This is the best Chicken Gyros recipe EVER and because we had it last week, I thought I’d share! Kids loved it, adults loved it, we all loved it!

Ingredients:                                                                                                                                                                                                 For 8 servings

  • 2 Ib boneless, skinless chicken thighs, pounded flat (905 g)
  • ½ large yellow onion, peeled and root side removed                              
  • 1 wooden skewer, sturdy, roughly 10 inches (25 cm)
  • 8 Pita Breads

                                                                                                                                                                                                MARINADE:                  

  • 2 cups greek yogurt (570 g)
  • ½ cup lemon juice (60 mL)    
  • ¾ cup olive oil (180mL)                                       
  • 1 tbsp. kosher salt                                                                                        
  • 1 tbsp. garlic, minced                                                                                      
  • 1 tbsp. coriander powder                             
  • 1 tbp. paprika        
  • 1 tbsp. ground cumin                                                                
  • ½ tsp. cayenne pepper
  • 1 tsp. cinnamon                    
  • 1 tsp. black pepper

TZATZIKI:

  • 1 large cucumber, shredded
  • 2 cups greek yogurt (570 g)
  • 1 tbsp. garlic, minced
  • ¼ cup lemon juice (60 mL)
  • 2 tbsp. fresh dill, finely chopped
  • 2 tbsp. fresh parsley, finely chopped
  • salt, to taste
  • pepper, to taste
  • 8 pita breads        
  • onion, sliced
  • tomato, sliced

Method:

  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. Pre heat oven to 400˚ F (200˚ C)
  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 pita. Top with onion slices and Tzatziki sauce.
  10. Enjoy! 

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