CHICKEN GYROS

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CHICKEN GYRO

Yield 4

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Ingredients

• 2lbs chicken thighs
• 1/4 cup yogurt
• 2 tbsp olive oil
• 6 cloves garlic
• 1 tbsp Dijon mustard
• 2 tsp oregano
• 1 tsp black pepper
• 1/2 tsp cumin
• salt to taste
• 1 lemon, zested and juiced

Tzatziki:

• 1 large cucumber
• 4 cups full fat Greek yogurt
• 1/2 cup chopped dill
• 1-2 tbsp olive oil
• 4 cloves garlic
• 1 lemon, zested and juiced
• salt to taste

Serve With:

• 4 large pitas
• sliced tomato
• fries

Instructions

1. Grab your boneless, skinless chicken thighs and add a generous amount of olive oil. Add a healthy spoonful of Greek yogurt and fresh garlic, smashed into a paste. Optionally, I like to add a spoonful of Dijon mustard.
2. Now season with oregano, salt, black pepper, and just a little cumin. Add the zest and juice of your lemon. Mix until everything is fully encorporated. You want every piece coated. Put aside and let your chicken marinade.
3. Now the tzatziki. Take your cucumber and remove the skin, then give it a quick grate. Make sure to squeeze out all the water
4. Add the cucumber to full-fat Greek yogurt. Throw in fresh chopped dill, more olive oil, and a healthy amount of garlic. Finish with lemon juice, salt, and pepper.
5. To cook the chicken, heat a medium-hot oven-safe pan. Lay the chicken in a single layer and let it cook.
6. Slide the whole pan into a 375°F oven and cook for about 25 minutes. Broil for the last five until golden brown around the edges.
7. Chop the chicken up and throw them back into the pan drippings to soak up all that flavor.
8. To build the gyro, warm a pita, spread on tzatziki, add seasoned tomatoes, load it with chicken, and finish with fries. Serve immediately and enjoy!

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