Gyro Marinade
- 3 tbsp yogurt
- 1.5 tbsp oregano
- 1 tbsp extra virgin olive oil
- 3 tbsp lemon (1 medium lemon)
- 3 garlic cloves, minced
- 1 tbsp vinegar
- 1 tsp salt
- 1/4 tsp pepper
Mix well, put in big freezer bag with meat (2 lbs of whatever – deboned chicken thigh, pieces of pork 2-3″ across, 1/2″ thick, etc.).
Let it sit in the fridge for a minimum of 2 hours, preferably 24 hours.
Preheat oven to 400F
Line a baking sheet with parchment
Cut a large onion in half, and run a skewer through the bottom – this will be the stand for the gyro meat
Layer on the meat, and brush the rest of the marinade on the top of the skewer and let it run down.
Cook for 1.5-2 hours, internal temperature needs to hit at least 165F to be safe.
Let it rest 10-15min, slice off the meat, and enjoy!