Chicken Gyros


1 cup Greek yogurt

1 lemon, juiced

1 tablespoon white wine vinegar

3 garlic cloves, minced

1 teaspoon paprika

1 teaspoon ground cumin

1 tablespoon oregano

1 ½ pounds chicken thighs, sliced into large bite sized pieces

salt, to taste

pepper, to taste

4 pitas or flatbreads

2 tomatoes, chopped

2 cucumbers, chopped

1 lemon, wedged

For the Tzatziki Sauce

½ cup finely grated cucumber

1 cup thick whole milk Greek yogurt

1 tablespoon lemon juice

½ tablespoon extra-virgin olive oil

1 garlic clove, grated

¼ teaspoon sea salt

1 tablespoon chopped dill

sliced Lettice

1 tablespoon chopped mint, optional

In a large mixing bowl, combine yogurt, lemon juice, vinegar, garlic, paprika, cumin and oregano, mixing well.

Add chicken thighs, then stir so that the meat is well covered in yogurt marinade.

Season chicken to taste with salt and pepper.

Marinate chicken in refrigerator for 1 hour or overnight.

Preheat your oven to 300.

Line a large baking tray with parchment paper and evenly space the chicken on the tray.

Bake chicken 30 minutes, until it is cooked and browned on the outside.

To assemble the gyros, grab a slice of warm pita bread, spread on a layer of tzatziki sauce, add some pieces of chicken, a spoonful of chopped cucumbers and tomatoes and a sprinkling of shredded lettuce. Enjoy!
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