Chicken Gyros

Yoghurt-marinated chicken tenders, packed with flavour from warm spices, and loaded into a pita wrap with homemade tzatziki sauce and all the fixings you love!

Greek
Main

416

Calories

44.57 g

Carbs

9.26 g

Fat

35.49 g

Protein

Chicken Gyros

Method

Mix marinade: 2 cups greek yogurt (570 g), 1/4 cup lemon juice (60 mL), 3/4 cup olive oil (180 mL), 1 tablespoon kosher salt, 1 tablespoon garlic, minced, 1 tablespoon coriander powder, 1 tablespoon paprika, 1 tablespoon ground cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon cinnamon, 1 teaspoon black pepper

Mix Tzatziki sauce: 1 large cucumber, shredded, 2 cups greek yogurt (570 g), 1 tablespoon garlic, minced, 1/4 cup lemon juice (60 mL), 2 tablespoons fresh dill, finely chopped, 2 tablespoons fresh parsley, finely chopped, salt, to taste, pepper, to taste

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 1/2 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.

Ingredients

Chicken

Chicken

2 lb boneless, skinless chicken thighs (910 g), pounded flat

Onion

Onion

1/2 large yellow onion, peeled and root side removed

Yogurt

Yogurt

4 cups greek yogurt (1.140 kg)

Olive Oil

Olive Oil

3/4 cup olive oil (180 mL)

Parsley

Parsley

2 tablespoons fresh parsley, finely chopped

Paprika

Paprika

1 tablespoon

Kosher Salt

Kosher Salt

1 tablespoon

Cinnamon

Cinnamon

1 teaspoon

Dill

Dill

2 tablespoons fresh, finely chopped

Coriander

Coriander

1 tablespoon

Tomato

Tomato

1, sliced

Minced Garlic

Minced Garlic

2 tablespoon minced

Onion

Onion

1, sliced

Cumin

Cumin

1 tablespoon

Pita Bread

Pita Bread

8

Cayenne Pepper

Cayenne Pepper

1/2 teaspoon

Lemon Juice

Lemon Juice

1/2 cup (120 mL)

Cucumber

Cucumber

1 large, shredded

Black Pepper

Black Pepper

1 teaspoon

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