Chicken Gyro
Difficulty: Easy
Ingredients
- 2.5 lbs boneless skinless chicken thighs
Marinade
- ½ cups greek yogurt
- ¼ cup lemon juice
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp oregano
- 1 tbsp red wine vinegar
Tzatziki sauce
- 1 cucumber
- 1 cup greek yogurt
- 1 garlic clove
- 1-2 tbsp fresh mint
- 1-2 tbsp olive oil
Garnish
- Red onion
- Parsley
- Tomato
Instructions
- Start off by making the marinade. In a bowl, add all the ingredients for the marinade, then slice up the chicken thighs into strips,( about 3 strips per thigh). Add those to the bowl where the marinade is and combine thoroughly. Then place in the refrigerator for at least 2 hours.
- While they are marinating, slice up the red onion, tomatoes, and chop up the parsley.
- Now, let’s made the sauce! Split the cucumber in half, scrape the seeds with a spoon and grate the cucumber with your grater. Squeeze out all the water before adding the grated cucumber to a bowl. Now, add all the other ingredients to the bowl and combine thoroughly to make the sauce. Season with salt and black pepper to taste.
- After 2 hours, preheat your griddle on sear mode. Sear the chicken flipping every 2 minutes and remove once they hit an internal temperature of 175.
- Once you remove the chicken, warm up the pita bread at 300 degrees, for about 2 minutes per side.
- Now let’s assemble! Add sauce to the pita, chicken, more sauce, thin sliced onions, tomato and garnish with parsley.
Notes
You can use boneless skinless chicken breast as a replacement. Cut those into strips as well. I highly recommend a meat thermometer for this cook.
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