Smoked Chicken Gyros

Ingredients

• 3 pounds boneless, skinless chicken thighs
• ⅓ cup olive oil
• ¼ cup white wine
• 2 Tablespoons fresh lemon juice
• 6 cloves garlic (minced)
• 2 Tablespoons Greek seasoning (link to recipe in notes section below)
• 2 teaspoons sweet paprika (smoked paprika will work fine too)
• pitas (warmed)
• Tzatziki Sauce
• red onion (thinly sliced)
• romaine lettuce (shredded)
• tomatoes (diced)
• cucumbers (sliced)

Steps

1. 1

   Make the marinade. In a large bowl or gallon-size zip-top bag, combine olive oil, white wine, lemon juice, minced garlic, Greek seasoning, and sweet paprika. Whisk until well combined.

2. 2

   Marinate the chicken. Add the chicken thighs to the marinade, ensuring all pieces are well coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3. 3

   Preheat the smoker. Preheat your smoker to 275 degrees F using a mild wood like maple or apple, or your preferred wood.

4. 4

   Prepare for cooking. Remove the chicken from the marinade and arrange vertically on a trompo-style spit or thread onto skewers and place in a grill basket. Reserve any remaining marinade for basting.

5. 5

   Cook the chicken. Place the chicken on the smoker, close the lid, and cook until internal temperature reaches 175 degrees F, approximately 2 hours. Baste occasionally during cooking with reserved marinade.

6. 6

   Slice and serve. Remove the chicken from the smoker and let it rest for 5 minutes. Using a sharp knife, slice thin strips from the outside of the chicken. Serve immediately on warm pita bread with tzatziki, red onion, lettuce, tomatoes, and cucumber.