Chicken Gyro
Greek street-food classic of marinated chicken roasted until juicy, tucked into warm pita with tzatziki and crisp vegetables.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Chicken Gyro to your week, check it against your household's allergens, and build the shopping list automatically.