Chicken Gyros
Whipping up Greek-style chicken gyros is a breeze for busy evenings. Succulent chicken thighs are bathed in a lively marinade bursting with the flavors of lemon, garlic, and fragrant oregano, then grilled to juicy perfection. Nestled in warm pita bread and adorned with crisp veggies and a dollop of creamy tzatziki sauce, each bite is a mouthful of Mediterranean flavors. This simple recipe lets you bypass a trip to a Greek restaurant and instead whip up some delicious gyros right in the comfort of your own kitchen. This recipe is sure to be a hit with your family. Make it a weekly favorite!
Instructions
- 1
Make the marinade: In a large bowl, combine the yogurt, lemon juice, olive oil, salt, garlic, coriander, paprika, cumin, cayenne, cinnamon, and black pepper and stir well.
- 2
On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- 3
In another large bowl or gallon-sized zip-top bag, combine the chicken thighs and marinade, massaging well to coat. Cover and refrigerate for at least 1 hour and up to 1 day.
- 4
Preheat the oven to 400°F (200°C).
- 5
Make the tzatziki: In a medium bowl, combine the cucumber, yogurt, garlic, lemon juice, dill, parsley, salt, and black pepper. Cover and refrigerate at least 30 minutes.
- 6
On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Thread the chicken thighs onto the skewer, rotating each one 90 degrees.
- 7
Bake for 1 ½ to 2 hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10 minutes.
- 8
To serve, carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (22)
- •2 cups plain full-fat greek yogurt
- •¼ cup lemon juice
- •¾ cup olive oil
- •1 tablespoon kosher salt
- •1 tablespoon minced garlic
- •1 tablespoon ground coriander
- •1 tablespoon paprika
- •1 tablespoon ground cumin
- •½ teaspoon cayenne pepper
- •1 teaspoon cinnamon
- •1 teaspoon freshly ground black pepper
- •2 lb boneless, skinless chicken thighs, pounded flat
- •1 large cucumber, shredded
- •2 tablespoons finely chopped fresh dill
- •2 tablespoons finely chopped fresh parsley
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •½ large yellow onion, peeled and root end removed
- •8 pita breads
- •sliced onion
- •sliced tomato
- •1 sturdy 10-inch wooden skewer