Low Sodium Garlic Yogurt Chicken Gyros with Cucumber

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Low Sodium Garlic Yogurt Chicken Gyros with Cucumber

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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3 tbsp plain whole-milk yogurt
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp ground coriander
¼ tsp ground turmeric
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the garlic yogurt sauce

1 cup plain whole-milk greek yogurt
2 cloves garlic, finely grated or minced
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 english cucumber, thinly sliced
4 pita breads
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the yogurt, olive oil, minced garlic, cumin, smoked paprika, oregano, coriander, turmeric, salt, and black pepper until smooth. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
2
While the chicken marinates, make the garlic yogurt sauce: stir together the Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl until combined. Refrigerate until ready to serve.

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