Chicken Gyros
Ingredients
- 2 lb boneless, skinless chicken thighs (910 g), pounded flat
- ½ large yellow onion, peeled and root side removed
- 1 wooden skewer, sturdy, roughly 10 inches (25 cm)
- 2 cups greek yogurt (570 g)
- ¼ cup lemon juice (60 mL)
- ¾ cup olive oil (180 mL)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 large cucumber, shredded
- 2 cups greek yogurt (570 g)
- 1 tablespoon garlic, minced
- ¼ cup lemon juice (60 mL)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
- pepper, to taste
- 8 pita breads
- onion, sliced
- tomato, sliced
Preparation
- In a large bowl, combine marinade ingredients and stir well.
- 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.
- In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- Preheat oven to 400°F (200°C).
- Shred the cucumber, be sure to squeeze out any excess liquid.
- In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- 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. Skewer the chicken thighs individually, rotating each one 90 degrees.
- Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
See full instruction on : tasty.co
