Marinade

Chicken Gyros

Name: Chicken Gyros
Cook time: 2 h
Total time: 2 h
Ingredients: 2 cup plain full-fat greek yogurt; ¼ cup lemon juice; ¾ cup olive oil; 1 tablespoon kosher salt; 1 tablespoon minced garlic; 1 tablespoon ground coriander; 1 tablespoon paprika; 1 tablespoon ground cumin; ½ teaspoon cayenne pepper; 1 teaspoon cinnamon; 1 teaspoon freshly ground black pepper; 2 pound boneless, skinless chicken thighs; 1 large cucumber; 2 cup plain full-fat greek yogurt; 1 tablespoon minced garlic; ¼ cup lemon juice; 2 tablespoon finely chopped fresh dill; 2 tablespoon finely chopped fresh parsley; 0 kosher salt; 0 freshly ground black pepper; ½ large yellow onion; 8 pita bread; 0 sliced onion; 0 sliced tomato; 1 sturdy 10-inch wooden skewer

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Ingredients

plain full-fat greek yogurt2 cup
lemon juice¼ cup
olive oil¾ cup
kosher salt1 tablespoon
minced garlic1 tablespoon
ground coriander1 tablespoon
paprika1 tablespoon
ground cumin1 tablespoon
cayenne pepper½ teaspoon
cinnamon1 teaspoon
freshly ground black pepper1 teaspoon
boneless, skinless chicken thighs2 pound
large cucumber1
plain full-fat greek yogurt2 cup
minced garlic1 tablespoon
lemon juice¼ cup
finely chopped fresh dill2 tablespoon
finely chopped fresh parsley2 tablespoon
kosher salt0
freshly ground black pepper0
large yellow onion½
pita bread8
sliced onion0
sliced tomato0
sturdy 10-inch wooden skewer1

Instructions

1
Make the marinade: In a large bowl, combine the yogurt, lemon juice, olive oil, salt, garlic, coriander, paprika, cumin, cayenne, cinnamon, and black pepper 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-sized zip-top bag, combine the chicken thighs and marinade, massaging well to coat.
4
Cover and refrigerate for at least 1 hour and up to 1 day.
5
Preheat the oven to 400°F (200°C).
6
Make the tzatziki: In a medium bowl, combine the cucumber, yogurt, garlic, lemon juice, dill, parsley, salt, and black pepper.
7
Cover and refrigerate at least 30 minutes.
8
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.
9
Thread the chicken thighs onto the skewer, rotating each one 90 degrees.
10
Bake for 1 ½ to 2 hours, until the internal temperature of the chicken reaches 165°F (75°C).
11
Let cool for 10 minutes.
12
To serve, carve off slices of chicken to fill a pita.
13
Top with onion slices, tomato slices, and tzatziki sauce.
14
Enjoy!