Chicken Gyros

Name: Chicken Gyros
Yield: 8
Ingredients: 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 cups plain full-fat greek yogurt; 1 tablespoon minced garlic; ¼ cup lemon juice; 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

Recipe by Mike Price from tasty.co

Dinner

Ingredients

8 servings

•

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 cups plain full-fat greek yogurt
•

1 tablespoon minced garlic
•

¼ cup lemon juice
•

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

Instructions

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.
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-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.
Preheat the oven to 400°F (200°C).
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.
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.
Bake for 1 ½ to 2 hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10 minutes.
To serve, carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
Enjoy!