Prep Time::20 mins
Cook Time:: 1 hr
Additional Time:: 4 hrs 10 mins
Total Time:: 5 hrs 30 mins
Servings::6
Yield::6 gyros
Ingredients
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Marinade:
1 cup Greek yogurt
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 cloves garlic, minced
2 teaspoons kosher salt
1 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon dried oregano
½ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
Chicken Gyros:
2 ½ pounds boneless, skinless chicken thighs
1 large onion
2 8- to 10-inch wooden skewers
6 pita breads, warmed
½ cup tzatziki sauce
½ cup shredded lettuce, or to taste (Optional)
½ cup diced tomato, or to taste (Optional)
¼ cup diced red onion, or to taste (Optional)
Directions
Gather all ingredients.
ALLRECIPES / NELLY CUANALO
Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
ALLRECIPES / NELLY CUANALO
Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
ALLRECIPES / NELLY CUANALO
Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
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Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
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Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
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Allow meat to rest for 10 minutes before slicing.
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Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
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Serve and enjoy.
ALLRECIPES / NELLY CULANO
Cook's Tip:
To achieve deeper charred bits around the meat, crank the heat up in the oven to 425 degrees F (220 degrees C) during the last 5 to 10 minutes of cooking.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.