon 1/4 tsp all spice 1/8 tsp cloves 1 tsp dried parsley 1/2 red onion, cut into 1 inch pieces 1 red pepper, cut into 1 inch pieces 1 cup baby potatoes  Instructions 1. Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together (salt, pepper, garlic, dried oregano, lemon juice, ground cumin, Greek yogurt, olive oil, grated onion, cinnamon, all spice, cloves and dried parsley).  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. Add the chopped red onion, chopped red pepper and potatoes to the base of the vertical spit (or sheet pan if you're using).  5. Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C), baste the vegetables with any pan juices at the half hour mark. 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 above 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 - @foodbymaria