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Chicken Gyros

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Chicken Gyros

8 servingsINGREDIENTSMarinade570 g (2 cups) greek yogurt60 mL (1/4 cup) lemon juice180 mL (3/4 cup) olive oil1 tablespoon kosher salt1 tablespoon garlic, minced1 tablespoon ground coriander1 tablespoon paprika1 tablespoon ground cumin1/2 teaspoon cayenne pepper1 teaspoon cinnamon1 teaspoon black pepper905 g (2 lb) boneless, skinless chicken thigh1/2  large yellow squash, peeled and root side removed1  sturdy wooden skewers, roughly 10 inches (25 cm)Tzatziki Sauce1  large cucumber, shredded570 g (2 cups) greek yogurt1 tablespoon garlic, minced60 mL (1/4 cup) lemon juice2 tablespoons fresh dill, finely chopped2 tablespoons  fresh parsley, finely chopped salt, to taste pepper, to taste8  pita bread onion, sliced tomato, slicedPREPARATION1. 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. Preheat 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, tomato slices, and tzatziki sauce.10. Enjoy!
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8 servings

INGREDIENTS

Marinade

570 g (2 cups) greek yogurt

60 mL (1/4 cup) lemon juice

180 mL (3/4 cup) olive oil

1 tablespoon kosher salt

1 tablespoon garlic, minced

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon black pepper

905 g (2 lb) boneless, skinless chicken thigh

1/2 large yellow squash, peeled and root side removed

1 sturdy wooden skewers, roughly 10 inches (25 cm)

Tzatziki Sauce

1 large cucumber, shredded

570 g (2 cups) greek yogurt

1 tablespoon garlic, minced

60 mL (1/4 cup) lemon juice

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh parsley, finely chopped

salt, to taste

pepper, to taste

8 pita bread

onion, sliced

tomato, sliced

PREPARATION

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. Preheat 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, tomato slices, and tzatziki sauce.

10. Enjoy!

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