Mediterranean

Chicken Gyro

Name: Chicken Gyro
Total time: 165 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 lbs boneless skinless chicken thighs; 1/2 cup plain whole-milk Greek yogurt; 3 tbsp olive oil; 4 cloves garlic, minced; 2 tbsp fresh lemon juice; 1 tbsp dried oregano; 1 tsp ground cumin and 1 tsp smoked paprika; 6 warm pita breads; 1 cup tzatziki sauce; 1 medium tomato and 1/2 red onion, thinly sliced

Greek street-food classic of marinated chicken roasted until juicy, tucked into warm pita with tzatziki and crisp vegetables.

165 minutes

Serves 5

Dinner

Contains common allergens

Dairy

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Instructions

5 steps

1
In a large bowl, whisk together the yogurt, olive oil, garlic, lemon juice, oregano, cumin, paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper until smooth, then add the chicken thighs and toss to coat every piece evenly.

2
Cover and refrigerate for at least 2 hours or overnight so the acid and spices penetrate the meat and keep it tender.
3
Heat a grill pan or cast-iron skillet over medium-high until lightly smoking, then cook the thighs 5 to 6 minutes per side until deeply charred and an instant-read thermometer registers 165°F at the thickest point.
4
Transfer the chicken to a board, rest 5 minutes, then slice into thin strips against the grain to maximize juiciness.
5
Warm each pita in a dry skillet for 20 seconds per side, spread with tzatziki, pile on the sliced chicken, and top with tomato and red onion before rolling tightly to serve.

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