Yeast Free Classic Chicken Gyros

Total time1 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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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