Chicken Gyros

70 mins
Serves 1
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Directions

  1. 1Gather all ingredients.
  2. 2Gather all ingredients.
  3. 3Gather all ingredients.
  4. 4Preheat the oven to 400 degrees F (200 degrees C).
  5. 5Preheat the oven to 400 degrees F (200 degrees C).
  6. 6Preheat the oven to 400 degrees F (200 degrees C).
  7. 7Line a 9x5-inch loaf pan with parchment paper.
  8. 8Line a 9x5-inch loaf pan with parchment paper.
  9. 9Line a 9x5-inch loaf pan with parchment paper.
  10. 10Whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and pepper in a large bowl.
  11. 11Whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and pepper in a large bowl.
  12. 12Whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and pepper in a large bowl.
  13. 13Add chicken and toss to coat.
  14. 14Add chicken and toss to coat.
  15. 15Add chicken and toss to coat.
  16. 16Layer chicken thighs in the prepared loaf pan, then insert 3 to 4 bamboo skewers vertically through the layers to hold the chicken together.
  17. 17Layer chicken thighs in the prepared loaf pan, then insert 3 to 4 bamboo skewers vertically through the layers to hold the chicken together.
  18. 18Layer chicken thighs in the prepared loaf pan, then insert 3 to 4 bamboo skewers vertically through the layers to hold the chicken together.
  19. 19Scrape any remaining yogurt mixture over the chicken.
  20. 20Scrape any remaining yogurt mixture over the chicken.
  21. 21Scrape any remaining yogurt mixture over the chicken.
  22. 22Bake until chicken is browned and tender and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), 1 hour and 10 minutes.
  23. 23Bake until chicken is browned and tender and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), 1 hour and 10 minutes.
  24. 24Bake until chicken is browned and tender and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), 1 hour and 10 minutes.
  25. 25Let stand for 10 minutes.
  26. 26Let stand for 10 minutes.
  27. 27Let stand for 10 minutes.
  28. 28Drain liquid from the loaf pan.
  29. 29Drain liquid from the loaf pan.
  30. 30Drain liquid from the loaf pan.
  31. 31Place chicken on a cutting board.
  32. 32Place chicken on a cutting board.
  33. 33Place chicken on a cutting board.
  34. 34Remove skewers and slice against the grain.
  35. 35Remove skewers and slice against the grain.
  36. 36Remove skewers and slice against the grain.
  37. 37Arrange chicken, pitas, tzatziki, tomato, and red onion on a platter for people to assemble their own gyros.
  38. 38Arrange chicken, pitas, tzatziki, tomato, and red onion on a platter for people to assemble their own gyros.
  39. 39Arrange chicken, pitas, tzatziki, tomato, and red onion on a platter for people to assemble their own gyros.

Ingredients

  • 0.33 cup plain whole milk Greek yogurt
  • 0.33 cup plain whole milk Greek yogurt
  • 0.33 cup plain whole milk Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons dried oregano
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried dill
  • 0.5 teaspoon dried dill
  • 0.5 teaspoon dried dill
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 2 pounds skinless boneless chicken thighs
  • 2 pounds skinless boneless chicken thighs
  • 2 pounds skinless boneless chicken thighs
  • 3 to 4 (6-inch) bamboo skewers
  • 3 to 4 (6-inch) bamboo skewers
  • 3 to 4 (6-inch) bamboo skewers
  • 6 Greek pita flatbreads
  • 6 Greek pita flatbreads
  • 6 Greek pita flatbreads
  • 1 (9-12-ounce) carton tzatziki
  • 1 (9-12-ounce) carton tzatziki
  • 1 (9-12-ounce) carton tzatziki
  • 1 large tomato, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 large tomato, thinly sliced
  • 0.5 cup thinly sliced red onion
  • 0.5 cup thinly sliced red onion
  • 0.5 cup thinly sliced red onion

Equipment

loaf panparchment paperlarge bowlinstant-read thermometercutting boardskewer

Tips

  • Marinate chicken in the refrigerator for 2 hours to overnight if desired.
  • Take chicken back into the pan juices for extra flavor.