Whole 30 Classic Chicken Gyros
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - ½ english cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, finely chopped
- ¼ tsp salt
For serving
- 4 pita breads
- 2 roma tomatoes, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic (for the chicken), oregano, cumin, smoked paprika, coriander, salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 1 hour.
- 2
While the chicken marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the yogurt, squeezed cucumber, minced garlic (for the tzatziki), 1 tbsp lemon juice, 1 tbsp olive oil, dill, and salt until smooth. Cover and refrigerate until ready to serve.
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