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Chicken Gyros

 2 lbs boneless, skinless chicken thighs, pounded flat
 ½ large yellow onion, peeled and root side removed
 1 wooden skewers, sturdy, roughly 10 inches
MARINADE
 2 cups greek yogurt
 ¼ cup lemon juice
 ¾ cup olive oil
 1 tbsp kosher salt
 1 tbsp garlic, minced
 1 tbsp coriander powder
 1 tbsp paprika
 1 tbsp ground cumin
 ½ tsp cayenne pepper
 1 tsp cinnamon
 1 tsp black pepper
TZATZIKI SAUCE
 1 large cucumber, shredded
 2 cups greek yogurt
 1 tbsp garlic, minced
 ¼ cup lemon juice
 2 tbsp fresh dill, finely chopped
 2 tbsp fresh parsley, finely chopped
 salt, to taste
 pepper, to taste
 8 pita breads
 1 onion, sliced
 1 tomato, sliced
1

In a large bowl, combine marinade ingredients 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 plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.

4

Preheat oven to 400°F.

5

Shred the cucumber, be sure to squeeze out any excess liquid.

6

In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.

7

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

8

Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.

9

Carve off slices of chicken to fill a flat bread. Top with onion slices, tomato slices, and tzatziki sauce.