Kandoo Chicken Gyro (Oven-Roasted)

Smoky, tangy, and perfectly charred—our take on Greek street-style gyro meets bold Indian BBQ flavor.

Ingredients

• 4 lbs boneless skinless chicken thighs

• 1 lemon, juiced

• 1 tsp salt

• 1 jar Rupen’s Kandoo Marinade

• 2 tbsp melted butter (for basting)

• Water (for the roasting pan)

Instructions

• Prep & Pre-Marinate
  In a large bowl, toss the chicken thighs with lemon juice and salt. Let sit for 15 minutes.
• Marinate with Kandoo
  Drain excess liquid, then coat the chicken evenly with Rupen’s Kandoo Marinade. Let it marinate in the fridge for at least 4 hours, preferably overnight for deeper flavor.
• Assemble the Gyro Stack
  Use a vertical skewer or rotisserie-style stand (like a shawarma or gyro skewer). Stack marinated thighs tightly one on top of another to form a roast.
• Roasting Setup
  Place the skewer in a deep roasting pan. Add about 1 cup of water to the bottom of the pan to keep things moist and prevent burning.
• Bake Covered (1 hour)
  Cover the whole setup loosely with foil. Bake at 350°F (175°C) for 1 hour.
• Bake Uncovered + Baste (1 hour)
  Remove foil. Baste with melted butter and continue baking for another 1 hour, basting twice more during this hour.
• Rest & Slice
  Let rest for 10 minutes. Slice thinly using a sharp knife—just like traditional gyro meat.

Serving Ideas

Serve in warm pita or naan with tzatziki, lettuce, tomato, and pickled onions—or over a salad bowl with lemon-dill yogurt dressing.