High Protein Chicken Gyros

Next, add the cottage cheese to a food processor and blend until smooth. Alternatively, you can blend the cottage cheese with an immersion blender in its container. 

Now, add the chicken thighs to a bowl, with any poultry seasoning of choice.  I used Watkins poultry and seafood seasoning but feel free to use any of choice. 

Note: feel free to use any seasoning of choice or create your own blend as well. Mine has salt in it already, so I didn’t have to add extra. Depending on the brand, you will have to adjust the sodium so be sure to look on the back of the ingredient label for best results. 

Add in the blended cottage cheese and mix well. 

Once marinated, take out the Vertical Gyro Oven Plate, oil it up with a little bit of olive oil, and thread on the chicken making sure to rotate each one opposite from the last. 

Note: if you don’t have a Vertical Spit, cut a large onion in half and position two bamboo skewers vertically into the onion to create your own home-made spit. 

Now, add one cup of water (or broth) to the bottom of the Gyro plate and place half of the onion on top of the meat. 

Place it in the oven and bake for 75-90 minutes (depending on the oven) or until golden. Feel free to insert a meat thermometer if you want to be safe. 

Take it out of the oven, let it rest for a few minutes and cut it. Enjoy on pita with tzatziki, french fries and all the fixings, on a salad, or on its own with a side of my Greek Lemon Potatoes.